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If you’re craving a dish that bursts with vibrant flavors and bright colors, you’ve got to try this Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe. It’s a lively combination of perfectly spiced shrimp, creamy avocado, sweet mango, and zesty lime that comes together in a fresh, satisfying bowl. This recipe balances the heat of chili and smoky spices with the refreshing sweetness of the salsa, making every bite feel like a little celebration. Whether it’s a quick weeknight dinner or a weekend feast, these bowls deliver on taste and texture with effortless style.
Ingredients You’ll Need
The magic of this Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe lies in its simple, accessible ingredients that each play a crucial role in flavor and texture. From the smoky spices coating the shrimp to the creamy, refreshing salsa, every component brings something special to the table.
- 1 lb. raw shrimp, peeled & deveined: The star protein, quick to cook and perfect for soaking up bold spices.
- 1 Tbsp olive oil: Adds richness and helps the shrimp crisp up beautifully in the pan.
- 2 tsp chili powder: Provides smoky heat that gives the shrimp its signature kick.
- 1 tsp cumin: Offers a warm, earthy undertone that deepens the spice blend.
- 1 tsp salt: Enhances all the flavors and balances the dish perfectly.
- ½ tsp smoked paprika: Infuses a subtle smokiness that complements the chili powder.
- ½ tsp garlic powder: For that gentle garlicky warmth without overpowering the shrimp.
- ¼ tsp black pepper: Adds a mild bite to keep the flavors lively.
- â…› tsp cayenne pepper (optional): If you love an extra spicy punch, this is your go-to.
- Green cabbage, shredded: Offers crisp texture and a fresh, slightly peppery bite.
- White rice, cooked: A fluffy base that makes the bowl hearty and comforting.
- Limes, for serving: Brightens every bite with a fresh citrus zing.
- Tortilla chips, for serving (optional): Adds a crunchy contrast and fun dipping option.
- 2 small mangos, diced (or 1 large mango): Sweetness and juiciness that balances the spice perfectly.
- 1 large avocado, diced: Creamy texture that cools down the heat and adds richness.
- ¼ cup red onion, chopped: Sharpness and a bit of crunch that lifts the salsa.
- 1 jalapeño, deseeded & finely chopped: Controls the heat level with a fresh, green flavor.
- 2 Tbsp cilantro, chopped (leaves & stems): Herbaceous brightness that ties the salsa together.
- 1 lime, juiced: The final zing that brings all salsa ingredients to life.
How to Make Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Step 1: Prepare the Mango-Avocado Salsa
Start by mixing together diced mango, creamy avocado, chopped red onion, jalapeño, cilantro, and lime juice in a large bowl. This salsa is the heart of the recipe, bringing in a sweet, creamy, and tangy element that perfectly offsets the chili-lime shrimp. Don’t forget to taste and adjust the lime juice so the flavors shine through. Keep it chilled while you cook the shrimp for maximum freshness.
Step 2: Make the Spice Blend
Combine chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper in a small bowl. This aromatic spice blend is what gives your shrimp that irresistible flavor punch. Having the blend ready will make tossing the shrimp quicker and easier.
Step 3: Season the Shrimp
Pat the shrimp dry with paper towels – this step is crucial to get a nice sear. Place the shrimp in a large bowl, drizzle with olive oil, then sprinkle your spice mix over them. Toss everything well until each shrimp is evenly coated. The olive oil helps the spices cling and keeps the shrimp juicy.
Step 4: Cook the Shrimp
Heat a splash of olive oil in a large sauté pan over medium-high heat. When hot, add the shrimp in a single layer (you might need to cook in batches). Cook the shrimp for about 2 to 3 minutes per side, until they’re pink, opaque, and slightly charred around the edges. Once perfectly cooked, remove the pan from the heat — you want tender shrimp, not rubbery ones.
Step 5: Assemble Your Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Start each bowl with a generous scoop of fluffy white rice as a comforting base. Layer on the perfectly cooked chili-lime shrimp, a handful of shredded green cabbage for crunch, and a generous spoonful of the mango-avocado salsa. Finish with a fresh squeeze of lime juice for that extra tang and serve immediately. Don’t forget a crunchy side of tortilla chips for an optional fun element.
How to Serve Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Garnishes
Fresh cilantro leaves, thin slices of jalapeño, or an extra wedge of lime elevate the visual appeal and flavor complexity. Adding a sprinkle of cotija cheese or a drizzle of creamy chipotle sauce can also introduce exciting new layers to your bowl. These little touches make it feel extra special.
Side Dishes
This dish pairs beautifully with light, refreshing sides like a crisp green salad or grilled vegetables. You might also serve a simple black bean salad or a corn and tomato salsa alongside for a true fiesta vibe that’s bursting with complementary flavors.
Creative Ways to Present
For a fun twist, serve your Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe in hollowed-out mango halves for a tropical presentation. Or, create DIY shrimp taco bowls using small soft tortillas on the side, letting everyone customize their own handheld bites. Wrapping crispy cabbage leaves around the filling also makes a delightful low-carb alternative.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and salsa can be stored separately in airtight containers in the refrigerator for up to 2 days. Keep the cabbage and rice fresh by storing them in individual containers to maintain their texture.
Freezing
The shrimp can be frozen after cooking, but the salsa is best enjoyed fresh as freezing avocado and mango changes their texture. Wrap cooked shrimp tightly in plastic wrap and foil before freezing to preserve flavor for up to 1 month.
Reheating
Gently reheat the shrimp in a skillet over medium heat, stirring frequently to prevent overcooking. Reheat rice in the microwave with a splash of water to keep it fluffy. Always add fresh salsa after reheating to keep the bright flavors intact.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before seasoning to achieve the best sear and flavor.
What can I substitute if I don’t like spicy food?
You can omit the cayenne pepper and deseed the jalapeño to reduce heat. The dish will still be flavorful with all the other spices and fresh salsa components.
Is it possible to make this dish vegetarian or vegan?
Definitely! Swap shrimp for grilled tofu, tempeh, or roasted chickpeas, and keep the mango-avocado salsa for tons of fresh flavor.
How long does the mango-avocado salsa stay fresh?
Mango-avocado salsa tastes best fresh but can last in the fridge for about a day. Stir before serving as the avocado might brown slightly.
Can I prepare any parts of this recipe ahead of time?
You can mix the spice blend and prepare the mango-avocado salsa a few hours ahead. Just keep the salsa chilled and assemble the bowls right before serving for the freshest experience.
Final Thoughts
I genuinely believe you’re going to fall in love with this Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe. It’s bursting with fresh, lively flavors that feel indulgent but clean and bright. Trust me when I say this dish is a game changer for easy, tasty dinners with a vibrant twist. Give it a try and watch it become a fast favorite in your meal rotation!
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Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
This vibrant Chili Lime Shrimp Bowls recipe features juicy, spice-scented shrimp served over fluffy white rice, topped with a fresh and zesty mango-avocado salsa and crisp shredded cabbage. Perfect for a quick, flavorful weeknight meal that balances heat with sweetness and tang.
Ingredients
Shrimp and Seasoning
- 1 lb. raw shrimp, peeled & deveined
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- â…› tsp cayenne pepper (optional)
Mango-Avocado Salsa
- 2 small mangos, diced (or 1 large mango)
- 1 large avocado, diced
- ¼ cup red onion, chopped
- 1 jalapeño, deseeded & finely chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 1 lime, juiced
Other Ingredients
- Green cabbage, shredded (quantity as desired)
- White rice, cooked (quantity as desired)
- Limes, for serving
- Tortilla chips, for serving (optional)
Instructions
- Prepare the Mango-Avocado Salsa: In a large bowl, combine diced mangos, diced avocado, chopped red onion, finely chopped jalapeño, chopped cilantro, and lime juice. Mix well and taste to adjust the lime juice if needed. Cover the salsa and refrigerate to chill while you prepare the shrimp.
- Mix the Shrimp Seasonings: In a small bowl, blend together chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper if using. This spice mixture will coat the shrimp for bold flavor.
- Coat the Shrimp: Pat the shrimp dry with paper towels. Place them in a large bowl, drizzle with olive oil, then sprinkle the spice mix over the shrimp. Toss everything together to ensure each shrimp is evenly coated with oil and spices.
- Cook the Shrimp: Heat a splash of olive oil in a large sauté pan over medium-high heat. When the pan is hot, add shrimp in a single layer without overcrowding. Cook for 2-3 minutes per side until shrimp are opaque and cooked through. You may need to cook in batches to avoid steaming the shrimp. Remove from heat once cooked.
- Assemble the Bowls: Place a serving of white rice at the base of each bowl. Top with cooked shrimp, shredded green cabbage, and spoonfuls of mango-avocado salsa. Finish by squeezing fresh lime juice over the top for extra brightness. Serve immediately with tortilla chips on the side if desired.
Notes
- To reduce spice, omit the cayenne pepper from the shrimp seasoning.
- Use fresh lime juice for best flavor in the salsa and as a finishing touch.
- Cook shrimp in batches if necessary to avoid overcrowding and steaming them.
- Leftover shrimp can be stored in the refrigerator for up to 2 days.
- This recipe can be served over brown rice or cauliflower rice for a healthier twist.
- For a gluten-free meal, ensure tortilla chips are gluten-free or omit.
