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
Scale
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.
