Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Hello, dear friends! Today, I’m excited to share a dish that’s become a favorite at our family table: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. This recipe embodies everything I love about cooking—vibrant flavors, fresh ingredients, and, most importantly, the joy of bringing loved ones together over a delicious meal. Whether it’s a casual weeknight dinner or a weekend gathering, this dish never fails to impress.

I remember the first time I made these bowls. It was a warm summer evening, the kind where you just want something fresh and satisfying. As I watched my family dig into their bowls, I knew this recipe would be a keeper. The combination of juicy shrimp, creamy avocado, sweet mango salsa, and a spicy lime-chili sauce is simply irresistible. It’s a feast for the senses, and I’m thrilled to share it with you.

Why You’ll Love This Dish

• Burst of Flavor: Each bite is a delightful mix of sweet, spicy, and savory, thanks to the perfect blend of mango salsa and lime-chili sauce. The mango offers a juicy sweetness that’s balanced by the heat of the Sriracha in the sauce, creating a symphony of flavors that dance on your tongue.
• Healthy and Nutritious: Packed with protein, healthy fats, and fresh produce, this dish is both delicious and good for you. Shrimp provides lean protein, while avocado contributes heart-healthy fats, making it a wholesome meal option.
• Quick and Easy: With a prep time of just 15 minutes and a cook time of 10 minutes, it’s perfect for busy weeknights. This quick turnaround means you can spend more time with family and less time in the kitchen.
• Family-Friendly: The vibrant colors and flavors make it appealing to both kids and adults. Adjust the spice level to suit everyone’s taste. For those who prefer milder dishes, you can easily reduce the amount of Sriracha in the sauce.
• Versatile: Swap out ingredients based on what you have at home. No mango? Try pineapple. No shrimp? Use chicken or tofu! This adaptability makes it easy to cater to different dietary preferences and availability of ingredients.

The Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Calories: Approximately 450 per serving

Ingredients

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Lime-Chili Sauce:

• 1/4 cup mayonnaise
• 2 tablespoons Sriracha
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

For the Bowls:

• 1 cup cooked rice (white, brown, or jasmine)
• 1/2 avocado, sliced (per serving)

Instructions

1. Grill the Shrimp:
   Toss the shrimp with olive oil, garlic powder, onion powder, salt, and pepper. Place them on a preheated grill over medium-high heat. Cook for 2–3 minutes per side until they’re pink and slightly charred. The key is to watch them closely as they cook quickly; overcooking will make them rubbery.

2. Make the Mango Salsa:
   In a mixing bowl, combine diced mango, red onion, jalapeño (if using), cilantro, lime juice, salt, and black pepper. Stir gently and taste to adjust seasoning as needed. If the mango is particularly sweet, you may want to add a bit more lime juice for balance.

3. Prepare the Lime-Chili Sauce:
   In a small bowl, whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and pepper until smooth and creamy. Feel free to adjust the Sriracha to your desired spice level.

4. Assemble the Bowls:
   Start with a bed of cooked rice in each bowl. Top with grilled shrimp, sliced avocado, and generous spoonfuls of mango salsa. Drizzle with the lime-chili sauce and garnish with extra cilantro or lime wedges if desired. This final touch not only enhances the presentation but also allows guests to add extra citrusy zing if they wish.

Kitchen Tools You’ll Need

• Grill or grill pan: Essential for achieving those beautiful grill marks on the shrimp, which add a smoky flavor and appealing look.
• Mixing bowls for salsa and sauce: Having separate bowls helps keep your prep organized and efficient.
• Measuring spoons to get those flavors just right: Precision in measuring ensures the balance of flavors is spot on.
• Whisk for mixing the sauce: A whisk helps to blend the ingredients smoothly, ensuring the sauce is creamy and well combined.
• Knife and cutting board for prepping ingredients: A sharp knife and sturdy board make chopping ingredients safe and efficient.

The Benefits of Each Ingredient

• Shrimp: A lean source of protein that cooks quickly, making it ideal for fast meals. It’s low in calories and high in essential nutrients like iodine, which is important for thyroid function.
• Avocado: Rich in healthy fats and adds a creamy texture that balances the dish. Avocados are also packed with fiber and are known to help reduce cholesterol levels.
• Mango: Provides natural sweetness and a burst of tropical flavor. Mangos are rich in vitamin C and antioxidants, which can help boost your immune system.
• Cilantro and Lime Juice: Fresh herbs and citrus add brightness and enhance the flavors. Cilantro is known for its detoxifying properties, and lime juice is a great source of vitamin C.
• Sriracha: Adds a kick that can be adjusted to your family’s liking. It’s made from chili peppers, which contain capsaicin, a compound known for its metabolism-boosting properties.

What to Serve With This Dish

These bowls are quite satisfying on their own, but if you’re looking to round out the meal:

• Tropical Fruit Salad: A light and refreshing side dish. Combine fruits like pineapple, papaya, and kiwi for a colorful and nutritious accompaniment.
• Tortilla Chips: Perfect for scooping up any extra mango salsa. They add a crunchy contrast to the soft textures of the bowl ingredients.
• Coconut Rice: For a hint of sweetness that complements the spicy sauce. Cook your rice with coconut milk instead of water for a creamy, aromatic side.

Storage & Leftover Tips

If you have leftovers, they’re a blessing in disguise! Here’s how to store them:

• Shrimp: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture. A quick sauté in a hot pan works wonders.
• Mango Salsa: Best eaten fresh, but can be stored in the fridge for a day. The flavors meld together beautifully overnight, but the texture of the mango may soften.
• Lime-Chili Sauce: Keeps well in the refrigerator for up to a week. Stir before using. It’s a versatile sauce that can be used on sandwiches or as a salad dressing.
• Rice: Store separately in an airtight container for up to 3 days. Add a splash of water before reheating to keep it moist. Using a microwave-safe bowl with a damp paper towel on top helps retain moisture.

I’ve got a few more recipes on mateorecipes.blog that you might enjoy, like my Grilled Chicken Tacos or Chili Lime Salmon Bowls. For more tips on grilling shrimp, check out this informative guide from Serious Eats.

Cooking is all about experimentation and finding what works best for your family. I hope you enjoy making and sharing these Shrimp and Avocado Bowls as much as my family does. Remember, cooking is more than just feeding the body; it’s about nurturing the soul and creating memories. So gather your loved ones, and let’s make every meal a celebration!

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