Welcome to a Tropical Feast!
Hey there, seafood enthusiasts! If you’re craving something fresh, light, and bursting with flavor, you’re going to love these Shrimp and Avocado Bowls topped with Mango Salsa and Lime-Chili Sauce. This dish is perfect for a quick lunch, a delightful dinner, or a fabulous party spread. Let’s take a journey to flavor town with this vibrant and delicious recipe!
Nutritional Benefits
This Shrimp and Avocado Bowl not only tantalizes your taste buds but also offers numerous nutritional benefits. Shrimp is a fantastic source of lean protein and rich in essential nutrients like selenium and vitamin B12. Avocado adds healthy fats and fiber, while mango provides a burst of vitamins A and C. This meal is both satisfying and incredibly nutritious!
Customization Options
The versatility of this bowl allows for plenty of creativity! Here are some ideas to make it your own:
- Protein Swaps: If shrimp isn’t your favorite, try chicken, scallops, or even tofu for a vegetarian option!
- Veggie Additions: Incorporate other fresh veggies like diced cucumber, red onion, or bell peppers for added crunch and color.
- Spice Level: Adjust the spice in the lime-chili sauce by adding more or less cayenne pepper or fresh jalapeños!
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option)
- 1 cup mango, diced (fresh or frozen, thawed)
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper, to taste
- For the Lime-Chili Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
Instructions
- In a bowl, combine the diced mango, red onion, cilantro, and 2 tablespoons of lime juice. Season with salt to taste. This is your fresh mango salsa—set it aside to let the flavors meld.
- Season the shrimp with salt and pepper. Heat a skillet over medium heat with a little olive oil. Add the shrimp and cook for about 2-3 minutes per side until they turn pink and opaque. Remove from heat.
- While shrimp is cooking, prepare the lime-chili sauce by mixing together the mayonnaise, 1 tablespoon of lime juice, chili powder, and cayenne pepper in a small bowl until smooth.
- To assemble your bowls, start with a base of cooked rice. Top with diced avocado and the cooked shrimp.
- Add a generous spoonful of the mango salsa on top and drizzle with the lime-chili sauce for an extra kick!
- Serve immediately, garnished with additional cilantro or lime wedges if desired!
Tips for Success
- For optimal flavor, make sure your shrimp are fresh. If using frozen shrimp, thaw them properly before cooking.
- Store any leftover mango salsa in the refrigerator for up to a day, but it’s best enjoyed fresh!
- This dish is also fantastic served chilled—perfect for a summer outdoor meal!
Let’s Enjoy a Tropical Escape!
Have you tried making these Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce? I’d love to hear how they turned out and any variations you made! Share your experiences and connect with me for more delicious seafood recipes. Enjoy your flavorful creation!
