Description
These vibrant Shrimp and Avocado Bowls feature perfectly seasoned skillet-cooked shrimp paired with a fresh mango salsa and a zesty lime-chili sauce. Served over rice and topped with creamy diced avocado, this dish delivers a refreshing balance of sweet, spicy, and tangy flavors perfect for a quick and healthy meal.
Ingredients
Scale
Shrimp:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mango Salsa:
- 1 cup mango, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1 jalapeño pepper, diced
- 2 tablespoons lime juice
Lime-Chili Sauce:
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon chili flakes
Additional Ingredients:
- 2 ripe avocados, diced
- 2 cups cooked rice (optional, for serving)
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add the olive oil, allowing it to warm for a minute.
- Season the shrimp: In a bowl, toss the peeled and deveined shrimp with chili powder, garlic powder, cayenne pepper, salt, and black pepper to coat evenly.
- Cook the shrimp: Once the skillet is hot, add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque, indicating they are fully cooked.
- Set shrimp aside: Remove the shrimp from the skillet and let them cool slightly before dicing.
- Prepare the mango salsa: In a medium bowl, mix together diced mango, finely chopped red onion, chopped cilantro, diced jalapeño, and 2 tablespoons of lime juice. Stir well until evenly combined and set aside.
- Make the lime-chili sauce: In a small bowl, whisk together sour cream, 2 tablespoons lime juice, honey, and chili flakes. Adjust the seasoning by adding extra lime juice or honey to taste.
- Combine shrimp and salsa: Dice the cooled shrimp into bite-sized pieces and add to the mango salsa bowl. Gently toss to combine all ingredients evenly.
- Assemble the bowls: If using rice, divide the cooked rice into serving bowls. Spoon the shrimp and mango salsa mixture over the rice.
- Add avocado and sauce: Top each bowl with diced avocado and drizzle with the lime-chili sauce.
- Garnish and serve: Garnish bowls with extra cilantro or lime wedges if desired. Serve immediately and enjoy the fresh flavors.
Notes
- For extra heat, increase the amount of jalapeño or chili flakes in the sauce.
- Use brown rice or cauliflower rice as a healthier alternative to white rice.
- This recipe works well with frozen shrimp; just thaw and pat dry before seasoning.
- Adjust the cayenne pepper to control the spice level according to your preference.
- Leftover lime-chili sauce can be refrigerated for up to 3 days and used as a dressing or dip.
