Description
Fresh Shrimp and Avocado Bowls with Mango Salsa deliver restaurant-quality flavor in just 20 minutes. Perfectly seasoned shrimp pair with creamy avocado, sweet mango salsa, and zesty lime-chili sauce for a healthy meal that tastes like vacation on a plate.
Ingredients
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- 1 lb fresh shrimp, peeled and deveined
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- 2 ripe avocados, diced
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- 1 large mango, diced
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- 1 small red onion, finely chopped
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- 1 small jalapeño, seeded and minced (optional)
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- Juice of 2 limes
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- ¼ cup fresh cilantro, chopped
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- 1 tsp chili powder
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- Salt and pepper to taste
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- 2 tbsp olive oil
Instructions
In a medium bowl, combine the diced mango, chopped red onion, minced jalapeño, and half the cilantro. Squeeze the juice of one lime over the mixture and season with a pinch of salt and pepper.
Toss gently to combine and set aside to let the flavors meld while you cook the shrimp.
Pat the shrimp completely dry with paper towels – this is crucial for getting a good sear. In a small bowl, mix together the chili powder, a generous pinch of salt, and freshly ground black pepper.
Toss the shrimp in this seasoning mixture until evenly coated on all sides.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side until pink and opaque with slightly crispy edges.
The shrimp will curl into a C-shape when perfectly cooked – avoid overcooking or they’ll become rubbery. Remove from heat and squeeze the remaining lime juice over the shrimp.
While the shrimp cool slightly, dice the avocados into bite-sized cubes. To prevent browning, you can toss them with a tiny squeeze of lime juice.
In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of olive oil, and a pinch of chili powder. This quick sauce adds an extra layer of brightness and ties all the components together beautifully.
Divide the diced avocado among serving bowls as your base. Top with the cooked shrimp, then add a generous scoop of mango salsa. Drizzle the lime-chili sauce over everything, garnish with the remaining fresh cilantro and lime wedges, and serve immediately while the shrimp are still warm.
Notes
Buy pre-peeled shrimp to save prep time. Make mango salsa up to 4 hours ahead for deeper flavor development. Use grill pan for beautiful char marks on shrimp.
Add cooked quinoa or rice to make bowls more filling. Double the lime-chili sauce recipe – it’s delicious on everything. Store components separately in refrigerator for up to 2 days.
Dice avocado fresh before serving. Try grilled chicken, seared scallops, or crispy tofu instead of shrimp.
Substitute pineapple or peaches for mango when in season.
- Prep Time: 15
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 12g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 185mg