If you’re searching for a vibrant and flavor-packed meal that feels like a tropical getaway on a plate, then the Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe is your new best friend. This dish brilliantly balances savory, spicy shrimp with the sweet and creamy freshness of mango and avocado salsa, all nestled on a bed of fluffy rice and crisp cabbage. It’s a perfect combination of textures and tastes that come together effortlessly, making it an ideal choice for a quick weeknight dinner or an impressive weekend treat for friends and family.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, bringing its unique flavor and texture to the bowl. From the zesty lime to the smoky spices, each element is simple yet essential to build this dish’s incredible taste and colorful appeal.
- 1 lb. raw shrimp, peeled & deveined: Fresh shrimp provide the perfect protein base with a tender, juicy bite.
- 1 Tbsp olive oil: Helps the shrimp cook evenly and adds a subtle richness.
- 2 tsp chili powder: Brings a warm, smoky heat to the shrimp.
- 1 tsp cumin: Adds an earthy depth and enhances the spice blend.
- 1 tsp salt: Essential for seasoning and bringing all flavors to life.
- ½ tsp smoked paprika: Gives a subtle smoky aroma that pairs amazingly with chili powder.
- ½ tsp garlic powder: Infuses the shrimp with savory garlic notes without overpowering them.
- ¼ tsp black pepper: Adds just the right amount of bite to the seasoning.
- ⅛ tsp cayenne pepper (optional): A pinch of heat for those who like a spicy kick.
- Green cabbage, shredded: Offers a crisp, refreshing crunch that balances the rich shrimp.
- White rice, cooked: Acts as the comforting base that soaks up all the vibrant juices.
- Limes, for serving: Adds a bright, zesty finish that’s indispensable to this dish.
- Tortilla chips, for serving (optional): Provide extra texture and make the meal more playful.
- 2 small mangos, diced (or 1 large mango): The natural sweetness that perfectly complements the chili spice.
- 1 large avocado, diced: Creamy and smooth, it softens the heat and adds richness.
- ¼ cup red onion, chopped: Gives a sharp, slightly pungent contrast to the sweet and creamy salsa.
- 1 jalapeño, deseeded & finely chopped: A fresh, bright heat that enlivens the salsa.
- 2 Tbsp cilantro, chopped (leaves & stems): Brings herbaceous freshness and a pop of green color.
- 1 lime, juiced: The key ingredient that ties the salsa together with tangy brightness.
How to Make Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Step 1: Make the salsa
Start by combining the diced mango, creamy avocado, chopped red onion, jalapeño, and cilantro in a large bowl. Pour in the freshly squeezed lime juice and gently mix everything together. Taste your salsa and add more lime juice if you crave a little extra zing. Once your salsa is perfectly balanced, cover it and pop it into the fridge to keep chilled while you prepare the shrimp. This salsa is where freshness meets vibrancy, making it the heart of this recipe.
Step 2: Prepare the shrimp seasoning
Next, whisk together the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne (if you’re using it) in a small bowl. This spice blend is going to transform your shrimp with layers of smoky, savory, and subtly spicy flavors. Mixing these spices ahead ensures every shrimp is evenly coated and bursting with flavor.
Step 3: Season the shrimp
Pat the shrimp dry with a paper towel; this helps them sear beautifully without steaming. Toss the shrimp in a large bowl with the olive oil and your prepared spice mix until they’re fully coated. This step is critical because it locks in moisture while allowing the spices to stick, resulting in shrimp that is both juicy and flavorful.
Step 4: Cook the shrimp
Heat a splash of olive oil in a large sauté pan over medium-high heat. When the pan is hot, add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Avoid overcrowding the pan—cook in batches if needed to get that perfect sear. Once done, remove the pan from the heat and get ready to assemble your bowls.
Step 5: Assemble your bowls
Now for the fun part: layering. Start with a generous scoop of fluffy white rice as the base. Add the succulent chili-lime shrimp on top, then sprinkle a handful of shredded green cabbage for crunch. Spoon on a good amount of the mango-avocado salsa, and finish it all with a fresh squeeze of lime juice over each bowl to tie all the flavors together. Serve with a side of tortilla chips if you want a little extra crunch and fun to your meal.
How to Serve Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Garnishes
Simple garnishes take this dish from delicious to unforgettable. Fresh lime wedges not only add a zesty burst of acidity but also make the plate visually appealing. Sprinkle extra chopped cilantro or thinly sliced red onions for color and flavor contrast. If you like a bit more heat, add a few more jalapeño slices on top for an eye-catching pop of green.
Side Dishes
While the bowl stands perfectly on its own, adding sides can elevate the experience. A crisp green salad with a light lemon vinaigrette complements the bowl’s richness beautifully. Alternatively, black beans or a tangy cucumber salad provide additional texture and flavor layers without overpowering the main components.
Creative Ways to Present
For a casual gathering, serve these bowls in sturdy mason jars for an easy-to-handle, Instagram-worthy presentation. You can also build a DIY taco bar with warm corn tortillas, turning the shrimp and salsa into vibrant, handheld tacos. Another idea is to serve over quinoa or cauliflower rice for a healthy twist that keeps things exciting and customizable.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (unlikely, but possible!), store the shrimp, rice, and salsa separately in airtight containers in the refrigerator. This separation helps maintain the freshness of the salsa and the texture of each component. The shrimp should be eaten within 2 days for the best taste and safety.
Freezing
While the shrimp can be frozen after cooking, the salsa with avocado doesn’t freeze well due to texture changes. If you want to prep ahead, freeze the cooked shrimp and rice separately, then prepare the salsa fresh on the day you serve. This keeps every bite bright and delicious.
Reheating
To reheat the shrimp and rice, gently warm them in a skillet or microwave until just heated through—avoid overcooking to prevent rubbery shrimp. Add fresh salsa and lime juice after reheating to revive the freshness and avoid sogginess.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking. This helps achieve the best texture and allows the spice blend to adhere properly.
What can I substitute if I don’t have smoked paprika?
If you don’t have smoked paprika, regular paprika or a dash of chipotle powder works nicely as a substitute. They’ll still add great color and a mild smoky flavor that enhances the shrimp.
Is this recipe spicy?
The spiciness level depends on your preference and the use of cayenne pepper and jalapeño. You can easily reduce or omit these ingredients if you prefer a milder flavor without sacrificing deliciousness.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as the seasoning and any optional tortilla chips are certified gluten-free. It’s a great option for those with dietary restrictions!
How do I know when shrimp is cooked perfectly?
Cook the shrimp until they turn pink and opaque, which usually takes about 2-3 minutes per side. Overcooking can make them tough, so keep an eye on their color and firmness for the best results.
Final Thoughts
I cannot recommend the Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe enough if you want to inject your weeknight dinners with some excitement and freshness. It’s a beautiful mashup of flavors and textures that impress effortlessly and feels uplifting in every bite. Once you try it, this vibrant dish will definitely become one of your go-to favorites too!
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Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Chili Lime Shrimp Bowls with Mango-Avocado Salsa are a vibrant and flavorful dish combining tender, spiced shrimp with fresh mango and avocado salsa, served over fluffy white rice and crisp shredded cabbage. This quick and easy recipe is perfect for a healthy weeknight dinner or a casual meal packed with zesty, tropical flavors.
Ingredients
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
- ⅛ tsp cayenne pepper (omit if you don’t want the shrimp too spicy)
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
Additional Ingredients
- Green cabbage, shredded
- White rice, cooked
- Limes, for serving
- Tortilla chips, for serving (optional)
Instructions
- Make the salsa: Mix the diced mangos, diced avocado, chopped red onion, finely chopped jalapeño, cilantro, and lime juice together in a large bowl. Taste and add more lime juice if needed. Cover and refrigerate the salsa while you prepare the shrimp to let the flavors meld.
- Prepare the shrimp seasoning: In a small bowl, combine chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper if using. Stir well to create the spice mix.
- Season the shrimp: Pat the raw shrimp dry with a paper towel. Place them in a large bowl, then drizzle with olive oil and sprinkle the spice mix over them. Toss gently but thoroughly until every shrimp is evenly coated with the seasoning.
- Cook the shrimp: Heat a splash of olive oil in a large sauté pan over medium-high heat. When hot, add the shrimp in a single layer, taking care not to overcrowd the pan; cook in batches if necessary. Cook the shrimp for 2-3 minutes on each side until they are pink, opaque, and cooked through. Remove the pan from heat once done.
- Assemble the bowls: Place a scoop of cooked white rice at the bottom of each serving bowl. Top with a portion of the cooked chili lime shrimp, shredded green cabbage, and a generous helping of the mango-avocado salsa. Squeeze fresh lime juice over the top for extra brightness. Serve immediately with tortilla chips on the side if desired.
Notes
- You can omit the cayenne pepper if you prefer a milder shrimp.
- For a low-carb version, substitute the rice with cauliflower rice.
- The salsa can be made ahead and stored in the refrigerator for up to two days.
- Use fresh lime juice for the best citrus flavor.
- If you can’t find fresh shrimp, frozen shrimp can be used; just thaw completely before cooking.
