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
Scale
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.
