Discover an Avocado Bowl Recipe where succulent grilled shrimp, kissed with smoked paprika, meet vibrant mango salsa and delicate avocado. A drizzle of zesty lime-chili sauce elevates the dish, creating a symphony of tropical flavors atop a bowl of rice. This creation promises a unique culinary experience ideal for sharing.

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I recently discovered a dish that totally changed my dinner game. I decided to experiment with Shrimp And Avocado Bowls With Mango Salsa & Lime after finding a cool mix of flavors that just called out to me.

First, I marinated 1 lb of large shrimp in olive oil, smoked paprika, salt and pepper and grilled them till they got that awesome smoky char. Then I tossed together a mango salsa using diced mango, finely chopped red onion, red bell pepper, and a bit of jalapeno with a handful of fresh cilantro and the juice of one lime.

I even whipped up a zingy lime-chili sauce with the juice of two limes, honey, minced garlic and red chili flakes. Finally, I combined everything over a bed of rice and tossed in some diced avocado.

This is the kind of easy dinner that hit all my cravings for fresh, bold flavors, and it’s perfect if you’re in a rush yet still hungry for a gourmet twist.

Why I Like this Recipe

1. I love how the smoky shrimp mixes with the sweet mango salsa – it gives a really cool and balanced flavor that is both bold and refreshing.
2. I like how the creamy avocado and tangy lime-chili sauce add a whole new texture to the dish. It makes it feel rich and satisfying even though it’s pretty simple to make.
3. It makes me feel good eating something that’s both tasty and healthy. The mix of fresh veggies and spices adds a nutrition kick while still tasting amazing.
4. I also appreciate how quick it is to prepare. It feels like a fancy meal even though it doesn’t take forever to cook, which is perfect for busy nights.

Ingredients

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Shrimp give lean protein and a briny flavor that makes the dish so satisfying.
Mango adds a juicy sweetness plus vitamins and a bit of natural fiber.
Avocado delivers a creamy texture with healthy fats and a nutty, rich flavor.
Red onion offers a mild bite and crunch, along with antioxidants and extra fiber.
Lime brightens the whole bowl with its tart citrus tang that really wakes up the taste.
Jalapeno contributes a subtle heat, awakening the palate with its zesty kick.
Rice supplies filling carbohydrates which makes the bowl hearty and energizin.

Ingredient Quantities

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

1 tsp smoked paprika

Salt and pepper to taste

1 ripe mango, diced

1/2 red onion, finely chopped

1 red bell pepper, finely chopped

1 jalapeno chile, seeded and minced

A handful of fresh cilantro, roughly chopped

Juice of 1 lime (for the salsa)

Juice of 2 limes (for the lime chili sauce)

1 tbsp honey

1 small garlic clove, minced

1/2 tsp red chili flakes (adjust to taste)

1 avocado, diced

2 cups cooked rice or your chosen grains

How to Make this

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1. Preheat your grill pan or outdoor grill to a medium-high heat.

2. Toss the shrimp with olive oil, smoked paprika, salt and pepper until they are really well coated.

3. In a mixing bowl, combine the diced mango, finely chopped red onion and red bell pepper, minced jalapeno, and chopped cilantro. Squeeze the juice of one lime over it and mix well.

4. In a separate small bowl, whisk together the juice of two limes, honey, minced garlic, and red chili flakes until the sauce is smooth.

5. Place the shrimp on the hot grill and cook them for about 2 minutes per side or until they turn pink and have a bit of char.

6. While the shrimp is cooking, reheat your cooked rice or chosen grains if needed.

7. Once the shrimp is done, dice the avocado into medium chunks.

8. Start assembling your bowl by placing your rice or grains as the base.

9. Layer the grilled shrimp and diced avocado on top of the rice.

10. Top the bowl with your fresh mango salsa and finally drizzle the lime-chili sauce over everything. Enjoy while its warm!

Equipment Needed

1. Grill pan or outdoor grill
2. Mixing bowl for the mango salsa
3. Small bowl for the lime-chili sauce
4. Whisk for blending the sauce ingredients
5. Cutting board for chopping the vegetables and fruits
6. Sharp knife for dicing and mincing
7. Tongs or spatula for flipping the shrimp during grilling
8. Citrus juicer or reamer to squeeze the lime juice

FAQ

Can I use frozen shrimp for this recipe?

Yep, you can use frozen shrimp but make sure to defrost them completely and pat 'em dry before cooking so they turn out juicy and dont get watery.

What can I substitute the rice with if i want something different?

You can swap the rice with quinoa, couscous or even a bed of greens if you are looking to mix things up.

Is the mango salsa really necessary?

The salsa adds a sweet and tangy flavor that complements the shrimp great so its best not to skip it, but you can reduce the amount if you prefer less fruit in your bowl.

How do i adjust the spice level in this recipe?

If you dont like it too hot, reduce or leave out the red chili flakes and jalapeno, but if you love some heat, feel free to add a bit more.

Can i make this recipe ahead of time?

Its best to serve it fresh so the avocado stays bright and the shrimp warm. However you can prep the salsa and rice ahead of time and toss everything together when you’re ready to eat.

Shrimp And Avocado Bowls With Mango Salsa & Lime Recipe Substitutions and Variations

Olive oil – if you don’t have it, melted coconut oil or canola oil works just fine
Smoked paprika – you can swap it with chipotle powder or a mix of regular paprika and a dash of liquid smoke
Mango – if it’s out of season, try using diced pineapple or even peach for a different twist
Red bell pepper – you may substitute it with yellow bell pepper to bring a bit more sweetness
Cilantro – if you’re not a fan, fresh parsley is a good alternative though it won’t taste exactly the same

Pro Tips

1. Make sure your grill or pan gets really hot before you start cooking the shrimp. If it isn’t hot enough, you might not get that nice char that adds tons of flavor.

2. When mixing up the sauce, try stirring it a few times while you cook the shrimp so that the flavors really meld together. A little extra stirring never hurts even if sometimes it gets a bit messy.

3. If you like your mango salsa with a kick, consider adding a few extra jalapeno slices or even some of the seeds if you’re daring. Just be careful, because it’s easy to overdo the heat.

4. When dicing the avocado, do it right before you plan to serve so it doesn’t get mushy or turn brown. A quick squeeze of lime juice on it can also help keep it fresh-looking and tasty.

Shrimp And Avocado Bowls With Mango Salsa & Lime Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

420

kcal

Equipment: 1. Grill pan or outdoor grill
2. Mixing bowl for the mango salsa
3. Small bowl for the lime-chili sauce
4. Whisk for blending the sauce ingredients
5. Cutting board for chopping the vegetables and fruits
6. Sharp knife for dicing and mincing
7. Tongs or spatula for flipping the shrimp during grilling
8. Citrus juicer or reamer to squeeze the lime juice

Ingredients

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
Salt and pepper to taste
1 ripe mango, diced
1/2 red onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeno chile, seeded and minced
A handful of fresh cilantro, roughly chopped
Juice of 1 lime (for the salsa)
Juice of 2 limes (for the lime chili sauce)
1 tbsp honey
1 small garlic clove, minced
1/2 tsp red chili flakes (adjust to taste)
1 avocado, diced
2 cups cooked rice or your chosen grains

Directions

Preheat your grill pan or outdoor grill to a medium-high heat.
Toss the shrimp with olive oil, smoked paprika, salt and pepper until they are really well coated.
In a mixing bowl, combine the diced mango, finely chopped red onion and red bell pepper, minced jalapeno, and chopped cilantro. Squeeze the juice of one lime over it and mix well.
In a separate small bowl, whisk together the juice of two limes, honey, minced garlic, and red chili flakes until the sauce is smooth.
Place the shrimp on the hot grill and cook them for about 2 minutes per side or until they turn pink and have a bit of char.
While the shrimp is cooking, reheat your cooked rice or chosen grains if needed.
Once the shrimp is done, dice the avocado into medium chunks.
Start assembling your bowl by placing your rice or grains as the base.
Layer the grilled shrimp and diced avocado on top of the rice.
Top the bowl with your fresh mango salsa and finally drizzle the lime-chili sauce over everything. Enjoy while its warm!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.