Shrimp and Avocado Bowls

Shrimp avocado bowl topped with mango salsa and lime-chili sauce

A delightful bowl filled with succulent shrimp, creamy avocado, and zesty mango salsa, perfect for busy weeknights or impressing guests.

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Prep Time 10

Cook Time 8

Total Time 18

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Seafood

Calories: 400

Ingredients Method Notes

Ingredients

For the Shrimp and Avocado Bowls

1 lb shrimp, peeled and deveined Opt for fresh or frozen shrimp; if using frozen, ensure they’re thawed properly before cooking.
2 ripe avocados diced Look for avocados that yield slightly to pressure; you can substitute with a scoop of guacamole if in a pinch.
1 cup mango salsa Homemade tastes best, but store-bought works in a hurry; opt for a chunky variety for texture.
2 tablespoons lime juice Freshly squeezed is preferred, but bottled can be used in a pinch; remember to adjust to taste.
1 tablespoon chili powder Adds depth to the dish; feel free to use a mix of spices like cumin or paprika for variation.
to taste salt and pepper Enhances the flavors; always start with a little, and add more as needed.
to garnish fresh cilantro Brightens the dish; you may also try fresh parsley if you’re not a fan of cilantro.
for serving cooked rice or quinoa Provides a hearty base; consider swapping with cauliflower rice for a lighter option.

Method

Preparation

In a bowl, combine lime juice, chili powder, salt, and pepper to create the lime-chili sauce.
In a skillet, cook the shrimp over medium heat until pink and opaque, about 3-4 minutes per side.
Prepare the bowls by adding cooked rice or quinoa at the base.
Top with cooked shrimp, diced avocado, and mango salsa.
Drizzle the lime-chili sauce over the top and garnish with fresh cilantro.
Serve immediately and enjoy!

Notes

Avoid overcooking the shrimp; they should be pink and opaque. Use ripe avocados for the best flavor and texture. Start with a small amount of lime juice and adjust to taste.