Tasty Shrimp and Avocado Bowls with Mango Salsa and Lime Chili Sauce

I whipped up this bowl of shrimp and avocado with sweet mango salsa and a kick of lime-chili sauce when I needed something colorful and fast. I love how the juicy grilled shrimp works with buttery avocado and that sweet-hot mango mix. It's filling but won't weigh you down, and all the flavors just click together.

I came up with this dish during a scorching summer when I couldn't stand the thought of heating my kitchen. Now my family asks for these bowls all the time, and my teen says they're "as good as eating out" but way better for you.

What You'll Need

• Big shrimp: Already peeled and cleaned; grab wild-caught if you can for better taste and eco-friendliness
• Soft avocados: They should give a little when you press them gently for that smooth texture
• Juicy mango: It should have a nice fruity smell and feel slightly soft
• Ready rice or quinoa: Try brown rice or mixed quinoa for extra nutrients and taste
• Greek yogurt: Go with whole milk version for a sauce that stays creamy
• Juicy lime: Don't toss the outside skin as it holds tons of flavor
• Chili powder: Brings a smoky kick to your sauce and shrimp
• Fresh cilantro: Adds a pop of fresh flavor that pulls everything together

How To Make It

Mix Up Your Mango Salsa:

Throw diced mango, red onion, and jalapeño in a bowl. The sweet fruit and sharp onion really play off each other. Squeeze in some lime juice to keep things fresh and bright. Mix in cilantro right before you serve it so it stays green and fragrant. A bit of salt will make the mango taste even sweeter while balancing the spicy pepper.

Whip Up The Lime-Chili Sauce:

Mix your yogurt and mayo in a small bowl until smooth. The mayo makes it rich but yogurt keeps it from feeling heavy. Add your chili powder bit by bit and taste as you go. Start with lime zest, then add juice for the most flavor punch. Add a touch of honey to cut the tang and lift the chili taste. Salt and pepper go in last, and always start with less than you think.

Get Those Shrimp Ready:

Really dry your shrimp with paper towels so they'll brown properly. Cover both sides with chili powder, garlic powder, salt and pepper. Get your pan super hot before adding oil so nothing sticks. Put shrimp in with space between each one so they don't steam. Let them get a bit charred before you flip them. Take them off as soon as they turn pink all through so they don't get tough.

Put Your Bowls Together:

Start with hot rice or quinoa that you've fluffed up. Group your shrimp together instead of spreading them out. Lay your avocado in a fan shape next to the shrimp for a nice look. Drop spoonfuls of mango salsa in the empty spots, keeping everything kind of separate.

Last Touches:

Drizzle your sauce in a zig-zag over the top rather than mixing it in. Scatter fresh cilantro all over for color and smell. Put lime slices on the side so everyone can add more zing if they want.

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The secret weapon here is definitely the lime zest in the sauce. I made this dish many times without it and always wondered why restaurant versions tasted zingier. Those oils from the lime skin totally transform the flavor, especially if you let them sit in the yogurt for a few minutes before serving.

Prep Ahead Tips

These bowls are great for planning ahead if you keep all parts separate. You can make the mango mix and sauce up to two days early and keep them in sealed containers in your fridge. The sauce might look a bit separated, but just stir it and it'll be fine. Cook your shrimp and rice the night before or that morning. Cut the avocado right when you're ready to eat so it doesn't turn brown.

What Goes Well With It

To make this a bigger meal, add some plantain chips or toasted pita triangles to scoop up extra salsa and sauce. A cold Mexican beer with lime or a crisp white wine like Sauvignon Blanc tastes amazing with these tropical flavors. If you don't want alcohol, try fizzy water with crushed cucumber and mint for a cool contrast to the bold bowl flavors.

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Serving Temperature Tricks

This dish tastes best when you play with hot and cold parts. Keep your rice warm but not steaming, and your shrimp can be hot or room temp, whatever you like. The mango mix and sauce should come straight from the fridge to give you that cool contrast against the warmer stuff. These temperature differences actually make everything taste better and more interesting.

FAQs About the Recipe

→ How can I substitute the shrimp?

You can swap the shrimp for grilled chicken pieces, pan-fried tofu chunks, or flaked salmon fillets while still keeping all the yummy flavors.

→ Can I make this dish ahead of time?

Sure thing! Just make the mango mix, the spicy lime sauce, and cook your shrimp separately. Throw everything together right before you want to eat so it stays fresh.

→ What can I serve instead of rice or quinoa?

You can try blended cauliflower rice, a bed of fresh greens, or even fluffy couscous as your bowl base.

→ How do I make this dish spicier?

Just toss more chili powder on your shrimp or mix some hot sauce into your lime yogurt dressing for extra heat.

→ What toppings can I add for crunch?

Throw on some thin radish slices, black beans, or a simple cabbage mix to give your bowls more texture and crunch.