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Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe

Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe

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Jump to Recipe· 4.4 from 27 reviews

These Chili Lime Shrimp Bowls with Mango-Avocado Salsa are a burst of tropical flavors in every bite! Ready in just 25 minutes, this vibrant dish combines smoky, spiced shrimp with a refreshing sweet-tangy mango and creamy avocado salsa. The contrasting textures and bright colors make this not just a meal, but an experience that’ll transport you straight to the beach – even on the busiest weeknight. Perfect for anyone craving something fresh, healthy, and incredibly satisfying!

Why You’ll Love This Recipe

  • Quick and Fresh: From start to finish in just 25 minutes, making it perfect for those evenings when you want something delicious without spending hours in the kitchen.
  • Balanced Flavors: The smoky spiced shrimp pairs beautifully with the sweet mango, creamy avocado, and zesty lime – creating a perfect balance of heat, sweetness, and acidity.
  • Customizable: Easily adjust the spice levels, swap ingredients based on preferences, or change the base from rice to another grain.
  • Visually Stunning: The vibrant colors from the shrimp, mango, avocado, and cabbage make this dish as beautiful as it is delicious – perfect for impressing guests or brightening up your weeknight dinner.
Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe this Recipe

Ingredients You’ll Need

  • Shrimp: The star protein that takes on the spicy-smoky flavors beautifully. Make sure they’re peeled and deveined to save time during preparation.
  • Spice Blend: A mix of chili powder, cumin, smoked paprika, and garlic powder creates that perfect smoky-spicy coating that makes these shrimp irresistible.
  • Cabbage: Adds a refreshing crunch and subtle sweetness that balances the spicy shrimp.
  • Rice: Forms the hearty base of the bowl, soaking up all those delicious flavors.
  • Mangos: Provide tropical sweetness and a juicy texture that contrasts beautifully with the spiced shrimp.
  • Avocado: Brings creamy richness to the salsa and helps cool down the spice from the shrimp.
  • Red Onion: Adds a sharp bite that cuts through the sweetness of the mango and richness of the avocado.
  • Jalapeño: Brings a fresh, green heat to the salsa that complements the spicy shrimp.
  • Cilantro: Adds brightness and that distinctive herbal note that pulls everything together.
  • Lime: The crucial acidic element that brightens both the shrimp and the salsa, bringing all flavors into harmony.

Variations

Different Protein Options

Swap the shrimp for chicken breast chunks, firm tofu cubes, or even flank steak strips. Just adjust cooking times accordingly.

Grain Alternatives

Replace white rice with brown rice, quinoa, cauliflower rice, or even a bed of leafy greens for a lower-carb option.

Seasonal Adaptations

When mangos aren’t in season, try pineapple or peaches for a different but equally delicious fruity twist.

Dietary Adjustments

Make it paleo by serving over cauliflower rice and omitting the tortilla chips, or go vegetarian by replacing shrimp with spiced black beans.

How to Make Chili Lime Shrimp Bowls

Step 1: Prepare the Mango-Avocado Salsa

Combine diced mangos, avocado, red onion, jalapeño, cilantro, and fresh lime juice in a bowl. Mix gently to avoid mashing the avocado. Taste and adjust lime juice if needed. Refrigerate while preparing the rest of the dish to allow flavors to meld.

Step 2: Season the Shrimp

Mix the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne (if using) in a small bowl. Pat the shrimp dry thoroughly with paper towels – this ensures they’ll sear rather than steam. Toss the shrimp with olive oil and your spice mixture until evenly coated.

Step 3: Cook the Shrimp

Heat a splash of olive oil in a large pan over medium-high heat until it shimmers. Add the shrimp in a single layer, making sure not to overcrowd (cook in batches if necessary). Sear for about 2-3 minutes per side until they turn pink and slightly charred. They should have a beautiful caramelized exterior.

Step 4: Assemble Your Bowls

Start with a base of warm rice in each bowl. Arrange the spiced shrimp, shredded cabbage, and a generous spoonful of the mango-avocado salsa. Finish with a squeeze of fresh lime juice over everything, and serve with tortilla chips on the side if desired.

Pro Tips for Making the Recipe

  • Don’t Overcook the Shrimp: They cook incredibly quickly and can become rubbery if left too long. As soon as they turn pink and opaque, they’re done!
  • Prep Ahead: Make the salsa earlier in the day to save time and allow flavors to develop. Just add the avocado right before serving to prevent browning.
  • Perfectly Ripe Mangos: Choose mangos that yield slightly to gentle pressure for the best flavor and texture in your salsa.
  • Layering: Build your bowls with intention – rice on the bottom to absorb juices, cabbage next for crunch, then shrimp and salsa on top for the best presentation and eating experience.

How to Serve

Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe

Perfect Pairings

Serve with a side of black beans for extra protein, or some roasted corn for additional sweetness and texture.

Beverage Suggestions

These bowls pair wonderfully with a crisp Mexican lager, a citrusy margarita, or a refreshing agua fresca.

Garnish Ideas

Top with additional cilantro, a few slices of radish for extra crunch, or even a drizzle of crema if you want to tone down the heat.

Make Ahead and Storage

Storing Leftovers

Store components separately in airtight containers in the refrigerator. The shrimp and rice will keep for up to 3 days, while the salsa is best consumed within 24 hours (the avocado will start to brown after that).

Freezing

The cooked shrimp can be frozen for up to 1 month. The salsa doesn’t freeze well due to the high water content in the mangos and the avocado.

Reheating

Gently reheat the shrimp in a skillet with a splash of water to prevent drying out. The rice can be microwaved with a sprinkle of water to rejuvenate it. Serve with fresh salsa for best results.

FAQs

Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them very dry before seasoning. Frozen shrimp are often a great option as they’re frozen shortly after catching, preserving their freshness. I actually keep a bag in my freezer at all times for quick meals like this.

What can I substitute for mango if it’s not available?
Pineapple makes an excellent substitute with its sweet-tart profile. Peaches or nectarines work wonderfully in summer months, providing that perfect juicy sweetness. Even orange segments can work in a pinch, though the texture will be different.

Is there a way to make this dish less spicy but still flavorful?
Definitely! Omit the cayenne pepper and reduce the chili powder by half. You can also remove all seeds and membranes from the jalapeño in the salsa, or substitute with a milder bell pepper. The smoky cumin and paprika will still provide plenty of flavor without the heat.

Can I prepare this dish in advance for a dinner party?
This is a great make-ahead meal with some planning. Prepare the spice mix and chop all vegetables for the salsa the day before. Cook the rice ahead of time and reheat. The shrimp are best cooked right before serving, but only take minutes. Assemble the salsa (adding avocado last) shortly before guests arrive for the freshest presentation.

Final Thoughts

These Chili Lime Shrimp Bowls truly capture the essence of fresh, vibrant cooking that doesn’t require hours in the kitchen. The combination of spicy shrimp, sweet-tangy salsa, and crunchy vegetables creates a meal that feels both satisfying and light. Whether you’re cooking for your family on a busy weeknight or hosting friends for a casual dinner, this dish is sure to impress with its bold flavors and gorgeous colors. Give it a try – your taste buds will thank you!

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Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe

Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 27 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free
Print Recipe

Description

A vibrant and flavorful Chili Lime Shrimp Bowls recipe topped with a refreshing mango-avocado salsa. This dish is easy to prepare, perfect for a quick meal, and packed with a delicious balance of spicy, tangy, and sweet flavors.

Ingredients

Units Scale

For the shrimp bowls:

  • 1 lb. raw shrimp, peeled & deveined
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper (omit if you don’t want the shrimp too spicy)
  • Green cabbage, shredded
  • White rice, cooked
  • Limes, for serving
  • Tortilla chips, for serving (optional)

For the mango-avocado salsa:

  • 2 small mangos, diced (or 1 large mango)
  • 1 large avocado, diced
  • 1/4 cup red onion, chopped
  • 1 jalapeño, deseeded & finely chopped
  • 2 Tbsp cilantro, chopped (leaves & stems)
  • 1 lime, juiced

Instructions

  1. Make the salsa. Mix the salsa ingredients together in a large bowl. Then taste and add more lime juice, if needed. Cover and keep it chilled in the refrigerator while you prepare the shrimp.
  2. Prepare the shrimp. Mix the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne (if using) together in a small bowl.
  3. Season the shrimp. Pat the shrimp dry with a paper towel, then add them to a large bowl. Add your olive oil and spice mix, and toss until the shrimp are fully coated.
  4. Cook the shrimp. Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side or until they’re cooked through. (You may need to cook them in batches so they don’t overcrowd the pan.) Remove your pan from the heat once done.
  5. Assemble the bowls. Place a scoop of white rice on the bottom of each bowl. Then add your cooked shrimp, shredded cabbage, and mango salsa. Squeeze lime juice over the top. Serve immediately with tortilla chips on the side.

Notes

  • For a milder flavor, omit the cayenne pepper from the shrimp seasoning.
  • Feel free to customize the bowl by adding other toppings like shredded carrots, bell peppers, or avocado slices.
  • If storing for later, keep the mango-avocado salsa in an airtight container to prevent browning.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 7g
  • Sodium: 670mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 22g
  • Cholesterol: 160mg

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