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
- 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.
- Prepare the shrimp. Mix the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne (if using) together in a small bowl.
- 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.
- 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.
- 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
