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If you’re on the lookout for a dish that brings together vibrant flavors, nutritional benefits, and stunning presentation, look no further than Shrimp & Avocado Bowls with Mango Salsa and Lime-Chili Sauce. This delightful recipe is not only a feast for the senses but also a nourishing option for those who appreciate the fusion of taste and health. The combination of plump, succulent shrimp, creamy avocado, and zesty mango salsa creates an explosion of flavors that is sure to excite your palate.

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Dive into these delicious Shrimp & Avocado Bowls topped with vibrant Mango Salsa and zesty Lime-Chili Sauce! This refreshing dish combines succulent shrimp seasoned to perfection, creamy avocado, and a colorful medley of quinoa or brown rice, mango, and veggies. Perfect for a quick weeknight dinner or a healthy lunch, this easy recipe is ready in just 30 minutes. Enjoy a burst of flavors and nutrients in every bite! 🥑🍤
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 avocados, diced

1 cup cooked quinoa or brown rice

1 ripe mango, peeled and diced

1 small red onion, finely chopped

1 red bell pepper, diced

1 lime, juiced (for salsa) + 2 limes (for sauce)

1 tablespoon fresh cilantro, chopped

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon cumin

Olive oil (for cooking shrimp)

Salt and pepper to taste

Instructions
 

Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, cilantro, and the juice of one lime. Season with salt and pepper to taste. Mix well and let it sit to meld the flavors while you prepare the rest.

    Cook the Shrimp: In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. In a small bowl, mix the shrimp with chili powder, garlic powder, cumin, salt, and pepper. Once the oil is hot, add the seasoned shrimp and cook for about 2-3 minutes on each side or until the shrimp turn pink and opaque. Remove from heat.

      Prepare the Lime-Chili Sauce: In a small bowl, whisk together the juice of two limes, a drizzle of olive oil, a pinch of chili powder, and salt to taste. Adjust the seasoning according to your preference for heat and acidity.

        Assemble the Bowls: In serving bowls, layer the cooked quinoa or brown rice as the base. Top with diced avocado, cooked shrimp, and generous spoonfuls of mango salsa. Drizzle the lime-chili sauce over the top.

          Garnish and Serve: Optionally, you can garnish the bowls with additional cilantro, lime wedges, or extra chili flakes for more heat. Serve immediately and enjoy!

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4