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–+ servings
Shrimp and Avocado Bowls

Delicious Shrimp and Avocado Bowls with Tropical Mango Salsa

Savor these vibrant Shrimp and Avocado Bowls packed with flavors and nutrients, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Large Shrimp Substitute with chicken, tofu, or tempeh if desired.
  • 2 tbsp Olive Oil Enhances flavor and helps marinate.
  • 1 tsp Smoked Paprika Adds smoky flavor.
  • 1 tsp Ground Cumin Can substitute with coriander.
  • 1 tsp Chili Powder Adjust to taste preference.
  • 1 tsp Garlic Powder Fresh garlic can be used for extra kick.
  • 1 tsp Salt
  • 1 lime Lime Juice Fresh lime juice recommended.
For the Salsa
  • 1 medium Ripe Mango Choose firm fruit.
  • 1 medium Tomato Use ripe for best flavor.
  • 0.25 cup Red Onion Soak in water for milder taste if desired.
  • 2 tbsp Fresh Cilantro Can substitute with parsley.
  • 1 medium Jalapeño Optional for heat.
For the Lime-Chili Sauce
  • 0.25 cup Mayonnaise Greek yogurt can be used for a healthier alternative.
  • 1 tbsp Honey Agave syrup can be a vegan substitute.
  • 1 tbsp Chili Garlic Sauce Sriracha works well for extra heat.
For Serving
  • 4 cups Cooked Rice Can use jasmine or coconut rice.
  • 2 medium Avocado Toss in lime juice to prevent browning.
  • Extra Lime Wedges For garnish.
  • Fresh Herbs For garnish.

Equipment

  • Mixing Bowl
  • Grill or Non-Stick Pan
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, salt, chili powder, and lime juice. Add the shrimp and toss well to coat. Let marinate for 15-20 minutes.
  2. Prepare your choice of cooked rice according to package instructions and set aside.
  3. In a separate bowl, mix together diced mango, chopped tomato, diced red onion, and chopped cilantro. Add finely chopped jalapeño if desired, squeeze in lime juice, and season with salt. Refrigerate.
  4. In a small bowl, whisk together mayonnaise, lime juice, honey, and chili garlic sauce. Adjust consistency with water if necessary.
  5. Heat a grill or pan over medium-high heat. Grill marinated shrimp for 2-3 minutes on each side until opaque and slightly charred. Remove from heat.
  6. Assemble bowls starting with a base of rice, topped with grilled shrimp and avocado slices. Spoon over the mango salsa, drizzle with lime-chili sauce, and garnish with lime wedges and fresh herbs.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 15gVitamin A: 400IUVitamin C: 55mgCalcium: 40mgIron: 1.5mg

Notes

For best results, use fresh ingredients and store components separately until serving to maintain freshness.

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