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In the world of culinary delights, few combinations are as refreshing and vibrant as shrimp and avocado, especially when paired with the tropical sweetness of mango salsa and a zesty lime-chili sauce. This Shrimp and Avocado Bowl is not just a dish; it’s an experience that brings the essence of summer right to your table. The vivid colors of the ingredients are a feast for the eyes, while the medley of flavors transports you to a sunny beachside, making it the perfect escape no matter the season.

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

Elevate your meal with these vibrant Shrimp and Avocado Bowls topped with refreshing Mango Salsa and zesty Lime-Chili Sauce. Perfectly marinated shrimp paired with creamy avocado, colorful cherry tomatoes, and a sweet-spicy salsa create an explosion of flavors in every bite. This dish is not only easy to make but also a feast for the eyes. Enjoy a healthy, delicious meal that’s ready in just 40 minutes—perfect for any night of the week!
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Ingredients
  

For the Shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

For the Mango Salsa:

1 ripe mango, diced

1/2 red onion, finely chopped

1 small jalapeño, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For the Lime-Chili Sauce:

1/2 cup Greek yogurt or sour cream

Juice of 1 lime

1 teaspoon chili powder

1 tablespoon honey

Salt to taste

For Assembling the Bowls:

2 ripe avocados, sliced

2 cups cooked quinoa or rice

1 cup cherry tomatoes, halved

Lime wedges for garnish

Extra cilantro for garnish

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Instructions
 

Marinate the Shrimp: In a bowl, combine the shrimp, olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Mix well and let it marinate for about 15 minutes.

    Prepare the Mango Salsa: In another bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix gently and set aside to let the flavors meld.

      Make the Lime-Chili Sauce: In a small bowl, whisk together the Greek yogurt (or sour cream), lime juice, chili powder, honey, and salt. Adjust seasoning to taste and set aside.

        Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for about 2-3 minutes on each side or until they turn pink and opaque. Be careful not to overcook.

          Assemble the Bowls: In serving bowls, layer cooked quinoa or rice as the base. Top with sliced avocados, cooked shrimp, halved cherry tomatoes, and a generous scoop of mango salsa. Drizzle with lime-chili sauce and sprinkle with extra cilantro.

            Serve and Enjoy: Garnish with lime wedges and serve immediately, allowing each person to squeeze fresh lime juice over their bowl for an added zing.

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                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4