Chili Lime Shrimp Bowls with MangoAvocado Salsa Recipe Tips
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Author:samantha
Total Time:30 minutes
Yield:4 servings 1x
Description
Experience Chili Lime Shrimp Bowls with MangoAvocado Salsa bright zesty flavors in minutes Easy fresh bowls with a gamechanging twist youll love
Ingredients
Scale
1 pound shrimp, large, peeled and deveined
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cloves garlic, minced
1 tablespoon olive oil
2 cups cooked brown rice, quinoa, or greens
1 cup diced mango
1 ripe medium avocado, diced
1/4 cup finely chopped red onion
2 tablespoons fresh cilantro, chopped
Salt, to taste
Pepper, to taste
Instructions
Prep and marinate the shrimp: Rinse the shrimp and pat dry. In a bowl, toss with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, minced garlic, and a pinch of salt and pepper. Let marinate for 5-10 minutes while you prep the salsa and base.
Make the mango-avocado salsa: In a medium bowl, combine mango, avocado, red onion, cilantro, and fresh lime juice. Add a pinch of salt and pepper, and toss gently to keep the avocado chunks intact.
Cook the shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, until opaque and pink with a slight char on some edges. Remove from heat and set aside to rest for a minute. For deeper roast, sear the shrimp in a hot skillet with a touch of oil for an extra minute per side.
Prepare the base: Reheat or prepare your base (brown rice, quinoa, or greens) so it’s ready to assemble.
Assemble the bowls: Place a generous scoop of your base in each bowl. Top with the grilled shrimp and a hearty scoop of mango-avocado salsa. Finish with cilantro if using, a light dusting of salt, and an extra squeeze of lime.
Finish and serve: Let the bowls rest for a minute so the flavors meld. Serve immediately for the best texture. If meal prepping, keep salsa separate from base and shrimp.
Notes
Bright, quick weeknight bowls featuring chili-lime shrimp served over a base of rice, quinoa, or greens with a sunny mango-avocado salsa.
