If you’re craving a dish bursting with vibrant flavors, textures, and colors, the Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe is an absolute must-try. This recipe perfectly balances the zesty kick of chili and lime-seasoned shrimp with the sweet, creamy goodness of mango and avocado salsa. Fresh, bright, and easy to prepare, it’s one of those meals that feels like a tropical vacation for your taste buds, all from the comfort of your kitchen. Trust me, once you make these bowls, they’ll quickly become a favorite go-to for weeknight dinners or whenever you need a delicious pick-me-up.
Ingredients You’ll Need
Getting the perfect Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe starts with simple yet essential ingredients. Each one plays a key role—from the spicy chili powder that kicks up the shrimp’s flavor to the luscious mango and creamy avocado that cool it down, and the fresh citrus that ties everything together. Here’s what you’ll want to have on hand to bring this dish to life:
- 1 lb. raw shrimp, peeled & deveined: Fresh or thawed shrimp make the base protein, quick to cook and rich in flavor.
- 1 Tbsp olive oil: Helps the spices stick to the shrimp and adds a lovely richness when sautéed.
- 2 tsp chili powder: Brings smoky warmth and depth, giving the shrimp their signature chili flavor.
- 1 tsp cumin: Adds an earthy undertone that complements the chili perfectly.
- 1 tsp salt: Essential for enhancing all the other flavors in the dish.
- ½ tsp smoked paprika: Introduces a subtle smokiness that elevates the shrimp’s taste.
- ½ tsp garlic powder: Infuses a gentle garlic punch without overpowering the dish.
- ¼ tsp black pepper: Adds just a hint of heat and complexity.
- â…› tsp cayenne pepper (optional): For those who like their shrimp with an extra spicy kick.
- Green cabbage, shredded: Provides a crisp, crunchy texture that balances the tender shrimp.
- White rice, cooked: A neutral, fluffy base that soaks up all the delicious juices.
- Limes, for serving: Freshly squeezed lime juice brightens the whole bowl.
- Tortilla chips, for serving (optional): Add a delightful crunch on the side to scoop up salsa and shrimp.
- 2 small mangos, diced (or 1 large mango): Sweetness and juiciness in every bite, making the salsa irresistible.
- 1 large avocado, diced: Creaminess that melts into the salsa, balancing the heat.
- ¼ cup red onion, chopped: Adds sharpness and color contrast.
- 1 jalapeño, deseeded & finely chopped: Packs a gentle warmth without overwhelming the salsa.
- 2 Tbsp cilantro, chopped (leaves & stems): Fresh herbaceous notes that lighten and brighten the salsa.
- 1 lime, juiced: The finishing citrus touch that ties all the salsa ingredients together.
How to Make Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Step 1: Make the salsa
Start by combining the diced mango, creamy avocado, chopped red onion, jalapeño, cilantro, and lime juice in a large bowl. This salsa is the star of the show, offering sweet, spicy, tangy, and creamy components all at once. Taste it and adjust the lime juice as needed to get that perfect balance. Keep it chilled in the refrigerator while you prepare the shrimp to let those flavors meld beautifully.
Step 2: Prepare the shrimp seasoning
In a small bowl, mix together chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper if you want that extra kick. This blend is what makes the shrimp pop with bold, smoky, and spicy flavors that pair wonderfully with the fresh salsa.
Step 3: Season the shrimp
Pat your shrimp dry with paper towels—this helps them sear nicely. Place them in a large bowl, drizzle with olive oil, then sprinkle the spice mix over top. Toss everything until every shrimp is coated evenly with the vibrant seasoning.
Step 4: Cook the shrimp
Heat a splash of olive oil in a large sauté pan over medium-high heat until shimmering. Add the shrimp in a single layer, being careful not to overcrowd the pan, and cook for 2 to 3 minutes on each side or until they turn pink and opaque. This quick cooking locks in moisture and flavor. Once done, remove the pan from the heat.
Step 5: Assemble your bowls
Now comes the fun part! Layer fluffy white rice at the base of each bowl, then top with a generous scoop of your perfectly cooked chili lime shrimp. Add a handful of shredded green cabbage for crunch, followed by bright, colorful mango-avocado salsa. Squeeze extra lime juice over everything for that fresh zest, and serve immediately, optionally with crunchy tortilla chips on the side.
How to Serve Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
Garnishes
Fresh garnishes can take your Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe from great to unforgettable. Consider a sprinkle of chopped cilantro or extra lime wedges on the side to amplify the fresh citrus notes. Thinly sliced radishes or a dash of smoked paprika on top add stunning color and a subtle crunch, making the bowl as visually appealing as it is delicious.
Side Dishes
Although these bowls feel like a full meal on their own, pairing them with a side like black beans or a tangy Mexican corn salad can make dinner even more satisfying. A light green salad with avocado or a refreshing cucumber and tomato salad would balance the heat and complement the bright salsa flavors perfectly.
Creative Ways to Present
Elevate your presentation by serving your Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe in colorful ceramic bowls or even halved avocados for a fun twist. You can also pile shrimp and salsa on warm tortillas for quick tacos or layer everything in a mason jar for an on-the-go lunch that looks as great as it tastes.
Make Ahead and Storage
Storing Leftovers
You can keep leftover shrimp and salsa in separate airtight containers in the refrigerator for up to two days. Storing them separately keeps the shrimp from becoming soggy and the salsa fresh and vibrant. Keep rice and cabbage fresh by storing them separately as well, so you can reassemble your bowl later without compromising texture.
Freezing
While the shrimp freezes well, the mango-avocado salsa unfortunately does not hold up to freezing due to the texture changes in mango and avocado. If you want to freeze the shrimp, prepare and freeze them cooked and seasoned in a sealed container for up to one month. Thaw overnight in the fridge before reheating.
Reheating
For the best flavor and texture, gently reheat shrimp in a skillet over medium heat for just a couple of minutes until warmed through—avoid the microwave to prevent rubbery shrimp. Keep the salsa cold and fresh by adding it to your bowls after reheating the shrimp and rice.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before seasoning to ensure they cook evenly and get that perfect sear.
Is this dish spicy?
The heat level is customizable. The recipe includes cayenne pepper and jalapeño, but you can omit or reduce these if you prefer less spice without losing the vibrant flavor.
Can I substitute the rice for something else?
Yes! Quinoa, cauliflower rice, or even a bed of leafy greens like spinach make excellent alternatives for different dietary preferences or to mix up textures.
How far in advance can I prepare the salsa?
You can make the mango-avocado salsa up to 24 hours ahead. Just keep it refrigerated and tightly covered to maintain freshness and flavor.
What if I don’t have all the spices?
The chili powder and cumin are the most important for flavor, but if you’re missing smoked paprika or cayenne, the dish will still taste delicious—just a bit milder and less smoky.
Final Thoughts
There’s something truly special about the way the bold spices of the shrimp meet the sweet, creamy mango and avocado salsa in this Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe. It’s the kind of meal that makes you excited to sit down and enjoy every bite, while also feeling fresh and light. Whether you’re cooking for family, friends, or just yourself, this recipe is a fantastic way to bring color, flavor, and happiness to the table. Don’t hesitate—grab those ingredients and dive into this joyful bowl of deliciousness today!
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Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Chili Lime Shrimp Bowls with Mango-Avocado Salsa are a vibrant and flavorful meal perfect for a quick and healthy dinner. Juicy shrimp are seasoned with a zesty chili-lime spice blend and sautéed to perfection, then served atop fluffy white rice with crunchy cabbage and a refreshing mango-avocado salsa. The combination of spicy, tangy, and sweet flavors makes this dish delightfully balanced and sure to satisfy your cravings in just 25 minutes.
Ingredients
Shrimp and Seasoning
- 1 lb. raw shrimp, peeled & deveined
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- â…› tsp cayenne pepper (optional)
Salsa
- 2 small mangos, diced (or 1 large mango)
- 1 large avocado, diced
- ¼ cup red onion, chopped
- 1 jalapeño, deseeded & finely chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 1 lime, juiced
Additional Ingredients
- Green cabbage, shredded
- White rice, cooked
- Limes, for serving
- Tortilla chips, for serving (optional)
Instructions
- Make the salsa: In a large bowl, combine diced mango, diced avocado, chopped red onion, finely chopped jalapeño, and chopped cilantro. Add the juice of one lime, mix gently, and taste. Adjust with more lime juice if needed. Cover the salsa and chill it in the refrigerator while you prepare the shrimp.
- Prepare the shrimp seasoning: In a small bowl, mix together chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper if using to create a flavorful spice blend.
- Season the shrimp: Pat the raw shrimp dry with a paper towel to remove excess moisture. Place them in a large bowl. Add olive oil and the prepared spice mix, then toss everything until the shrimp are evenly coated with the spices.
- Cook the shrimp: Heat a splash of olive oil in a large sauté pan over medium-high heat. When the pan is hot, add the shrimp in a single layer, ensuring not to overcrowd. Cook the shrimp for 2-3 minutes per side until they turn pink and are cooked through. Remove shrimp from heat once done. You may need to cook in batches for best results.
- Assemble the bowls: Start each serving bowl with a scoop of cooked white rice. Top the rice with cooked shrimp, a handful of shredded green cabbage, and a generous portion of the mango-avocado salsa. Finish by squeezing fresh lime juice on top for added brightness. Serve immediately with tortilla chips on the side, if desired.
Notes
- Omit cayenne pepper for a milder shrimp dish if you prefer less spice.
- For a low-carb option, substitute white rice with cauliflower rice or quinoa.
- Use fresh lime juice to enhance the flavor and balance the spices in the dish.
- The salsa can be prepared in advance and stored chilled, but add avocado last minute to prevent browning.
- If you don’t have a sauté pan, a non-stick skillet or cast iron pan works just as well for cooking the shrimp.
