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
Scale
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.
