Shrimp and Avocado Bowls (Printable)
Seared shrimp, creamy avocado, mango salsa and lime-chili drizzle over rice for a fresh, zesty summer bowl.
# What You'll Need:
→ Shrimp Preparation
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon chili powder
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste
→ Mango Salsa
06 - 1 ripe mango, diced
07 - 1/2 red bell pepper, diced
08 - 1/4 red onion, finely chopped
09 - 1 small jalapeño, seeded and minced
10 - 2 tablespoons fresh cilantro, chopped
11 - Juice of 1 lime
12 - Salt, to taste
→ Base and Toppings
13 - 2 ripe avocados, sliced
14 - 2 cups cooked brown rice or cooked quinoa
15 - 1 cup shredded romaine lettuce
16 - 1/2 cup cherry tomatoes, halved
→ Lime Chili Sauce
17 - 3 tablespoons mayonnaise
18 - 1 1/2 tablespoons fresh lime juice
19 - 1 teaspoon honey
20 - 1/2 teaspoon chili flakes
21 - Salt, to taste
# How-To Steps:
01 - Combine shrimp with olive oil, chili powder, garlic powder, salt, and black pepper in a mixing bowl, ensuring even coating.
02 - Heat skillet over medium-high heat. Cook shrimp in a single layer for 2 to 3 minutes per side until pink and opaque. Remove from heat and set aside.
03 - In a separate bowl, gently mix mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Set aside.
04 - Whisk together mayonnaise, lime juice, honey, chili flakes, and salt in a small bowl until smooth.
05 - Divide cooked rice or quinoa among four serving bowls. Layer with shredded romaine, mango salsa, sliced avocado, cherry tomatoes, and sautéed shrimp.
06 - Drizzle each bowl with lime chili sauce and serve immediately.
# Expert Advice:
01 -
- It's one of those dishes that always surprises people with how fresh and lively it tastes.
- The combination of textures, sweet and heat, and no-fuss assembly has made this a go-to whenever friends drop by unannounced.
02 -
- Once, I overcooked the shrimp by leaving them in the hot pan, and they turned rubbery fast—pull them off at just-opague!
- Letting the mango salsa sit for five minutes before serving made all the flavors bloom much brighter.
03 -
- Don't crowd the shrimp in the pan or they steam instead of sear—work in batches if needed.
- A microplane grater makes zesting the lime for the sauce easy and adds more zing.