Shrimp Avocado Bowls Mango Salsa (Print Version)
Seared shrimp, avocado, mango salsa and lime-chili sauce on brown rice for a bright, gluten-free summer bowl.
# What You Need:
→ Shrimp
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 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
→ Bowls & Toppings
13 - 2 ripe avocados, sliced
14 - 2 cups cooked brown rice or quinoa
15 - 1 cup shredded romaine lettuce
16 - 1/2 cup cherry tomatoes, halved (optional)
→ Lime Chili Sauce
17 - 3 tablespoons mayonnaise or Greek yogurt
18 - 1 1/2 tablespoons fresh lime juice
19 - 1 teaspoon honey
20 - 1/2 teaspoon chili flakes
21 - Salt, to taste
# Directions:
01 - Combine shrimp with olive oil, chili powder, garlic powder, salt, and black pepper in a mixing bowl. Toss until evenly coated.
02 - Preheat a skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side, until pink and opaque. Remove from heat and set aside.
03 - In a separate bowl, mix together diced mango, red bell pepper, red onion, minced jalapeño, chopped cilantro, fresh lime juice, and a pinch of salt. Stir gently to combine and set aside.
04 - In a small bowl, whisk mayonnaise, fresh lime juice, honey, chili flakes, and salt until smooth and integrated.
05 - Evenly distribute cooked rice or quinoa among four serving bowls. Top each with shredded romaine, mango salsa, sliced avocado, cherry tomatoes if desired, and shrimp.
06 - Drizzle each bowl with lime chili sauce and serve immediately.
# Expert Tips:
01 -
- This dish delivers summertime energy in every bite, with just the right punch from the lime chili sauce.
- You can swap out toppings or proteins based on what’s in your fridge and it still feels like something special.
02 -
- If the shrimp cook even a minute too long, they turn rubbery—pull them from the heat as soon as they’re pink and just opaque.
- Letting the mango salsa sit for five to ten minutes melds and amplifies the flavors in the best way.
03 -
- Keep an eye on the shrimp—they keep cooking once off the heat, so transfer to a cool plate right away.
- A final sprinkle of flaky salt over the avocado makes it truly restaurant level.