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In the world of culinary delights, nothing quite matches the vibrant flavors and health benefits of shrimp and avocado bowls. This dish is a perfect representation of a modern meal that is not only visually appealing but also packed with nutrients. The combination of succulent shrimp, creamy avocado, and zesty mango salsa results in a symphony of flavors that tantalizes the taste buds. Whether you're looking for a light lunch or a refreshing dinner option, these bowls stand out as the perfect choice.
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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Discover the vibrant flavors of Refreshing Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce! This dish is perfect for a healthy lunch or dinner, packed with lean protein, healthy fats, and delicious sweetness. With juicy shrimp, creamy avocado, and zesty mango, each bowl is a feast for the senses. Prepare it in under an hour for a quick, nutritious meal that’s sure to impress! #ShrimpBowls #Avocado #HealthyEating #QuickRecipes #MangoSalsa #CleanEating #Foodie

Ingredients

1 lb large shrimp, peeled and deveined

2 ripe avocados, diced

1 ½ cups cooked quinoa

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

½ red onion, finely diced

1 lime, juiced (plus extra wedges for serving)

Salt and pepper, to taste

1 tablespoon olive oil

Fresh cilantro for garnish

For the Mango Salsa:

1 ripe mango, diced

½ red bell pepper, finely diced

1 jalapeño, seeded and minced (optional, for heat)

¼ cup red onion, finely chopped

1 lime, juiced

Salt, to taste

For the Lime-Chili Sauce:

¼ cup sour cream or Greek yogurt

1 tablespoon lime juice

1 teaspoon chili powder

Salt, to taste

Instructions

Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, minced jalapeño (if using), red onion, lime juice, and a pinch of salt. Mix gently until well combined. Taste and adjust seasoning if necessary. Set aside.

    Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with salt and pepper. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2-3 minutes on one side, then flip and cook for another 2 minutes, or until they are pink and opaque. Remove from heat and drizzle with the juice of one lime.

      Prepare the Lime-Chili Sauce: In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, chili powder, and a pinch of salt until smooth. Adjust seasoning to taste.

        Assemble the Bowls: In four bowls, layer the cooked quinoa, then add the diced avocado, corn kernels, cherry tomatoes, and sautéed shrimp on top. Spoon generous amounts of the mango salsa over each bowl.

          Drizzle Sauce & Garnish: Drizzle the lime-chili sauce over each bowl. Garnish with fresh cilantro and lime wedges for an extra zesty touch.

            Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4