Description
This vibrant and refreshing Juicy Shrimp and Avocado Bowl combines perfectly grilled shrimp seasoned with chili powder and cumin, a sweet and tangy mango salsa, creamy avocado slices, and a zesty lime-chili sauce. Served over a bed of fluffy cooked rice, this dish offers a balanced medley of flavors and textures that’s perfect for a quick and healthy meal.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp, peeled and deveined (Thaw completely if frozen for the best texture)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Mango Salsa
- 1 ripe mango, diced
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, minced
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
Lime-Chili Sauce
- 2 tbsp olive oil
- Juice of 1 lime
- 1 tsp honey (or agave)
- 1/2 tsp chili flakes
- Pinch of salt
Serving
- 2 cups cooked rice
- 1 avocado, sliced
- Lime wedges for garnish
- Fresh cilantro for garnish
Instructions
- Marinate Shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Let the mixture marinate for 10-15 minutes to enhance the flavors.
- Cook Shrimp: Preheat a grill or a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp and cook for 2-3 minutes per side until they turn opaque and slightly charred, ensuring they remain juicy.
- Prepare Mango Salsa: In a small bowl, combine the diced mango, red bell pepper, red onion, jalapeño, chopped cilantro, and lime juice. Mix gently and let it sit for 5 minutes to allow the flavors to meld.
- Make Lime-Chili Sauce: In a jar, whisk together the remaining 2 tablespoons of olive oil, fresh lime juice, honey or agave, chili flakes, and a pinch of salt until well-emulsified and smooth.
- Assemble Bowls: In serving bowls, layer 2 cups of cooked rice as the base. Top with the grilled shrimp, spoon over the mango salsa, and add sliced avocado. Drizzle generously with the prepared lime-chili sauce and garnish with fresh cilantro and lime wedges for extra zest.
Notes
- For a milder salsa, remove the seeds from the jalapeño before mincing.
- You can substitute mango with pineapple or peaches for a different fruity twist.
- Soak red onion in cold water for 10 minutes if you prefer a milder onion flavor in the salsa.
- Use avocado oil instead of olive oil if preferred for the marinade and sauce.
- Make sure shrimp are fully thawed before marinating to achieve the best texture.
