Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

These shrimp and avocado bowls are built for speed without skimping on flavor. Grilled chili-seasoned shrimp meet creamy avocado and bright mango salsa for a bowl that feels special but comes together fast. Swap on-the-spot garnishes or use prepped fruit to cut time and still impress. If you love quick shrimp dinners, try a different take with these cilantro-lime tacos for another speedy option: cilantro-lime shrimp tacos.

Why This Recipe Works

This recipe is streamlined: a single spice toss, a quick grill, and a no-cook salsa. Shrimp cooks in minutes, so prep and assembly are the slowest parts. Using diced mango and avocado keeps texture bright and avoids heavy sauces that weigh the bowl down. The lime juice in the salsa doubles as a light dressing, cutting the need for an extra step. Olive oil and chili powder provide bold flavor with minimal ingredients, perfect for a busy weeknight.

Flavor and Texture

Spicy, smoky shrimp pairs with cooling avocado for a classic contrast. Mango brings a sweet, juicy pop that balances the lime-chili tang. Fresh cilantro adds herbal brightness and a clean finish. The result is a bowl with crisp, creamy, and tender elements in every bite. Serve over rice or greens if you want extra bulk.

Ingredients

– 1 pound shrimp, peeled and deveined
– 2 avocados, diced
– 1 mango, diced
– 1 lime, juiced
– 1 tablespoon chili powder
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)

Step by Step Instructions

1. Preheat your grill or a grill pan over medium heat.
2. In a bowl, toss the shrimp with olive oil, chili powder, salt, and pepper.
3. Grill the shrimp for 2-3 minutes on each side, until they are pink and opaque.
4. In a separate bowl, combine diced mango, lime juice, and salt to make the salsa.
5. In serving bowls, assemble the diced avocado and grilled shrimp.
6. Top with mango salsa and a sprinkle of fresh cilantro.
7. Serve immediately with a lime-chili sauce if desired.

Quick Tips and Shortcuts

Buy pre-peeled shrimp to shave off prep time and thaw under cold running water for fastest results. Use a ripe but firm mango so it dices cleanly; if you like extra zip, add a splash more lime. Swap the grill for a hot skillet when weather or kitchen setup gets in the way. You can pre-mix the chili oil for the shrimp and store it in the fridge to speed assembly on busy nights. For a different quick dinner vibe, check this playful wing recipe ideabaked peanut butter and jelly chicken wings.

Storage and Meal Prep

Store components separately for best texture: shrimp cooled and refrigerated in an airtight container for up to 2 days, salsa for 1 to 2 days, and avocado kept whole until service to avoid browning. If prepping full bowls, assemble just before eating and squeeze fresh lime to refresh flavors. For meal prep lunches, pack avocado on the side and combine at work or before reheating.

Short Closing Note

This bowl is a reliable go-to when time is tight but flavor matters. Minimal cleanup and fast cook time make it perfect for weeknights or a quick weekend lunch.

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