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Nothing opens up a weeknight like a bowl filled with smoky grilled shrimp, creamy avocado, sweet-tart mango salsa, and a drizzle of zippy lime chili sauce. This combo was my go-to when we craved something light but satisfying, especially on humid summer evenings. It is a celebration of color and flavor where every bite feels like a little trip to the tropics.
Whenever I make this bowl for friends they always ask for the lime chili sauce recipe and my kids devour the mango salsa straight from the bowl
Ingredients
- Large shrimp: these are the star look for wild-caught and peel them yourself if possible for the best flavor and texture
- Ripe avocados: creamy and mild choose fruit that gives slightly under gentle pressure
- Ripe mango: adds a burst of sweetness pick one that is fragrant and slightly soft at the stem end
- Cooked rice or quinoa: hearty base for soaking up the juices brown rice or mixed grains add extra nutrition
- Fresh cilantro: bright herbal finish always opt for leaves that are vibrant green
- Lime wedges: for squeezing at the table use fresh juicy limes for the brightest flavor
- Plain Greek yogurt: creamy and tangy forms the sauce base choose full fat for extra richness
- Mayonnaise: deepens the sauce only if you like a touch of extra creaminess
- Chili powder: sparks heat any mild or smoky variety will do
- Lime zest and juice: for the sauce always use fresh zest for intensely citrusy notes
- Honey or agave: balances the heat with a little sweetness pick pure honey for clean flavor
- Salt and pepper: season everything remember a pinch brings all flavors forward
- Red onion: sharp and colorful for the salsa chop fine and look for crisp texture
- Jalapeño: for salsa adds optional kick go for glossy firm peppers and remove seeds for less heat
Step-by-Step Instructions
- Mix the Mango Salsa:
- Stir diced mango red onion jalapeño lime juice cilantro and salt in a bowl until combined. Let this chill in the fridge so the flavors meld and become even brighter.
- Make the Lime Chili Sauce:
- Whisk together Greek yogurt mayonnaise if using chili powder lime zest and juice honey salt and pepper until smooth and creamy. Taste this as you go adjusting for your perfect balance of tang spice and sweetness.
- Prep and Season the Shrimp:
- Pat the shrimp very dry with a paper towel. Season generously with chili powder garlic powder salt and pepper. This lets a flavorful crust develop when you cook them.
- Grill or Sear the Shrimp:
- Heat a grill pan or heavy skillet over medium-high. Swirl in a little olive oil then cook shrimp 2 to 3 minutes per side until they turn pink curl up and have some golden char around the edges. Do not crowd the pan so they sear instead of steam.
- Assemble the Bowls:
- Spoon warm rice or quinoa into bowls as the foundation. Arrange shrimp sliced avocado and a generous scoop of mango salsa on top each keeping its own real estate so diners can combine bites as they like.
- Finish and Serve:
- Drizzle lime chili sauce over everything and finish with a flurry of chopped cilantro. A few lime wedges on the side for squeezing adds a last-minute burst of freshness.
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When I find an especially sweet mango the salsa steals the show and I often double it so there is enough to scoop up with chips on the side. Last summer we even packed these bowls for a family picnic and the kids built their own with extra sauce on everything.
Storage Tips
Store each element separately in airtight containers. Cooked shrimp will stay fresh in the fridge for two to three days and the sauce and salsa actually taste better on day two. Avocado is best sliced just before serving to avoid browning. Leftover bowls keep best if you assemble just before eating.
Ingredient Substitutions
You can swap the shrimp for grilled chicken tofu or even roasted chickpeas for a vegetarian twist. If you are out of mango juicy pineapple or peach makes a tasty salsa. For the grains try farro or cauliflower rice for a lower carb option.
Serving Suggestions
Serve these bowls family style with everyone building their own. Add toasted pepitas or tortilla strips for crunch. For a party lineup set out all toppings so guests can customize. These pair perfectly with crispy tortilla chips and icy fresca on the side.
A Taste of the Tropics
Shrimp bowls like this have roots in coastal cuisines where seafood and ripe fruit are everyday staples. The marriage of spice citrus and mango is inspired by Mexican street food and Caribbean beach shacks. Every forkful brings a burst of sunshine and sweet heat to your kitchen.
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Common Questions
- → Can I substitute the shrimp with another protein?
Yes, you can use grilled chicken or tofu for a delicious alternative to shrimp. Adjust cooking times as needed.
- → How spicy is the lime-chili sauce?
The spiciness can be adjusted by using mild chili powder and omitting the jalapeño from the salsa if you prefer less heat.
- → Can I meal prep these bowls?
Absolutely! Store each component separately in the refrigerator and assemble when ready to eat for best freshness.
- → What grains work best as a base?
Both cooked rice and quinoa make great bases, but you can use cauliflower rice or other grains to suit your taste.
- → How long can I keep leftover shrimp?
Cooked shrimp will keep in the refrigerator for up to 2–3 days or can be frozen for about a month.