Shrimp Avocado Mango Salsa Bowls

Shrimp and avocado bowls with mango salsa are my go-to when I crave something fresh and vibrant yet satisfying enough for lunch or dinner The combination of juicy shrimp creamy avocado and sweet mango balanced with a punchy lime chili sauce brings together the best of light tropical flavors in a single bowl This recipe hits all the right notes any day I want color crunch and just enough heat to wake up my taste buds

I first tried this recipe after a trip to a beach town in Mexico and it instantly became a family favorite We love how easy it is to adjust and how every bite tastes like a sunny vacation

Ingredients

• Large shrimp: choosing fresh or high quality frozen shrimp gives the best tender texture
• Olive oil: ensures shrimp cook evenly and brings a rich finish
• Garlic powder: for depth without needing to mince fresh garlic
• Onion powder: infuses extra savory flavor select the freshest from a spice store
• Salt: essential for drawing out big shrimp flavor
• Black pepper: adds subtle heat and rounds out the marinade
• Ripe mango: the juicier the better for that craveworthy sweetness peak season or slightly soft works best
• Red onion: goes in raw for sharpness choose a firm dense bulb with bright color
• Jalapeno: for customizable heat pick a smooth pepper and use less or more as needed
• Fresh cilantro: key for herbaceous lift choose bright bunches with no wilting
• Lime juice: brings bite and freshness use freshly squeezed for brightest flavor
• Mayonnaise: gives creaminess choose a quality brand or homemade if possible
• Sriracha: brings signature chili heat choose according to preferred spice level
• Cooked rice: as the bowl base any kind works but jasmine offers fragrance brown rice for fiber
• Avocado: provides creamy richness pick slightly soft avocados for smooth slices

Tip for extra nutrition

try quinoa or swap standard mayo with Greek yogurt or a plant based alternative

Step-by-Step Instructions

Marinate and cook the shrimp:

Toss shrimp in olive oil garlic powder onion powder salt and pepper Mix until evenly coated and let sit for 10 to 15 minutes to absorb flavors Heat a grill pan or skillet over medium high Add shrimp in a single layer Cook for 2 to 3 minutes per side until just opaque and pink Transfer to a plate to cool

Prepare the mango salsa:

Dice the mango into small cubes Finely chop the red onion and mince the jalapeno if using In a bowl combine mango red onion jalapeno cilantro lime juice salt and pepper Stir well Chill for 10 minutes to let flavors blend

Make the lime chili sauce:

In a small bowl whisk together mayonnaise Sriracha lime juice garlic powder onion powder salt and black pepper Whisk until smooth Adjust Sriracha to preferred spice level Refrigerate until ready to serve

Prepare the rice base:

Warm cooked rice or prepare fresh if needed Fluff with a fork and divide evenly among serving bowls This is your hearty base

Assemble the bowls:

Top rice with shrimp arrange sliced avocado and spoon over mango salsa Generously drizzle lime chili sauce right before serving Garnish with extra cilantro and a wedge of lime if desired

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I love using homemade Sriracha because it adds an extra depth and I always remember my kids helping in the kitchen slicing mango and laughing over the juicy mess Mango season always brings those memories back

Storage Tips

Store extra components like shrimp salsa and sauce in separate airtight containers in the fridge so everything stays fresh and flavors do not mingle until you are ready to eat For meal prep layer ingredients just before serving to keep rice and avocado in peak condition Shrimp will keep for up to two days and mango salsa tastes best within one to two days

Ingredient Substitutions

For shrimp you can use cubed chicken tofu or grilled fish for a twist If you cannot find ripe mango try pineapple or peach as a substitute For a dairy free sauce use vegan mayo or swap with Greek yogurt for a lighter tang

Serving Suggestions

Serve bowl style as written or roll the shrimp salsa and avocado up in lettuce leaves for a hand held bite A bed of mixed greens can stand in for rice for a lighter grain free version You can also layer leftovers in a mason jar for an easy lunch to go

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Cultural and Historical Context

Shrimp and mango pairings are popular in coastal cuisines where tropical fruit and fresh seafood abound The inspiration for these bowls comes from street food markets in Mexico and Southeast Asia where lively salsas and chili lime flavors are local signatures The addition of avocado and Sriracha brings a fusion feel that reflects how recipes evolve as they travel

Common Recipe Questions

→ Can I use frozen shrimp for this bowl?

Yes, thaw the frozen shrimp completely and pat dry before seasoning and sautéing for best texture and flavor.

→ What alternatives can I use for rice?

Brown rice, jasmine rice, or even quinoa make excellent bases. For a lighter option, try cauliflower rice.

→ Is there a substitute for Sriracha in the sauce?

Feel free to use another hot sauce like chili garlic sauce or your preferred spicy condiment in place of Sriracha.

→ How can I make this dish vegan?

Swap shrimp with grilled tofu or chickpeas and use vegan mayo. The rest of the bowl remains plant-based friendly.

→ Can I make the mango salsa ahead of time?

Absolutely! Prepare the salsa a few hours in advance and chill it—the flavors will meld and become even brighter.

→ How can I adjust the spice level?

Control the heat by using more or less jalapeño in the salsa and Sriracha in the sauce according to your taste.