Sunshine in a Bowl: Easy Shrimp and Avocado Bowls with Mango Salsa & Creamy Lime Chili Sauce
A vibrant and easy meal featuring tender seasoned shrimp, creamy avocado, sweet and tangy mango salsa, all drizzled with a dreamy lime chili sauce. It's perfect for busy weeknights or when you want a taste of sunshine.
Equipment
- Medium bowl
- Skillet
- Small bowl
- Another Small Bowl
Ingredients
For the shrimp
- 1 lb raw shrimp peeled and deveined, medium or large
- 1 tbsp olive oil
- 0.5 tsp chili powder
- 0.25 tsp cumin
- salt and pepper to taste
- 0.5 lime juice lime juice from 1/2 lime
For the mango salsa
- 1 ripe mango diced
- 0.25 red onion finely chopped
- 0.5 red bell pepper diced
- 1 tbsp chopped fresh cilantro or parsley
- 0.5 lime juice lime juice from 1/2 lime
- pinch of salt
For the lime chili sauce
- 2 tbsp Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 tsp honey
- 0.5 tsp chili sauce or sriracha adjust to taste
- pinch of garlic powder and salt
For the bowl base
- 2 cups cooked rice or quinoa brown rice also works
- 1 avocado sliced, ripe but still firm
- shredded lettuce, black beans, or corn optional
Instructions
- Step 1: Get your shrimp ready! Grab a medium bowl and toss your peeled and deveined shrimp with the olive oil, chili powder, cumin, a squeeze of lime juice, and a good pinch of salt and pepper. Give it a good mix to make sure every shrimp is coated in those lovely spices.
- Step 2: Heat a skillet over medium heat. Once hot, add your seasoned shrimp in a single layer. Don't overcrowd the pan – cook in batches if necessary. Sauté for just 2-3 minutes per side. You'll know they're done when they turn pink and are cooked through. Don't overcook them, or they'll get tough! Once they're done, set them aside.
- Step 3: While the shrimp are doing their thing, let's make the mango salsa. In a small bowl, combine your diced mango, finely chopped red onion, diced red bell pepper, chopped fresh cilantro, the juice of half a lime, and a pinch of salt. Stir everything together gently. This salsa is best when the flavors have a few minutes to meld, so you can make it just before the shrimp, or even a little earlier and pop it in the fridge.
- Step 4: Now for that delicious creamy sauce! In another small bowl, whisk together the Greek yogurt (or sour cream), lime juice, honey, chili sauce or sriracha, garlic powder, and salt. Give it a taste and adjust the spice level if you want it hotter, or add a tiny bit more honey if you like it sweeter.
- Step 5: Okay, time to build your masterpiece! Divide your cooked rice or quinoa between two bowls.
- Step 6: Pile on the goodies! Arrange your cooked shrimp, creamy avocado slices, and a generous scoop of that fresh mango salsa over the base. If you're using extras like shredded lettuce, black beans, or corn, add them now too.
- Step 7: The grand finale! Drizzle that dreamy lime chili sauce all over the top.
- Step 8: Serve immediately and enjoy your taste of sunshine!
Notes
Tips for Success: Don't Overcook the Shrimp - they cook very quickly. Use a Ripe but Firm Avocado for easy slicing. Finely Dice the Red Onion for the salsa so it integrates better. Make Ahead the salsa and sauce to speed up assembly; cook shrimp and slice avocado right before serving. Balance Flavors by tasting and adjusting lime juice or salt.
How to Store It: Store components separately in airtight containers in the refrigerator (shrimp, salsa, sauce, rice/quinoa). Sliced avocado is best fresh; drizzle with lime juice if storing. Leftovers keep for 2-3 days. Reheat shrimp and rice/quinoa gently, then add cold salsa, avocado, and sauce.