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

Introduction

These Mediterranean Shrimp and Avocado Bowls combine juicy, spiced shrimp with creamy avocado and fresh mango salsa for a bright, satisfying meal. Finished with a tangy lime-chili sauce, this dish is perfect for a healthy weeknight dinner or casual gathering.

Ingredients

• 1 pound large shrimp
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 ripe mango
• 1/4 red onion
• 1 jalapeno
• 1/4 cup fresh cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise
• 2 tablespoons Sriracha
• 1 tablespoon lime juice (for sauce)
• 1/2 teaspoon garlic powder (for sauce)
• 1/4 teaspoon onion powder (for sauce)
• 1/8 teaspoon salt (for sauce)
• 1/8 teaspoon black pepper (for sauce)
• 1 cup cooked rice
• 1/2 avocado

Instructions

1. Prepare the mango salsa: Dice the ripe mango into small cubes. In a medium bowl, combine the mango, halved cherry tomatoes, and chopped red onion. Drizzle with half of the lime juice, then season with salt and pepper. Toss gently to combine and let sit for 15 minutes.
2. Marinate the shrimp: In a mixing bowl, add peeled shrimp, the remaining lime juice, chili powder, and olive oil. Toss until shrimp are evenly coated and marinate for 10-15 minutes.
3. Cook the shrimp: Heat a skillet over medium-high heat and add a splash of olive oil. Cook the marinated shrimp for 2-3 minutes on each side until pink and opaque. Remove from heat and let rest briefly.
4. Prepare the avocado: Slice the avocado in half, remove the pit, and scoop out the flesh.
5. Make the lime-chili sauce: In a small bowl, whisk together mayonnaise, Sriracha, olive oil, lime juice, garlic powder, onion powder, salt, and black pepper until smooth.
6. Assemble the bowls: In serving bowls, layer cooked rice, shrimp, avocado slices, and mango salsa. Drizzle with the lime-chili sauce and garnish with fresh cilantro if desired.

Tips & Variations

• For a milder sauce, reduce the amount of Sriracha or omit the jalapeno from the salsa.
• You can substitute cooked quinoa or couscous for rice to change up the base.
• Use fresh lime juice for the best flavor in both the salsa and the sauce.
• Add diced cucumber or bell peppers to the salsa for extra crunch and freshness.
• If shrimp aren’t available, grilled chicken or tofu work well as alternatives.

Storage

Store any leftover components separately in airtight containers in the refrigerator. Shrimp and mango salsa are best consumed within 2 days for freshness. Reheat shrimp gently in a skillet or microwave. Assemble bowls just before serving to keep avocado and salsa fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just thaw them completely and pat dry before marinating to ensure they cook evenly and the spices stick well.

How do I prevent the avocado from browning?

To keep avocado from browning, squeeze a little lime juice over the cut avocado and store it in an airtight container if not using immediately. Assemble bowls just before serving for best results.

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

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4.5 from 106 reviews

This vibrant Mediterranean Shrimp and Avocado Bowl combines juicy marinated shrimp with a refreshing mango salsa and creamy avocado, all enhanced by a zesty lime-chili sauce. Perfect for a healthy and flavorful meal, this recipe balances sweet, spicy, and tangy elements in a colorful, nutritious bowl.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Shrimp

• 1 pound large shrimp, peeled
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon lime juice (divided)
• 1/4 teaspoon chili powder

Mango Salsa

• 1 ripe mango, diced into small cubes
• 1/4 red onion, chopped
• 1 jalapeno, halved and seeded
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Lime-Chili Sauce

• 1/4 cup mayonnaise
• 2 tablespoons Sriracha
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Bowl Ingredients

• 1 cup cooked rice
• 1/2 avocado, sliced

Instructions

1. Prepare mango salsa: Dice the ripe mango into small cubes to create the base for the fresh salsa.
2. Combine salsa ingredients: In a medium bowl, mix the diced mango, chopped red onion, halved jalapeno, and fresh cilantro together.
3. Season salsa: Drizzle the salsa mixture with half of the lime juice, then add salt and black pepper to taste.
4. Let salsa sit: Toss gently to combine all ingredients well and allow the salsa to rest for 15 minutes to let flavors meld.
5. Marinate shrimp: In a separate mixing bowl, add peeled shrimp, remaining lime juice, chili powder, and olive oil.
6. Toss and marinate: Toss shrimp until evenly coated with the spices and marinade, then let sit for 10-15 minutes to absorb flavors.
7. Heat skillet: Heat a skillet over medium-high heat and add a splash of olive oil to prevent sticking.
8. Cook shrimp: Add the marinated shrimp to the hot skillet and cook for 2-3 minutes on each side until shrimp are pink and opaque.
9. Rest shrimp: Remove the shrimp from heat and allow them to rest for a few moments to retain their juiciness.
10. Prepare avocado: Slice the avocado in half, remove the pit, and scoop out the flesh to be used in the bowl.
11. Assemble bowls: In each serving bowl, layer the cooked rice, cooked shrimp, sliced avocado, and mango salsa.
12. Make lime-chili sauce: In a small bowl, whisk together mayonnaise, Sriracha, olive oil, lime juice, garlic powder, onion powder, salt, and black pepper until smooth. Drizzle the sauce over the assembled bowls before serving.

Notes

• You can substitute cooked quinoa or cauliflower rice for a low-carb option.
• Adjust the amount of jalapeno and Sriracha in the sauce to control the spice level.
• Marinating the shrimp for at least 10 minutes helps infuse flavor but avoid over-marinating to keep the shrimp tender.
• For added crunch, consider topping the bowl with toasted nuts or seeds.
• Leftover lime-chili sauce can be stored in the refrigerator for up to 3 days.

Keywords: Mediterranean shrimp bowl, avocado shrimp bowl, mango salsa recipe, lime chili sauce, healthy shrimp recipe, quick shrimp bowl