Print

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

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/mediterranean-shrimp-and-avocado-bowls-with-mango-salsa-and-lime-chili-sauce-recipe/