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This vibrant shrimp and avocado bowl brings together the freshness of seafood with tropical mango salsa and a zingy lime-chili sauce that transports your taste buds straight to the beach. The combination of creamy avocado, juicy shrimp, and sweet-tangy mango creates a perfect balance that works for both casual weeknight dinners and impressive entertaining.
I first created this recipe after returning from a coastal vacation where fresh seafood bowls were my daily obsession. After multiple attempts to recreate that beachside magic, this version finally made my family declare it better than any restaurant version we had tried.
Ingredients
- Shrimp: 1 lb large shrimp peeled and deveined. Look for firm shrimp with translucent flesh and minimal odor for the freshest flavor.
- Avocado: 1-2 ripe avocados sliced. Choose slightly yielding fruit that feels heavy for its size for the creamiest texture.
- Mango: 1 large ripe mango diced. The fruit should give slightly when pressed and have a sweet aroma at the stem end.
- Rice or Grains: 2 cups cooked rice or quinoa. Jasmine rice adds a subtle fragrance that complements the tropical flavors.
- Fresh Cilantro: Chopped for brightness. Look for vibrant green leaves without any wilting for the freshest flavor.
- Lime Wedges: For serving. Choose heavy, thin-skinned limes for maximum juice content.
For the Lime-Chili Sauce
- Greek yogurt or sour cream: Provides a tangy base that balances the heat of the chili powder.
- Mayonnaise: Adds richness and helps the sauce cling beautifully to the shrimp.
- Chili powder: Brings warmth without overwhelming heat. Ancho chili powder offers a more complex flavor.
- Lime zest and juice: Brighten the entire sauce with essential citrus notes.
- Honey or agave: Counterbalances the acidity with just a touch of sweetness.
For the Mango Salsa
- Mango: Provides natural sweetness and tropical flavor that complements the seafood perfectly.
- Red onion: Adds sharpness and beautiful color contrast to the yellow mango.
- Jalapeño: Brings optional heat that can be adjusted based on personal preference.
- Lime juice: Prevents browning and adds brightness to the salsa.
- Cilantro: Ties the flavors together with its distinctive herbal notes.
Step-by-Step Instructions
- Prepare the Mango Salsa:
- Combine all salsa ingredients in a medium bowl, gently folding to prevent crushing the delicate mango pieces. The salt draws out moisture from the onions, softening their bite while the lime juice prevents the mango from oxidizing. Allow the mixture to rest for at least 15 minutes to develop flavors fully.
- Make the Lime-Chili Sauce:
- Whisk the Greek yogurt and mayonnaise until completely smooth before adding remaining ingredients. The lime zest contains essential oils that infuse the sauce with intense citrus flavor, so be sure to incorporate it thoroughly. Adjust the consistency with additional lime juice if needed for a pourable texture.
- Cook the Shrimp:
- Pat the shrimp completely dry to ensure proper caramelization during cooking. Season generously, as some spices will fall off during the cooking process. Heat your pan until just smoking before adding the shrimp to achieve those desirable char marks. Cook just until the shrimp curl into a C shape rather than a tight O to prevent overcooking.
- Assemble the Bowls:
- Start with slightly warm rice rather than piping hot to prevent wilting the fresh components. Create distinct sections for each component rather than mixing everything together, allowing diners to experience different flavor combinations with each bite. The visual appeal of separate components elevates the presentation significantly.
- Garnish and Serve:
- Add the final cilantro garnish just before serving to maintain its vibrant color and aroma. Provide extra lime wedges on the side to allow guests to adjust the brightness to their preference. Serve immediately while the contrast between the warm shrimp and cool salsa is at its peak.
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The mango is truly the secret star of this recipe. While shopping in Mexico years ago, a local vendor taught me to smell the stem end of mangoes for ripeness rather than squeezing them. That simple tip revolutionized my tropical fruit shopping and is why the salsa in this recipe has such concentrated flavor.
Make-Ahead Tips
The mango salsa can be prepared up to 24 hours in advance, though its texture is best within the first 6 hours. Store it covered in the refrigerator, but bring to room temperature before serving for the most pronounced flavor.
The lime-chili sauce develops deeper flavor after resting in the refrigerator for several hours. Make it the morning of your dinner for the best taste experience. If it thickens too much upon chilling, thin it with a small splash of water or additional lime juice.
For meal prep purposes, cook the rice or quinoa and store separately from other components. The shrimp should be cooked just before serving for the best texture, though in a pinch, they can be prepared up to a day ahead and gently reheated.
Perfect Substitutions
This recipe welcomes adaptations based on what you have available. Canned pineapple chunks work wonderfully in place of mango, though drain them well to prevent watery salsa. For a vegetarian version, replace the shrimp with cubes of seasoned, roasted tofu or tempeh.
If cilantro tastes soapy to you (it's genetic for some people!), substitute with fresh mint or flat-leaf parsley. The flavor profile will shift slightly but remains delicious. For those avoiding dairy, coconut yogurt makes an excellent base for the lime-chili sauce.
Heat-sensitive diners can omit the jalapeño entirely and use sweet paprika instead of chili powder. Conversely, heat enthusiasts might add a dash of their favorite hot sauce to the lime-chili drizzle or incorporate minced habanero into the salsa.
Serving Suggestions
These bowls shine as a standalone meal, but also pair beautifully with sides. Crispy tortilla chips provide textural contrast, while a simple green salad dressed with lime vinaigrette complements the main dish perfectly.
For entertaining, set up a DIY bowl bar with all components arranged separately, allowing guests to customize their portions. Add additional toppings like toasted pepitas, crumbled cotija cheese, or pickled red onions to elevate the experience.
Transform leftovers into amazing next-day lunches by wrapping all components in large flour tortillas for tropical burritos, or serve the shrimp and salsa atop mixed greens for a protein-packed salad.
Frequently Asked Questions
- → Can I use frozen shrimp?
Yes, frozen shrimp works well. Just thaw and pat them dry before cooking for the best texture.
- → What type of rice or grains should I use?
You can use cooked white rice, brown rice, jasmine rice, or quinoa based on your preference.
- → How do I know if the shrimp are cooked properly?
The shrimp should be opaque and pink with a slight char. Cook them 2-3 minutes per side over medium-high heat.
- → Can I make the lime-chili sauce in advance?
Yes, the lime-chili sauce can be made up to a day ahead. Just store it in a covered container in the fridge.
- → What can I substitute for mango in the salsa?
You can use diced pineapple or peaches for a sweet and tangy alternative to mango.