A vibrant fusion of tropical flavors awaits with this bowl featuring smoky grilled shrimp, refreshing mango salsa, and creamy avocado layered over warm rice. A tangy lime-chili sauce elevates each bite, offering a delightful balance of sweet, spicy and zesty notes that transport you to an island paradise with every mouthful.

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I love how this recipe brings together nutritional value and bold tropical flavors. I start with 1 lb large shrimp, peeled and deveined, tossed with 1 Tbsp olive oil, 2 minced garlic cloves, 1 tsp smoked paprika, and a pinch of salt and pepper.

The shrimp get grilled until they are smoky and tender. Then I mix a refreshing mango salsa using 1 ripe diced mango, 1 diced red bell pepper, 1/4 red onion finely chopped, and 1 minced jalapeno pepper.

I add 1/4 cup fresh chopped cilantro and the juice of 1 lime to bright up the mix. I top my bowl of cooked rice or another favorite grain with creamy avocado pieces and finish with a tangy sauce made from mayonnaise or Greek yogurt, 2 Tbsp lime juice and 1 tsp chili sauce that gives it a nice kick.

This dish is a simple gourmet recipe thats perfect when youre craving an easy dinner that still feels nutritious and fresh.

Why I Like this Recipe

I really love this recipe because the flavors just blow my mind every time I make it. First, the mix of smoky grilled shrimp, sweet mango, and tangy lime makes every bite exciting and fresh. Second, it’s super easy to prep, even though it looks so fancy, which makes it perfect for busy weeknights. Third, I feel really good knowing it’s a healthy meal with lean protein and fresh fruits and veggies, and the avocado adds that creamy touch callin it comfort food without being heavy. Lastly, I dig how colorful and vibrant the bowl looks— it always makes me smile when i see such a tasty, tropical meal on my plate.

Ingredients

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Shrimp are lean protein and add a salty bite to make the dish hearty.
Mango delivers sweet, juicy flavor and natural vitamins for a refreshing zest.
Avocado provides creaminess and healthy fats that are good for your heart.
Rice serves as a filling carbohydrate, giving energy and keeping you satisfied.
Lime and garlic add tangy zest and warmth, boosting flavor in every bite.
Jalapeno gives a slight kick, balancing sweet fruits with a bit of spice.
Cilantro adds a fresh, herby note that brightens the whole bowl.
Greek yogurt or mayo gives the sauce a creamy, tangy boost, uniting all the flavors.

Ingredient Quantities

1 lb large shrimp, peeled and deveined

1 Tbsp olive oil

2 garlic cloves, minced

1 tsp smoked paprika

Salt and pepper to taste

1 ripe mango, diced

1 red bell pepper, diced

1/4 red onion, finely chopped

1 jalapeno pepper, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime (plus extra wedges for serving)

1/4 cup mayonnaise or Greek yogurt

2 Tbsp lime juice (for the sauce)

1 tsp chili sauce, like Sriracha

2 cups cooked rice or your favorite grain

1 avocado, sliced or diced

Extra cilantro for garnish

How to Make this

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1. In a bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, salt and pepper. Let it sit for a few minutes while you prep the other ingredients.

2. Preheat your grill or a nonstick pan over medium-high heat and cook the shrimp for about 2-3 minutes per side until they turn pink and are just cooked through.

3. In another bowl, combine the diced mango, red bell pepper, chopped red onion, minced jalapeno and fresh cilantro. Squeeze in the juice of one lime and toss well.

4. In a small bowl, mix the mayonnaise (or Greek yogurt) with 2 tablespoons of lime juice and 1 teaspoon of chili sauce until smooth to create your zesty lime-chili sauce.

5. Heat your cooked rice or chosen grain if needed so it’s warm for serving.

6. Slice or dice the avocado and set aside.

7. Now assemble your bowl by layering a base of warm rice or grains in each serving bowl.

8. Arrange the grilled shrimp, prepared mango salsa and avocado on top of the rice.

9. Drizzle the lime-chili sauce over the bowl, making sure to cover all the flavors evenly.

10. Garnish with extra cilantro and add lime wedges on the side. Enjoy your tropical, tasty meal!

Equipment Needed

1. A large mixing bowl to toss the shrimp with olive oil, garlic, and spices
2. A medium mixing bowl to combine the mango, red bell pepper, red onion, jalapeno, cilantro, and lime juice
3. A small bowl for mixing the lime-chili sauce
4. A nonstick pan or grill for cooking the shrimp
5. A spatula or tongs to flip and remove the shrimp from the pan or grill
6. A sharp knife and cutting board for dicing the mango, bell pepper, avocado, and chopping onions and jalapeno
7. Measuring spoons to portion out olive oil, smoked paprika, lime juice, and chili sauce
8. A citrus juicer or fork for extracting the lime juice
9. A bowl for serving each final dish, especially to layer the rice or grain, shrimp, salsa and avocado on top
10. A pot or container to reheat your cooked rice or other chosen grain if needed

FAQ

Q: Can I swap the shrimp for another type of protein?

A: Yeah, you can use scallops or even chicken if you prefer but remember the cook time might change a bit.

Q: Can the mango salsa be made ahead of time?

A: Yes you can make it ahead, just add the lime juice right before serving so it stays really fresh.

Q: Do I have to use Greek yogurt in the sauce?

A: Not at all, you can opt for mayo instead, whichever you like works just fine.

Q: Can I serve this without rice?

A: For sure, you can swap out rice for other grains like quinoa or even serve it over a bed of greens if you want.

Q: How do I know when the shrimp is done?

A: The shrimp will turn a pink color and curl a little, so keep an eye on it while cooking to avoid overdoing it.

Shrimp And Avocado Bowls With Mango Salsa & Lime Recipe Substitutions and Variations

If you don’t have olive oil, you can use avocado oil or even canola oil as a substitute.
Instead of smoked paprika, you can use regular paprika with a tiny pinch of cumin for a similar flavor.
If you are out of Greek yogurt or mayo for the sauce, sour cream works pretty well too.
You can swap out red bell pepper with a yellow bell pepper if that’s what you have handy.
If you really want to try something different, use quinoa or cauliflower rice in place of regular rice.

Pro Tips

1. If you have a few extra minutes let the shrimp marinate for around 15 to 30 minutes so they really soak up all the flavors instead of just quickly cooking them up.
2. Keep a close eye on the shrimp when you’re cooking because they can get rubbery fast if you overcook them. A quick sear on the grill goes a long way.
3. Mix all your salsa ingredients ahead of time and let them sit for a bit so the flavors can blend, it really makes a difference when you bite into it.
4. For the sauce try thinning it out with a tiny bit more lime juice if you want it to drizzle easier over the dish, sometimes a little extra liquid helps everything mix together better.