Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe

If you’re dreaming of something bright, zesty, and utterly crave-worthy for dinner tonight, look no further than these Chili Lime Shrimp Bowls with Mango-Avocado Salsa. With punchy flavors, juicy shrimp, a rainbow of textures, and a salsa so fresh you’ll want to eat it with a spoon, this sunny bowl is the fast, fun meal you’ve been missing!

Ingredients You’ll Need

I absolutely love how the short, sweet ingredient list for Chili Lime Shrimp Bowls with Mango-Avocado Salsa packs in massive flavor with barely any fuss. Every component—from juicy shrimp to that eye-popping mango salsa—brings something unique to the table, making each bite a true celebration.

• Raw Shrimp (peeled & deveined): Fresh or thawed shrimp cook quickly and soak up every bit of that chili-lime nectar—plus, they’re delightfully tender in each bite.
• Olive Oil: Gives just enough richness to help the shrimp sear and the spices cling perfectly.
• Chili Powder, Cumin, Smoked Paprika, Garlic Powder, Cayenne: This smoky, spicy medley forms the zesty, craveable flavor base for the shrimp—add more/less cayenne for your preferred heat!
• Salt & Black Pepper: Essential seasonings to tie the whole bowl together.
• Green Cabbage (shredded): Crunch galore! Cabbage adds freshness and a gorgeous green pop beneath the shrimp.
• White Rice (cooked): Fluffy rice is the perfect backdrop for soaking up juicy salsa and spicy shrimp juices—try jasmine, basmati, or even brown rice for a twist.
• Limes: Nothing wakes up the whole meal like a bright squeeze of citrus just before serving.
• Tortilla Chips (optional): For that irresistible salty crunch on the side or crumbled right into your bowl!
• Mango: The star of the salsa—choose ripe, fragrant mangos for peak sweetness and color.
• Avocado: Creamy, mellow avocado perfectly balances the salsa’s acidity and spice.
• Red Onion & Jalapeño: These give the salsa gentle bite and mild heat—you can dial the jalapeño up or down as you please.
• Cilantro: Leaves and stems bring essential herbal zing to your salsa showstopper (feel free to skip if you’re not a cilantro fan).

Variations

One of the best things about Chili Lime Shrimp Bowls with Mango-Avocado Salsa is how easy it is to swap, tweak, or add ingredients to make it your own. Whether you’re catering to different palates or accommodating what’s in your fridge, the options are endless!

• Swap the Grain: Not a rice fan? Try quinoa, cauliflower rice, or even a bed of crisp romaine for a taco-salad feel.
• Tweak the Protein: Use grilled chicken, flaky white fish, or tofu tossed in the same chili-lime seasoning if you’re not in a shrimp mood.
• Mango Salsa Twist: Add pineapple, diced cucumber, or swap avocado for creamy Greek yogurt for a lighter spin.
• Spice Level: Love heat? Toss extra jalapeño or a dash of hot sauce into the salsa—or keep it mild for little ones.

How to Make Chili Lime Shrimp Bowls with Mango-Avocado Salsa

Step 1: Make the Mango-Avocado Salsa

Start by whipping up the salsa—it’s the flavor-packed crown jewel of these bowls. In a large bowl, add diced mango, avocado, red onion, jalapeño, cilantro, and a generous squeeze of fresh lime. Gently toss to combine, taste for lime and salt, and stash it in the fridge while you prepare everything else. The chill lets the flavors mingle and ensures a refreshing, cool contrast to your warm shrimp!

Step 2: Season the Shrimp

In a small bowl, whisk together chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and a pinch of cayenne if you like heat. Pat your shrimp dry (this helps get a delicious sear), then toss them in a bowl with olive oil and all those bold spices. Stir until every shrimp is beautifully coated—don’t skimp, this is where all that smoky, zesty flavor comes from!

Step 3: Cook the Shrimp

Heat a splash of olive oil in a large skillet or sauté pan over medium-high. Once the oil shimmers, add your spiced shrimp in a single layer (work in batches so they get golden, not steamed). Grill the shrimp for about 2-3 minutes per side—watch for that telltale pink tinge and slight curl, then pull them off the heat right away to keep them juicy and tender.

Step 4: Assemble the Bowls

Build your bowls like a flavor architect: start with a fluffy bed of warm rice, then arrange the seared chili lime shrimp over top. Tuck in a mound of crisp shredded cabbage and top it all with generous spoonfuls of the chilled mango-avocado salsa. Finish with fresh lime wedges and, if you like, serve tortilla chips on the side for crunch or scooping.

How to Serve Chili Lime Shrimp Bowls with Mango-Avocado Salsa

Garnishes

The finishing touches really make these bowls pop! A generous squeeze of lime just before serving will wake up every flavor, and a scatter of extra chopped cilantro or thinly sliced green onions adds freshness and vibrancy. A few slices of fresh jalapeño bring a lovely kick (and look gorgeous on top of the salsa!), while crushed tortilla chips sprinkled over the top deliver irresistible crunch.

Side Dishes

Because Chili Lime Shrimp Bowls with Mango-Avocado Salsa are so full-flavored and hearty, you don’t need much on the side. That said, a simple side of black beans, roasted sweet potatoes, or a light corn salad can round out the meal beautifully. If you want to set out a dipping sauce, try a lime crema or a quick chipotle mayo for the chips!

Creative Ways to Present

For a fun twist, serve the components taco-bar style and let everyone build their ideal bowl. Or, pile the shrimp and salsa onto warm corn tortillas for amazing tacos. For meal prepping, layer ingredients in a mason jar (rice first, then shrimp, cabbage, salsa on top) for colorful, portable lunches that bring a burst of summer to any day!

Make Ahead and Storage

Storing Leftovers

Leftover Chili Lime Shrimp Bowls with Mango-Avocado Salsa store well when you keep the shrimp, salsa, and rice in separate containers. The shrimp will stay delicious in an airtight container in the fridge for up to two days, and the salsa is best enjoyed within 24 hours to keep the avocado fresh and bright.

Freezing

While you can freeze the cooked shrimp and rice for up to two months, I don’t recommend freezing the mango-avocado salsa (the fresh ingredients turn mushy when thawed). If you plan to make these bowls ahead and freeze, just whip up the salsa fresh on serving day!

Reheating

To reheat, warm the shrimp and rice gently in the microwave or a skillet just until heated through—too much heat can make the shrimp rubbery. Assemble your bowls with lots of freshly chilled salsa, a squeeze of lime, and you’re set for a bright, speedy lunch or dinner.

FAQs

Final Thoughts

I can’t wait for you to taste just how fresh and fun these Chili Lime Shrimp Bowls with Mango-Avocado Salsa are! This recipe is pure sunshine in a bowl—bright, energizing, and endlessly riffable. Bring it to your table and let every bite transport you somewhere tropical, no passport required.

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