Description
These vibrant Shrimp and Avocado Bowls are a tropical flavor explosion in every bite! Featuring perfectly seasoned shrimp, sweet-tangy mango salsa, creamy avocado, and a zesty lime-cilantro crema, all nestled on a bed of fluffy rice. This colorful, nutritionally balanced meal comes together in under 30 minutes, perfect for busy weeknights yet impressive enough for entertaining. Each component brings its own texture and flavor, creating a harmonious bowl that’s refreshing, satisfying, and absolutely delicious!
Ingredients
For the Shrimp:
- 1½ pounds medium-large shrimp, peeled & deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Kosher salt & freshly cracked pepper, to taste
For the Mango Salsa:
- 1 large ripe mango, diced (about 1½ cups)
- ½ small red onion, finely chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- ½ cup fresh cilantro leaves, chopped
- Juice of 1 lime (about 2 tablespoons)
- Pinch of salt
For the Bowls:
- 2 cups cooked white rice, brown rice, or quinoa
- 2 ripe avocados, sliced
- Lime wedges, for serving
- Extra cilantro sprigs, for garnish
For the Lime-Cilantro Crema:
- ½ cup sour cream or Greek yogurt
- Zest of 1 lime
- 1 tablespoon lime juice
- 1 tablespoon finely chopped cilantro
- Pinch of salt
Instructions
- Prep the Shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until each shrimp is evenly coated with the spice mixture.
- Sear the Shrimp: Heat a large cast-iron skillet or nonstick pan over medium-high heat. Once hot, add the shrimp in a single layer (working in batches if necessary to prevent overcrowding). Cook for 1–2 minutes per side, until the shrimp turn pink, opaque, and just curled. Transfer to a plate and keep warm.
- Make the Mango Salsa: In a clean bowl, gently combine the diced mango, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Taste and adjust seasoning if needed.
- Prepare the Lime-Cilantro Crema: In a small bowl, stir together the sour cream (or Greek yogurt), lime zest, lime juice, chopped cilantro, and salt until well combined.
- Assemble the Bowls: Divide the warm rice (or quinoa) between four bowls. Top each with sliced avocado, a generous scoop of mango salsa, and 4–5 shrimp.
- Finish & Garnish: Drizzle the lime-cilantro crema over each bowl. Garnish with extra cilantro sprigs and place a lime wedge on the side of each bowl.
- Serve immediately while the shrimp are still warm and the contrast between warm and cool components is at its peak!
Notes
- For meal prep, store components separately in airtight containers. The mango salsa and lime-cilantro crema can be made up to 24 hours ahead.
- Add a sprinkle of toasted pepitas or crispy tortilla strips on top for a delightful crunch!
- For a spicier version, include some jalapeño seeds in the salsa or add a pinch of cayenne to the shrimp seasoning.
- To make this dairy-free, substitute the sour cream/Greek yogurt with coconut yogurt or blended silken tofu with a touch of olive oil.
- For a lower-carb option, serve over cauliflower rice instead of traditional grains.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion, Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 12g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 185mg
Keywords: Shrimp bowl, mango salsa, avocado bowl, lime cilantro crema, tropical shrimp recipe, healthy seafood dinner, quick shrimp dinner, summer bowl recipe, seafood rice bowl, pescatarian meal