Get ready to bring some serious sunshine to your dinner table with these Chili Lime Shrimp Bowls with Mango-Avocado Salsa! This recipe is a vibrant celebration of bold chili-lime shrimp nestled over fluffy rice, topped with citrusy, sweet, and creamy mango-avocado salsa, and finished with crunchy cabbage for extra texture. If you’re looking for a meal that’s equal parts refreshing, filling, and bursting with flavor, this is it.
Why You’ll Love This Recipe
- Zesty & Fresh Flavors: The combination of chili-lime spiced shrimp and juicy mango-avocado salsa packs every bite with tangy, spicy, and sweet excitement.
- Fast & Easy Dinner: These shrimp bowls come together in under 30 minutes (yes, really!), making them perfect for busy weeknights or quick entertaining.
- Restaurant-Quality with Everyday Ingredients: With simple pantry spices and fresh produce, you can easily achieve a “wow!” meal at home without anything fancy or hard to find.
- Customizable for All Tastes: Build your bowl exactly how you like it—change up the salsa, swap grains, or turn up (or down) the spice!
Ingredients You’ll Need
The beauty of these Chili Lime Shrimp Bowls with Mango-Avocado Salsa is in their simplicity—each ingredient plays a special role in balancing flavor, color, or crunch. Here’s a closer look at what makes this bowl so irresistible, alongside pro tips for shopping and prepping.
- Raw Shrimp (1 lb., peeled & deveined): For succulent, juicy bites, use large or extra-large shrimp—fresh or frozen (just thaw before using).
- Olive Oil (1 Tbsp): Helps the spices cling to the shrimp and creates a lovely, golden sear in the pan.
- Chili Powder & Cumin: This dynamic duo kicks off that warm, smoky, south-of-the-border flavor.
- Salt, Smoked Paprika, Garlic Powder, Black Pepper: A combination that layers the shrimp with bold, savory undertones and that gentle hit of smoke.
- Cayenne Pepper (optional): Skip it for mild, or add a dash for that fiery kick!
- Green Cabbage, Shredded: Crunch and color, plus a light, refreshing contrast to the warm shrimp.
- White Rice, Cooked: The fluffy foundation for your bowl—use jasmine, basmati, or even brown rice if you prefer.
- Limes: Add zippy, citrus brightness both in the salsa and for squeezing over your finished bowl.
- Tortilla Chips (optional): For a fun, crunchy side or a ready-made scoop for all that salsa.
- Mangos (2 small or 1 large), diced: Ripe and sweet is key! Adds sunshine and juicy texture to the salsa.
- Avocado (1 large), diced: Creaminess to offset the heat—choose one that yields slightly when pressed.
- Red Onion (¼ cup, chopped): For a little tangy crunch throughout the salsa.
- Jalapeño (1, deseeded & finely chopped): Personalize your heat! Add more or less, or swap for milder peppers.
- Cilantro (2 Tbsp, chopped): Fresh, herbal brightness—use leaves and tender stems for max flavor.
- Lime Juice (1 lime): Brings it all together with citrusy zing—and prevents avocado browning!
Variations
One thing I absolutely love about Chili Lime Shrimp Bowls with Mango-Avocado Salsa is how easy they are to adapt for whatever you’ve got in your kitchen, as well as different dietary needs and tastebuds. Get creative!
- Low-Carb or Grain-Free: Trade the rice for cauliflower rice or shredded lettuce for a lighter, fresher base.
- Pineapple Salsa Swap: Swap out the mango for sweet-tart pineapple or even a combo of both—the salsa just gets even more tropical!
- Vegan/Vegetarian: Use marinated, pan-seared tofu or crispy chickpeas in place of the shrimp for a plant-based bowl.
- Add More Veggies: Toss in sliced bell peppers, radishes, or cherry tomatoes for added crunch and color.
- Creamy Drizzle: Top with chipotle crema or a swirl of Greek yogurt for a cool, creamy finish.
How to Make Chili Lime Shrimp Bowls with Mango-Avocado Salsa
Step 1: Mix Up the Mango-Avocado Salsa
Start off by dicing your mango, avocado, red onion, and jalapeño, and give your cilantro a quick chop. Combine all of these in a big bowl along with freshly squeezed lime juice and a pinch of salt—then gently toss. If you want a little extra zing, add another squeeze of lime. Cover and pop the bowl in the fridge so the flavors can mingle while you prep the shrimp.
Step 2: Season & Marinate the Shrimp
In a small bowl, mix together the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne if you crave some heat. Pat your shrimp dry for premium caramelization, then toss them with olive oil and your spice mix until each little shrimp is coated in flavor. Let them hang out while you get your skillet ready (just a few minutes does wonders for flavor!).
Step 3: Sauté the Shrimp
Heat a splash of olive oil in a large pan over medium-high heat. Once hot, add the shrimp in a single layer—work in batches if you need to. Cook for about 2-3 minutes per side, or until the shrimp are pink and just opaque. Keep an eye on them—they’re quick! When they’re ready, transfer to a plate and get ready to assemble.
Step 4: Build Your Bowls
To assemble, start each bowl with a pile of warm cooked rice. Layer on the shredded cabbage, a hearty helping of the chili lime shrimp, and a generous scoop of your chilled mango-avocado salsa. Finish with a squeeze of lime over the top, and add tortilla chips on the side for crunchy dipping. Dive in!
Pro Tips for Making Chili Lime Shrimp Bowls with Mango-Avocado Salsa
- Shrimp Size Matters: Use large or extra-large shrimp to avoid overcooking—they stay juicy, meaty, and stand up to all the toppings.
- Super Fresh Salsa: Chop and assemble the mango-avocado salsa just before serving for ultimate creaminess and color—don’t let the avocado sit for too long or it may brown.
- Batch Cooking: If you’re doubling up, cook shrimp in batches so you never crowd the pan—each shrimp will get beautifully seared and not steamed.
- Spice Level Control: Taste your chili-lime seasoning or salsa as you go and tailor the heat—jalapeños and cayenne can be as bold or as mild as you like!
How to Serve Chili Lime Shrimp Bowls with Mango-Avocado Salsa
Garnishes
Garnish your Chili Lime Shrimp Bowls with Mango-Avocado Salsa with extra lime wedges, a drizzle of crema or sour cream, chopped cilantro, and a scattering of thinly sliced green onions. A sprinkle of flaky salt or toasted sesame seeds also looks gorgeous (and adds great texture) on top!
Side Dishes
These bowls make a stunning standalone meal but are also fabulous with a side of tortilla chips, simple black beans, or a crisp cucumber salad. If you’re serving a crowd, warm corn tortillas or cheesy street corn round out the fiesta perfectly.
Creative Ways to Present
Turn this dish into a party-ready platter by arranging the components separately so guests can build their own bowls, tacos, or lettuce wraps. For lunchboxes, layer in jars for portable, Insta-worthy meals. Or, serve mini versions in individual cups for a colorful appetizer at your next get-together!
Make Ahead and Storage
Storing Leftovers
Leftover Chili Lime Shrimp Bowls with Mango-Avocado Salsa can be stored in airtight containers in the fridge for up to 2 days. Keep the mango salsa, shrimp, and rice separate if possible so each component stays at its best until you’re ready to build another bowl.
Freezing
While the cooked shrimp and rice freeze perfectly, I don’t recommend freezing the mango-avocado salsa—avocado loses its creamy texture and color once thawed. If you want to prep ahead, you can freeze shrimp and rice in separate containers for up to 2 months and assemble fresh salsa on the day you serve.
Reheating
To reheat shrimp, gently warm in a skillet over medium-low heat until just heated through—be careful not to overcook! Rice can be microwaved with a splash of water. Always assemble the bowls fresh with salsa and garnishes after reheating for the brightest flavors.
FAQs
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Can I use frozen shrimp for Chili Lime Shrimp Bowls with Mango-Avocado Salsa?
Absolutely! Just be sure to fully thaw your shrimp and pat them dry so the seasoning sticks and they sear beautifully. They’ll taste fresh and vibrant once cooked with the chili-lime spices.
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How spicy are Chili Lime Shrimp Bowls with Mango-Avocado Salsa?
The heat level is totally adjustable—reduce or skip the cayenne and jalapeño for a mild version, or crank it up if you’re a spice lover. The salsa and lime juice balance things no matter what!
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Can I prep the salsa in advance?
You can chop the mango and onion a few hours ahead, but for the best creamy texture and color, dice and add the avocado right before serving. Give the salsa a quick stir and add lime to keep it bright and fresh.
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What other proteins work in these bowls?
Try chili-lime chicken, flaky fish, or even grilled tofu—just use the same spice blend! The mango-avocado salsa is a universal topping that works deliciously with nearly any main you choose.
Final Thoughts
If you’re craving a meal that’s equal parts bold, fun, and irresistibly fresh, you really owe it to yourself to try these Chili Lime Shrimp Bowls with Mango-Avocado Salsa. It’s like a flavor-packed vacation in a bowl—easy enough for a Tuesday yet impressive enough for a special gathering. Go on, invite some color and zest to your kitchen tonight!
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Chili Lime Shrimp Bowls with Mango-Avocado Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sauté, Mixing
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Chili Lime Shrimp Bowls with Mango-Avocado Salsa are a perfect combination of flavors and textures, with spicy shrimp, refreshing salsa, and crunchy cabbage. A vibrant and delicious meal!
Ingredients
For the shrimp bowls:
- 1 lb. raw shrimp, peeled & deveined
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper (omit if you don’t want the shrimp too spicy)
- Green cabbage, shredded
- White rice, cooked
- Limes, for serving
- Tortilla chips, for serving (optional)
For the mango-avocado salsa:
- 2 small mangos, diced (or 1 large mango)
- 1 large avocado, diced
- 1/4 cup red onion, chopped
- 1 jalapeño, deseeded & finely chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 1 lime, juiced
Instructions
- Make the salsa. Mix the salsa ingredients together in a large bowl. Taste and adjust lime juice to preference. Chill in the refrigerator while preparing the shrimp.
- Prepare the shrimp. Combine spices in a bowl. Pat dry the shrimp, coat with olive oil and spices.
- Cook the shrimp. Sauté shrimp in a pan until cooked through.
- Assemble the bowls. Layer rice, shrimp, cabbage, and mango salsa in bowls. Squeeze lime juice over the top. Serve with tortilla chips.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 14g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 180mg
