Step-by-step instructions
- Preheat your grill to medium-high heat.
- Season the peeled and deveined shrimp with garlic powder, onion powder, salt, and pepper.
- Grill the shrimp for approximately 2-3 minutes per side, or until they are cooked through and have a nice char.
- Prepare the mango salsa: In a bowl, combine the diced mango, red onion, jalapeño (if using), cilantro, and a pinch of lime juice, salt, and pepper. Toss everything to mix well.
- Make the lime-chili sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and pepper.
- Assemble your bowls: Start by dividing the cooked rice among your serving bowls. Top each bowl with grilled shrimp, sliced avocado, and a generous helping of mango salsa. Finished with a drizzle of lime-chili sauce.
Best ways to enjoy it
The ultimate way to serve Shrimp and Avocado Bowls is by layering all the colorful ingredients beautifully in individual bowls. For added flair, consider garnishing with extra cilantro or lime wedges. Pair this meal with a refreshing drink—think iced tea or a fruity cocktail—and you have a winning combination for any summer gathering.
Storage and reheating tips
Leftover Shrimp and Avocado Bowls can be stored in airtight containers in the fridge for up to two days. However, I recommend keeping the components separate until you’re ready to enjoy them again, especially the avocado, which can brown quickly. If you need to store it longer, the shrimp and the salsa can be frozen (without the avocado) for up to a month.
Tips for success
- Don’t overcook the shrimp: Watch them closely while grilling, as they cook quickly. Overcooked shrimp can become tough and rubbery.
- Adjust the spice: If you’re not a fan of heat, skip the jalapeño or remove the seeds before mincing. Conversely, if you enjoy a kick, consider adding more spices!
- Fresh ingredients matter: Use ripe mango and fresh cilantro for the best flavor and texture in your salsa.
Recipe variations
Feel like switching it up? Here are some creative twists on this dish:
- Taco-inspired: Use corn tortillas instead of rice, and serve the shrimp and toppings as tacos.
- Quinoa swap: Substitute cooked quinoa for rice for a higher protein option.
- Add beans: Black beans or chickpeas can be added for extra fiber and protein.
FAQs
Common questions
What can I substitute for shrimp?
If you’re looking for an alternative, chicken breast or firm tofu can work well in this recipe. Adjust cook times accordingly based on your substitution.
Can I make this recipe without mayonnaise?
Absolutely! You can replace mayonnaise with Greek yogurt for a lighter option or omit it entirely if you’re looking for a different flavor profile.
How long does it take to prepare this dish?
From start to finish, you can have this meal ready in about 30 minutes, making it perfect for busy weeknights or last-minute dinners.
Enjoy your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce—they’re not just meals, but an experience that brightens your day!
