What you’ll need

For this recipe, you’ll want to gather fresh and flavorful ingredients. Here’s what you’ll need to create these tantalizing shrimp and avocado bowls:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 ripe avocados, diced
• 1 cup cooked rice or quinoa
• Juice of 1 lime, plus a pinch of salt
• 1 cup diced fresh mango
• 1/2 red bell pepper, diced
• 1/4 red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 3 tablespoons Greek yogurt or plant-based yogurt
• 1 tablespoon lime juice
• 1 teaspoon chili paste or sriracha
• Pinch of salt
• Extra cilantro for garnish
• Lime wedges for garnish
• Sesame seeds for garnish

Feel free to opt for brown rice or cauliflower rice for a healthier choice or substitute the Greek yogurt with a plant-based alternative to make it dairy-free.

Directions to follow

1. Preheat your skillet over medium heat. Toss the shrimp in olive oil, smoked paprika, garlic powder, salt, and black pepper. Sauté for 3–4 minutes per side, until they turn pink and are cooked through.
2. In a separate bowl, combine the diced avocado with lime juice and a pinch of salt.
3. To make the mango salsa, mix together diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a small bowl.
4. For the lime-chili sauce, whisk Greek yogurt or plant-based yogurt, lime juice, chili paste, and a pinch of salt. Adjust the spice level according to your taste.
5. Now comes the fun part! Assemble your bowls by layering the cooked rice or quinoa first. Add the avocado mixture, followed by the sautéed shrimp, and finish it off with a generous spoonful of mango salsa on top. Drizzle the lime-chili sauce over your creation.
6. Garnish with extra cilantro, lime wedges, and sesame seeds if desired.

Best ways to enjoy it

These shrimp and avocado bowls are perfect on their own, but if you want to elevate your meal, consider pairing it with:

• A side of tortilla chips for added crunch.
• Fresh corn salad for a sweet contrast.
• A light white wine or lemonade to sip alongside.
• For extra flair, serve with colorful edible flowers for presentation!

Keeping leftovers fresh

Storing your shrimp and avocado bowls correctly can help maintain freshness. If you have leftovers, separate the components. Store the shrimp, salsa, and avocado in airtight containers in the fridge and use them within 1–2 days for optimum flavor.

If you wish to save for longer, you can freeze the shrimp (uncooked) and mango salsa, while the avocado may not freeze well as its texture changes. Always be sure to label containers with dates to keep track!

Helpful cooking tips

• Don’t overcook the shrimp! They only need a few minutes to turn pink and tender, so keep an eye on them.
• Ripe avocados are key. Look for avocados that yield slightly to gentle pressure for the best flavor and texture.
• Tweak the spice! Adjust the amount of chili paste or sriracha in the lime-chili sauce to cater to your heat preference.
• Prep ahead. You can make the mango salsa and lime-chili sauce in advance to save time during assembly.

Creative twists

Want to switch things up? Consider these variations for your shrimp and avocado bowls:

• Swap the protein: Substitute shrimp with scallops, chicken, or tofu for different flavors.
• Change the fruit: Experiment with diced pineapple or papaya in the salsa for a tropical twist.
• Herb substitutions: Use parsley or mint instead of cilantro for a unique flavor profile.
• Spice it up: Add diced jalapeños to the mango salsa for an extra kick!

FAQs

How long does it take to prep this dish?

The total prep and cooking time is about 30 minutes, so it’s great for a quick weeknight meal.

Can I use frozen shrimp?

Yes, frozen shrimp work wonderfully; just make sure to thaw them completely before cooking to achieve the best texture.

What’s the best way to store leftovers?

Store the shrimp and salsa separately in airtight containers in the fridge for up to 2 days. Avocado will brown, so try to consume that portion first.

Try this delightful Shrimp and Avocado Bowls recipe—it’s sure to impress everyone at your table!