These fresh shrimp and avocado bowls are bursting with flavor! Juicy shrimp and creamy avocado come together for a tasty meal, topped with a bright mango salsa that adds a fruity kick.
Making these bowls feels like a party in your bowl! I love how quick they are to whip up, and I always feel fancy serving them. Perfect for a sunny day or a light dinner!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp gives the best flavor, but frozen shrimp works too. Just make sure to thaw it properly. If you’re not a fan of shrimp, chicken or tofu can be a tasty substitute!
Olive Oil: This adds richness to the shrimp. If you need a substitute, avocado oil or grapeseed oil are great options since they have a neutral flavor and high smoke point.
Mango: Ripe mango is essential for sweetness in the salsa. If mango isn’t in season, try ripe peaches or pineapple for a similar fruity flavor.
Avocados: Fresh avocado adds creaminess. If you’re looking for a lower-fat option, mashed white beans can offer a creamy texture without the calories.
How Do I Cook the Shrimp Perfectly?
Cooking shrimp just right is key to this dish! Overcooked shrimp can become rubbery, so keep an eye on them.
- Start with a hot skillet to get a nice sear on the shrimp. This should be around medium-high heat.
- Add the shrimp in a single layer to avoid steaming. Don’t overcrowd the pan!
- Cook for about 2-3 minutes per side. They’ll be done when they turn pink and opaque.
Remove them from the skillet as soon as they’re cooked to keep them tender. Happy cooking!
Fresh Shrimp and Avocado Bowls with Mango Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb (450g) raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Juice of 1 lime
For the Mango Salsa:
- 1 ripe mango, diced
- 1/2 red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For the Bowls:
- 2 ripe avocados, diced
- 4 cups cooked rice or quinoa (optional base)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro leaves, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This delicious recipe will take about 30 minutes to prepare, which includes 15 minutes for marinating the shrimp and about 15 minutes for cooking and assembling the bowls. It’s a quick and refreshing meal perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, combine the raw shrimp with olive oil, chili powder, ground cumin, garlic powder, salt, pepper, and lime juice. Mix well to coat the shrimp evenly. Allow this to marinate for about 10-15 minutes while you get the other ingredients ready.
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the marinated shrimp to the pan in a single layer. Cook for about 2-3 minutes per side, or until the shrimp are pink and fully cooked through. Remove from the heat and set aside.
3. Make the Mango Salsa:
In a medium bowl, mix together the diced mango, chopped red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Gently stir to combine, then taste and adjust the seasoning if needed.
4. Assemble the Bowls:
If you’re using a base, divide the cooked rice or quinoa among four bowls. Top each bowl with diced avocado, a generous serving of cooked shrimp, halved cherry tomatoes, and a scoop of mango salsa.
5. Garnish and Serve:
Sprinkle fresh cilantro leaves over each bowl for garnish. Serve with lime wedges on the side for a splash of extra zing. Enjoy this vibrant and refreshing meal!
Enjoy your vibrant and refreshing Fresh Shrimp and Avocado Bowls with Mango Salsa!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating and cooking. You can thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for a quick thaw.
Can I Make the Mango Salsa Ahead of Time?
Yes! You can prepare the mango salsa a few hours in advance and store it in the fridge. Just keep in mind that the avocados should be added right before serving to prevent browning.
How Do I Store Leftovers?
Store any leftover bowls in airtight containers in the fridge for up to 2 days. To keep the ingredients fresh, it’s best to store the avocado and salsa separately from the shrimp and rice/quinoa.
What Can I Use Instead of Rice or Quinoa?
If you want a low-carb option, consider using cauliflower rice or a bed of leafy greens like spinach or mixed greens. You can also serve the shrimp and salsa on a tortilla for a fun wrap or taco style!
