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Mediterranean Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce became a weeknight favorite for me once I discovered how the sweet juicy mango and spicy chili sauce made the shrimp sing. Fast fresh and layered with textures this bowl brings big vacation energy to your kitchen even during the busiest days.
The first time I made this I set the bowls out for a family backyard lunch and it disappeared in minutes. Even my pickiest eater begged for more of that mango salsa.
Ingredients
- Large shrimp: peeled and deveined This is your protein centerpiece look for shrimp that are firm and smell briny like the ocean
- Olive oil: Helps the shrimp grill up with rich flavor use cold-pressed for the best taste
- Garlic powder and onion powder: Deliver that subtle savory note quality dried spices make all the difference
- Salt and black pepper: Essential for seasoning with freshly ground pepper giving a gentle heat
- Mango diced: Adds juicy sweetness go for a ripe mango that gives a little when squeezed
- Red onion finely chopped: Brings a pungent crunch that balances the fruit use a red onion for its milder bite
- Jalapeño seeded and minced optional: Offers a gentle heat adjust to your liking
- Fresh cilantro: brightens everything make sure it is vibrant green and not wilted
- Lime juice: The citrus lifts every element fresh-squeezed is key here
- Mayonnaise: Binds and lends creaminess to the lime-chili sauce pick a full-fat version for richness
- Sriracha: Brings smoky spice adjust to your own heat preference
- Rice: Choose your favorite type for the base jasmine brings fragrance and brown adds nutty character
- Avocado sliced: Creamy richness for contrast pick fruit that yields slightly to pressure but is not mushy
Instructions
- Prep the Shrimp:
- Peel and devein each shrimp and pat dry with paper towels to ensure nice grilling. Drizzle with olive oil then sprinkle with garlic powder onion powder salt and black pepper. Toss so every piece is well coated.
- Grill the Shrimp:
- Preheat your grill or grill pan to medium-high until a drop of water sizzles on contact. Lay out the shrimp in a single layer. Grill for about two to three minutes per side watching closely so they turn opaque and slightly golden with just-charred edges. Remove shrimp immediately—they will finish cooking from their own steam.
- Mix the Mango Salsa:
- While shrimp cools combine diced mango chopped red onion jalapeño cilantro lime juice salt and pepper in a bowl. Fold gently so you do not smash the mango. Taste and adjust salt or lime as needed—the salsa should be punchy and bright.
- Make the Lime-Chili Sauce:
- In a small bowl whisk together mayonnaise sriracha lime juice garlic powder onion powder salt and black pepper until completely smooth. Dip in a spoon and taste for heat or acidity and add more lime or sriracha as you wish.
- Assemble Each Bowl:
- Spoon freshly cooked rice into wide bowls so it acts as a canvas for the toppings. Arrange grilled shrimp over the rice. Fan out half an avocado per serving. Top generously with mango salsa letting the juice soak into the rice. Drizzle lime-chili sauce across everything or serve on the side for dunking. Add extra cilantro or lime wedges for finishing flair.
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If I have to pick one bowl element I always gravitate toward the mango salsa. Its color and burst of sweetness remind me of sunny holidays. Every time my family eats this together we end up racing to see who gets the last spoonful of the salsa.
Storage Tips
If you plan to pack leftovers store the components separately—shrimp covered in the fridge for up to two days rice and salsa in their own containers and the sauce in a small jar. Avocado is best sliced fresh each time so it keeps its color and creamy feel. Reheat shrimp gently so they stay tender.
Ingredient Substitutions
No shrimp on hand You can swap in grilled chicken strips marinated tofu or baked salmon fillet with great results. For the base try quinoa or couscous when you want a nutty flavor and extra protein. If you are fresh out of mango diced pineapple or ripe peaches deliver a fantastic tangy sweetness.
Serving Suggestions
I like to serve these bowls with extra wedges of lime for a final zesty squeeze. If you want to feed a crowd lay out all the toppings family style and let everyone build their bowl. A handful of toasted pumpkin seeds or feta cheese crumbles are fun to sprinkle on top for crunch.
Cultural and Historical Context
While shrimp and avocado bowls are loved across the Mediterranean and California the pairing of sweet fruit and spice recalls influences from Latin cooking. Mango salsa is a staple in many tropic cuisines while the simple grilled shrimp leans Mediterranean in spirit. This recipe is a true celebration of global coastal flavors.
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This bowl is quick vibrant and guaranteed to transport you in every bite. Make it once and it will earn a spot in your regular dinner rotation.
Frequently Asked Questions
- → Can I substitute the shrimp?
Yes! Grilled chicken, salmon, or tofu all pair deliciously with the avocado and salsa for varied flavors.
- → What rice works best for these bowls?
White, brown, jasmine, or even cauliflower rice fit beautifully—choose your favorite base for layering.
- → Is the mango salsa spicy?
The heat level depends on the jalapeño. Use only a little for mild flavor, or omit it for a sweeter salsa.
- → How do I keep shrimp from overcooking?
Grill shrimp for just 2–3 minutes per side until pink and firm. Remove promptly to prevent rubbery texture.
- → Are ingredient swaps possible?
Absolutely! Try pineapple or peaches instead of mango, or add greens like spinach for extra nutrition and crunch.