Vibrant, zesty, and bursting with summery appeal, Chili Lime Shrimp Bowls with Mango-Avocado Salsa are a true flavor celebration in every bite. Succulent shrimp spiked with smoky chili and a squeeze of lime cuddle up with fluffy rice, crisp cabbage, and a sunshine-bright salsa—this is a dinner that’s as beautiful as it is delicious!
Why You’ll Love This Recipe
- Weeknight Wonder: These Chili Lime Shrimp Bowls with Mango-Avocado Salsa come together in just 25 minutes, making them perfect for busy schedules.
- Fresh, Bold Flavors: Juicy shrimp, warm spices, and tangy citrus play beautifully with the creamy, sweet mango-avocado salsa and crisp veggies.
- Incredibly Customizable: You can tailor every layer—shrimp, rice, salsa, and garnishes—to fit your family’s cravings or dietary needs.
- Feels Like Vacation: Each vibrant bowl is like a one-way ticket to a tropical beach with every bright, flavorful bite!
Ingredients You’ll Need
Every ingredient in these Chili Lime Shrimp Bowls with Mango-Avocado Salsa serves a delicious purpose. Simple and easy-to-find, each one brings something special to the party—whether it’s a pop of color, a layer of freshness, or a smoky note of warmth.
- Shrimp (1 lb., raw, peeled & deveined): The star protein—choose the freshest you can find for sweet, succulent results.
- Olive Oil (1 Tbsp): Helps the spices stick to the shrimp and adds a hint of richness.
- Chili Powder (2 tsp): Brings a gentle heat and deep color.
- Cumin (1 tsp): Adds earthy, almost smokey depth to the shrimp seasoning.
- Salt (1 tsp): Essential to bring all the flavors into perfect harmony.
- Smoked Paprika (½ tsp): Infuses a subtle, irresistible smokiness.
- Garlic Powder (½ tsp): Delivers a cozy, aromatic background note.
- Black Pepper (¼ tsp): Sharp and zesty for balance.
- Cayenne Pepper (⅛ tsp, optional): Dial up (or down!) the spicy kick to taste.
- Green Cabbage, shredded: Adds a juicy, crunchy freshness that lightens the bowl beautifully.
- White Rice, cooked: The fluffy, neutral base that soaks up all those bold flavors.
- Limes, for serving: Their zingy juice brightens everything.
- Tortilla Chips (optional): Serve for extra crunch or for scooping up extra salsa.
- Mangos (2 small or 1 large), diced: Sweet, tropical, and oh-so-sunny in the salsa.
- Avocado (1 large), diced: Creamy and cooling—a must for the salsa.
- Red Onion (¼ cup), chopped: Brings sharpness and pretty pops of color.
- Jalapeño (1), deseeded & finely chopped: Just enough gentle, peppery heat for the salsa (or skip if you’re sensitive to spice).
- Cilantro (2 Tbsp), chopped (leaves & stems): Fresh, vibrant, and aromatic—don’t skip it if you love that citrusy-herbal flavor!
- Lime (1), juiced: The essential juice to tie the mango-avocado salsa together.
Variations
One of the magical things about Chili Lime Shrimp Bowls with Mango-Avocado Salsa is how easy they are to tailor for your family, preferences, or what you’ve got on hand. Don’t be afraid to mix things up!
- Swap the Protein: Try diced chicken or tofu tossed with the same chili lime spices if you’re out of shrimp or want a change.
- Grains Galore: Substitute brown rice, quinoa, or even cauliflower rice for the classic white rice base.
- No Mango? Pineapple or juicy peaches make a fantastic stand-in for a different sweet, tropical vibe.
- Add More Veggies: Layer in sliced radishes, bell peppers, or quick-pickled red onions for extra crunch and color.
How to Make Chili Lime Shrimp Bowls with Mango-Avocado Salsa
Step 1: Make the Mango-Avocado Salsa
Gently mix the diced mango, creamy avocado, red onion, jalapeño, cilantro, and fresh lime juice in a bowl. Taste and add a bit more lime or a pinch of salt if you’d like—the perfect balance makes this salsa irresistible! Cover and pop it in the fridge while you prep the shrimp to keep it cool and vibrant.
Step 2: Marinate the Shrimp
Grab a small bowl and combine your chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne. Pat your shrimp dry, toss them in a bigger bowl, drizzle with olive oil and sprinkle over your spice mix. Give everything a gentle toss so every shrimp is coated in that zesty, flavorful goodness.
Step 3: Sauté the Shrimp
Heat a splash of olive oil in a large pan over medium-high. When the oil shimmers, add your shrimp in a single layer—Don’t crowd the pan (you can cook them in batches if needed)! Sauté 2–3 minutes per side, just until they turn pink and opaque. Remove immediately to keep them juicy and tender.
Step 4: Assemble Your Bowls
Spoon fluffy rice into each serving bowl, then top with a handful of shredded cabbage. Arrange your chili lime shrimp on top, followed by a generous scoop of mango-avocado salsa. A final squeeze of lime over everything makes it sing! Serve right away, with tortilla chips on the side if you like.
Pro Tips for Making Chili Lime Shrimp Bowls with Mango-Avocado Salsa
- Choose Ripe Mangos: The juicier and more fragrant the mango, the more your salsa will shine—give them a gentle squeeze to check for ripeness.
- Don’t Overcook the Shrimp: Keep a close eye—shrimp turn rubbery when overdone, so remove them from the heat as soon as they’re opaque and pink.
- Prep Ahead, Assemble Fresh: You can chop veggies and cook rice in advance to make weeknight assembly super quick, but cook the shrimp and slice the avocado right before serving for best texture.
- Crisp Cabbage Magic: Shred cabbage as thinly as possible for the crunchiest, freshest bite in every bowl!
How to Serve Chili Lime Shrimp Bowls with Mango-Avocado Salsa
Garnishes
For the finishing touch, sprinkle your Chili Lime Shrimp Bowls with Mango-Avocado Salsa with extra cilantro, sliced fresh jalapeño, or a few thin rings of red onion. A generous squeeze of lime and a scattering of crumbled tortilla chips add both pop and crunch!
Side Dishes
These bowls are pretty complete on their own, but for a bigger spread, serve alongside a light corn salad, black beans, or Mexican street corn (elote). Even a pitcher of sparkling limeade or chilled beer feels right at home here!
Creative Ways to Present
Try layering Chili Lime Shrimp Bowls with Mango-Avocado Salsa in mason jars for a picnic-ready lunch, building a colorful “bowl bar” for a crowd, or serving smaller portions as vibrant appetizers in little cups for summer parties.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp, rice, and cabbage can be stored in separate airtight containers in the fridge for up to 2 days. The mango-avocado salsa is best the day it’s made but can hang out in the fridge (covered) for a few hours if you’ve got leftovers.
Freezing
The shrimp freezes surprisingly well (store in a zip-top bag for up to 2 months), though the salsa isn’t freezer-friendly due to the avocado. For make-ahead convenience, freeze only the cooked shrimp and rice, and prep fresh salsa before serving.
Reheating
To reheat, warm the shrimp and rice gently in a skillet or microwave until heated through, being careful not to overcook the shrimp. Assemble your bowl with fresh cabbage and salsa when ready to eat.
FAQs
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Can I use frozen shrimp for Chili Lime Shrimp Bowls with Mango-Avocado Salsa?
Absolutely! Just thaw the shrimp completely and pat them very dry before marinating. This helps them absorb all those bold spices and brown beautifully in the pan.
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How spicy are these Chili Lime Shrimp Bowls with Mango-Avocado Salsa?
They have a mild, approachable heat thanks to the chili powder and a touch of cayenne, but you’re totally in control—scale back or omit the cayenne or jalapeño for a gentler batch, or add more if you love some fire!
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What can I use instead of mango in the salsa?
If mangos aren’t available, try diced fresh pineapple, peaches, or even strawberries for a delightfully sweet and juicy salsa spin.
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Can I turn these shrimp bowls into meal prep lunches?
Definitely! Prep the rice, cabbage, and shrimp ahead in containers. Add the salsa right before enjoying (or pack it in a separate mini container) for the freshest flavor and color.
Final Thoughts
I hope you’ll give these Chili Lime Shrimp Bowls with Mango-Avocado Salsa a try—there’s something truly special about the fresh squeeze of lime, golden shrimp, and that sweet salsa all coming together! Whether it’s Tuesday night or a backyard cookout, this bowl brings a burst of sunshine and joy to your table. Let me know how you personalize yours—I’m already excited for your first bite!
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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 burst of fresh and zesty flavors in every bite. The succulent shrimp seasoned with a blend of spices, paired with the vibrant mango-avocado salsa, make for a satisfying 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. Then taste and add more lime juice, if needed. Cover and keep it chilled in the refrigerator while you prepare the shrimp.
- Prepare the shrimp. Mix the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne (if using) together in a small bowl. Pat the shrimp dry with a paper towel, then add them to a large bowl. Add your olive oil and spice mix and toss until the shrimp are fully coated.
- Cook the shrimp. Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side or until they’re cooked through. (You may need to cook them in batches so they don’t overcrowd the pan.) Remove your pan from the heat once done.
- Assemble the bowls. Place a scoop of white rice on the bottom of each bowl. Then add your cooked shrimp, shredded cabbage, and mango salsa and squeeze lime juice over the top. Serve immediately with tortilla chips on the side.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 180mg
