Ingredients

• Large Shrimp (peeled, deveined, tails on or off): Honestly, the star of the show! I always go for large because they’re juicier and hold up better. Don’t use those tiny ones unless you want them to disappear.
• Ripe Avocados: Creaminess, baby! This is where the “avocado” in these bowls comes in. Look for ones that yield slightly to gentle pressure. I’ve had my share of rock-hard or stringy ones, it’s a gamble sometimes, isn’t it?
• Mixed Greens or Romaine Lettuce: The base, the canvas! I love a good crunchy romaine for texture, but mixed greens work beautifully too. Just don’t skip it, it balances everything.
• Ripe Mango: The sweetness that cuts through everything. Don’t get an under-ripe one, it’ll be sour and sad. A perfectly ripe mango smells fragrant and feels slightly soft.
• Red Onion (finely diced): A little bite, a little crunch. I always rinse mine under cold water after dicing to mellow out the sharpness a trick I learned the hard way!
• Fresh Cilantro (chopped): Oh, cilantro! You either love it or… well, you know. I’m firmly in the ‘love it’ camp. It brings so much fresh, herby goodness to this salsa.
• Jalapeño (finely diced, seeds removed for less heat): Just a touch of heat, nothing crazy. I always wear gloves when chopping these, because I’ve made the mistake of rubbing my eye afterward. Ouch!
• Lime Juice (freshly squeezed): Essential for brightness! Bottled just doesn’t compare, trust me. It wakes up all the flavors in the mango salsa and sauce.
• Plain Greek Yogurt (or light mayonnaise): The creamy base. I prefer Greek yogurt for a lighter, tangier sauce, but mayo works if you’re feeling a bit more decadent. Don’t use vanilla yogurt, obviously!
• Chili Powder: Warmth and a touch of smokiness. I don’t go too heavy, just enough to add depth.
• Cumin: Earthy, aromatic. It really rounds out the sauce.
• Garlic Powder: A little garlicky punch without the raw bite.

Instructions

Prep Your Produce & Shrimp:

First things first, get all your chopping out of the way. Dice that mango, red onion, jalapeño, and cilantro for the salsa. Slice your avocados. If your shrimp aren’t already peeled and deveined, tackle that now. I usually lay out all my prepped ingredients in little bowls, a mise en place moment that makes me feel very chef-y, even if my counter is still a mess! It just makes the rest of the cooking so much smoother, honestly.

Sauté the Shrimp:

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add your shrimp and cook for about 2-3 minutes per side, until they turn pink and opaque. Don’t overcrowd the pan, or they’ll steam instead of sear I’ve done that, and it’s not the vibe we’re going for. A little salt and pepper on them is all they need, let the natural sweetness shine. They cook super fast, so don’t wander off!

Whip Up the Zesty Mango Salsa:

In a medium bowl, combine your diced mango, red onion, cilantro, and jalapeño. Squeeze in the fresh lime juice. Give it a good stir, making sure everything is nicely coated. Taste it! This is your moment to adjust. Need more lime? A tiny pinch more salt? A little less heat? This salsa is truly the heart of these vibrant bowls, so make it sing. I sometimes let it sit for a few minutes while I do other things, just to let the flavors meld.

Mix the Tangy Lime-Chili Sauce:

Grab a small bowl and whisk together the Greek yogurt (or mayo), fresh lime juice, chili powder, cumin, and garlic powder. Seriously, that’s it! It should be smooth and creamy. Give it a little taste test. If you want more kick, add a tiny bit more chili powder, if it’s too thick, a splash of water or extra lime juice will loosen it up. This sauce ties all the flavors together, so don’t skip it!

Assemble Your Shrimp and Avocado Bowls:

Now for the fun part! Divide your mixed greens among your serving bowls. Arrange the cooked shrimp, sliced avocado, and a generous scoop of that vibrant mango salsa over the greens. I like to arrange them nicely, almost like a little art project, but honestly, just pile it all in there! It’s going to taste amazing either way.

Garnish and Serve:

Drizzle a good amount of your tangy lime-chili sauce over each bowl. Scatter some extra fresh cilantro on top for that pop of green and extra freshness. Don’t forget those lime wedges on the side for anyone who wants an extra squeeze of brightness. Stand back and admire your beautiful Shrimp and Avocado Bowls! They look so colorful and fresh, and the smell is just incredible. Enjoy!

Shrimp and Avocado Bowls: Storage Tips

So, if you’re lucky enough to have leftovers (which is rare in my house!), you’ll want to store the components separately. The shrimp will keep in an airtight container in the fridge for up to 2-3 days. The mango salsa is best eaten fresh, but it’ll last a day or two in a sealed container, though it might get a little watery. The avocado? Oh, that’s the tricky one. It browns so fast! I usually only slice what I need. If you absolutely must store it, squeeze some extra lime juice over it and press plastic wrap directly onto the surface. I microwaved the whole bowl once, and the avocado turned weird and the sauce separated so don’t do that lol.

Shrimp and Avocado Bowls: Ingredient Substitutions

Feeling like chicken instead of shrimp for these Shrimp and Avocado Bowls? Go for it! Grilled chicken or even pan-seared tofu would be delicious. If mango isn’t in season, pineapple or even peaches (when ripe!) make a fantastic, sweet-and-tangy salsa. I’ve tried adding a little red bell pepper to the salsa for extra crunch, and it worked, kinda it changed the flavor profile a bit but wasn’t bad. For the sauce, if you don’t have Greek yogurt, sour cream works, or even a vegan mayo for a dairy-free option. Don’t be afraid to play around!

Shrimp and Avocado Bowls: Serving Suggestions

These Shrimp and Avocado Bowls are a meal in themselves, but sometimes I like to serve them with a side of warm corn tortillas for scooping up all that deliciousness. A light, crisp white wine or a refreshing sparkling water with a slice of cucumber would be perfect alongside. And honestly, this dish and a rom-com? Yes please. It feels light enough that you won’t feel guilty having a little something sweet afterward, like a scoop of lime sorbet.

Shrimp and Avocado Bowls: Cultural Backstory

While these Shrimp and Avocado Bowls aren’t tied to one specific traditional dish, they’re definitely inspired by the vibrant, fresh flavors found in Mexican and Caribbean cuisines. The idea of combining fresh seafood with tropical fruits and zesty lime is a common thread in those regions, and it’s something I’ve always adored. My first taste of a similar flavor combination was at a tiny beachside stand on a vacation, and it stuck with me. I came home determined to recreate that sunny, relaxed feeling in my own kitchen, making it my own with a creamy lime-chili twist.

Shrimp and Avocado Bowls: Frequently Asked Questions

→ Can I use frozen shrimp for these Shrimp and Avocado Bowls?

Absolutely! Just make sure to thaw them completely and pat them very dry before cooking. Excess water can make them steam instead of sear, which isn’t what we want for these delicious bowls.

→ How do I pick a ripe avocado for my Shrimp and Avocado Bowls?

Look for an avocado that feels heavy for its size and yields gently to pressure, but isn’t mushy. The skin should be dark green or purplish-black. If it’s rock hard, it’s not ready yet!

→ Can I make the mango salsa ahead of time?

You can, but it’s best assembled closer to serving for the freshest taste. If you do make it ahead, keep it covered in the fridge for up to a day. The flavors will meld, but it might release some liquid.

→ What if I don’t like cilantro in my Shrimp and Avocado Bowls?

No problem at all! You can easily swap cilantro for fresh parsley, or even a bit of fresh mint for a different, refreshing twist. Just skip it if you’re not a fan.

→ Can I make this spicier?

Oh, for sure! Leave some seeds in your jalapeño, or add a pinch of cayenne pepper to the mango salsa. You could also drizzle a little sriracha into your lime-chili sauce for an extra kick!