Description
Brighten your meal with Fresh Shrimp and Avocado Bowls! My easy recipe features juicy shrimp, creamy avocado, and a vibrant mango salsa.
Ingredients
Scale
- For the Fresh Shrimp and Avocado Bowls:
- 1 lb large shrimp, peeled, deveined (tails on or off)
- 2 ripe avocados, sliced or diced
- 6 cups mixed greens or romaine lettuce
- For the Zesty Mango Salsa:
- 1 large ripe mango, peeled and diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 jalapeño, finely diced (seeds removed for less heat)
- 2 tbsp fresh lime juice
- For the Tangy Lime-Chili Sauce:
- 1/2 cup plain Greek yogurt (or light mayonnaise)
- 1 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Finishing Touches:
- Olive oil for cooking shrimp
- Extra fresh cilantro, for garnish
- Lime wedges, for serving
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!