Shrimp & Avocado Bowls with Mango Salsa: Easy Summer Delight

Shrimp & Avocado Bowls with Mango Salsa: Easy Summer Delight 🥑🦐🍍

1. Introduction

If you’re searching for a shrimp mango salsa bowl recipe that perfectly combines fresh ingredients with bold flavors, look no further. This healthy shrimp avocado dish is a vibrant and delicious option for summer gatherings, quick lunches, or a light dinner. Featuring succulent chili shrimp recipe elements and zesty mango salsa, this dish embodies the perfect balance of spice, sweetness, and creaminess. Discover how to prepare this flavorful avocado lime shrimp bowl that will leave your taste buds craving more! For added convenience, consider using tools like the Ninja SLUSHi Pro RapidChill Drink Maker to keep drinks chilled while enjoying your meal.

2. Ingredients for the Shrimp & Avocado Bowls with Mango Salsa

• 1 lb shrimp (peeled and deveined)
• 2 ripe avocados
• 1 cup fresh mango, diced
• 1 small red onion, finely chopped
• 1 jalapeño, finely chopped (optional for extra heat)
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper to taste
• Fresh cilantro, chopped (for garnish)
• Fresh lettuce or mixed greens (for serving)

3. Step-by-step Instructions to Make a Shrimp Mango Salsa Bowl

Preparation of the Mango Salsa

1. In a bowl, combine the diced mango, finely chopped red onion, and jalapeño (if using).
2. Add the juice of 1 lime and stir well.
3. Season with a pinch of salt and pepper, then set aside to let flavors meld.

Cooking the Chili Shrimp

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Mix the chili shrimp recipe spices: chili powder, paprika, cumin, salt, and pepper.
3. Season the shrimp with the spice mixture evenly.
4. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are cooked through.

Preparing the Avocado

1. Cut the avocados in half, remove the pit, and scoop out the flesh.
2. Slice or cube the avocado as preferred.

Assembling the Shrimp & Avocado Bowls

1. Create a base with fresh lettuce or mixed greens in each bowl.
2. Top with slices of avocado and cooked shrimp.
3. Spoon generous portions of mango salsa over the top.
4. Garnish with chopped cilantro and an extra lime wedge if desired.

4. Storage Tips for the Shrimp Mango Salsa Bowl

For best results, consume the shrimp mango salsa bowl fresh. If you need to store leftovers, keep the cooked shrimp, avocado, and mango salsa separately in airtight containers in the refrigerator. The assembled bowls are best enjoyed within 24 hours to retain freshness and flavor. To prevent the avocado from browning, squeeze additional lime juice over it before storing. For quick meal prep, consider using the Fullstar Ultimate Veggie Prep Master to efficiently slice and prepare your ingredients.

5. Serving Suggestions for the Shrimp Mango Salsa Bowl

This dish is a perfect light and nutritious meal on its own, but you can elevate it by serving alongside warm corn tortillas or crispy plantain chips. For added flavor, include a side of spicy hummus or a refreshing citrus-infused water. The shrimp mango salsa bowl makes an excellent addition to any summer cookout menu or healthy weeknight dinner. To enhance the dining experience, you might want to explore premium cookware like the CAROTE 16-piece nonstick cookware set.

6. Why Choose This Shrimp Mango Salsa Bowl Recipe?

Choosing this shrimp mango salsa bowl recipe means enjoying a healthy, flavorful, and colorful dish that celebrates fresh ingredients. The combination of avocado lime shrimp with sweet and tangy mango salsa offers a nutrient-packed meal that is easy to prepare. The spicy notes from the spicy chili shrimp enhance the dish’s complexity, making it a versatile favorite for American style meals and seafood lovers alike.

7. Frequently Asked Questions About the Shrimp Mango Salsa Bowl

How do I make my shrimp extra flavorful in this bowl?

Marinate the shrimp in lime juice and spices for 15 minutes before cooking to boost flavor. For more tips, check out our dinner recipes for inspiration.

Can I substitute mango with other fruits?

Yes, pineapple or peach pieces work well for a similar sweet and tangy profile, adding variety to your healthy shrimp avocado dishes.

Is this shrimp mango salsa meal suitable for gluten-free diets?

Absolutely! All ingredients are naturally gluten-free, making it a safe choice for those sensitive to gluten.

How long does this shrimp mango salsa bowl last in the fridge?

Enjoy leftovers within 24 hours for the freshest taste, keeping components separate until serving. Use a Ninja Air Fryer to prepare crispy shrimp quickly for the next day.

Can I make this dish ahead of time?

Assemble the bowls just before serving or prepare components separately to ensure freshness.

8. Final Tips for Making the Best Shrimp Mango Salsa Bowl

Use fresh, high-quality ingredients for vibrant flavors. Don’t overcook the shrimp to keep them tender, and customize the spice level to suit your taste. The key to an unbeatable shrimp mango salsa bowl is balancing spice, sweetness, and creaminess for a truly summer-inspired dish. For efficient prep, utilize the King Arthur Baking cookbooks for creative ways to enhance your cuisine.

9. Conclusion

Enjoy the ultimate shrimp mango salsa bowl — a bright, healthy, and irresistibly flavorful summer meal. With its combination of spicy chili shrimp recipe, creamy avocado lime shrimp, and sweet mango salsa, this dish is guaranteed to impress family and friends alike. Perfect for warm-weather dining, it’s quick to prepare and packed with nutrients. Make it today and savor the delicious taste of summer in every bite! Consider serving it with outdoor grill for an alfresco experience.

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Shrimp & Avocado Bowls with Mango Salsa: Easy Summer Delight

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Discover the vibrant and healthy Shrimp & Avocado Bowls with Mango Salsa, a perfect summer delight that combines succulent chili shrimp, creamy avocados, and zesty mango salsa. Ideal for quick lunches, light dinners, or summer gatherings, this colorful dish is packed with fresh ingredients and bold flavors, offering a nutritious and visually appealing meal that will leave your taste buds craving more.

• Total Time: 23 minutes
• Yield: 4 servings

Ingredients

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• 1 lb shrimp (peeled and deveined)
• 2 ripe avocados
• 1 cup fresh mango, diced
• 1 small red onion, finely chopped
• 1 jalapeño, finely chopped (optional for extra heat)
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper to taste
• Fresh cilantro, chopped (for garnish)
• Fresh lettuce or mixed greens (for serving)

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Instructions

1. In a bowl, combine the diced mango, finely chopped red onion, and jalapeño (if using).
2. Add the juice of 1 lime and stir well.
3. Season with a pinch of salt and pepper, then set aside to meld flavors.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
5. Mix chili powder, paprika, cumin, salt, and pepper; season the shrimp evenly with the spice mixture.
6. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
7. Cut the avocados in half, remove the pit, and scoop out the flesh. Slice or cube as desired.
8. Create a base of fresh lettuce or mixed greens in each bowl. Top with avocado slices, cooked shrimp, and mango salsa. Garnish with chopped cilantro and lime wedges if desired.

Notes

• Use fresh, high-quality ingredients for the best flavor.
• Cook shrimp just until pink to prevent overcooking and ensure tenderness.
• Prepare components ahead of time and assemble before serving for optimal freshness.
• To prevent the avocado from browning, squeeze additional lime juice over it before storing.

• Author: Emma Bloomfield
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Stovetop, assembling
• Cuisine: Summer, Healthy
• Diet: Gluten-Free, Low Carb, Dairy-Free

Nutrition

• Serving Size: 1 bowl
• Calories: 350 kcal Kcal
• Sugar: 10 g
• Sodium: 520 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 25 g
• Cholesterol: 165 mg