Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Chili lime shrimp bowls are boldly seasoned and served with mango salsa and crunchy cabbage. Perfect for an easy dinner!
Equipment
- sauté pan
Ingredients
For the shrimp bowls
- 1 lb raw shrimp, peeled & deveined
- 1 tablespoon olive oil
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon 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
- ¼ cup red onion, chopped
- 1 jalapeño, deseeded & finely chopped
- 2 tablespoon cilantro, chopped leaves & stems
- 1 lime juiced
Instructions
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. 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: 1bowl
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