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Chili Lime Shrimp Bowls with Mango Avocado Salsa

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4.2 from 62 reviews

A vibrant and refreshing Chili Lime Shrimp Bowl featuring succulent shrimp seasoned with chili-lime spices, paired with creamy avocado and sweet mango salsa, crisp cabbage, and warm white rice. This bright and zesty weeknight meal is quick to prepare, packed with flavors, and perfect for a fast, nutritious dinner.

Ingredients

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For the Shrimp Bowls

  • 1 lb raw shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ⅛ tsp cayenne pepper (optional for extra heat)
  • Shredded green cabbage, as desired
  • Cooked white rice, for serving
  • Limes, for serving
  • Tortilla chips (optional)

For the Mango–Avocado Salsa

  • 2 small mangos (or 1 large), diced
  • 1 large avocado, diced
  • ¼ cup red onion, chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 Tbsp cilantro, chopped
  • 1 lime, juiced

Instructions

  1. Make the Mango–Avocado Salsa: In a mixing bowl, combine diced mango, avocado, chopped red onion, finely chopped jalapeño, chopped cilantro, and freshly squeezed lime juice. Mix gently to combine. Taste and add more lime juice if desired. Cover and refrigerate to let the flavors meld while preparing the other components.
  2. Season the Shrimp: In a small bowl, mix together chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and optional cayenne pepper. Pat the shrimp dry with paper towels, place in a large bowl, drizzle with olive oil, and toss with the spice blend until evenly coated.
  3. Cook the Shrimp: Heat a splash of olive oil in a skillet over medium-high heat. Once hot, place the seasoned shrimp in the skillet and cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through. Remove from heat.
  4. Assemble the Bowls: In each serving bowl, add a scoop of warm cooked white rice, a handful of shredded green cabbage, and then top with the cooked chili lime shrimp. Finish by spooning fresh mango–avocado salsa over the shrimp. Serve with lime wedges and tortilla chips on the side if desired.

Notes

  • Swap white rice for cauliflower rice for a lighter, lower-carb option.
  • Add black beans to the bowl for extra protein and fiber.
  • Store leftovers separately—keep the shrimp and salsa in separate containers to maintain freshness.
  • You can adjust the cayenne pepper amount or omit it for less heat.

Find it online: https://yumfoodusa.com/chili-lime-shrimp-bowls-with-mango-avocado-salsa/