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Vibrant Mediterranean Shrimp Avocado Bowls with Mango Salsa bring a beachy vacation feel right to your kitchen table. Juicy grilled shrimp mingles with creamy avocado and zippy mango salsa atop fluffy rice all crowned with a spoonful of tangy lime-chili sauce. This fresh colorful meal is ultra-satisfying and customizable making it perfect for a healthy weeknight dinner or sunny lunch.
I first assembled these bowls for a backyard family lunch and the whole platter vanished quicker than I could set it down. The mango salsa wowed even my pickiest eater who now asks for it by name.
Ingredients
- Large shrimp, peeled and deveined: What gives the dish its satisfying protein Look for shrimp that are plump firm and smell fresh from the ocean
- Olive oil: Adds richness and helps shrimp char up beautifully Choose cold-pressed extra virgin olive oil for the fullest flavor
- Garlic powder and onion powder: Layer in deep savory notes Always reach for fresh dried spices for the most fragrant results
- Salt and black pepper: Essential for seasoning and bringing out all the flavors Freshly ground pepper adds a gentle heat
- Mango, diced: Delivers juicy sweetness Opt for a mango that yields slightly when squeezed and smells fragrant at its stem
- Red onion, finely chopped: Offers crunch and color Choose one that feels firm and has shiny skin for best flavor
- Jalapeño, seeded and minced (optional): Lends gentle heat Pick a jalapeño that is glossy and deep green for lively spice
- Fresh cilantro: Brightens up the salsa Use bunches with bright green leaves and avoid any wilting
- Lime juice: Lifts every element with zest and freshness Squeeze your own limes for the brightest punch
- Mayonnaise: Binds the lime-chili sauce and brings creaminess Full-fat varieties give the best texture
- Sriracha: Brings smoky spice Tailor the amount to your own spice preference
- Rice: Your favorite style makes the base Jasmine is delicately floral while brown rice delivers extra nuttiness
- Avocado, sliced: Adds smooth rich contrast Select fruit that is firm with a gentle give for easy slicing
Step-by-Step Instructions
- Prep the Shrimp:
- Pat shrimp dry with paper towels so they grill up caramelized not soggy. Toss with olive oil garlic powder onion powder salt and black pepper until every piece glistens with flavor.
- Grill the Shrimp:
- Preheat your grill or grill pan to medium-high and make sure it is hot enough so a drop of water sizzles instantly. Lay shrimp in a single layer and grill two to three minutes per side just until they turn opaque and curl slightly. Watch them close for that perfect just-charred edge then transfer off the heat immediately so they stay juicy.
- Mix the Mango Salsa:
- In a bowl gently fold together mango red onion jalapeño cilantro lime juice salt and black pepper. Try not to mash the mango—the salsa should stay chunky bright and refreshing. Taste and tweak lime or salt for a bold zingy finish.
- Make the Lime-Chili Sauce:
- Whisk mayonnaise sriracha fresh lime juice garlic powder onion powder salt and pepper together in a small bowl until perfectly smooth. Dip in a tasting spoon and adjust seasoning to your liking with a splash more lime or sriracha if needed.
- Assemble Each Bowl:
- Layer hot rice in wide bowls so it forms a base for all your toppings. Arrange grilled shrimp on top then nestle in sliced avocado. Scoop a generous spoonful of mango salsa onto the side so its juices run into the rice. Drizzle everything with lime-chili sauce or serve sauce on the side for dipping. Add extra cilantro or lime wedges for a final flourish.
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The mango salsa is always the first thing to disappear when I serve these bowls Its brightness and sweet tang make every bite pop and my family sometimes fights over the last spoonful. This dish always brings up memories of hot summer picnics and laughter around a shared meal.
Storage Tips
For fresh leftovers store all the main sections in their own containers—shrimp covered and refrigerated for up to two days rice and salsa cooled and packed separately and sauce in a sealed jar. Always slice new avocado right before serving so it stays green and never mushy. Shrimp reheats nicely on low heat for ten seconds at a time.
Ingredient Substitutions
If you do not have shrimp you can use quick grilled chicken marinated tofu or a baked salmon fillet for equally delicious bowls. Quinoa or couscous makes a nice switch for the rice providing extra protein and nutty flavor. Out of mango pineapple or peaches are perfect back-ups giving bright sweetness to the salsa.
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Serving Suggestions
Set out all your toppings like a bar so everyone builds their own bowl just the way they like. I always add a few extra lime wedges for an extra squeeze of citrus at the table. If you crave crunch a handful of toasted pumpkin seeds or a sprinkle of crumbled feta over the top is a fun way to finish.
Cultural and Historical Context
This sunny bowl borrows from coastal Mediterranean and Californian flavors with its generous use of shrimp ripe avocado and herby toppings. The sweet-spicy mango salsa nods to Latin and Caribbean food traditions where fruit and heat mingle in almost every dish. Together this recipe celebrates the best of global seaside kitchens blending zesty fresh flavors in each bite.
Recipe FAQs
- → Can I substitute the shrimp?
Yes! Grilled chicken, salmon, or tofu can be used instead to complement the creamy avocado and fresh mango salsa, each bringing a unique flavor.
- → What rice works best for these bowls?
White jasmine, brown, or even cauliflower rice make excellent bases, adding fragrance or nutty undertones to the dish.
- → Is the mango salsa spicy?
The spice level depends on the amount of jalapeño used; it can be mild or omitted altogether for a sweeter salsa experience.
- → How do I keep shrimp from overcooking?
Grill shrimp for 2 to 3 minutes per side until opaque with slight char, then remove promptly to maintain tenderness and juiciness.
- → Are ingredient swaps possible?
Absolutely. Try pineapple or peaches in place of mango, and swap rice for quinoa or couscous to vary texture and nutrition.