These Fresh Shrimp and Avocado Bowls are a sunny delight! Packed with juicy shrimp, creamy avocado, and zesty mango salsa, they’re as colorful as they are tasty!
Whenever I make these bowls, I feel like I’m at a beach party! 🌴 The best part? You can whip this up in no time, making it a fun, quick meal that’s bursting with flavor.
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is essential for this dish. You can substitute with cooked shrimp if you’re short on time, just skip the marinating step. If you’re not a shrimp fan, try replacing it with grilled chicken or tofu.
Avocados: Ripe avocados are key for that creamy texture. If avocados aren’t available, try using guacamole or even a dollop of Greek yogurt for a different twist. You could also use a few slices of cucumber for a fresh crunch.
Mango: For the salsa, fresh mango is perfect, but if it’s out of season, canned mango works too. Just drain it well beforehand! Pineapple is another delicious alternative that gives a tangy twist.
Cilantro: If cilantro isn’t your favorite, parsley is a great substitute. You could also use mint for a refreshing flavor.
How Can I Ensure My Shrimp Is Perfectly Cooked?
Cooking shrimp may seem simple, but getting it just right can be tricky. The key is to watch them closely to avoid overcooking.
- Start by making sure your skillet is hot before adding the shrimp. This helps them sear quickly.
- Cook shrimp for 2-3 minutes on each side just until they turn pink and opaque. They cook fast, so don’t walk away!
- Remove them from heat as soon as they’re done; they’ll continue to cook slightly even after you pull them off the stove.
What’s the Best Way to Make Mango Salsa?
Mango salsa is super easy and adds a burst of freshness to your bowls. The trick is to chop all the ingredients finely so they blend well together.
- Start with a ripe mango; it should feel slightly soft to the touch but not mushy.
- Dice all ingredients like the red bell pepper, red onion, and jalapeño uniformly so every bite has that perfect blend of flavors.
- Give your salsa some time to sit; allowing it to rest for 10-15 minutes before serving helps the flavors meld together nicely.
Fresh Shrimp and Avocado Bowls with Mango Salsa
Ingredients:
For the Shrimp:
- 1 lb (450g) fresh shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
For the Mango Salsa:
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, seeded and minced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For the Bowl Assembly:
- 2 ripe avocados, peeled, pitted, and sliced
- 4 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce or baby greens
- Lime wedges, for garnish
Time Needed:
This delightful meal will take about 15 minutes of preparation time and 10 minutes for cooking. In total, you can have these refreshing shrimp and avocado bowls ready to enjoy in just about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the fresh shrimp with olive oil, minced garlic, ground cumin, smoked paprika, salt, pepper, and lime juice. Mix everything well to ensure the shrimp are evenly coated. Let them marinate for about 10-15 minutes to soak up all those lovely flavors.
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Once it’s hot, add the marinated shrimp. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Be careful not to overcook them! Once done, remove the skillet from heat and set the shrimp aside.
3. Make the Mango Salsa:
In a mixing bowl, combine the diced mango, finely diced red bell pepper, chopped red onion, and minced jalapeño (if you’re using it). Add chopped cilantro, lime juice, and a pinch of salt. Stir everything together until well mixed, then taste and adjust the seasoning if needed. Let it sit for a moment to blend the flavors.
4. Assemble the Bowls:
Now it’s time to put it all together! Start by dividing the cooked rice among four bowls. Top each bowl with a handful of shredded lettuce or baby greens, followed by cherry tomatoes, sliced avocado, and the cooked shrimp.
5. Add Mango Salsa:
Spoon generous amounts of the fresh mango salsa over each bowl, making sure to include all those colorful ingredients!
6. Garnish and Serve:
Before serving, add lime wedges on the side for an extra squeeze of freshness. Serve your bowls immediately and enjoy this vibrant and delicious meal! Bon appétit!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before marinating. The best way to thaw shrimp is to place them in the refrigerator overnight or quickly thaw them in a sealed plastic bag submerged in cold water for about 15-20 minutes.
Can I Make the Mango Salsa Ahead of Time?
Absolutely! You can prepare the mango salsa up to 2 hours in advance. Just cover it tightly and store it in the fridge. This allows the flavors to meld, enhancing the taste when you serve it!
How Do I Store Leftover Bowls?
Store any leftover shrimp and mango salsa in separate airtight containers in the refrigerator. The shrimp can stay fresh for up to 2 days, while the salsa is best used within 1-2 days for optimal freshness. Reheat the shrimp gently on the stove or microwave when you’re ready to enjoy the leftovers.
What Other Toppings Can I Use?
You can customize your bowls with additional toppings like black beans, corn, diced red peppers, or even a drizzle of your favorite hot sauce for added flavor. Get creative based on what you have on hand!
