These Easy Shrimp Avocado Bowls are a burst of flavor! Juicy shrimp paired with creamy avocado and sweet mango salsa make each bite a delight. It’s fresh, light, and super satisfying!
Honestly, I can’t get enough of that mango salsa! It adds just the right touch of sweetness. Perfect for a sunny day—because who doesn’t love a bowl that feels like a beach vacation? 🏖️
Key Ingredients & Substitutions
Shrimp: I recommend using large, fresh shrimp for the best texture. If fresh shrimp isn’t available, frozen shrimp is a great alternative. Just remember to thaw them properly before cooking!
Avocados: Ripe avocados add creaminess to the bowls. If avocados aren’t available, you can use a dollop of sour cream or Greek yogurt for a similar creamy texture.
Mango: Fresh mango really brightens up the dish. You can substitute it with diced pineapple or even peaches if mango isn’t in season.
Cilantro: Fresh cilantro adds a wonderful flavor. However, if you’re not a fan, try using parsley instead. It will change the flavor slightly but still tastes great!
Greek Yogurt: This adds creaminess to the dressing. If you’re looking for a dairy-free option, try using a plant-based yogurt or even tahini for a nutty flavor.
How Can I Get My Shrimp Perfectly Cooked?
Cooking shrimp can be tricky, but it’s all about timing! Here’s how to achieve perfectly cooked shrimp:
- Start with high heat to quickly sear the shrimp, which helps lock in flavor and moisture.
- Cook shrimp for only 2-3 minutes per side. They’re done when they turn pink and opaque.
- Avoid crowding the pan, which can steam the shrimp rather than sear them.
If the shrimp are overcooked, they can become rubbery, so keep an eye on them! Perfectly cooked shrimp will be tender and juicy.
Easy Shrimp Avocado Bowls with Mango Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Salsa:
- 2 ripe avocados, sliced
- 1 cup fresh mango, diced
- 2 tablespoons red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Optional Base:
- 1 cup cooked rice or quinoa
For the Creamy Dressing/Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 teaspoon honey or agave
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take around 30 minutes from start to finish. You’ll spend about 10 minutes preparing the ingredients and cooking the shrimp, then about 5 minutes assembling the bowls. It’s a quick and easy meal perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Mango Salsa:
In a mixing bowl, combine the diced mango, finely chopped red onion, jalapeño (if you’re using it), chopped cilantro, and lime juice. Sprinkle in a pinch of salt and gently stir everything together. Let the mixture sit for a few minutes to enhance the flavors—trust me; it’ll be worth it!
2. Season the Shrimp:
In a separate bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, chili powder, and a sprinkle of salt and pepper. Mix well to ensure the shrimp are evenly coated with the spices.
3. Cook the Shrimp:
Heat a large skillet over medium-high heat. Once it’s hot, add the seasoned shrimp. Cook them for about 2-3 minutes on each side, or until they are pink and fully cooked. When done, remove the skillet from the heat.
4. Prepare the Dressing:
In a small bowl, whisk together the Greek yogurt (or sour cream), lime juice, honey (or agave), smoked paprika, chili powder, salt, and pepper until smooth and creamy. Adjust seasoning as needed!
5. Assemble the Bowls:
If you’re using rice or quinoa, start by placing a scoop in each bowl. Next, arrange the cooked shrimp on one side, add the mango salsa on another, and place the avocado slices alongside. The colors should be vibrant and inviting!
6. Serve:
Drizzle the creamy dressing over the shrimp, or serve it on the side for dipping. Add a few sprigs of fresh cilantro for a pop of color and flavor if you like.
7. Enjoy Immediately:
These bowls are best enjoyed fresh! Dig in and savor the amazing combination of flavors. Perfect for lunch or dinner!
This dish combines the smoky, flavorful shrimp with creamy avocado and fresh, tangy mango salsa, all highlighted by a zesty dressing. It’s a delicious and nutritious meal that’s easy to whip up any time!
Frequently Asked Questions
Can I Use Frozen Shrimp for This Recipe?
Yes, you can absolutely use frozen shrimp! Just be sure to thaw them completely before cooking. You can thaw shrimp overnight in the refrigerator or place them in a sealed bag and submerge them in cold water for a quick thaw.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep the avocado fresh, sprinkle lemon or lime juice on the slices before storing. When ready to eat, gently reheat the shrimp in a skillet over low heat or enjoy them cold in a salad!
What Can I Substitute for Mango in the Salsa?
If you don’t have mango, diced pineapple or peach work beautifully as substitutes! They will add a lovely sweetness and complement the other ingredients perfectly. Adjust the sweetness based on your taste preferences.
Can I Make This Dish Ahead of Time?
You can prepare the mango salsa and dressing in advance! Just store them separately in the refrigerator for up to a day. Cook the shrimp fresh right before serving for the best texture and flavor!
