Spicy Shrimp & Avocado Rice Bowls with Mango Salsa & Lime-Chili Drizzle

Spicy Shrimp & Avocado Rice Bowls with Mango Salsa & Lime-Chili Drizzle

---

Spicy Shrimp & Avocado Rice Bowls are the perfect dish for a quick weeknight dinner or a gathering with friends. This colorful meal combines juicy shrimp with creamy avocado, sweet mango salsa, and a zesty lime-chili drizzle. It’s fresh, filling, and full of flavor!

Why Make This Recipe

This recipe is not just delicious; it’s also healthy and easy to make. Shrimp is a great source of protein, and avocados provide healthy fats. The mango salsa adds a sweet and tangy touch that brightens up the whole bowl. Plus, you can customize it to your liking!

How to Make Spicy Shrimp & Avocado Rice Bowls

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Juice of 1/2 lime
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup red bell pepper, diced
• 1 small jalapeño, minced (optional)
• Juice of 1/2 lime
• 2 tbsp chopped fresh cilantro
• Salt to taste
• 2 cups cooked jasmine or basmati rice
• 1-2 avocados, sliced or diced
• 1/4 cup chopped green onions for garnish
• Extra cilantro and lime wedges (optional)
• 2 tbsp olive oil
• 1 tbsp honey or agave
• Juice and zest of 1 lime
• 1 tsp chili paste or sriracha (adjust to taste)
• Pinch of salt

Directions

1. Make the Mango Salsa. In a bowl, combine mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and refrigerate until ready to serve.

2. Prepare the Lime-Chili Drizzle. Whisk together olive oil, honey, lime zest and juice, chili paste, sriracha, and salt in a small bowl. Set aside or refrigerate.

3. Cook the Shrimp. Toss shrimp with olive oil, paprika, cumin, chili powder, cayenne, salt, and pepper. Heat a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side or until pink and opaque. Squeeze lime juice over shrimp before removing from heat.

4. Assemble the Bowls. Divide cooked rice among 4 bowls. Top each with shrimp, avocado slices, mango salsa, and chopped green onions. Drizzle generously with the lime-chili sauce. Garnish with extra cilantro and lime wedges if desired.

How to Serve Spicy Shrimp & Avocado Rice Bowls

Serve these rice bowls warm and enjoy a hearty, healthy meal. They are great for lunch or dinner, and you can add extra toppings like cheese or more veggies if you want.

How to Store Spicy Shrimp & Avocado Rice Bowls

Store any leftovers in an airtight container in the fridge. The shrimp and salsa can last for up to 2 days, while the avocado may brown, so it’s best to add that fresh right before serving.

Tips to Make Spicy Shrimp & Avocado Rice Bowls

• For the best flavor, marinate the shrimp for about 15-30 minutes before cooking.
• Use fresh ingredients for the salsa for a brighter taste.
• If you don’t like spice, skip the cayenne pepper and jalapeño.

Variation

You can switch out the shrimp for chicken or tofu for different protein options. Also, try adding other veggies like corn or black beans for extra texture and taste!

FAQs

1. Can I make this recipe without shrimp?
Yes! You can substitute shrimp with chicken, tofu, or even roasted vegetables.

2. How spicy is this dish?
The spice level depends on how much chili powder and cayenne pepper you use. You can adjust these to make it milder or spicier according to your taste.

3. Can I prepare this ahead of time?
Yes, you can make the mango salsa and drizzle ahead of time. Cook the shrimp and assemble the bowls when you’re ready to eat for the best taste.