Shrimp And Avocado Bowl With Mango Salsa & Lime-Chili Sauce
This vibrant Shrimp and Avocado Bowl combines perfectly seasoned shrimp, creamy avocado, and zesty mango salsa on a bed of coconut rice for a restaurant-quality meal in just 30 minutes. The contrasting temperatures and textures—warm, succulent shrimp against cool, juicy mango salsa—create an irresistible tropical flavor profile enhanced by a tangy lime-chili sauce. Perfect for busy weeknights yet impressive enough for entertaining, this nutritionally balanced bowl is easily customizable for various dietary needs and ideal for meal prep, allowing you to enjoy these vibrant flavors throughout the week with minimal effort.
Equipment
- Large skillet or wok
- Sharp chef's knife
- Cutting board
- Mixing bowls various sizes
- Measuring cups and spoons
- Rice cooker or medium pot with lid
- Fine mesh strainer
- Citrus juicer
- Garlic press optional
- Food processor optional, for cauliflower rice
- Storage containers for meal prep or leftovers
Ingredients
For the Coconut Rice:
- 2/3 cup jasmine rice
- 1/2 tablespoon coconut oil
- 2/3 can 9 oz coconut milk
- Water as needed to equal 1 1/3 cups liquid total
- 1/4 teaspoon salt
- Zest of 1/2 lime
- 1 tablespoon chopped cilantro
For the Mango Salsa:
- 1 1/3 ripe mangos peeled and diced into ¼-inch pieces
- 1/3 small red onion finely diced (about 1/3 cup)
- 2/3 jalapeño seeds removed (optional) and finely diced
- 3 tablespoons packed fresh cilantro leaves chopped
- 2 teaspoons extra virgin olive oil
- 4 teaspoons lime juice about 1 lime
- 1/3 teaspoon sea salt
- 1/6 teaspoon freshly ground black pepper
- Optional: 2/3 small red bell pepper finely diced
For the Lime-Chili Sauce:
- 2 1/2 tablespoons fresh lime juice about 1-2 limes
- 4 teaspoons rice vinegar
- 2 teaspoons honey or maple syrup
- 2-4 teaspoons sambal oelek or chili garlic sauce adjust to taste
- 1 small clove garlic finely minced or pressed
- 2/3 teaspoon finely grated fresh ginger
- 2/3 teaspoon fish sauce use coconut aminos for vegetarian option
- 2 1/2 tablespoons avocado oil or light olive oil
- 1/3 teaspoon sea salt
- Optional: 2 teaspoons chopped cilantro
For the Shrimp:
- 1.25 pounds 20 oz medium to large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
Additional Components:
- 1 1/3 ripe avocados sliced or diced
- Lime wedges for serving
- Fresh cilantro leaves for garnish
- Sliced green onions for garnish
- Optional: toasted coconut flakes or crushed peanuts for garnish
- Optional: sliced cucumber shredded purple cabbage, or edamame
Instructions
For the Coconut Rice:
- Rinse jasmine rice in a fine mesh strainer until water runs clear.
- In a medium pot, heat coconut oil over medium heat.
- Add rice and toast for 2 minutes, stirring frequently.
- Add coconut milk plus enough water to equal 1 1/3 cups liquid total.
- Add salt and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
- Remove from heat and let stand, covered, for 10 minutes.
- Fluff with a fork and stir in lime zest and chopped cilantro.
For the Mango Salsa:
- Stand the mango on its end and slice down along each side of the flat pit.
- Score the flesh in a grid pattern without cutting through the skin.
- Turn the mango "cheek" inside out and slice off the cubes.
- Combine diced mango, red onion, jalapeño, cilantro, olive oil, lime juice, salt, and pepper in a medium bowl.
- Gently mix to combine.
- Taste and adjust seasoning if needed.
- Let sit for at least 15 minutes before serving to allow flavors to meld.
For the Lime-Chili Sauce:
- Combine lime juice, rice vinegar, honey, sambal oelek, garlic, ginger, and fish sauce in a small bowl.
- Whisk until honey is completely dissolved.
- While continuously whisking, slowly drizzle in the oil to create an emulsion.
- Add salt and cilantro (if using) and whisk to combine.
- Taste and adjust seasoning as needed.
- Transfer to a jar with a tight-fitting lid if not using immediately.
For the Shrimp:
- Pat shrimp dry with paper towels.
- In a bowl, toss shrimp with garlic, chili powder, cumin, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
- Remove from heat, squeeze lime juice over shrimp, and toss to coat.
For Assembly:
- Start with 1/2 cup of coconut rice in each bowl.
- Arrange 5 oz shrimp, 1/3 avocado slices, and 1/3 cup mango salsa in sections around the rice.
- Add any optional additions like cucumber or cabbage.
- Drizzle 2 tablespoons of lime-chili sauce over everything.
- Garnish with cilantro, green onions, and lime wedges.
- Top with toasted coconut flakes or crushed peanuts if desired.
- Serve immediately.
Notes
Notes
Meal Prep Tips:
- Make rice, salsa, and sauce up to 3 days ahead and store separately in airtight containers.
- Clean and devein shrimp ahead, but cook just before serving for best results.
- Keep avocado whole until ready to serve.
- For lunches, pack components separately and assemble just before eating.
Ingredient Tips:
- Always use wild-caught shrimp when possible for better flavor and sustainability.
- Choose avocados that yield slightly to gentle pressure but aren't mushy.
- Select mangos that are fragrant at the stem end and give slightly when pressed.
- Use fresh lime juice, never bottled, for brightest flavor.
Variations:
- Substitute grilled chicken, tofu, or tempeh for shrimp.
- Use cauliflower rice, quinoa, or farro as alternative bases.
- For vegan version, use maple syrup instead of honey and coconut aminos instead of fish sauce.
- Adjust heat level by varying the amount of jalapeño and sambal oelek.
