Description
A vibrant and flavorful Chili Lime Shrimp Bowl featuring perfectly spiced shrimp sautéed to juicy perfection, served over fluffy white rice with crisp shredded cabbage and a refreshing mango-avocado salsa. This quick and easy meal combines spicy, tangy, and sweet flavors, making it a perfect weeknight dinner or light lunch option.
Ingredients
Scale
Shrimp
- 1 lb. raw shrimp, peeled & deveined
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- â…› tsp cayenne pepper (omit if you prefer less spice)
Salsa
- 2 small mangos, diced (or 1 large mango)
- 1 large avocado, diced
- ¼ cup red onion, chopped
- 1 jalapeño, deseeded & finely chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 1 lime, juiced
Additional Ingredients & Garnishes
- Green cabbage, shredded
- White rice, cooked
- Limes, for serving
- Tortilla chips, for serving (optional)
Instructions
- Make the salsa: In a large bowl, combine diced mango, avocado, chopped red onion, jalapeño, and cilantro. Add lime juice and mix well. Taste and adjust lime juice if needed. Cover and refrigerate while preparing the shrimp.
- Mix the spices: In a small bowl, combine chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper (if using).
- Season the shrimp: Pat the shrimp dry with paper towels. Place in a large bowl, drizzle with olive oil, then add the prepared spice mix. Toss until shrimp are fully coated.
- Cook the shrimp: Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add shrimp in batches to avoid overcrowding. Cook shrimp for 2-3 minutes per side until opaque and cooked through. Remove from heat.
- Assemble the bowls: Divide cooked white rice among four bowls. Top with shredded cabbage, cooked shrimp, and a generous scoop of mango-avocado salsa. Squeeze fresh lime juice over each bowl.
- Serve: Serve immediately with lime wedges and optional tortilla chips on the side for added crunch and flavor.
Notes
- For less spice, omit or reduce the cayenne pepper in the seasoning.
- Cook shrimp in batches to ensure even cooking and to prevent steaming.
- Use freshly squeezed lime juice for best flavor in both the salsa and as a finishing touch.
- This dish can be served with brown rice or cauliflower rice for a healthier variation.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.
