Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce: A Fresh, Flavorful Feast

Serving: These bowls are perfect for a light lunch or dinner. They can be served with a side of tortilla chips or a simple green salad to round out the meal.
Storage: Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days. The mango salsa is best consumed within 1-2 days as it tends to lose its freshness. The lime-chili sauce can be stored in the fridge for up to a week.
Make-Ahead: You can prep the shrimp, salsa, and sauce ahead of time and store them separately in the fridge. Assemble the bowls just before serving for the freshest results.
Variants
Vegetarian Option: Replace the shrimp with grilled vegetables like zucchini, bell peppers, and mushrooms, or use tofu for a plant-based version.
Grilled Shrimp: For a smoky flavor, grill the shrimp on skewers instead of pan-cooking them.
Additional Toppings: Add a sprinkle of feta cheese or a drizzle of hot sauce for extra flavor.
FAQ
Q: Can I use frozen shrimp for this recipe?
A: Yes! Just make sure to thaw the shrimp completely before cooking. You can thaw them by placing them in the refrigerator overnight or quickly thawing them under cold running water.

Q: Can I make this dish without the chili sauce?
A: Of course! The lime-chili sauce adds a spicy and tangy kick, but if you prefer a milder version, you can skip it or replace it with a mild dressing or plain yogurt.

Q: How do I keep the avocado from browning?
A: To keep the avocado fresh, drizzle it with some lime juice right after slicing, which will help prevent oxidation.

This Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce is a refreshing, vibrant dish that’s perfect for warm weather or anytime you want a flavorful, nutritious meal. With the combination of sweet, tangy, creamy, and spicy elements, each bite is an explosion of flavor!