- Start by layering your choice of rice, quinoa, or salad greens in the bottom of each bowl. The base provides a nice, neutral flavor to balance the bold toppings.
- Top with the cooked shrimp, mango salsa, and avocado slices. If you like, add some cucumber slices and cherry tomatoes for added freshness and texture.
- Drizzle the lime-chili sauce generously over the top, and finish with a squeeze of extra lime for a burst of citrus.
Serving Suggestions
These Shrimp & Avocado Bowls are great on their own, but you can serve them with a side of crispy tortilla chips for a crunchy contrast. They also pair wonderfully with a cold beverage like iced tea or a light white wine like Sauvignon Blanc to complement the fresh, zesty flavors.
Make-Ahead and Storage
You can prepare the mango salsa and lime-chili sauce in advance and store them in the refrigerator for up to 2 days. Cook the shrimp just before serving to keep them fresh. If you have leftover bowls, store the components separately in airtight containers in the fridge for up to 1 day. To avoid soggy ingredients, only add the avocado right before serving.
Perfect For:
- Healthy, fresh meals
- Quick weeknight dinners
- Meal prep bowls
- Outdoor summer meals
Tips and Notes
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