Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Forget everything you thought you knew about sad desk lunches, because this recipe forShrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauceis here to stage a vibrant, tropical intervention.

It’s the kind of bright, zesty explosion that tastes exactly like a vacation, but thankfully requires zero airport security lines or sunburn—just ten minutes of pure culinary joy.

• Quick weeknight dinner perfection, ready in under 30 minutes, minimizing time spent hovering anxiously over the stove.
• A thrilling blend of sweet, spicy, and creamy textures, ensuring every single bite offers a dynamic flavor experience.
• Beautifully vibrant colors make this bowl a feast for the eyes, ideal for impressing guests or just elevating a simple lunch.
• Highly versatile base components allow for easy customization with different grains or added vegetables based on preference.

Why You Need This Bowl in Your Life

I once tried to impress a date by cooking a seven-course tasting menu. It ended with a smoke detector concert and us ordering lukewarm takeout pizza. Since then, I’ve learned that the truly impressive meals are the ones that deliver maximum flavor with minimum fuss. This recipe is the ultimate MVP in that category. It proves you don’t need a culinary degree or three hours to create something spectacular.

Imagine this scenario: It’s Tuesday, you’re tired, and the thought of dirtying multiple pots fills you with existential dread. Enter the glorious fusion of the succulent shrimp, the creamy avocado, and that spectacular burst of sunshine we call mango salsa. These bowls are designed to be effortless while tasting extraordinarily complex. We achieve this complexity through layering the key components. The sweet fruit counters the heat of the chili, and the lime cuts through the richness of the avocado.

This dish isn’t just a meal; it’s a mood enhancer. The vibrant colors alone boost morale. If you are struggling with weeknight meal fatigue, embracing this easy tropical recipe is the quickest route to culinary happiness. It simplifies dinner preparation without compromising on the depth of flavor your taste buds truly deserve.

The Magic of the Lime-Chili Sauce

While the creamy avocado and the sweet mango salsa lay a fantastic foundation, the backbone of this entire dish is the zesty sauce. This dressing is not merely a drizzle; it’s the conductor of the flavor orchestra. We combine fresh lime juice for that essential acidity with a touch of chili garlic paste and a little agave nectar to achieve perfect balance. The sauce should be thin enough to coat everything lightly, pulling the sweetness, spice, and creaminess together into one cohesive, irresistible bite.

Ingredients for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Here’s what you’ll need to make this delicious dish:

• ShrimpUse large, raw shrimp, peeled and deveined; fresh or frozen (thawed) works perfectly for quick searing.
• Ripe AvocadosLook for avocados that yield slightly to pressure, ensuring creaminess for the base of your bowl.
• Cooked Rice or QuinoaChoose your preferred grain base, such as fluffy jasmine rice or nutrient-dense quinoa, prepared according to package directions.
• Red OnionFinely diced red onion provides a sharp, pungent bite to balance the sweetness of the mango salsa.
• Fresh CilantroEssential for the salsa and garnish, providing a bright, herbaceous lift to the overall flavor profile.
• MangosSelect two firm but ripe mangos; their sweetness is crucial for creating the vibrant tropical salsa component.
• LimesYou will need fresh lime juice for both the salsa and the signature lime-chili dressing, so grab plenty of them.
• Olive OilUsed for searing the shrimp quickly until they turn pink and opaque, developing a lovely outer crust.
• Chili Garlic Paste or SrirachaThis provides the controlled heat element in the dressing; adjust the amount based on your desired spice level.
• Agave Nectar or HoneyA small amount of sweetener balances the intense acidity of the lime juice in the zesty dressing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Follow these simple steps to prepare this delicious dish:

1. Prepare the Mango SalsaDice the ripe mangos and half of the red onion into small, uniform cubes. Combine the mango, onion, and a generous handful of chopped cilantro in a medium bowl. Squeeze the juice of one lime over the mixture and toss gently until everything is coated. Set this aside to let the flavors meld while you prepare the rest of the bowl.
2. Whip Up the Lime-Chili DressingIn a small jar or bowl, vigorously whisk together the remaining fresh lime juice, the chili garlic paste, the agave nectar, and a tablespoon of olive oil. Season the sauce generously with salt and black pepper until it achieves the perfect balance of zesty, sweet, and spicy.
3. Season and Sear the ShrimpPat the thawed shrimp completely dry using paper towels; this step ensures a proper sear instead of steaming. Toss the shrimp lightly with a tablespoon of olive oil, salt, and pepper. Heat a large skillet over medium-high heat until hot. Sear the shrimp in a single layer for approximately 2 to 3 minutes per side, until they curl slightly and turn pink and opaque.
4. Assemble Your Vibrant BowlsPlace a scoop of warm rice or quinoa in the base of four large serving bowls. Arrange sliced avocado, the perfectly seared shrimp, and a generous dollop of the fresh mango salsa over the grain base, ensuring each component is distinctly visible.

Transfer to plates and drizzle with sauce for the perfect finishing touch.

Tips and Tricks for Perfect Shrimp Bowls

Making bowls might seem straightforward, but mastering the flavor and texture requires attention to a few crucial details. Never underestimate the power of freshness in a recipe this simple. When you are dealing with minimal cooked ingredients, the quality and preparation of the raw components become paramount. Focus especially on the ripeness of the avocado and the vibrancy of the cilantro.

For those days when you need dinner ready yesterday, remember that meal prepping some elements drastically cuts down on evening preparation time. You can dice the salsa ingredients in the morning, or even the night before, saving the addition of the lime juice until just before serving to maintain maximum freshness and crunch.

Choosing the Right Shrimp

The success of your bowl hinges entirely on the quality and cook of the seafood. Always choose raw, uncooked shrimp over pre-cooked varieties; pre-cooked shrimp usually lacks flavor and turns rubbery when reheated. If you buy frozen shrimp, ensure you thaw it properly overnight in the refrigerator or under cool running water just before use. Most importantly, avoid overcooking. Shrimp cooks quickly, often in under five minutes total. Once they form a C-shape, they are done. If they curl into an O-shape, you have overcooked them, resulting in a tough texture.

Prep Ahead Strategies

Maximize your efficiency by preparing the base and the salsa ahead of time. Cook the rice or quinoa up to three days in advance and store it properly in the refrigerator. The mango salsa can also be fully prepped and stored for about 24 hours. Keep the lime-chili dressing separate until serving time. For the avocado, cut and slice it right before assembly, as avocado browns rapidly once exposed to air, compromising the beautiful presentation of your completed bowl.

Customization and Serving Suggestions

While the classicShrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauceare perfect as written, these vibrant bowls offer fantastic flexibility for customizing ingredients based on your preference or what you have available in the pantry. Think of the recipe as a template for healthy, flavorful eating. If you don’t have mangoes, pineapple or even diced peaches make excellent tropical substitutes in the salsa. If you prefer a richer protein, lightly seasoned grilled chicken or seared chunks of firm white fish, like mahi-mahi or cod, work seamlessly into this flavor profile.

For those looking for extra crunch, consider adding toasted coconut flakes or a sprinkle of crushed peanuts on top. You can also boost the vegetable content easily. Try stirring in black beans, corn, or shredded cabbage to the base layer. Serve these bowls chilled or at room temperature, making them perfect for outdoor entertaining, picnics, or easy weeknight dining. They are robust enough to feel satisfying yet light enough for a hot summer day.

Frequently Asked Questions

Can I use frozen mango for the salsa?

You can certainly use frozen mango, but ensure you thaw it completely and pat it dry before dicing. Frozen mango tends to be slightly softer than fresh mango, so avoid over-mixing the salsa to maintain the structure of the cubes.

How do I keep the avocado from browning in my meal prep bowls?

To significantly slow down oxidation, toss the avocado slices lightly in a bowl with a little extra lime juice. The acid acts as a protective layer. If you are prepping multiple bowls, add the avocado right before you seal the container for maximum freshness.

What kind of rice pairs best with this tropical shrimp recipe?

Basmati or Jasmine rice works wonderfully because their light, floral notes do not overpower the delicate seafood and fruit flavors. Alternatively, brown rice or quinoa adds fiber and a satisfyingly nutty texture to the base of the bowls.

Welcome, fellow food enthusiasts, to the recipe that single-handedly cured my chronic dinner-making fatigue. We have all been there: staring blankly into the refrigerator abyss, convinced that the only path forward involves takeout menus and stretchy pants. But what if I told you that in less than 30 minutes, you could whisk yourself away to a tropical paradise, fork in hand?

I originally developed this recipe after a disastrous attempt at making a complicated curry. Spices went everywhere, the kitchen looked like a turmeric explosion, and frankly, I needed something bright, fast, and entirely fail-proof. That’s how the idea for these vibrant, satisfying, and ridiculously easyShrimp and Avocado Bowls with Mango Salsa & Lime-Chili Saucewas born. It is the perfect marriage of creamy texture, refreshing acidity, and a spicy kick that wakes up your palate immediately. Forget heavy meals; this dish is pure, edible sunshine.

The Story of the Unlikely Summer Sensation

When you crave food that feels both indulgent and surprisingly healthy, look no further. This recipe is fundamentally about layering textures and balancing flavors. We start with perfectly cooked shrimp—seared until sweet and tender—and set them atop a bed of fluffy coconut rice or crisp greens. The key to its fame, however, lies in the dynamic duo of toppings. The homemade mango salsa provides that essential juicy sweetness and crunch, while the creamy avocado adds richness. Finally, the electrifying Lime-Chili Sauce ties everything together with a punchy tang that makes every bite addictive.

This bowl is more than just a meal; it is a declaration of culinary independence from boring routines. It is easy enough for a weeknight, yet sophisticated enough to impress guests at your next backyard gathering. Just be prepared for endless compliments and requests for the recipe, which you can happily send them right here.

Why This Bowl is Your New Best Friend

The beauty of this dish lies in its modularity. You prepare each component separately, meaning assembly is a breeze. It’s light but filling, satisfying without inducing that afternoon food coma. Furthermore, the ingredients are incredibly flexible. While shrimp is the preferred protein for its quick cooking time and sweet flavor, this recipe is equally magnificent with firm white fish, grilled chicken strips, or even pan-fried halloumi cheese. The vibrant colors alone boost your mood, and the combination of healthy fats from the avocado and lean protein ensures sustained energy. It truly is the ultimate functional food that doesn’t compromise on flavor or fun.

Ingredients You Will Need

Gathering your ingredients is the first step toward tropical bliss. Focus on sourcing fresh, high-quality components, especially for the mango and avocado, which form the base of the cooling elements in the bowl. We are dividing the ingredients into three main groups to streamline your preparation process and keep the kitchen chaos to a minimum.

For the Star: Perfectly Sautéed Shrimp (Serves 4)

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon chili powder (mild)
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 lime, cut into wedges (for finishing)

For the Sweet and Tangy Mango Salsa

• 1 large, ripe mango, diced finely
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (adjust to spice preference)
• Juice of 1 lime
• Pinch of salt

For the Zesty Lime-Chili Sauce

This sauce is the secret weapon that elevates these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce from good to spectacular. It should be creamy, bright, and slightly fiery.

• 1/2 cup plain Greek yogurt or sour cream (or dairy-free alternative)
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon dried chili flakes (or more, if you dare)
• Salt to taste

For the Bowls (Base Ingredients)

• 4 cups cooked rice (white, brown, or coconut rice) OR mixed salad greens
• 2 ripe avocados, sliced or cubed
• Optional: Black beans, shredded cabbage, or tortilla strips for crunch

Step-by-Step Instructions: Assembling Your Masterpiece

Step 1: The Lime-Chili Sauce and Mango Salsa Prep

First, tackle the components that benefit from resting. In a small bowl, whisk together all the ingredients for the Lime-Chili Sauce until perfectly smooth. Taste and adjust the salt or chili flakes as needed. Set this aside. Next, combine the diced mango, red onion, cilantro, jalapeño, lime juice, and salt in a separate bowl for the salsa. Give it a gentle toss and let the flavors meld while you cook the shrimp.

Step 2: Preparing the Seasoned Shrimp

Pat the shrimp very dry using paper towels; this is essential for a good sear. Toss the shrimp in a bowl with the olive oil, chili powder, smoked paprika, salt, and pepper until everything is evenly coated. Heat a large skillet over medium-high heat. Once the pan is hot, add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Sear for about 2–3 minutes per side until the shrimp is pink, opaque, and beautifully caramelized. Remove them immediately from the heat.

Step 3: Building the Bowls

Now for the fun part: assembly! Start with your base. Distribute the cooked rice or greens evenly among four serving bowls. Next, arrange the warm, spiced shrimp on one side of the bowl. On the other side, carefully layer the sliced avocado. Scoop a generous portion of the Mango Salsa onto the bowl. Finish the dish by drizzling the creamy, zesty Lime-Chili Sauce over the entire bowl. Serve immediately, perhaps with an extra squeeze of fresh lime juice for an ultimate flavor boost.

Perfecting the Cooking Process

Achieve peak flavor by marinating the shrimp first. While the shrimp marinates, prepare the mango salsa, which benefits from resting. Sear the shrimp quickly and immediately build the bowls while the shrimp is still warm, drizzling the rich Lime-Chili Sauce generously over the fresh avocado slices and greens.

Add Your Touch

Swap out the shrimp for grilled chicken or firm tofu if preferred. For an extra crunch, sprinkle in toasted pepitas or sunflower seeds. If fresh mango is out of season, canned pineapple works beautifully in the salsa, offering a similar tropical sweetness and acidity.

I first served this dish during a ridiculously hot neighborhood block party. My neighbor, who usually only eats barbecue, devoured three servings and called it “sunshine in a bowl.” That’s when I knew this recipe was a total keeper.

Chef’s Expert Tips for Maximum Flavor

• Always pat the shrimp completely dry before searing; this ensures they develop that beautiful, golden crust instead of steaming in the pan.
• Use slightly under-ripe, firm avocados for the best texture in the bowl, preventing them from turning into a mushy mess when mixed.
• If you need extra heat in the dressing, substitute a splash of sriracha for the dried chili flakes, offering a brighter, cleaner spice.

Storing & Reheating

Store the components separately to maintain freshness. Keep the shrimp, salsa, and sauce refrigerated in airtight containers for up to three days. Never store the avocado or greens with the dressing, as they will turn mushy. Reheat the shrimp gently on the stovetop only.

Frequently Asked Questions About These Fresh Bowls

While the concept of Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is straightforward, a few key questions often pop up regarding preparation and ingredient flexibility. Here are the answers you need to make this recipe your own.

Can I make the Mango Salsa ahead of time?

Absolutely! Preparing the mango salsa up to 24 hours in advance allows the flavors to deepen significantly. Store it in an airtight container in the refrigerator. However, if you are including delicate ingredients like very soft herbs, add them just before serving to maintain their brightness.

What is the best type of rice to use?

While standard white or brown rice works perfectly, using coconut rice elevates the entire dish, enhancing the tropical theme. To make it, simply cook your rice using half water and half canned coconut milk, adding a pinch of salt.

How can I make the Lime-Chili Sauce thicker?

If you prefer a thicker sauce, use a Greek yogurt with a higher fat content, or add a small teaspoon of cornstarch mixed with a tiny bit of water to the yogurt before adding the liquid ingredients. Alternatively, simply reduce the amount of lime juice by half a teaspoon.

Is it possible to use frozen shrimp?

Yes, frozen shrimp works well, but proper thawing is crucial. Thaw the shrimp overnight in the refrigerator or rapidly under cold running water. Most importantly, ensure the shrimp is thoroughly dried before seasoning and cooking, as excess moisture will prevent searing.

Can I substitute the chili flakes for fresh chilies?

Definitely. You can use half of a finely minced Thai bird chili or even a small amount of habanero for extreme heat. If you use fresh peppers, remember that their flavor is often sharper and fresher than dried flakes, so start with a small amount and taste as you go.

Say Goodbye to Boring Dinner Routines

We’ve all been there: staring into the refrigerator abyss at 6 PM, wondering if cold cereal counts as a balanced meal. The solution isn’t another bland chicken breast or sad desk salad. The solution is flavor, color, and a little bit of sass. Enter the ultimate culinary rescue mission: the vibrant, refreshing, and absurdly easyShrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce.

This isn’t just a recipe; it’s an experience. It’s what happens when sunshine decides to throw a party in your mouth, featuring tangy lime, sweet mango, creamy avocado, and perfectly cooked, slightly spicy shrimp. Forget complicated techniques; if you can chop fruit and sauté seafood, you are moments away from achieving weeknight dinner nirvana.

Why These Flavor Bowls Are Your New Favorite Obsession

These seafood bowls are the definition of balance. We start with a foundation of fluffy rice or quinoa (your choice of healthy vehicle), layer on perfectly seared shrimp, and then introduce the star supporting cast. The creamy richness of fresh avocado contrasts beautifully with the acidic, sweet pop of the mango salsa. But the real magic? That potent Lime-Chili Sauce dressing—it ties everything together in a bright, zesty knot that will make you rethink your entire relationship with sauce packets.

It’s fast. It’s fresh. And it looks like you spent three hours making it, when in reality, the active cooking time is closer to fifteen minutes. Prepare for compliments, because this dish delivers maximum visual and flavor impact with minimal effort.

Mastering the Vibrant Components

The key to these truly successful bowls is ensuring each individual component brings its A-game. Don’t skimp on quality ingredients—freshness matters when the recipe is this simple.

The Perfectly Pan-Seared Shrimp

Shrimp is the ultimate weeknight protein. It cooks in a flash, absorbs flavor beautifully, and offers that delightful texture contrast to the soft salsa and creamy avocado. We season them simply with chili powder, cumin, and a squeeze of lime juice right before they hit the hot pan. Remember, shrimp tells you when it’s done: it curls into a C-shape and turns opaque. Overcooked shrimp is a tragedy we must avoid at all costs.

Crafting the Legendary Mango Salsa

This salsa is non-negotiable. It provides the tropical sweetness that cuts through the heat of the chili seasoning. Use ripe mangoes—they should yield slightly when pressed. Combine the diced mango with red onion (finely diced, please; no one wants a mouthful of raw onion), fresh cilantro, and a liberal squeeze of lime. If you like a little kick, a finely minced jalapeño (seeds removed!) adds a nice background warmth without setting off any internal fire alarms.

The Secret Weapon: Lime-Chili Sauce

Forget store-bought dressings. This homemade Lime-Chili Sauce is absurdly simple and infinitely better. It requires only four main items: fresh lime juice, a touch of honey or maple syrup for sweetness, olive oil, and a dash of Sriracha or your favorite chili garlic sauce. Whisked together, it emulsifies into a perfect drizzle, delivering that necessary zing and heat that distinguishes these extraordinary shrimp bowls.

Ingredients Checklist

For the Chili-Lime Shrimp

• 1 pound large raw shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• Salt and freshly ground black pepper
• 1 lime, juiced

For the Zesty Mango Salsa

• 1 large ripe mango, diced
• ½ cup red bell pepper, finely diced
• ¼ cup red onion, finely diced
• ½ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 small jalapeño, seeded and minced (optional)

For the Lime-Chili Sauce

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon chili garlic sauce (adjust to taste)
• Pinch of salt

For the Final Assembly

• 4 cups cooked rice (brown, white, or cauliflower rice) or quinoa
• 2 ripe avocados, sliced or diced
• Extra cilantro for garnish

Step-by-Step Preparation Guide

Step 1: Prep the Produce and Sauce

First, cook your rice or quinoa base according to package directions and set it aside to cool slightly. While the grain is cooking, prepare the mango salsa by combining all salsa ingredients in a medium bowl; gently stir and set aside. Next, whisk together all the ingredients for the Lime-Chili Sauce in a small bowl until well combined and slightly thickened. Taste and adjust the seasoning or heat level as needed.

Step 2: Season and Cook the Shrimp

In a bowl, toss the shrimp with 1 tablespoon of olive oil, chili powder, cumin, paprika, salt, and pepper until fully coated. Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer (do not overcrowd the pan; work in batches if necessary). Cook for about 2–3 minutes per side until pink, opaque, and perfectly curled. Once cooked, remove the pan from the heat and squeeze the juice of half a lime over the shrimp.

Step 3: Assemble the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Now for the grand finale. Divide the rice or quinoa evenly among four serving bowls. Place a generous portion of the seasoned shrimp on top of the grain. Arrange the avocado slices beside the shrimp, ensuring they are prominently featured. Spoon a large amount of the fresh mango salsa over the bowls. Drizzle a generous amount of the prepared Lime-Chili Sauce over the entire bowl, ensuring everything gets coated in that tangy goodness. Garnish with fresh cilantro and serve immediately.

Conclusion for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

The culinary journey through the vibrant layers of the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce culminates in a dinner that is truly memorable. We successfully combined creamy textures, spicy seafood, and tropical sweetness into one perfect, balanced meal. This dish proves that healthy eating doesn’t require sacrificing excitement or spending hours in the kitchen. If you need a meal that is visually stunning, incredibly flavorful, and hits all the right notes of fresh, fast, and fantastic, look no further than these zesty lime-chili shrimp bowls. They are destined to become a staple in your weeknight rotation.

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FAQs

How can I prepare the perfect rice base for my Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce?

For the best bowl experience, choose a base that is light and fluffy, such as jasmine rice, fluffy quinoa, or even cauliflower rice if you want to keep it low-carb. Ensure your rice is cooled slightly before assembling the bowls; hot rice can prematurely warm the mango salsa and avocado, altering the texture. Adding a little lime juice and chopped cilantro to the cooked rice before serving enhances the overall flavor profile of these fantastic Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, making the base just as exciting as the toppings.

What are the best substitutions if I don’t have fresh mango for this vibrant avocado dish?

If mangoes are out of season or unavailable, you have excellent alternatives that maintain the necessary sweet and acidic balance for this vibrant avocado dish. Diced peaches, pineapple, or even nectarines work wonderfully. If using canned fruit, ensure you drain and rinse it thoroughly to remove excess syrup before dicing. The goal is to provide that sweet, tropical contrast to the spicy shrimp, so any firm, sweet, slightly acidic fruit will keep the integrity of the overall flavor profile intact.

Can I make the Lime-Chili Sauce ahead of time, and how long does it store safely?

Absolutely! The Lime-Chili Sauce is a superb component for meal prepping. You can prepare the sauce up to three days in advance and store it in an airtight container in the refrigerator. The flavor often improves slightly as the chili garlic sauce and lime juice meld together. Before serving, give the sauce a vigorous shake or a quick whisk, as the oil and lime may separate during storage. This prep-ahead step significantly cuts down on the assembly time for your finished bowls.

I need to feed a crowd—what is the easiest way to double the recipe for these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce?

Scaling up this recipe is straightforward. Simply double all the ingredient quantities listed, paying special attention to the shrimp cooking process. When doubling the shrimp, you must cook it in multiple, small batches rather than overcrowding a single pan. Overcrowding will steam the shrimp instead of searing it, resulting in a rubbery texture. Keep the cooked batches warm in a low oven while you finish the rest, ensuring every bowl of Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce maintains that incredible texture.