If you are craving a vibrant, fresh, and utterly satisfying meal that bursts with flavor and color, look no further than this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe. It’s a perfect harmony of tender, spicy shrimp, creamy avocado, and a bright mango salsa topped off with a zesty homemade lime-chili sauce that brings everything together beautifully. Ready in just 25 minutes, this bowl is as delightful to make as it is to eat, making it a personal favorite I can’t wait to share with you.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each play a key role in delivering the perfect balance of textures and bold flavors. From the juicy sweetness of mango to the creamy richness of avocado, every component enhances the bowl’s vibrant personality.
- 1 lb large shrimp, peeled and deveined: The star protein here, quick-cooking and ready to soak up the chili seasoning.
- 1-2 ripe avocados, sliced: Adds luscious creaminess and healthy fats, cutting through the spice beautifully.
- 1 large ripe mango, diced: Provides juicy sweetness and a tropical touch to the salsa.
- 2 cups cooked rice or quinoa: A hearty base that anchors all the fresh ingredients.
- Fresh cilantro, chopped (for garnish): Brings brightness and a hint of herbal freshness.
- Lime wedges (for serving): Adds extra zesty brightness at the table.
- 1/4 cup plain Greek yogurt: The creamy base of the lime-chili sauce, balancing heat with cooling tang.
- 1 tbsp mayonnaise (optional): Makes the sauce silkier and even more indulgent.
- Chili powder, lime zest and juice, honey, salt, and pepper: Essential seasonings that spice, sweeten, and brighten all components.
- Olive oil: Used for sautéing shrimp to a perfect char.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Step 1: Make the Mango Salsa
Start by combining your diced mango with finely chopped red onion, some fiery jalapeño if you like heat, fresh lime juice, chopped cilantro, and a pinch of salt. Mixing these early allows the flavors to marry while chilling in the fridge, creating a refreshingly sweet and tangy salsa that brightens every bite.
Step 2: Prepare the Lime-Chili Sauce
In a separate bowl, whisk together Greek yogurt with optional mayonnaise, chili powder, lime zest, lime juice, a drizzle of honey, salt, and pepper. This sauce balances creamy, spicy, and citrus notes to bring a luscious finishing drizzle to the bowls. Taste and adjust the chili and lime to suit your palate perfectly.
Step 3: Cook the Shrimp
Season the cleaned shrimp generously with chili powder and salt. Heat a grill pan or skillet with olive oil until hot, then sauté the shrimp for about 2 to 3 minutes on each side, just until they turn opaque and develop a golden char. This quick step seals in juiciness and layers of smoky flavor that are irresistible.
Step 4: Assemble the Bowls
Lay down a comforting bed of warm cooked rice or quinoa. Top generously with the grilled shrimp and fresh slices of ripe avocado. Don’t forget to mound on the chilled mango salsa for a sweet, juicy contrast. Each bowl now looks as colorful as it tastes.
Step 5: Finish with Sauce and Garnish
Drizzle the lime-chili sauce over the assembled bowls for a punch of flavor and creaminess. Finally, scatter chopped cilantro on top and serve with fresh lime wedges on the side for that extra zing everyone loves.
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Garnishes
The simple addition of fresh cilantro and lime wedges turns these bowls into something special. The cilantro adds a fresh herbal lift, while squeezing lime juice over just before eating makes every bite vibrant and lively. For an extra pop, sprinkle some toasted pumpkin seeds or crushed tortilla chips.
Side Dishes
This meal is quite complete on its own, but pair it with a light side like a cool cucumber salad or some black bean and corn salsa for a fiesta-style spread. A crisp green salad dressed with a citrus vinaigrette would also complement the bold flavors beautifully.
Creative Ways to Present
If you want to elevate the presentation, serve the shrimp and avocado in hollowed-out avocado halves or atop crunchy tostadas. Layering the mango salsa and shrimp in clear glass jars is perfect for picnics or lunch prep too—the visual layers alone are enough to excite! Personalize it with your favorite garnishes to make every bowl your own.
Make Ahead and Storage
Storing Leftovers
Store each component separately in airtight containers and refrigerate for up to two days. Keep the shrimp chilled and the sauce covered tightly to preserve freshness. Avocado slices can brown quickly, so it’s better to slice them fresh if possible.
Freezing
This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is best enjoyed fresh, as freezing can alter the texture of avocados and salsa ingredients. However, cooked shrimp can be frozen separately for up to 1 month — just thaw and reheat gently before assembling the bowls.
Reheating
Warm the shrimp gently in a skillet or microwave to avoid overcooking. Reheat the rice or quinoa as needed, but keep the avocado slices and salsa chilled until ready to serve. Drizzle the lime-chili sauce fresh each time for the best taste experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to get that lovely sear and to avoid excess water in the pan.
How spicy is the lime-chili sauce?
The sauce can be as mild or as spicy as you like. Adjust the chili powder to your heat preference and add more or less jalapeño in the salsa to balance the flavors perfectly.
What can I substitute for quinoa or rice?
Cauliflower rice or cooked couscous are great alternatives if you want a lower-carb or different grain base. Each brings its own texture and taste to the bowl.
Can I make this recipe vegan?
You can swap shrimp for grilled tofu or tempeh and use a dairy-free yogurt alternative to keep the creamy lime-chili sauce vegan-friendly. The mango salsa remains naturally vegan and vibrant.
How do I keep avocado from browning?
To slow browning, sprinkle sliced avocado with a little lime juice and store it in an airtight container or cover tightly with plastic wrap. The acidity helps prevent oxidation.
Final Thoughts
There is something truly magical about this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe — it feels fresh yet indulgent, healthy but satisfying, and it’s so quick to put together. Whether you’re making a weeknight dinner or impressing friends at a casual gathering, this bowl never disappoints. Give it a try and watch how quickly it becomes one of your go-to favorite meals!
Print
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Description
These Shrimp and Avocado Bowls featuring fresh mango salsa and a zesty lime-chili sauce are a quick and delicious meal perfect for a light lunch or dinner. Combining succulent grilled shrimp with creamy avocado, sweet mango, and vibrant herbs, this recipe balances sweet, spicy, and tangy flavors beautifully in just 25 minutes.
Ingredients
For the Shrimp and Bowl Base
- 1 lb large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- Olive oil, for cooking
- Chili powder, for seasoning shrimp
- Salt, to taste
For the Mango Salsa
- 1 large ripe mango, diced
- Red onion, finely chopped (about 1/4 cup)
- 1 jalapeño, minced (optional)
- Juice of 1 lime
- Fresh cilantro, chopped (for salsa and garnish)
- Salt, to taste
For the Lime-Chili Sauce
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey
- Salt and pepper, to taste
For Serving
- Lime wedges
- Additional cilantro for garnish
Instructions
- Prepare the mango salsa: In a bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), lime juice, chopped cilantro, and salt. Mix well and chill in the refrigerator to allow flavors to meld.
- Make the lime-chili sauce: In a separate bowl, whisk together the plain Greek yogurt, optional mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper until smooth. Refrigerate until ready to use.
- Cook the shrimp: Season the peeled and deveined shrimp with chili powder and salt. Heat a grill pan over medium-high heat and add a drizzle of olive oil. Sauté the shrimp for about 2–3 minutes per side until they turn opaque and are cooked through.
- Assemble the bowls: Start by spooning cooked rice or quinoa into bowls as the base. Top with grilled shrimp and sliced avocado. Spoon chilled mango salsa over the top.
- Finish and serve: Drizzle the lime-chili sauce generously over each bowl. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of citrus.
Notes
- You can substitute quinoa with brown rice or cauliflower rice for a different texture or low-carb option.
- Adjust the amount of jalapeño in the salsa depending on your heat preference.
- Mayonnaise in the lime-chili sauce is optional and can be left out for a lighter version.
- Use fresh lime juice for the best flavor in both the salsa and the sauce.
- Make sure not to overcook the shrimp to keep them tender and juicy.
