Fresh, vibrant, and packed with tropical flavor, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are everything a quick and satisfying meal should be. Juicy grilled shrimp, creamy avocado, sweet mango salsa, and a tangy lime-chili sauce come together over a fluffy bed of rice or quinoa, creating a bowl that’s healthy, hearty, and bursting with color.
Whether you’re cooking for a busy weeknight dinner or prepping lunches ahead of time, this dish delivers flavor and convenience with every bite.
Why You’ll Love These Shrimp and Avocado Bowls
- Fresh and light – Perfect for summer but satisfying enough for winter.
- Quick to make – Ready in under 30 minutes.
- Packed with nutrients – Healthy fats, lean protein, and vibrant produce.
- Tropical twist – Mango salsa adds sweetness and color.
- Zesty finish – Lime-chili sauce ties all the flavors together.
Ingredients (Serves 4)
For the Bowls:
- 1 lb large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Lime-Chili Sauce:
- ¼ cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper, to taste
For the Mango Salsa:
- 1 diced mango
- ¼ cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1–2 tbsp chopped fresh cilantro
- Salt, to taste
How to Make Shrimp and Avocado Bowls
Step 1: Make the Mango Salsa
In a small bowl, combine:
- 1 diced mango
- ¼ cup diced red onion
- Jalapeño (if using)
- Lime juice
- Chopped cilantro
- A pinch of salt
Mix well and set aside in the fridge. This allows the flavors to meld and intensify.
Step 2: Prepare the Lime-Chili Sauce
In another bowl, whisk together:
- ¼ cup plain Greek yogurt
- 1 tbsp mayonnaise (for richness, optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper
Adjust seasoning to taste. This sauce is the zesty secret that makes the bowls unforgettable!
Step 3: Cook the Shrimp
Pat the shrimp dry and season with:
- Chili powder
- Garlic powder
- Salt and pepper
Heat a grill pan or skillet over medium-high heat with a light drizzle of olive oil. Cook the shrimp for 2–3 minutes per side, until they’re pink, slightly charred, and cooked through.
Step 4: Assemble the Bowls
In each bowl, start with:
- A base of cooked rice or quinoa
- A layer of grilled shrimp
- Slices of ripe avocado
- A scoop of mango salsa
Drizzle generously with lime-chili sauce and garnish with chopped cilantro and lime wedges.
Variations & Tip
- Grains: Try farro, couscous, or cauliflower rice for a low-carb version.
- Heat level: Add extra jalapeño or a dash of hot sauce for spice lovers.
- Protein swap: Use grilled chicken or tofu instead of shrimp.
- Vegan version: Skip the shrimp and use grilled tempeh or chickpeas. Substitute plant-based yogurt in the sauce.
Meal Prep Tip
These bowls are ideal for prepping ahead:
- Cook and store rice/quinoa, salsa, and sauce separately.
- Shrimp can be cooked fresh or reheated gently in a skillet.
- Assemble just before serving to keep avocado fresh.
Serving Suggestions
Pair your bowls with:
- Tortilla chips or plantain chips for crunch
- Grilled corn on the cob
- A refreshing mint limeade or sparkling water
Final Thought
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical escape in a bowl—fresh, colorful, and loaded with flavor. Whether you’re enjoying a warm summer night or bringing a little sunshine to your winter dinner table, this dish is always a good idea.
With a beautiful mix of textures and tastes, this recipe is bound to become a staple in your meal rotation.
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Ingredients
For the Bowls:
- 1 lb large shrimp peeled and deveined
- 1 –2 ripe avocados sliced
- 1 large ripe mango diced
- 2 cups cooked rice or quinoa
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
For the Lime-Chili Sauce:
- ¼ cup plain Greek yogurt
- 1 tbsp mayonnaise optional
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
For the Mango Salsa:
- 1 diced mango
- ¼ cup diced red onion
- 1 small jalapeño finely chopped (optional)
- Juice of 1 lime
- 1 –2 tbsp chopped fresh cilantro
- Salt to taste
Instructions
Step 1: Make the Mango Salsa
In a small bowl, combine:
- 1 diced mango
- ¼ cup diced red onion
- Jalapeño (if using)
- Lime juice
- Chopped cilantro
- A pinch of salt
- Mix well and set aside in the fridge. This allows the flavors to meld and intensify.
Step 2: Prepare the Lime-Chili Sauce
In another bowl, whisk together:
- ¼ cup plain Greek yogurt
- 1 tbsp mayonnaise (for richness, optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper
- Adjust seasoning to taste. This sauce is the zesty secret that makes the bowls unforgettable!
Step 3: Cook the Shrimp
Pat the shrimp dry and season with:
- Chili powder
- Garlic powder
- Salt and pepper
- Heat a grill pan or skillet over medium-high heat with a light drizzle of olive oil. Cook the shrimp for 2–3 minutes per side, until they’re pink, slightly charred, and cooked through.
Step 4: Assemble the Bowls
In each bowl, start with:
- A base of cooked rice or quinoa
- A layer of grilled shrimp
- Slices of ripe avocado
- A scoop of mango salsa
- Drizzle generously with lime-chili sauce and garnish with chopped cilantro and lime wedges.
Leave a Comment