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

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.