If you’re craving a vibrant, fresh meal that brings together sweet, spicy, and creamy flavors all in one bowl, you are going to adore this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe. It’s the perfect dish for a quick dinner that feels like a celebration of summer in every bite. Bright mango salsa pairs beautifully with juicy shrimp and buttery avocado, while the zingy lime-chili sauce ties everything together with just the right amount of kick and creaminess. Trust me, once you try it, this recipe will become a go-to favorite for warm days or any time you want to impress with minimal fuss.
Ingredients You’ll Need
This recipe keeps things delightfully simple with fresh, accessible ingredients that each play a vital role in creating the dish’s vibrant taste and texture. From the sweetness of mango to the smoky heat in the lime-chili sauce, every component is essential to making these bowls truly sing.
- 1 lb large shrimp, peeled and deveined: The star protein that cooks quickly and soaks up bold spices beautifully.
- 1-2 ripe avocados, sliced: Adds creamy, buttery texture and balances the spice with smoothness.
- 1 large ripe mango, diced: Offers juicy sweetness and vibrant color to the salsa.
- 2 cups cooked rice or quinoa: A nourishing, neutral base that allows all the flavors to shine.
- Fresh cilantro, chopped (for garnish): Brings a fresh, herbaceous note that brightens the dish.
- Lime wedges (for serving): Adds an extra burst of citrusy brightness at the table.
- 1/4 cup plain Greek yogurt: The creamy foundation for the zesty lime-chili sauce.
- 1 tbsp mayonnaise (optional): Adds richness and smoothness to the sauce, but can be skipped for a lighter version.
- Chili powder, lime zest and juice, honey, salt, and pepper: These pantry staples pack a punch of flavor to the shrimp, salsa, and sauce alike.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Step 1: Prepare the Mango Salsa
Start by mixing your diced mango with finely chopped red onion, jalapeño if you like a little heat, fresh cilantro, a squeeze of lime juice, and a pinch of salt. This mix is your sweet-and-spicy topping, which you’ll want to chill in the fridge so that the flavors meld and stay refreshingly cool when served.
Step 2: Whisk Together the Lime-Chili Sauce
In a separate bowl, blend the creamy Greek yogurt with mayonnaise (if you’re using it), chili powder, fresh lime zest and juice, a drizzle of honey, plus salt and pepper to taste. This sauce is the secret weapon — creamy with a tangy, spicy kick that elevates every spoonful of your bowl.
Step 3: Cook the Shrimp
Season your shrimp generously with chili powder and salt. Heat a grill pan with olive oil over medium-high heat, then cook the shrimp for about 2 to 3 minutes on each side until they turn pink and slightly charred. The quick cooking keeps them tender and juicy, locking in all the smoky, spicy flavors.
Step 4: Assemble the Bowls
Now for the fun part! Start with your cooked rice or quinoa as the base in each bowl. Arrange the grilled shrimp and avocado slices on top, followed by a generous spoonful of that bright and vibrant mango salsa. Everything’s coming together beautifully now!
Step 5: Finish with the Lime-Chili Sauce and Garnish
Drizzle your homemade lime-chili sauce over the bowls for that final flavorful flourish. Sprinkle chopped cilantro on top for freshness and serve with extra lime wedges on the side to add brightness as desired. Your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is ready to amaze!
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Garnishes
Fresh cilantro and lime wedges are your best friends here — they add a pop of color and a zesty freshness that cuts through the rich creaminess of avocado and the smoky shrimp. Feel free to add thinly sliced radishes or a sprinkle of toasted pumpkin seeds for a little crunch and extra flair.
Side Dishes
This dish is wonderfully complete on its own, but if you want to round out the meal, consider a crisp green salad or grilled vegetables like zucchini and bell peppers. A light, citrusy cucumber salad would also complement the flavors beautifully without overpowering the main event.
Creative Ways to Present
For a fun twist, serve these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe in hollowed-out avocado halves or colorful tortilla bowls. Layering the ingredients in mason jars or vibrant reusable bowls can also make this meal perfect for picnics or casual entertaining.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the shrimp, rice or quinoa, mango salsa, and lime-chili sauce stored separately in airtight containers in the refrigerator. This prevents the avocado from browning too quickly and keeps everything fresh for up to two days.
Freezing
Freezing is not ideal for the assembled bowls because avocado and salsa textures won’t hold up well. However, cooked shrimp and rice or quinoa can be frozen separately for up to a month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the shrimp and rice or quinoa in a skillet over low heat or in the microwave until warmed through. Avoid reheating the avocado, mango salsa, and lime-chili sauce — simply scoop fresh avocado and salsa when serving again for the best flavor and texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking to ensure even cooking and the best texture.
Is the lime-chili sauce spicy?
The sauce has a gentle heat from the chili powder that complements the tangy lime without overwhelming the dish, but you can adjust the amount to suit your spice tolerance.
Can I substitute the rice with anything else?
Yes! Quinoa, cauliflower rice, or even couscous make excellent bases depending on your preference or dietary needs.
What if I’m allergic to mayonnaise?
No worries — the mayonnaise is optional. You can simply increase the Greek yogurt slightly or add a splash of olive oil for extra creaminess in the lime-chili sauce.
Can this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe be made vegan?
While the shrimp is key here, you can swap it out for grilled tofu or chickpeas and replace dairy-based sauce ingredients with plant-based alternatives to create a tasty vegan-friendly version.
Final Thoughts
This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is one of those meals that taste like you spent hours creating when it actually comes together in around 25 minutes. It’s perfect for warm nights, impressing friends, or just treating yourself to a bright, flavorful, and nourishing meal. Give it a try and watch how those fresh, vibrant flavors make you want to come back for seconds every single time!
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 Dish
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Description
These vibrant Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a fresh and flavorful meal perfect for a quick, healthy dinner. Juicy grilled shrimp paired with creamy avocado, sweet mango salsa, and a tangy lime-chili sauce come together over a bed of rice or quinoa for a colorful, satisfying bowl.
Ingredients
Shrimp and Base
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked rice or quinoa
- 1–2 ripe avocados, sliced
Mango Salsa
- 1 large ripe mango, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- Salt, to taste
Lime-Chili Sauce
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- 1 tsp lime zest
- 1 tbsp fresh lime juice
- 1 tsp honey
- Salt and pepper, to taste
For Cooking Shrimp
- 1 tbsp olive oil
- 1 tsp chili powder
- Salt, to taste
Garnish & Serving
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the mango salsa: In a medium bowl, combine the diced mango, finely diced red onion, chopped jalapeño (if using), fresh lime juice, chopped cilantro, and salt. Mix well and refrigerate to allow the flavors to meld while you prepare the rest of the dish.
- Make the lime-chili sauce: Whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest, fresh lime juice, honey, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste and set aside.
- Cook the shrimp: Season the peeled and deveined shrimp with chili powder and salt. Heat olive oil in a grill pan over medium-high heat. Sauté the shrimp for about 2–3 minutes on each side until they turn pink and are cooked through. Remove from heat.
- Assemble the bowls: Divide the cooked rice or quinoa among four bowls. Top each with the grilled shrimp and slices of ripe avocado. Spoon generous portions of the chilled mango salsa over the top.
- Serve and garnish: Drizzle the lime-chili sauce over the assembled bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For a spicier salsa, include the jalapeño seeds or add more chili powder to the shrimp and sauce.
- Mayonnaise in the lime-chili sauce is optional; you can omit it for a lighter sauce.
- Use quinoa instead of rice for a gluten-free, higher protein option.
- Grill pan can be substituted with a skillet or outdoor grill if preferred.
- Leftover shrimp can be stored in the fridge for up to 2 days.
