🥑 Introduction
Fresh, vibrant, and packed with tropical flavor — these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are the ultimate fusion of healthy and indulgent. 🥭🔥
They bring together juicy, seasoned shrimp, creamy avocado slices, and a refreshing mango salsa all laid beautifully on a bed of rice or quinoa. Then, we drizzle on a tangy, spicy lime-chili yogurt sauce that makes everything pop.
Whether you’re looking to shake up your lunch routine, wow at dinner, or meal prep like a champ, this colorful bowl hits every note. Let’s dive in.
🛒 Ingredients
🦐 Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper, to taste
🥭 Mango Salsa
- 1 large ripe mango, peeled and diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, seeded and minced
- Juice of 1 lime
- 1 tbsp fresh cilantro, chopped
- Salt, to taste
🌶️ Lime-Chili Sauce
- ¼ cup plain Greek yogurt
- 1 tbsp mayonnaise
- Zest and juice of 1 lime
- 1 tsp chili powder
- 1 tsp honey or agave
- Salt and pepper, to taste
🍚 Bowl Base & Garnish
- 2 cups cooked rice or quinoa
- 1 ripe avocado, sliced
- Fresh cilantro, chopped
- Extra lime wedges
👨🍳 Directions
1. Prepare the Mango Salsa
In a medium bowl, combine mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Stir well and set aside so flavors can marry while you prep the rest.
2. Make the Lime-Chili Sauce
In a small bowl, whisk together Greek yogurt, mayo, lime zest and juice, chili powder, honey/agave, and a little salt and pepper. Chill until ready to serve.
3. Cook the Shrimp
Pat shrimp dry. Toss them in olive oil, chili powder, salt, and pepper. Heat a skillet over medium-high and sauté for 2–3 minutes per side until pink and cooked through. Set aside.
4. Assemble the Bowls
Start with a base of rice or quinoa. Top with shrimp, avocado slices, mango salsa, and a drizzle of your lime-chili sauce. Garnish with cilantro and lime wedges.
⏱️ Servings & Time
- Servings: 4 bowls
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
Perfect for a weeknight meal, healthy lunch, or a colorful weekend dinner bowl.
🍴 Recipe Variations
🌿 Make It Vegetarian
Substitute shrimp for crispy tofu, roasted chickpeas, or grilled tempeh.
🥬 Go Low-Carb
Swap the rice/quinoa base for cauliflower rice or a fresh salad mix.
🍍 Add Extra Sweetness
Add diced pineapple or papaya to the mango salsa.
🧄 Amp Up the Flavor
Toss shrimp with minced garlic or a pinch of smoked paprika.
🔥 Spicy Lovers’ Version
Include more jalapeño or add cayenne pepper to the shrimp and sauce.
🧊 Storage & Reheating
🧺 Storage
- Shrimp: Store in an airtight container up to 3 days
- Mango salsa: Best fresh, but keeps well for 1–2 days
- Sauce: Store up to 5 days
- Rice/quinoa: Up to 5 days
🔥 Reheating
Reheat shrimp and rice in the microwave or stovetop. Reassemble bowls just before serving.
❓ 10 FAQs About Shrimp and Avocado Bowls
1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
2. Can I make this dairy-free?
Yes! Use coconut yogurt or any dairy-free alternatives for the sauce.
3. Is it gluten-free?
Yes, naturally gluten-free. Just double-check packaged ingredients if needed.
4. What’s the best rice to use?
Jasmine, brown rice, or tri-color quinoa are all excellent options.
5. How do I know the shrimp are done?
Shrimp turn pink and opaque when cooked. Avoid overcooking — it only takes 5–6 minutes total.
6. Can I grill the shrimp?
Absolutely. Grilled shrimp adds a smoky twist that’s delicious in this bowl.
7. Can I prep the mango salsa ahead?
Yes, but it’s freshest within a few hours of making.
8. Can I freeze any of the components?
You can freeze the shrimp and rice, but mango salsa and avocado are best fresh.
9. What if I don’t like spicy food?
Use only a little jalapeño and omit chili powder from the sauce.
10. Can I add more toppings?
Totally! Try black beans, cucumber slices, pickled onions, or even tortilla strips.
📌 Tips for Success
- Use ripe mangoes that are soft and fragrant.
- Cut avocados just before serving to avoid browning.
- Adjust lime and spice to suit your tastebuds.
- Keep textures balanced — creamy avocado, juicy shrimp, crunchy onion, tender grains.
🎯 Conclusion
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical dream in a bowl. They’re the perfect balance of sweet, spicy, tangy, creamy, and fresh — every bite a complete sensory experience.
Whether you’re making dinner for the family or prepping healthy lunches for the week, this recipe is reliable, exciting, and totally satisfying.
It’s colorful. It’s nutritious. It’s your next favorite bowl. 🌶️🍤🥑🥭
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Ingredients
🦐 Shrimp
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
🥭 Mango Salsa
- 1 large ripe mango peeled and diced
- ¼ cup red onion finely chopped
- 1 small jalapeño seeded and minced
- Juice of 1 lime
- 1 tbsp fresh cilantro chopped
- Salt to taste
🌶️ Lime-Chili Sauce
- ¼ cup plain Greek yogurt
- 1 tbsp mayonnaise
- Zest and juice of 1 lime
- 1 tsp chili powder
- 1 tsp honey or agave
- Salt and pepper to taste
🍚 Bowl Base & Garnish
- 2 cups cooked rice or quinoa
- 1 ripe avocado sliced
- Fresh cilantro chopped
- Extra lime wedges
Instructions
- Prepare the Mango Salsa
- In a medium bowl, combine mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Stir well and set aside so flavors can marry while you prep the rest.
- Make the Lime-Chili Sauce
- In a small bowl, whisk together Greek yogurt, mayo, lime zest and juice, chili powder, honey/agave, and a little salt and pepper. Chill until ready to serve.
- Cook the Shrimp
- Pat shrimp dry. Toss them in olive oil, chili powder, salt, and pepper. Heat a skillet over medium-high and sauté for 2–3 minutes per side until pink and cooked through. Set aside.
- Assemble the Bowls
- Start with a base of rice or quinoa. Top with shrimp, avocado slices, mango salsa, and a drizzle of your lime-chili sauce. Garnish with cilantro and lime wedges.
Notes
🌿 Make It Vegetarian
Substitute shrimp for crispy tofu, roasted chickpeas, or grilled tempeh. 🥬 Go Low-Carb
Swap the rice/quinoa base for cauliflower rice or a fresh salad mix. 🍍 Add Extra Sweetness
Add diced pineapple or papaya to the mango salsa. 🧄 Amp Up the Flavor
Toss shrimp with minced garlic or a pinch of smoked paprika. 🔥 Spicy Lovers’ Version
Include more jalapeño or add cayenne pepper to the shrimp and sauce. 🧊 Storage & Reheating
🧺 Storage
Shrimp: Store in an airtight container up to 3 days Mango salsa: Best fresh, but keeps well for 1–2 days Sauce: Store up to 5 days Rice/quinoa: Up to 5 days 🔥 Reheating
Reheat shrimp and rice in the microwave or stovetop. Reassemble bowls just before serving. ❓ 10 FAQs About Shrimp and Avocado Bowls
1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking. 2. Can I make this dairy-free?
Yes! Use coconut yogurt or any dairy-free alternatives for the sauce. 3. Is it gluten-free?
Yes, naturally gluten-free. Just double-check packaged ingredients if needed. 4. What’s the best rice to use?
Jasmine, brown rice, or tri-color quinoa are all excellent options. 5. How do I know the shrimp are done?
Shrimp turn pink and opaque when cooked. Avoid overcooking — it only takes 5–6 minutes total. 6. Can I grill the shrimp?
Absolutely. Grilled shrimp adds a smoky twist that’s delicious in this bowl. 7. Can I prep the mango salsa ahead?
Yes, but it’s freshest within a few hours of making. 8. Can I freeze any of the components?
You can freeze the shrimp and rice, but mango salsa and avocado are best fresh. 9. What if I don’t like spicy food?
Use only a little jalapeño and omit chili powder from the sauce. 10. Can I add more toppings?
Totally! Try black beans, cucumber slices, pickled onions, or even tortilla strips. 📌 Tips for Success
Use ripe mangoes that are soft and fragrant. Cut avocados just before serving to avoid browning. Adjust lime and spice to suit your tastebuds. Keep textures balanced — creamy avocado, juicy shrimp, crunchy onion, tender grains. 🎯 Conclusion
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical dream in a bowl. They’re the perfect balance of sweet, spicy, tangy, creamy, and fresh — every bite a complete sensory experience. Whether you’re making dinner for the family or prepping healthy lunches for the week, this recipe is reliable, exciting, and totally satisfying. It’s colorful. It’s nutritious. It’s your next favorite bowl. 🌶️🍤🥑🥭