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

🥣 Introduction

Fresh, vibrant, and bursting with flavor — these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a dreamy combination of creamy avocado, juicy shrimp, sweet mango salsa, and a tangy chili-lime drizzle. Each bite is a celebration of tropical freshness balanced with just the right amount of heat.

These bowls are perfect for lunch, a quick weeknight dinner, or even meal prep for the week. With simple ingredients and a prep time of under 30 minutes, this is a healthy, flavor-forward dish you’ll want on repeat.

🧰 Equipment Needed

• Sharp knife
• Cutting board
• Mixing bowls
• Citrus juicer or fork
• Measuring cups and spoons
• Medium skillet or sauté pan
• Tongs or spatula
• Serving bowls

🛒 Ingredients

🍤 For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper, to taste

🥭 For the Mango Salsa:

• 1 large ripe mango, peeled and diced
• ¼ cup red onion, finely chopped
• 1 small jalapeño, deseeded and finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Pinch of salt

🥑 For the Lime-Chili Sauce:

• Zest and juice of 1 lime
• ¼ cup Greek yogurt, plain
• 1 tbsp mayonnaise
• 1 tsp honey or agave
• Salt and pepper, to taste

🍚 For the Bowl:

• 2 cups rice or quinoa, cooked (white, brown, or jasmine)
• 1 ripe avocado, sliced
• Extra fresh cilantro for garnish

👩‍🍳 Directions

🔪 Step 1: Prepare the Mango Salsa

• In a bowl, combine the diced mango, red onion, chopped jalapeño, lime juice, cilantro, and a pinch of salt.
• Mix well and set aside to let the flavors meld.

🔥 Step 2: Cook the Shrimp

• Pat shrimp dry and place in a bowl.
• Toss with olive oil, chili powder, salt, and pepper.
• Heat a skillet over medium-high heat.
• Add shrimp and cook 2–3 minutes per side until pink and cooked through. Set aside.

🌶️ Step 3: Make the Lime-Chili Sauce

• In a small bowl, whisk together Greek yogurt, mayonnaise, honey (or agave), lime juice, lime zest, salt, and pepper.
• Adjust the flavor to your taste (more lime juice for zing, more honey for sweetness).

🍚 Step 4: Assemble the Bowls

• Start with a base of warm rice or quinoa in each serving bowl.
• Top with cooked shrimp, sliced avocado, and a generous scoop of mango salsa.
• Drizzle with the creamy lime-chili sauce.
• Garnish with extra chopped cilantro if desired.

🍽️ Servings & Timing

• Servings: 2–3 hearty bowls
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

🧊 Storage & Reheating

• Refrigerator: Store each component separately in airtight containers for up to 3 days.
• Reheat Shrimp/Rice: In a skillet or microwave until warm.
• Avocado/Salsa: Best added fresh.

🥄 Variations

• Grain Swap: Use farro, couscous, or cauliflower rice for different textures.
• Spice it Up: Add sriracha or crushed red pepper to the sauce for extra heat.
• Vegan Option: Swap shrimp for crispy tofu or grilled portobello mushrooms.
• Tropical Vibes: Add pineapple chunks or shredded coconut to the salsa.
• Extra Crunch: Top with crushed tortilla chips or roasted pepitas.

❓ 10 Frequently Asked Questions

1. Can I use frozen shrimp?
   Yes — just thaw fully and pat dry before seasoning and cooking.
2. What rice works best for this recipe?
   Jasmine or brown rice offer a great base, but you can use quinoa or couscous too.
3. Can I meal prep this?
   Absolutely! Keep components stored separately and assemble before eating.
4. How spicy is this dish?
   Mild to medium. You can control heat by adjusting jalapeño or chili powder.
5. Can I grill the shrimp instead?
   Yes! Skewer and grill over medium heat for 2 minutes per side.
6. Is Greek yogurt required?
   You can use sour cream, coconut yogurt, or even mashed avocado instead.
7. Can I use pre-cooked shrimp?
   Yes, just warm them briefly in a skillet with seasoning.
8. How long does the mango salsa last?
   About 2–3 days in the fridge. It may release some liquid, so stir before serving.
9. Is this gluten-free?
   Yes! Just double-check your mayo and condiments.
10. What can I serve on the side?
    Plantain chips, tortilla chips, or a simple green salad go great with it.

🏁 Conclusion

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are everything you want in a wholesome, flavorful dish: juicy, spice-kissed shrimp, creamy avocado, fresh mango salsa, and a smooth chili-lime drizzle that ties it all together. They’re nourishing, easy to make, and utterly delicious — the perfect go-to when you need a meal that’s both fresh and satisfying.

Make it once, and it’ll become a weekly staple in your kitchen.

Adam

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

Fresh, vibrant, and bursting with flavor — these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a dreamy combination of creamy avocado, juicy shrimp, sweet mango salsa, and a tangy chili-lime drizzle. Each bite is a celebration of tropical freshness balanced with just the right amount of heat. These bowls are perfect for lunch, a quick weeknight dinner, or even meal prep for the week. With simple ingredients and a prep time of under 30 minutes, this is a healthy, flavor-forward dish you’ll want on repeat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 3 hearty bowls

Ingredients Equipment Method Notes

Ingredients

  

🍤 For the Shrimp:

• 1 lb large shrimp peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper to taste

🥭 For the Mango Salsa:

• 1 large ripe mango peeled and diced
• ¼ cup red onion finely chopped
• 1 small jalapeño deseeded and finely chopped
• 1 tbsp fresh cilantro chopped
• Juice of 1 lime
• Pinch of salt

🥑 For the Lime-Chili Sauce:

• Zest and juice of 1 lime
• ¼ cup Greek yogurt plain
• 1 tbsp mayonnaise
• 1 tsp honey or agave
• Salt and pepper to taste

🍚 For the Bowl:

• 2 cups rice or quinoa cooked (white, brown, or jasmine)
• 1 ripe avocado sliced
• Extra fresh cilantro for garnish

Equipment

• Sharp knife
• Cutting board
• Mixing bowls
• Citrus juicer or fork
• Measuring cups and spoons
• Medium skillet or sauté pan
• Tongs or spatula
• Serving bowls

Method

 

🔪 Step 1: Prepare the Mango Salsa

1. In a bowl, combine the diced mango, red onion, chopped jalapeño, lime juice, cilantro, and a pinch of salt.
2. Mix well and set aside to let the flavors meld.

🔥 Step 2: Cook the Shrimp

1. Pat shrimp dry and place in a bowl.
2. Toss with olive oil, chili powder, salt, and pepper.
3. Heat a skillet over medium-high heat.
4. Add shrimp and cook 2–3 minutes per side until pink and cooked through. Set aside.

🌶️ Step 3: Make the Lime-Chili Sauce

1. In a small bowl, whisk together Greek yogurt, mayonnaise, honey (or agave), lime juice, lime zest, salt, and pepper.
2. Adjust the flavor to your taste (more lime juice for zing, more honey for sweetness).

🍚 Step 4: Assemble the Bowls

1. Start with a base of warm rice or quinoa in each serving bowl.
2. Top with cooked shrimp, sliced avocado, and a generous scoop of mango salsa.
3. Drizzle with the creamy lime-chili sauce.
4. Garnish with extra chopped cilantro if desired.

Notes

🧊 Storage & Reheating
Refrigerator: Store each component separately in airtight containers for up to 3 days.

Reheat Shrimp/Rice: In a skillet or microwave until warm.

Avocado/Salsa: Best added fresh.

🥄 Variations
Grain Swap: Use farro, couscous, or cauliflower rice for different textures.

Spice it Up: Add sriracha or crushed red pepper to the sauce for extra heat.

Vegan Option: Swap shrimp for crispy tofu or grilled portobello mushrooms.

Tropical Vibes: Add pineapple chunks or shredded coconut to the salsa.

Extra Crunch: Top with crushed tortilla chips or roasted pepitas.

❓ 10 Frequently Asked Questions
Can I use frozen shrimp?
Yes — just thaw fully and pat dry before seasoning and cooking.

What rice works best for this recipe?
Jasmine or brown rice offer a great base, but you can use quinoa or couscous too.

Can I meal prep this?
Absolutely! Keep components stored separately and assemble before eating.

How spicy is this dish?
Mild to medium. You can control heat by adjusting jalapeño or chili powder.

Can I grill the shrimp instead?
Yes! Skewer and grill over medium heat for 2 minutes per side.

Is Greek yogurt required?
You can use sour cream, coconut yogurt, or even mashed avocado instead.

Can I use pre-cooked shrimp?
Yes, just warm them briefly in a skillet with seasoning.

How long does the mango salsa last?
About 2–3 days in the fridge. It may release some liquid, so stir before serving.

Is this gluten-free?
Yes! Just double-check your mayo and condiments.

What can I serve on the side?
Plantain chips, tortilla chips, or a simple green salad go great with it.

🏁 Conclusion
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are everything you want in a wholesome, flavorful dish: juicy, spice-kissed shrimp, creamy avocado, fresh mango salsa, and a smooth chili-lime drizzle that ties it all together. They’re nourishing, easy to make, and utterly delicious — the perfect go-to when you need a meal that’s both fresh and satisfying.

Make it once, and it’ll become a weekly staple in your kitchen.