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

ByMatteo Rossi
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Introduction

Savor the fresh and vibrant flavors of these Shrimp and Avocado Bowls, complemented by a sweet mango salsa and a zesty lime-chili sauce. This quick and colorful dish is perfect for a light lunch or easy dinner in under 30 minutes.

The image shows a white bowl filled with four distinct layers of food arranged neatly around a small white cup of creamy sauce in the center. Starting from the top left, there are golden-brown grilled shrimp with visible seasoning and herbs. Below the shrimp, bright yellow mango cubes mixed with small green herbs create a fresh, textured layer. To the right of the mango, there are smooth, evenly sliced avocado pieces laid out in a fan shape with a deep green color. On the far right, a colorful mix of diced red, green, and purple vegetables provides a fresh, crunchy texture, with a halved lime resting beside it on the white marbled surface. The colors and textures contrast sharply against the white bowl and surface, making each layer stand out vividly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 large mango, diced
  • 1/2 cup tomatoes, chopped
  • 1/4 cup red onion, finely diced
  • 2 tbsp cilantro, chopped
  • 2 tbsp lime juice (divided)
  • 1 ripe avocado, sliced
  • 1/2 cup Greek yogurt or mayo
  • 1 tbsp chili sauce or sriracha
  • 2 cups cooked rice

Instructions

  1. Step 1: Toss shrimp with olive oil, garlic powder, paprika, and salt. Let marinate for 15 minutes.
  2. Step 2: In a bowl, mix diced mango, tomatoes, red onion, cilantro, and 1 tablespoon of lime juice. Chill the salsa while you prepare the rest.
  3. Step 3: Grill shrimp on medium-high heat for 2 to 3 minutes per side until cooked through and slightly charred.
  4. Step 4: Mix Greek yogurt or mayo with the remaining lime juice and chili sauce until smooth. Adjust the spice level to your preference.
  5. Step 5: In serving bowls, layer the cooked rice, then arrange shrimp, avocado slices, and mango salsa on top. Drizzle with the lime-chili sauce and serve immediately.

Tips & Variations

  • Use fresh lime juice for the best bright flavor in both the salsa and the sauce.
  • Substitute shrimp with grilled chicken or firm tofu to suit dietary preferences.
  • For added crunch, sprinkle toasted pepitas or chopped nuts over the bowl before serving.
  • If you prefer a milder sauce, reduce the chili sauce or opt for a milder hot sauce alternative.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the shrimp chilled, and cover the salsa and sauce separately. To reheat shrimp, warm gently in a microwave or a skillet, but avoid overcooking. Assemble bowls fresh to preserve the avocado’s texture and flavor.

How to Serve

A white bowl with four main sections: at the top, grilled shrimp with browned char marks, seasoned with green herbs; in the center, a woman's hand pouring creamy orange dressing over the shrimp from above; to the left, a pile of bright yellow diced mango mixed with small green herbs; at the bottom right, a neat fan of green avocado slices on a bed of light-colored grains mixed with small bits of red onion and green herbs; to the far right, a colorful salsa of red tomatoes, green herbs, and purple onion; a green lime wedge sits on the edge of the bowl. The background is white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well—just thaw completely before marinating and cooking to ensure even grilling.

Can I make this recipe ahead of time?

You can prepare the mango salsa and lime-chili sauce in advance, but it’s best to cook the shrimp and slice the avocado just before serving for optimal freshness and texture.

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

★★★★★

4.8 from 53 reviews
  • Author: Matteo
  • Total Time: 26 minutes
  • Yield: 2 servings 1x
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Description

A vibrant and flavorful Shrimp and Avocado Bowl featuring succulent grilled shrimp, creamy avocado slices, and a refreshing mango salsa, all topped with a zesty lime-chili sauce. This quick and easy dish combines perfectly seasoned shrimp with fresh ingredients for a healthy, satisfying meal.

Ingredients

Scale

Shrimp Marinade

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt

Mango Salsa

  • 1 large mango, diced
  • 1/2 cup tomatoes, chopped
  • 1/4 cup red onion, finely diced
  • 2 tbsp cilantro, chopped
  • 1 tbsp lime juice (divided)

Lime-Chili Sauce

  • 1/2 cup Greek yogurt or mayo
  • 1 tbsp chili sauce or sriracha
  • 1 tbsp lime juice (remaining from the 2 tbsp total)

Other Ingredients

  • 1 ripe avocado, sliced
  • 2 cups cooked rice

Instructions

  1. Marinate the Shrimp: Toss shrimp with olive oil, garlic powder, paprika, and salt in a bowl. Let it marinate for 15 minutes to absorb the flavors thoroughly.
  2. Prepare Mango Salsa: In a separate bowl, mix diced mango, chopped tomatoes, finely diced red onion, chopped cilantro, and 1 tablespoon of lime juice. Chill the salsa in the refrigerator to enhance the flavors.
  3. Grill the Shrimp: Heat a grill or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side until they turn opaque, are cooked through, and have a slight char for added smokiness.
  4. Make the Lime-Chili Sauce: Combine Greek yogurt or mayo with the remaining lime juice and chili sauce or sriracha in a bowl. Mix until smooth and adjust the spice level to your liking.
  5. Assemble the Bowls: In serving bowls, layer the cooked rice first. Arrange grilled shrimp, sliced avocado, and mango salsa on top. Drizzle generously with the lime-chili sauce and serve immediately for the best taste and texture.

Notes

  • You can substitute grilled shrimp with pan-seared shrimp if a grill is not available.
  • For a spicier kick, add extra chili sauce or some freshly chopped jalapeños to the salsa.
  • Leftover bowls can be stored separately in the refrigerator for up to 2 days; add avocado fresh before serving to prevent browning.
  • Use brown rice or cauliflower rice as a healthier alternative to white rice.
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Keywords: shrimp bowl, avocado bowl, mango salsa, grilled shrimp, lime chili sauce, healthy seafood recipe, quick dinner, summer bowl

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