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

WANT TO SAVE THIS RECIPE?

I’m always on the hunt for colorful, flavorful meals that don’t take forever to make—and these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce hit every mark. The smoky grilled shrimp paired with sweet, juicy mango salsa and creamy avocado is something I could eat every single week. The best part? It’s all brought together with a zesty, spicy lime-chili sauce that you’ll want to drizzle on everything. This bowl feels like summer in every bite.

What I love most is how effortlessly everything comes together. The ingredients are vibrant and fresh, and the textures balance beautifully—crispy, tender, creamy, juicy. Whether I’m making it for a quick weeknight dinner or showing off at a backyard hangout, these bowls always steal the show. They look fancy, but they’re actually super easy to throw together.

---

Why You’ll Love This Shrimp and Avocado Bowl

• Fresh, bold flavors from mango, avocado, and chili-lime sauce.
• Quick and simple—ready in under 30 minutes.
• Healthy and filling, with lean protein and wholesome ingredients.
• Customizable for different diets and preferences.
• Perfect for meal prep or dinner ideas that don’t feel boring.

---

What Kind of Shrimp Should I Use?

I recommend using large or jumbo shrimp, peeled and deveined for ease. I typically go for tail-on because they look great in the bowl and hold up well on the grill or skillet. Fresh is fantastic if you can get it, but frozen shrimp works just as well—just make sure to thaw and pat them dry before seasoning. If you’re short on time, pre-cooked shrimp is an option, but you’ll miss out on that caramelized char from grilling or searing.

---

Options for Substitutions

If you need to swap ingredients, this bowl is very forgiving:

• Shrimp alternatives: Try grilled chicken, tofu, or even blackened salmon.
• Mango: Fresh pineapple or peach chunks can bring a similar sweet-tangy brightness.
• Avocado: Guacamole or even a creamy yogurt-based sauce can take its place.
• Rice base: Use quinoa, cauliflower rice, or greens if you’re going low-carb.
• Lime-chili sauce: Sriracha mayo, chipotle crema, or a tangy vinaigrette can sub in with great results.

This recipe can flex to fit your kitchen and your cravings. Don’t be afraid to make it your own!

---

Ingredients for this Shrimp and Avocado Bowl

Shrimp
The star of the show—grilled or pan-seared for that smoky, charred flavor that balances the sweetness of the salsa.

Avocado
Adds a rich, creamy texture that mellows the spice and acidity of the dish.

Mango
Sweet and juicy, mango brings brightness and tropical flair to the salsa.

Cherry Tomatoes
They add a pop of acidity and color to the salsa, keeping everything fresh.

Red Onion
For a little crunch and sharpness that complements the mango and tomato.

Fresh Cilantro
Brings a hit of herbal freshness and ties the salsa together beautifully.

Jalapeño
Optional, but great for heat lovers—it gives the salsa a subtle kick.

Lime Juice
Essential for both the salsa and the chili-lime sauce; it adds tang and balances the richness of avocado and shrimp.

Chili Powder + Paprika
These spices give the shrimp a smoky, slightly spicy rub before cooking.

Garlic Powder
Adds savory depth to the shrimp seasoning and the sauce.

Greek Yogurt or Mayo
The creamy base of the lime-chili sauce—use Greek yogurt for a lighter option, or mayo for more richness.

Cooked White or Brown Rice
The hearty base that holds everything together—rice soaks up the sauces and makes the bowl satisfying.

Olive Oil
Used for cooking the shrimp and blending the sauce—adds a smooth finish.

Salt & Pepper
Simple but necessary—season everything well to make the flavors pop.

---

Step 1: Make the Mango Salsa

Dice the mango, cherry tomatoes, red onion, and jalapeño (if using). Toss them together with chopped cilantro, fresh lime juice, a pinch of salt, and pepper. Let it sit while you prep the rest—this gives the flavors time to mingle.

---

Step 2: Season the Shrimp

In a bowl, combine the shrimp with olive oil, chili powder, paprika, garlic powder, salt, and pepper. Toss until all the shrimp are evenly coated in the spice blend.

---

Step 3: Cook the Shrimp

Heat a grill pan or skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side until they’re pink, opaque, and have a nice sear. Don’t overcrowd the pan—work in batches if needed.

---

Step 4: Make the Lime-Chili Sauce

Whisk together Greek yogurt or mayo, lime juice, a little chili powder, garlic powder, and a splash of water to thin it to drizzling consistency. Taste and adjust the seasoning if you want more kick.

---

Step 5: Assemble the Bowls

Start with a scoop of rice in each bowl. Arrange the grilled shrimp in a ring around the edge. Add sliced avocado and a generous spoonful of mango salsa in the center. Drizzle everything with the creamy lime-chili sauce.

---

Step 6: Serve and Enjoy

Garnish with extra cilantro, a wedge of lime, or even a sprinkle of chili flakes if you’re feeling spicy. Serve warm or at room temperature—it’s amazing either way.

---

How Long to Cook the Shrimp and Avocado Bowl

The great thing about this recipe is how fast it comes together. Here’s a quick timeline:

• Prep time: 15–20 minutes (chopping salsa, seasoning shrimp, cooking rice)
• Cooking time: 6–8 minutes for the shrimp, 2 minutes for the sauce
• Total time: About 25–30 minutes

Shrimp cooks very quickly, so once you’re at the stove, you’re almost done. Just make sure the rice is ready to go when you start cooking the shrimp.

---

Tips for Perfect Shrimp and Avocado Bowls

• Dry the shrimp before seasoning so they sear nicely, not steam.
• Don’t overcook the shrimp—they’re done as soon as they turn pink and opaque.
• Use ripe mango and avocado for the best flavor and texture.
• Chop everything small for the salsa so each bite has a little of everything.
• Taste as you go, especially the sauce and salsa—you want that balance of sweet, salty, tangy, and spicy.
• Use freshly squeezed lime juice, not bottled—it really makes a difference.
• Layer the bowls thoughtfully to show off the colors and make them look as good as they taste.

---

Watch Out for These Mistakes While Cooking

• Overcooking the shrimp: They only need a few minutes per side. Leaving them on too long will make them rubbery.
• Using underripe mango or avocado: These ingredients need to be ripe for the right flavor and texture. Hard mango is tart and starchy, while underripe avocado lacks creaminess.
• Skipping the drying step for shrimp: If shrimp are too wet, they’ll steam in the pan and won’t get that tasty sear.
• Making the sauce too thick: Add a splash of water or extra lime juice to get a nice drizzle-able texture.
• Forgetting to season the rice: A pinch of salt or a squeeze of lime in your rice base can elevate the whole bowl.
• Rushing the salsa: Letting it sit for 5–10 minutes before serving brings out the best flavor.
• Not balancing your flavors: Always taste the lime-chili sauce and adjust—sometimes it needs a touch more salt or lime to really pop.

---

What to Serve With Shrimp and Avocado Bowls?

Grilled Corn on the Cob

Smoky, sweet corn pairs perfectly with the tropical vibes of the bowl.

Tortilla Chips with Guacamole or Salsa Verde

A crunchy, salty side to munch on between bites—or to scoop up extra salsa.

Coconut Rice

For a tropical twist, swap regular rice with lightly sweetened coconut rice.

Chilled Cucumber Salad

Light and refreshing, this balances the heat and adds extra crunch.

Spicy Black Beans

Great for extra protein and fiber, and they hold their own flavor-wise.

Fresh Fruit Skewers

Think pineapple, melon, or more mango—cool and hydrating.

Sparkling Limeade or Agua Fresca

Bright, citrusy drinks that complement the dish without overpowering it.

Simple Arugula or Spinach Salad

A crisp green salad with lemon vinaigrette adds freshness without crowding the bowl.

---

Storage Instructions

These bowls store surprisingly well if you keep the components separate:

• Shrimp: Store cooked shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.
• Mango salsa: Best eaten fresh, but can be stored for up to 2 days in the fridge. Stir before serving.
• Lime-chili sauce: Keeps well in the fridge in a sealed jar or container for up to 5 days.
• Rice: Store rice separately and reheat with a splash of water to keep it fluffy.
• Avocado: Slice fresh just before serving to avoid browning.

Avoid freezing this dish—it’s best enjoyed fresh or chilled within a few days.

---

Estimated Nutrition (Per Serving – approx.)

• Calories: 450
• Protein: 28g
• Fat: 21g
• Saturated Fat: 4g
• Carbohydrates: 36g
• Fiber: 7g
• Sugar: 9g
• Sodium: 620mg
• Cholesterol: 165mg

These numbers will vary slightly based on the amount of sauce and toppings you use, but overall it’s a nutrient-dense, satisfying, and well-balanced meal.

---

Frequently Asked Questions

Can I make this ahead of time?

Yes! Prep the shrimp, salsa, rice, and sauce ahead—but store them separately. Assemble the bowls just before serving for best texture and flavor.

Can I use frozen shrimp?

Absolutely. Just make sure to fully thaw, pat dry, and season well before cooking. Avoid pre-cooked shrimp unless you’re truly short on time.

Is this recipe gluten-free?

It is! Just double-check your chili powder and other spice blends to ensure they don’t contain added gluten.

How spicy is the lime-chili sauce?

Mild to medium, depending on how much chili powder and jalapeño you use. You can easily adjust the heat level to your taste.

What if I don’t like mango?

No problem—swap it with pineapple, peaches, or even strawberries for a different kind of sweet.

Can I serve this cold?

Yes, it makes a fantastic chilled lunch bowl—just keep the shrimp refrigerated and skip reheating.

What’s the best way to reheat the shrimp?

Gently warm them in a skillet with a splash of oil or briefly microwave with a damp paper towel to avoid drying out.

Can I double the recipe?

Definitely. This recipe scales up easily. Just cook the shrimp in batches so they sear instead of steam.

---

Conclusion

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are the kind of dish that makes you feel like you’re on vacation—vibrant, fresh, and full of bold flavor. It’s the ultimate mix of sweet, spicy, creamy, and tangy in every bite, all layered over fluffy rice. Whether you’re meal prepping for the week, serving guests, or just craving something bright and healthy, this bowl delivers on every level. It’s quick, flexible, and easy to love. Give it a try—you’ll want to make it again and again.

---

Print