Name: Shrimp and Avocado Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Tropical Fusion
Ingredients: 2 cups cooked rice or quinoa; 1 lb shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp garlic powder; Salt and pepper to taste; 1 large avocado, sliced; 1 large mango, diced; 1/4 cup red onion, finely chopped; 1 small jalapeño, minced; Juice of 2 limes; 2 tbsp chopped fresh cilantro; 1/3 cup plain Greek yogurt; 1 tbsp mayonnaise; 1 tsp honey or agave syrup; Optional: Pepitas or tortilla strips

There’s something about a vibrant, fresh bowl of tropical ingredients that just makes you feel like you’re on vacation—even if it’s just a regular Tuesday night at home. These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce has quickly become a go-to recipe in my house because it’s simple, wildly flavorful, and packed with fresh, feel-good ingredients. Imagine tender, smoky shrimp nestled into a bed of warm rice or quinoa, with slices of creamy avocado, juicy mango salsa, and a drizzle of tangy lime-chili sauce pulling everything together. It’s basically sunshine in a bowl.

The first time I made this dish, it was an impromptu dinner after a beach trip. I had a few ripe avocados, a bag of frozen shrimp, and some leftover mangoes from a fruit salad. I tossed everything together, made a quick yogurt sauce, and that was it. We sat on the back porch with these colorful bowls and just kept saying, “Wow, this is so good.” It’s that kind of meal—the one that tastes like way more effort than it really is.

Whether you’re cooking for yourself, meal prepping for the week, or entertaining friends, this recipe strikes the perfect balance between easy and impressive. It’s healthy without being boring, filling without feeling heavy, and thanks to the sweet-spicy combo, it’s just the right amount of exciting. Plus, it’s totally customizable, so you can play around with the flavors to suit your taste.

Why You’ll Love This Recipe

There are plenty of reasons these shrimp and avocado bowls needs to make its way into your weekly rotation. First and foremost, it’s incredibly easy to make. The ingredients are straightforward and you can prepare almost everything in advance. If you’re someone who likes minimal cleanup and maximum flavor, this dish is absolutely your new best friend.

You’ll also love the flavor combination. The shrimp are seasoned with chili and garlic powder, grilled to smoky perfection, and paired with creamy slices of avocado. The mango salsa brings a burst of sweet and spicy freshness, while the lime-chili yogurt sauce ties everything together with just the right amount of zing. Every bite is layered with textures and flavors that keep your fork coming back for more.

These Shrimp and Avocado Bowls is also super family-friendly. You can tone down the spice for younger eaters or serve the components separately so everyone can build their own bowl. Kids love the sweetness of the mango and the creaminess of the avocado, while adults appreciate the complex flavors from the sauce and seasoning.

Finally, this recipe is naturally gluten-free, packed with lean protein, and full of healthy fats and fiber. It’s the kind of meal that leaves you feeling energized, not sluggish—and it looks absolutely stunning on the plate, which never hurts.

Health Benefits

Aside from its fantastic taste, this dish is packed with nutritional benefits. Shrimp is an excellent source of lean protein, low in calories, and rich in selenium and vitamin B12. When grilled rather than fried, shrimp provides all the flavor with none of the extra fat.

Avocados, on the other hand, are loaded with heart-healthy monounsaturated fats, potassium, and fiber. They help keep you full longer and add that delicious creamy texture that makes these Shrimp and Avocado Bowls so satisfying.

Mangoes are not just a tropical treat—they’re also high in vitamin C, vitamin A, and antioxidants. Paired with the anti-inflammatory benefits of cilantro and the digestive boost from lime juice, the mango salsa does more than just taste amazing.

Using Greek yogurt in the lime-chili sauce adds a protein boost and provides probiotics, which are great for gut health. Plus, you’re avoiding heavy cream-based sauces without sacrificing creaminess or flavor.

With complex carbs from rice or quinoa, healthy fats from avocado, and lean protein from shrimp, these Shrimp and Avocado Bowls delivers a well-rounded, wholesome meal that fuels your body and satisfies your taste buds.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 bowls
Calories per serving: Approximately 420
Protein: 28g
Carbs: 35g
Fat: 20g

Ingredients List

The base:

2 cups cooked rice or quinoa (jasmine rice, brown rice, or tricolor quinoa all work well)

The shrimp:

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

The mango salsa:

1 large mango, diced
1/4 cup finely chopped red onion
1 small jalapeño, seeded and minced (adjust for spice level)
Juice of 1 lime
2 tablespoons chopped fresh cilantro
Pinch of salt

The lime-chili sauce:

1/3 cup plain Greek yogurt
1 tablespoon mayonnaise
1 teaspoon chili powder
1 tablespoon fresh lime juice
1 teaspoon honey or agave syrup
Salt and pepper to taste

Toppings:

1 large avocado, sliced
Fresh cilantro leaves, for garnish
Lime wedges, for serving
Optional: Pepitas or crispy tortilla strips for added crunch

Step-By-Step Cooking Instructions

Prepare the mango salsa
In a medium bowl, combine diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Stir gently to mix. Cover and refrigerate to let the flavors meld while you prepare the other components.
Make the lime-chili sauce
In a small bowl, whisk together the Greek yogurt, mayonnaise, chili powder, lime juice, and honey or agave. Season with salt and pepper to taste. The sauce should be creamy, zesty, and just a little sweet. Adjust seasoning if needed, then set aside.
Cook the base (if not already done)
Cook your rice or quinoa according to package instructions. Once cooked, fluff with a fork and keep warm. You can also use pre-cooked or leftover rice for convenience.
Season and grill the shrimp
In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2–3 minutes per side or until the shrimp are pink and opaque. Remove from heat and set aside.
Assemble the bowls
Start with a generous scoop of rice or quinoa at the bottom of each bowl. Top with grilled shrimp, slices of avocado, a spoonful or two of mango salsa, and a drizzle of the lime-chili sauce.
Garnish and serve
Finish with fresh cilantro leaves and a wedge of lime on the side. For extra texture, sprinkle on some pepitas or crushed tortilla chips. Serve immediately while everything is fresh and warm.

How to Serve

These Shrimp and Avocado Bowls is incredibly versatile and can be served in a variety of ways:

As a full meal in a bowl, layered with rice, shrimp, avocado, salsa, and sauce
Deconstructed for a DIY taco night using small corn tortillas
As a wrap filling using large lettuce leaves or whole wheat tortillas
Over mixed greens for a lighter salad-style option

Pairing Suggestions

To round out your meal, here are some delicious and refreshing pairing ideas:

Side Dishes

A simple cucumber and tomato salad with lemon vinaigrette
Grilled corn on the cob with chili-lime seasoning
Roasted sweet potatoes for a hearty, cozy side

Beverages

Sparkling water with lime and mint
Fresh mango smoothie or chilled coconut water
For a fun non-alcoholic treat, try a pineapple ginger mocktail

Dessert

Coconut milk chia pudding with fresh fruit
Grilled pineapple slices with a touch of cinnamon
Mango sorbet or a fruit salad with a drizzle of lime juice

Storage, Freezing & Reheating Instructions

To keep things fresh and meal-prep friendly, store each component separately:

Shrimp: Store in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked shrimp in a freezer-safe bag for up to 1 month. Reheat gently in a skillet or microwave.
Mango salsa: Best enjoyed fresh, but you can refrigerate it for 2 days. Stir before serving.
Lime-chili sauce: Store in a sealed container in the fridge for up to 5 days.
Rice or quinoa: Keep in the refrigerator for up to 4 days. Reheat with a splash of water in the microwave to restore moisture.

Assemble your bowl fresh when you’re ready to eat. This method keeps each ingredient at its best texture and flavor.

Common Mistakes to Avoid

Overcooking the shrimp: Shrimp cook quickly and can become rubbery if left on the heat too long. Watch closely and remove as soon as they turn opaque.
Not draining the salsa: If your mango salsa is watery, it can make the bowl soggy. Use a slotted spoon when adding to the bowl.
Skipping the seasoning: Be generous when seasoning the shrimp. The spices really bring out their flavor.
Using underripe mango or avocado: Ripe fruit makes a huge difference in taste and texture. Choose mangoes and avocados that yield slightly when pressed.
Adding sauce too early: Drizzle the lime-chili sauce right before serving to keep everything fresh and vibrant.

Pro Tips

Use fresh lime juice: Bottled lime juice just doesn’t have the same brightness. Fresh makes a noticeable difference.
Customize your heat: If you like things spicy, leave the seeds in the jalapeño or add a pinch of cayenne to the shrimp.
Add crunch: Toasted pepitas or crispy tortilla strips add a great contrast to the soft textures.
Meal prep smartly: Make the salsa and sauce up to a day ahead. Cook the shrimp fresh or reheat gently to avoid overcooking.
Layer like a pro: Start with the grains, then shrimp, avocado, salsa, and sauce. Garnish last for the prettiest presentation.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp?
Absolutely. Just make sure to thaw them completely and pat them dry before seasoning.

Is this recipe gluten-free?
Yes, as long as you use gluten-free grains and double-check your seasoning labels.

What can I use instead of shrimp?
Grilled chicken, tofu, or even chickpeas make great substitutes.

Can I make this dish ahead of time?
Yes. Prepare the components ahead and assemble the bowls when ready to eat.

How do I ripen a mango quickly?
Place it in a paper bag at room temperature. It should ripen within a day or two.

Can I skip the mayo in the sauce?
You can. The yogurt alone works well, though the mayo adds extra creaminess.

What if I don’t like cilantro?
You can use fresh parsley or basil as an alternative herb.

Is there a low-carb version?
Yes. Swap rice for cauliflower rice or serve over greens instead.

How do I know when the shrimp is done?
They’ll turn pink and curl slightly. Overcooked shrimp become too firm and lose their juiciness.

Can I use store-bought mango salsa?
You can, but homemade has a much fresher flavor and texture.

Conclusion & Call to Action

These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce is one of those magical meals that looks fancy, tastes incredible, and comes together in under 30 minutes. It’s light yet satisfying, colorful yet comforting, and perfect for everything from weeknight dinners to backyard lunches with friends.

Now it’s your turn—grab those ripe mangoes and fresh shrimp, and get cooking! If you try this recipe, I’d love to hear how it turns out. Leave a comment, share your own twist, or tag me in your kitchen creations online. Your photos and feedback always make my day. Happy cooking!