There’s something undeniably joyful about a dish that feels like summer in every bite, and these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce deliver exactly that. It’s the kind of meal that instantly lifts your mood—bright, fresh, zesty, and just the right amount of spicy. You get juicy shrimp with a flavorful sear, creamy slices of ripe avocado, a sweet and tangy mango salsa that tastes like sunshine, and a smooth, punchy lime-chili sauce that ties it all together.
What I love most about this recipe is how quick and easy it is to throw together. It’s perfect for those busy weeknights when you want something satisfying without spending an hour over the stove. You can also prep most of it ahead, making it an ideal candidate for meal prep lunches or casual dinners with friends and family. Plus, it’s a bowl—who doesn’t love eating everything from one cozy, colorful bowl?
I first put this recipe together on a whim after a beach day, using leftovers and a bit of creative improvisation. The result was so delicious that it became a permanent rotation in our kitchen. Over time, I’ve refined the flavors, adding more brightness here, a little crunch there, and this final version has become a go-to for warm evenings or anytime I’m craving something light but satisfying.
Whether you’re a shrimp lover or just looking to switch up your usual grain bowl routine, this one is going to become a favorite. It has all the texture and flavor layers you want—cool, crisp, spicy, creamy—and you can easily customize it to fit your vibe or dietary needs.
Why You’ll Love This Recipe
There are plenty of reasons why these shrimp and avocado bowls should be your next kitchen adventure:
- Quick and simple: With minimal cooking involved and ingredients that come together fast, this recipe is ideal for busy schedules. You’ll only need about 30 minutes from start to finish.
- Fresh and vibrant: The flavor combination here is off-the-charts. Sweet mango, spicy shrimp, creamy avocado, and zesty lime create a perfectly balanced bite every time.
- Customizable: Swap shrimp for grilled chicken, tofu, or even chickpeas if you want to go vegetarian or need a pantry-friendly option. You can also switch out the base with quinoa, brown rice, or even cauliflower rice.
- Great for meal prep: You can make all the components ahead of time and assemble the bowls just before serving. This makes it ideal for grab-and-go lunches or fuss-free dinners.
- Kid and family friendly: The spice level is adjustable, and the presentation is colorful and fun—which often makes it more appealing for picky eaters.
This dish also has that magical quality of feeling both indulgent and wholesome. It’s the kind of meal you crave but also feel good about eating.
Health Benefits
Not only is this recipe incredibly tasty, but it also packs in a lot of nutritional goodness. Let’s break it down:
- Shrimp: Low in calories yet high in protein, shrimp is also a good source of selenium, vitamin B12, and iodine. It provides lean protein without the heaviness of red meat.
- Avocado: Rich in healthy monounsaturated fats, avocados are excellent for heart health and packed with fiber and potassium.
- Mango: This tropical fruit brings antioxidants like beta-carotene and vitamin C into the mix. It adds natural sweetness without added sugar.
- Greek yogurt in the sauce: Using Greek yogurt provides a creamy texture while adding protein and probiotics.
- Quinoa or rice: Both are gluten-free grains that provide energy and fiber. Quinoa, in particular, is a complete protein and great for plant-based diets.
Altogether, this bowl offers a satisfying balance of macronutrients: lean protein, healthy fats, and complex carbs—making it a nourishing, well-rounded meal.
Preparation Time, Servings, and Nutritional Information
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Servings: Serves 4
Nutritional Info (per serving):
Calories: 420
Protein: 28g
Carbohydrates: 32g
Fat: 21g
Fiber: 7g
Sugars: 8g
Ingredients List
The Bowls:
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 large mango, peeled and diced
- 2 cups cooked white rice or quinoa (cooled slightly)
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
The Lime-Chili Sauce:
- 1/4 cup plain Greek yogurt
- 1 tablespoon mayonnaise (optional, for extra creaminess)
- 1 teaspoon chili powder
- Zest and juice of 1 lime
- 1 teaspoon honey or agave syrup
- Salt and black pepper to taste
The Mango Salsa:
- 1 large mango, diced
- 1/4 cup red onion, finely diced
- 1 small jalapeño, finely chopped (optional for heat)
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
Each component brings a fresh, vibrant element to the final bowl. The mango salsa is sweet and punchy, the shrimp are savory and spiced, and the sauce brings the whole dish together with a creamy, tangy finish.
Step-By-Step Cooking Instructions
- Prepare the Mango Salsa
Start by combining the diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt in a small mixing bowl. Toss everything together gently. Taste and adjust seasoning if needed. Set aside in the refrigerator to chill while you prepare the rest of the components. - Mix the Lime-Chili Sauce
In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey or agave, and a pinch of salt and pepper. The sauce should be smooth and pourable, with a good balance of tang and spice. Adjust with more lime or honey if needed. - Cook the Shrimp
Pat the shrimp dry with paper towels. Season them with chili powder, garlic powder, salt, and black pepper.
Heat a drizzle of oil in a skillet or grill pan over medium-high heat.
Once hot, add the shrimp in a single layer. Cook for about 2–3 minutes per side, until they’re pink and slightly charred. Avoid overcooking—shrimp cook quickly and can become rubbery if left on too long. - Prepare the Base
Warm or cool your rice or quinoa, depending on preference. If meal prepping, allow the base to cool before assembling to prevent wilting other ingredients. - Assemble the Bowls
Start with a generous scoop of rice or quinoa in each bowl.
Top with seared shrimp, sliced avocado, and a few spoonfuls of mango salsa.
Drizzle the lime-chili sauce over the top, then sprinkle with chopped fresh cilantro.
Add a lime wedge on the side for a bright finishing touch. - Serve and Enjoy
These bowls are best enjoyed immediately while the shrimp are still warm and the salsa is fresh. The contrast of warm and cool elements makes each bite interesting and craveable.
How to Serve
- Serve in wide, shallow bowls for easy assembly and a visually appealing presentation.
- Add crunchy toppings like toasted pepitas or tortilla strips for extra texture.
- If serving family-style, set everything out buffet-style so everyone can build their own bowl.
Pairing Suggestions
Side Dishes:
- A light cucumber salad with vinegar and sesame
- Grilled corn on the cob with lime and chili
- A fresh green salad with citrus vinaigrette
Drinks:
- Sparkling lime water or mango-infused iced tea
- Coconut water with mint and lime
- For a dessert pairing, try chilled mango sorbet or a coconut milk pudding
Storage, Freezing & Reheating Instructions
To keep your bowls fresh and tasty:
- Storage: Store components separately in airtight containers in the refrigerator. Shrimp can be stored for up to 3 days. Keep salsa and sauce fresh by consuming within 2 days.
- Freezing: You can freeze the cooked shrimp (without avocado or salsa) for up to 1 month. Store in a single layer in a freezer bag. Thaw overnight in the fridge.
- Reheating: Gently reheat the shrimp in a skillet over low heat or in the microwave for 30 seconds at a time. Avoid overheating to prevent dryness.
Common Mistakes to Avoid
- Overcooking shrimp: Shrimp only need a few minutes to cook. Keep an eye on them to avoid rubbery texture.
- Not draining salsa: Mango salsa can get watery. Use a slotted spoon when adding it to your bowl.
- Using underripe mango or avocado: Make sure both are ripe for the best flavor and texture.
- Skipping the sauce: The lime-chili sauce ties everything together. Don’t skip it.
- Overloading the bowl: A good bowl has balance. Don’t overwhelm it with too much of any one component.
Pro Tips
- Use a grill pan for shrimp to get beautiful sear marks and extra flavor.
- Dice mango and avocado just before serving to keep them fresh and vibrant.
- Make a double batch of the sauce—it’s amazing on sandwiches and salads, too.
- If meal prepping, keep avocados whole and slice right before eating.
- Taste and adjust seasoning at every stage. Lime, salt, and spice can all be fine-tuned.
Frequently Asked Questions (FAQs)
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry thoroughly before seasoning and cooking.
Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free, especially if you use quinoa or gluten-free rice.
Can I make it vegetarian?
Absolutely! Swap the shrimp for grilled tofu, roasted chickpeas, or sautéed mushrooms.
How spicy is this?
It’s mildly spicy, but you can adjust the heat by using less chili powder or omitting the jalapeño.
What’s the best way to ripen a mango quickly?
Leave it in a paper bag with a banana for a day or two to speed up ripening.
Can I make this ahead?
Yes. Prepare the components up to 2 days in advance. Assemble just before serving.
What’s a good substitute for cilantro?
Fresh parsley or mint can work well if you’re not a fan of cilantro.
Can I use bottled lime juice?
Fresh lime juice is best, but bottled will work in a pinch—just use less since it’s more concentrated.
Do I need to peel the shrimp tails?
For bowls, it’s best to remove the tails for easier eating, but you can leave them on if preferred.
What else can I use the lime-chili sauce for?
It’s great as a dip for veggies, a spread for wraps, or a drizzle over grilled chicken.
Conclusion & Call to Action
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are everything you want in a weeknight meal—fast, flavorful, and packed with good-for-you ingredients. Whether you’re cooking for yourself, your family, or friends, this bowl will bring vibrant, tropical energy to the table. And with so many ways to customize it, you’ll never get bored.
I’d love to hear how your bowls turn out! If you try this recipe, leave a comment below, share your version on social media, or tag me so I can see your beautiful creations. Happy cooking, and enjoy every zesty, creamy, spicy bite!
Print
Shrimp and Avocado Bowls with Fresh Mango Salsa
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This tropical-inspired shrimp and avocado bowl is the perfect mix of sweet, spicy, creamy, and zesty. It comes together in just 30 minutes and is ideal for meal prep or a light, refreshing dinner.
Ingredients
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1 lb large shrimp, peeled and deveined
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2 ripe avocados, sliced
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1 large mango, diced
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2 cups cooked white rice or quinoa
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1/4 cup plain Greek yogurt
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1 tbsp mayonnaise (optional)
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1 tsp chili powder
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1 lime (zest and juice)
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1 tsp honey or agave
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1/4 cup red onion, diced
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1 small jalapeño, finely chopped (optional)
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2 tbsp chopped fresh cilantro
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Salt and black pepper to taste
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Lime wedges for serving
Instructions
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Combine mango, red onion, jalapeño, lime juice, cilantro, and salt for the mango salsa. Chill.
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Whisk together Greek yogurt, mayo, chili powder, lime zest and juice, honey, salt, and pepper to make the lime-chili sauce.
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Season shrimp with chili powder, garlic powder, salt, and pepper. Sear in a skillet for 2–3 minutes per side until pink.
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Assemble bowls with a base of rice or quinoa. Add shrimp, avocado, and mango salsa.
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Drizzle with lime-chili sauce, garnish with cilantro, and serve with lime wedges.
Notes
- For extra crunch, top with toasted pepitas or tortilla strips.
- Store components separately for freshness.
- Adjust spice level by increasing or decreasing jalapeño and chili powder.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Shrimp and avocado
