Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tropical
Ingredients: 1 lb large shrimp, peeled and deveined; 2 cups cooked rice or quinoa; Olive oil (for grilling); 1 large ripe mango, diced; Red onion, finely chopped (optional, about 1/4 cup); Jalapeño, finely chopped (optional, to taste); Juice of 1 lime; Fresh cilantro, chopped (about 2 tbsp); Salt, to taste; 1/4 cup plain Greek yogurt; 1 tbsp mayonnaise (optional); Juice and zest of 1 lime; Chili powder, to taste; Honey or agave syrup, to taste (about 1 tsp); 1-2 ripe avocados, sliced; Fresh cilantro for garnish

Jump to Recipe

If you are craving something fresh, flavorful, and downright irresistible, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe are exactly what you need. This dish combines perfectly grilled, juicy shrimp with creamy avocado, vibrant mango salsa, and a zingy lime-chili sauce that wakes up every bite. Fast to prepare yet impressively layered with tropical flair, it turns a simple meal into a celebration of bright colors and zingy, sweet heat. Ready to bring sunshine to your plate in just 25 minutes? Let’s dive right in!

A white bowl filled with four main layers starts with a base of cooked quinoa, small round grains with a light beige color and slightly translucent texture. On one side, there is a dollop of smooth, creamy light brown sauce with tiny black specks. Next to it, a colorful mango salsa layer shows bright yellow mango cubes mixed with small pieces of red onion and green herbs. On another side, there is fresh finely chopped green cilantro. Above the quinoa and sauce sit about eight grilled shrimp with char marks, reddish-orange color, and a slight shine. Finally, a half avocado with bright green flesh and smooth texture rests at the top edge of the bowl. The whole dish is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe plays a star role, working together to create a medley of textures and bursts of flavor. From sweet and tangy mango to the creamy richness of avocado, and the refreshing tang of lime, every component adds its own magic.

Large shrimp (1 lb): Peeled and deveined, these provide the succulent seafood base that grills perfectly to smoky perfection.
Ripe avocados (1-2): Sliced just before serving for creamy texture and mild buttery flavor.
Ripe mango (1 large): Diced for a juicy, tropical sweetness that brightens the bowl.
Cooked rice or quinoa (2 cups): The hearty foundation that soaks up all the vibrant juices and sauces beautifully.
Plain Greek yogurt (1/4 cup): Adds creaminess and tang to the lime-chili sauce, balancing the heat and sweetness.
Lime (juice and zest of 1): Infuses brightness and vibrant acidity throughout the dish.
Mayonnaise (1 tbsp, optional): Enhances the sauce with a luscious, silky texture if you like it extra creamy.
Chili powder: Delivers gentle heat and smokiness, seasoned according to your spice preference.
Fresh cilantro: Garnish that adds a fresh, herbal note and lovely green color.

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

Step 1: Prepare the Mango Salsa

Begin by mixing diced mango with finely chopped red onion, jalapeño (if you like it spicy), freshly squeezed lime juice, and chopped cilantro in a bowl. Add a pinch of salt to enhance these vibrant flavors. Refrigerate this salsa while you move on to the next steps; this resting time helps all those sweet and tangy flavors meld beautifully.

Step 2: Whisk the Lime-Chili Sauce

In a separate bowl, combine plain Greek yogurt, optional mayonnaise, chili powder, lime zest, and juice. Whisk everything together until creamy and smooth. If you prefer a bit of natural sweetness, a drizzle of honey or agave syrup is a lovely touch here. This sauce is the perfect tangy and spicy drizzle that pulls the entire bowl together.

Step 3: Season and Cook the Shrimp

Season your peeled and deveined shrimp with chili powder, garlic powder, salt, and pepper. Heat a grill pan with a splash of olive oil over medium-high heat, then cook the shrimp for 2 to 3 minutes on each side until they turn a gorgeous pink color and develop those enticing grill marks. The perfectly grilled shrimp add smoky depth to this otherwise fresh and bright dish.

Step 4: Assemble Your Bowl

Start by layering cooked rice or quinoa at the bottom of your bowl. Top generously with the beautifully grilled shrimp, then fan out slices of creamy avocado. Spoon the mango salsa on top, letting its juicy bits cascade over everything. Finally, drizzle your homemade lime-chili sauce all around and sprinkle fresh cilantro leaves as a finishing touch. This visual and flavor feast is ready to dive into immediately!

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

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

Garnishes

Fresh cilantro is a classic, but you can also add thinly sliced radishes for crunch, toasted pumpkin seeds for nuttiness, or even a few extra lime wedges on the side for those who adore an extra citrus zing. Each garnish adds a small but impactful element of texture or brightness to make the bowls even more inviting.

Side Dishes

This recipe stands well on its own as a full meal, but for a party or extra indulgence, try pairing it with light, crisp side salads like a cucumber and fennel slaw or some charred corn on the cob. A crisp, dry white wine or a sparkling lime soda also complement the tropical flavors brilliantly.

Creative Ways to Present

For casual lunches, layer the ingredients in mason jars for a portable, visually stunning meal. When hosting, arrange components separately on a platter and let guests build their own bowls—this not only looks beautiful but turns dinner into a fun, interactive experience. You can also serve over mixed greens instead of grains for a low-carb option without sacrificing flavor.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe, store the components separately to maintain freshness. Keep the shrimp refrigerated in an airtight container for up to 2 days, and store the salsa and sauce in separate small containers. Avocado is best sliced fresh, but if needed, toss slices with a bit of lime juice and cover tightly to minimize browning.

Freezing

While shrimp can be frozen, the texture of avocado and mango salsa won’t hold up well after thawing. For best results, freeze cooked shrimp alone in a freezer-safe bag for up to 1 month. When ready to enjoy, thaw the shrimp in the refrigerator overnight and prepare fresh salsa and avocado to reassemble your bowl.

Reheating

Reheat cooked shrimp gently in a skillet over low heat to prevent toughness, or briefly warm in the microwave for just 30 seconds. Avoid reheating the salsa or avocado as they are best served fresh. Assemble your bowl just before eating to retain that vibrant, fresh taste and texture.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw them fully and pat dry before seasoning and grilling to get a nice sear. Using fresh or frozen shrimp works equally well as long as they are properly prepared.

Is there a vegetarian alternative to shrimp in this bowl?

Yes! Grilled tofu or chickpeas seasoned with similar spices can be a great plant-based option that keeps the flavors and textures interesting without the seafood.

How spicy is the lime-chili sauce?

The heat level can be customized to your preference by adjusting the amount of chili powder or adding jalapeño in the salsa. For a mild version, use less chili powder and omit jalapeños entirely.

What can I substitute for quinoa or rice?

Cauliflower rice, bulgur, or even couscous can work beautifully as a base, depending on what you have on hand or dietary preferences.

How do I keep the avocado from browning quickly?

Sprinkle sliced avocado with fresh lime juice and cover the bowl tightly with plastic wrap to reduce exposure to air. Eating shortly after assembling is ideal for the freshest taste and texture.

Final Thoughts

This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is one of those feel-good meals that tastes like a treat but comes together quickly and easily. Fresh, colorful, and packed with flavor, it’s perfect for warm-weather dinners, weeknight meals, or anytime you want to bring a little tropical sunshine to your table. I can’t wait for you to try it and fall in love with every bite as much as I have!