Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Experience the vibrant and fresh flavors of Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, a quick and tropical-inspired meal combining succulent grilled shrimp, creamy avocado, and sweet mango salsa, all enhanced by a zesty lime-chili sauce. Perfect for busy weeknights or meal prepping, this nutritious dish serves 4 and takes just 25 minutes from start to finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: Tropical
Ingredients
Scale
Shrimp and Base
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked rice or quinoa
- Olive oil (for grilling)
Mango Salsa
- 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
Lime-Chili Sauce
- 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)
Toppings and Garnish
- 1–2 ripe avocados, sliced
- Fresh cilantro for garnish
Instructions
- Prepare Mango Salsa: In a bowl, combine diced mango, finely chopped red onion and jalapeño if using, fresh lime juice, chopped cilantro, and salt. Mix well and refrigerate until ready to use to let the flavors meld.
- Make Lime-Chili Sauce: Whisk together Greek yogurt, optional mayonnaise, chili powder, lime zest and juice, and honey or agave syrup in a separate bowl until smooth. Adjust sweetness and spice according to taste.
- Grill the Shrimp: Season the shrimp with chili powder, garlic powder, salt, and black pepper. Heat a grill pan over medium-high heat with a drizzle of olive oil, then cook the shrimp for about 2-3 minutes per side until pink and opaque.
- Assemble the Bowls: Start by placing a base of cooked rice or quinoa in each bowl. Top with grilled shrimp and avocado slices, then spoon a generous amount of mango salsa on top.
- Finish and Serve: Drizzle the lime-chili sauce over each bowl and garnish with fresh cilantro. Serve immediately for the best flavor and freshness.
Notes
- For a spicier kick, increase the amount of chili powder in the seasoning and sauce or add extra jalapeño to the salsa.
- Use quinoa instead of rice for a gluten-free and protein-rich alternative.
- Substitute mayonnaise with extra Greek yogurt to reduce fat content.
- To make this dish dairy-free, omit yogurt and mayonnaise from the lime-chili sauce and substitute with a dairy-free yogurt.
- Leftover salsa and sauce can be refrigerated separately for up to 2 days.
Keywords: shrimp bowl, avocado bowl, mango salsa, lime-chili sauce, grilled shrimp, tropical recipe, quick dinner, healthy bowls, summer meal
