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

A Tropical Bowl That Brings Summer to Your Table—Any Time of Year

There are meals that feel like mini vacations, and this is one of them. Imagine a warm breeze, the scent of lime in the air, the sweetness of ripe mango dancing on your tongue, and the spicy kick of chili hitting just the right note. That’s exactly what these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce deliver: a refreshing, vibrant escape in every bite.

Whether you’re hosting a summer BBQ, prepping for meal plan Sundays, or simply craving something that feels light, fresh, and utterly delicious, this recipe hits all the right notes. Inspired by coastal Latin American and Caribbean flavors, this bowl combines succulent shrimp, creamy avocado, juicy mango, and a tangy-sweet-spicy sauce for a dish that’s bursting with contrast—in the best possible way.

🌟 Why You’ll Love This Recipe

✅ Bold, Fresh Flavors

The combo of sweet mango, zesty lime, spicy chili, and cool avocado is a total flavor bomb. It’s tropical, it’s tangy, and it’s everything your taste buds want in one bowl.

✅ Healthy and Nourishing

Packed with lean protein, healthy fats, and fiber-rich grains, this bowl is balanced and energizing—perfect for lunch or dinner.

✅ Quick & Easy

Ready in under 30 minutes, this recipe is a dream for busy weeknights or laid-back weekends.

✅ Naturally Gluten-Free & Customizable

Using rice or quinoa keeps this gluten-free, and it’s easy to adapt for paleo, dairy-free, or vegan eaters.

🛒 Ingredients You’ll Need

Let’s break it down into components so prepping is a breeze.

🥣 For the Bowls

1 lb large shrimp, peeled and deveined
1–2 ripe avocados, sliced
1 large ripe mango, diced
2 cups cooked rice or quinoa
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving

🌶 For the Lime-Chili Sauce

1/4 cup plain Greek yogurt
1 tbsp mayonnaise (optional, for extra creaminess)
1 tsp chili powder
Zest and juice of 1 lime
1 tsp honey or agave syrup
Salt and pepper, to taste

🥭 For the Mango Salsa

1 diced mango
1/4 cup diced red onion
1 small jalapeño, finely chopped (optional, for heat)
Juice of 1 lime
1–2 tbsp chopped fresh cilantro
Salt, to taste

Pro Tip: Use shrimp that’s wild-caught and sustainably sourced for best flavor and environmental impact.

🧑‍🍳 Step-by-Step Instructions

Step 1: Make the Mango Salsa

In a medium bowl, mix together the diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Stir well and refrigerate while you prep the rest. This lets the flavors meld beautifully.

Flavor Note: This salsa is also incredible on fish tacos or served with tortilla chips!

Step 2: Whisk the Lime-Chili Sauce

In a small bowl, combine:

Greek yogurt
Mayonnaise (optional, but recommended for smoothness)
Chili powder
Lime zest & juice
Honey or agave
Salt and pepper to taste

Whisk until smooth. Taste and adjust seasoning as needed. If you like it spicier, feel free to add a pinch of cayenne.

Make-Ahead Friendly: This sauce keeps well in the fridge for up to 4 days.

Step 3: Cook the Shrimp

Pat the shrimp dry with paper towels. Season lightly with salt, pepper, and a sprinkle of chili powder or smoked paprika for extra flavor.

Heat a large skillet or grill pan over medium-high heat. Add a splash of olive oil, then cook the shrimp for 2–3 minutes per side, or until pink and opaque. Avoid overcooking—they cook fast!

Optional Marinade Tip: Let the shrimp sit in lime juice, olive oil, and chili flakes for 15 minutes before cooking for even more flavor.

Step 4: Assemble Your Bowls

Now for the fun part—building your bowl.

Start with a scoop of rice or quinoa as the base. Layer with:

Cooked shrimp
Avocado slices
Mango salsa

Drizzle with the lime-chili sauce and garnish with fresh cilantro and a squeeze of lime juice.

Bonus Toppings: Toasted pumpkin seeds, sliced radish, shredded cabbage, or pickled onions for crunch and flair.

⏱ Time & Nutrition Breakdown

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25–30 minutes
Servings: 2–4 bowls
Calories: ~450–550 per bowl (depending on grain and avocado portion size)

🍽 When to Serve Shrimp & Avocado Bowls

This recipe is perfect for so many occasions:

Weeknight Dinner: Fast, flavorful, and healthy.
Summer Parties: Served in individual bowls or on a large platter for guests.
Meal Prep: Make components in advance and store separately.
Date Night: Fancy without being fussy.
Beach or Picnic Food: Serve cold with pre-cooked shrimp for an easy outdoor meal.

🥄 Substitutions & Variations

🐟 Not a Fan of Shrimp?

Use grilled salmon, chicken, or tofu as an alternative protein.

🥬 Grain-Free?

Replace rice/quinoa with cauliflower rice or shredded lettuce for a low-carb version.

🌱 Want It Vegan?

Skip the shrimp and sub with roasted chickpeas or marinated tempeh.
Use dairy-free yogurt for the sauce and skip the mayo.

🍠 Add More Color

Add roasted sweet potato cubes, red cabbage slaw, or pickled carrots for even more texture and nutrition.

🌎 Inspired by Global Flavors

This dish draws influence from Caribbean, Latin American, and Californian coastal cuisine, known for their vibrant flavors and focus on fresh produce, citrus, and spice. Mango salsa, lime-chili sauces, and grilled seafood are staples in these regions, and they come together harmoniously in this modern, health-forward bowl.

🌴 Fun Fact: In many tropical countries, mango and chili are commonly eaten together as a street snack—sweet, spicy, and addictive.

💡 Tips for the Best Shrimp Bowl Experience

Use ripe avocados: They should give slightly when gently squeezed.
Chop salsa ingredients finely for the best texture and distribution.
Taste everything as you go—especially the sauce. Lime, chili, and salt levels can vary.
Warm your rice/quinoa before assembling for a cozy feel, or serve everything cold for a refreshing summer lunch.
Double the sauce if you’re a dipper—it’s that good.

📦 Storage & Meal Prep Tips

Meal Prep-Friendly:

Cook shrimp and grains ahead of time.
Store mango salsa and sauce in airtight containers in the fridge.
Assemble just before eating to keep ingredients fresh.

Storage:

Shrimp: Up to 3 days in the fridge
Mango salsa: Best within 2 days
Sauce: Up to 4 days

Reheat Tip:
Warm shrimp and grains in the microwave or skillet. Add fresh avocado and salsa after reheating.

📸 Share & Inspire

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💬 Leave a comment: Did you spice it up? Try a twist? Tell us how you made it your own!

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🛒 Grocery Shopping Checklist

Here’s your easy checklist for this recipe:

Produce

Protein

1 lb large shrimp (peeled & deveined)

Dairy

Plain Greek yogurt
Mayonnaise (optional)

Pantry

Rice or quinoa
Chili powder