Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce – A Fresh and Flavorful Feast 🥭🦐🌿
When you’re craving something light, fresh, and loaded with vibrant flavor, these Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce are the perfect solution. Packed with protein-rich shrimp, creamy avocado, sweet mango salsa, and a zesty yogurt-based sauce, this recipe is a celebration of bold, tropical-inspired ingredients all layered over your favorite grain.
Whether you’re meal-prepping for the week or making an impressive summer dinner, these bowls are healthy, colorful, and so easy to throw together. They’re also completely customizable—swap rice for quinoa, add black beans or greens, or go grain-free entirely. However you serve them, they’re guaranteed to be a hit.
Ingredients to prepare this refreshing and satisfying bowl, you’ll need:
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
¼ cup plain Greek yogurt
1 tbsp mayonnaise (optional, for creaminess)
1 tsp chili powder
Zest and juice of 1 lime
1 tsp honey or agave syrup
Salt and black pepper to taste
For the Mango Salsa
1 diced mango
¼ cup diced red onion
1 small jalapeño, finely chopped (optional)
Juice of 1 lime
1–2 tbsp chopped fresh cilantro
Salt to taste
Optional Add-Ons
Chopped cucumber or shredded lettuce
Black beans or corn for added texture
Crumbled queso fresco or cotija cheese
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Step 1: Make the Mango Salsa
In a small bowl, combine the diced mango, red onion, jalapeño (if using), lime juice, cilantro, and salt. Stir well and refrigerate while you prepare the other components. The longer it sits, the better the flavor.
Step 2: Prepare the Lime-Chili Sauce
In a separate bowl, whisk together the Greek yogurt, mayonnaise, chili powder, lime zest, lime juice, honey, salt, and pepper. Taste and adjust seasoning if needed. Set aside in the fridge to chill.
Step 3: Cook the Shrimp
Pat the shrimp dry with paper towels and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat and add a drizzle of olive oil. Cook the shrimp for about 2–3 minutes on each side or until pink, opaque, and lightly charred. Remove from heat.
Step 4: Assemble the Bowls
Start with a base of cooked rice or quinoa in each bowl. Top with grilled shrimp, fresh avocado slices, and a generous scoop of mango salsa.
Step 5: Add Sauce and Garnish
Drizzle the lime-chili sauce over each bowl, garnish with chopped cilantro, and add lime wedges for extra zest. Serve immediately while the shrimp is hot and the flavors are fresh.
Helpful Tips
Use fresh, ripe mango and avocado for the best flavor and texture
Make the mango salsa a few hours ahead so the flavors can develop
To save time, use pre-cooked or frozen shrimp—just thaw and sauté quickly
If you like it spicy, add extra chili powder or hot sauce to the yogurt dressing
Serving Suggestions
Serve with crispy tortilla chips on the side for scooping
Pair with a light sparkling wine or citrus mocktail
Add pickled red onions or sliced radishes for color and crunch
What Chefs Say About This Recipe
Ina Garten – “This bowl is a perfect balance of flavor and nutrition. It’s fresh, elegant, and so easy to make.”
Bobby Flay – “Shrimp, mango, and avocado? That’s a flavor trio that never fails. The chili-lime sauce brings it all together.”
Ree Drummond – “I love how colorful and simple this dish is. It’s like summer in a bowl!”
Gordon Ramsay – “A stunning combination of ingredients that’s as vibrant to look at as it is to eat.”
Nigella Lawson – “Velvety avocado meets bright mango and smoky shrimp. Absolutely divine.”
10 Frequently Asked Questions (FAQs)
- Can I make this ahead of time? Yes! Prep all components in advance and store separately. Assemble right before serving.
- What’s a good substitute for Greek yogurt? You can use sour cream or a dairy-free alternative like coconut yogurt.
- Can I use frozen shrimp? Absolutely—just make sure to thaw and pat them dry before cooking.
- Is this recipe gluten-free? Yes, as long as you use gluten-free grains and sauces.
- Can I make it vegetarian? Swap the shrimp for grilled tofu, chickpeas, or black beans.
- What other protein can I use? Grilled chicken, salmon, or even steak work beautifully in these bowls.
- Can I use brown rice instead of white? Yes, or try quinoa, cauliflower rice, or farro.
- What’s the best way to store leftovers? Store each component separately in airtight containers for up to 3 days.
- Can I use canned mango or avocado? Fresh is best, but canned or frozen mango (thawed) will work in a pinch.
- How can I make this spicier? Add more jalapeño to the salsa, use hot chili flakes, or add hot sauce to the yogurt dressing.
Nutritional Information (Per Serving – Approximate)
Calories: 480
Protein: 28g
Fat: 22g
Carbohydrates: 40g
Fiber: 6g
Sugar: 10g
Sodium: 480mg
Vitamin C: 45% DV
Calcium: 10% DV
Iron: 15% DV
Storage and Leftovers
Refrigerate: Store shrimp, mango salsa, and lime-chili sauce in separate airtight containers for up to 3 days
Reheat: Gently warm the shrimp in a skillet or microwave
Assemble Fresh: For best taste, wait to slice avocado and build the bowl until just before serving
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Conclusion
These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce are everything you want in a meal—bright, bold, and loaded with clean, satisfying flavors. They’re quick enough for a busy weeknight but impressive enough to serve to guests. Plus, they’re easy to customize based on what you have on hand. The combination of juicy shrimp, creamy avocado, sweet mango, and tangy lime dressing will have everyone coming back for seconds.