Juicy grilled shrimp, creamy avocado, and a vibrant, sweet-tangy mango salsa all cozied up on a fluffy bed of rice—if that doesn’t scream fresh summer vibes, I don’t know what does! These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce bring together the perfect combination of flavors, texture, and color for a bowl that’s as beautiful as it is delicious. The best part? They’re quick enough for a weeknight, but special enough to impress every guest around your table.

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

Ingredients You’ll Need

The magic of Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is how each simple ingredient packs in real personality. From perfectly seasoned shrimp to the sweet bite of mango salsa and the zesty drizzle of lime-chili sauce, every element contributes its own sparkle, coming together for a meal that looks as good as it tastes.

Shrimp: Opt for large, peeled, and deveined shrimp—they cook quickly and soak up all those delicious spices.
Olive Oil: Adds richness and helps the spices stick to your shrimp for gorgeous flavor and slight charring.
Chili Powder: Brings smoky warmth without overwhelming heat—totally essential for depth.
Cumin: Adds an earthy, nutty undertone, balancing the brightness of other ingredients.
Garlic Powder: Gives a mellow, savory boost to the shrimp.
Salt and Black Pepper: Use to taste—these humble seasonings are where all great flavor begins.
Cooked Rice: Fluffy white, hearty brown, or light-as-air cauliflower rice; you pick your base!
Avocado: Sliced and perfectly ripe, lending creamy contrast that pulls everything together.
Fresh Cilantro: Brightens and freshens—use as garnish or mix in to taste.
Mango: Ripe and juicy, it stars in your salsa and adds sweet sunshine to the bowl.
Red Bell Pepper: Offers juicy crunch and a pop of color in your salsa.
Red Onion: For a gentle bite and pretty purple hue in every spoonful of salsa.
Lime Juice: Use in both salsa and sauce for essential zing—freshly squeezed is best!
Plain Greek Yogurt or Sour Cream: Tangy, creamy base for your zippy lime-chili drizzle.
Honey: Light sweetness plays brilliantly with the spice in your sauce.
Paprika: Adds subtle depth of flavor to your sauce. Smoked paprika is a bonus!

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

Step 1: Season and Cook the Shrimp

Start off by tossing your peeled and deveined shrimp with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. A quick, flavorful marinade is all they need to come alive. Then, heat a skillet or grill pan over medium-high heat. Cook the shrimp for about 2 to 3 minutes per side, just until they turn pink and get those irresistible little char marks. Don’t overcook—you want them juicy, not rubbery!

Step 2: Mix Up the Mango Salsa

While your shrimp cool, combine diced ripe mango, crispy red bell pepper, finely chopped red onion, fresh cilantro, lime juice, and a pinch of salt in a bowl. Gently mix so you don’t mash the fruit, and taste—add more lime or salt until the flavors absolutely pop! This salsa is vibrant, a little sweet, and impossible not to sneak a bite from as you go.

Step 3: Whisk the Lime-Chili Sauce

In a small bowl, whisk together Greek yogurt or sour cream, lime juice, honey, chili powder, paprika, and a pinch of salt. Whisk until smooth and creamy. This sauce brings a cool tang, a gentle kick of heat, and ties everything together—you’ll want to pour it over everything once you taste it!

Step 4: Assemble the Bowls

To create your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, grab four bowls and divide your cooked rice among them. Top each pile of rice with grilled shrimp, slices of avocado, and plenty of that brilliant mango salsa. Spoon the lime-chili sauce generously over the top and finish with fresh cilantro. Each layer adds its own color and excitement, making each bowl a little work of art.

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

Garnishes

Garnish is where you can really make these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce feel extra-special. Try a handful of crushed tortilla chips for crunch, thinly shredded cabbage for color and zip, or those gorgeous cilantro leaves for a fresh finish. A lime wedge on the side is always a nice touch if your guests like a little extra zing!

Side Dishes

While these bowls are satisfying all on their own, a few simple sides can make it a full-blown feast. A quick black bean salad or a platter of warm, charred corn on the cob pair beautifully. If you want a lighter touch, serve with crisp romaine or a citrusy slaw—the flavors play so nicely together.

Creative Ways to Present

Let your imagination lead the way! Stack everything in a wide, shallow bowl for a “deconstructed” look where each ingredient gets a spotlight, or serve in pretty jars for a picnic-ready twist. For parties, turn the recipe into mini lettuce wraps or taco cups—these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are endlessly adaptable.

Make Ahead and Storage

Storing Leftovers

Keep any leftover components of these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce separate, if possible. Store shrimp, salsa, and rice in airtight containers in the fridge for up to 2 days. Hold off on slicing avocado until you’re ready to serve—it tends to brown quickly.

Freezing

While the fresh elements like avocado and salsa are best enjoyed right away, the shrimp alone can be frozen. Spread cooked shrimp out on a baking sheet, freeze until firm, then transfer to a zip-top bag for up to 1 month. Thaw gently in the fridge and reheat just until warmed through.

Reheating

Warm leftover shrimp and rice gently in a skillet or microwave—add a splash of water if the rice seems dry. Let the mango salsa and sauce come to room temperature and add freshly sliced avocado just before serving for the very best texture and flavor.

FAQs

Can I use frozen shrimp for these bowls?

Absolutely! Thaw your frozen shrimp overnight in the fridge or quickly under cold running water. Just be sure to pat them dry before seasoning so they get a good sear.

Is there a dairy-free option for the lime-chili sauce?

For a dairy-free version of Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, substitute coconut yogurt or your favorite non-dairy alternative. The sauce remains creamy, tangy, and delicious!

Can I make the mango salsa ahead of time?

Definitely—the salsa can be made up to one day ahead. Store it in an airtight container in the fridge, and give it a quick stir and taste for seasoning before serving. Wait to add fresh cilantro until just before serving for the brightest flavor.

What other grains work in place of rice?

You can easily swap out rice for quinoa, farro, or greens like baby spinach or mixed lettuce for a lighter bowl. Cauliflower rice is another great option if you’re looking to keep things low-carb.

How do I adjust the spice level?

To make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce a bit spicier, add some finely diced jalapeño to your salsa or a pinch of cayenne to your shrimp seasoning. To keep it milder, simply reduce or omit the chili powder.

Final Thoughts

If you’re craving a meal that’s fast, colorful, and bursting with flavor, I can’t recommend these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce enough. They’re the kind of dish that makes weeknights brighter, gatherings more memorable, and leftovers actually exciting. Give them a try—and let your creativity (and your tastebuds) run wild with every bowl!

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

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4.6 from 17 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delight in the flavors of the tropics with these Shrimp and Avocado Bowls featuring a vibrant Mango Salsa and zesty Lime-Chili Sauce. This colorful and nutritious dish is a perfect blend of fresh ingredients that will transport your taste buds to paradise.

Ingredients

Scale

Shrimp:

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
Salt and black pepper to taste

Mango Salsa:

1 ripe mango, diced
1/2 red bell pepper, diced
1/4 cup red onion, finely chopped
1 tbsp chopped fresh cilantro
Juice of 1 lime
Salt to taste

Lime-Chili Sauce:

1/4 cup plain Greek yogurt or sour cream
1 tbsp lime juice
1 tsp honey
1/2 tsp chili powder
1/4 tsp paprika
Pinch of salt

Additional:

2 cups cooked rice (white, brown, or cauliflower)
1 ripe avocado, sliced
1 tbsp chopped fresh cilantro (for garnish)

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Instructions

Prepare Shrimp: Toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Cook in a skillet until pink and slightly charred.
Make Mango Salsa: Combine mango, bell pepper, red onion, cilantro, lime juice, and salt in a bowl.
Create Lime-Chili Sauce: Whisk together yogurt or sour cream, lime juice, honey, chili powder, paprika, and salt.
Assemble: Divide rice into bowls, top with shrimp, avocado, mango salsa, and lime-chili sauce. Garnish with cilantro.
Serve: Enjoy immediately!