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

Introduction

Savor the fresh and vibrant flavors of these Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce. This colorful dish combines tender grilled shrimp, creamy avocado, and a zesty mango salsa for a light yet satisfying meal perfect for any season.

Ingredients

• 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)
• ¼ cup plain Greek yogurt
• 1 tbsp mayonnaise (optional)
• 1 tsp chili powder
• Zest and juice of 1 lime
• 1 tsp honey or agave
• Salt and pepper to taste
• ¼ cup diced red onion
• 1 small jalapeño (finely chopped, optional)
• 1–2 tbsp chopped fresh cilantro
• Salt to taste
• Garlic powder (for seasoning shrimp)
• Olive oil (for cooking)

Instructions

1. Step 1: Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, chopped cilantro, and a pinch of salt in a bowl. Stir well and refrigerate to let flavors meld.
2. Step 2: Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey, salt, and pepper. Taste and adjust seasoning as needed, then set aside.
3. Step 3: Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a drizzle of olive oil in a grill pan or skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side until pink and slightly charred.
4. Step 4: Assemble the bowls by placing cooked rice or quinoa as a base. Top with grilled shrimp, sliced avocado, and a generous spoonful of mango salsa.
5. Step 5: Drizzle the lime-chili sauce over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Tips & Variations

• For extra smoky flavor, use a grill to cook the shrimp instead of a skillet.
• Swap the rice or quinoa base with cauliflower rice for a low-carb option.
• If you prefer less heat, omit the jalapeño or remove the seeds before chopping.
• Adding a handful of fresh baby spinach or arugula adds a nice green crunch.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. The shrimp and mango salsa are best eaten fresh, but the rice and sauce can be reheated gently on the stove or in the microwave. Assemble the bowls just before serving to keep avocado fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw completely and pat dry before seasoning and cooking to avoid excess moisture.

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

You can substitute the Greek yogurt and mayonnaise with a dairy-free yogurt or a creamy avocado-based sauce for a dairy-free alternative.

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

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★★★★★

4.7 from 450 reviews

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce combine juicy grilled shrimp, creamy avocado, and a vibrant mango salsa for a fresh, flavorful meal. Served over a bed of rice or quinoa and topped with a tangy lime-chili sauce, this recipe offers a perfect balance of sweet, spicy, and zesty flavors, making it an ideal nutritious bowl for a quick lunch or dinner.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American, Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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)
• 1 tsp chili powder
• Zest and juice of 1 lime
• 1 tsp honey or agave
• Salt and 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

For Cooking Shrimp:

• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil (for cooking)

Instructions

1. Prepare the mango salsa: In a bowl, combine diced mango, red onion, jalapeño (if using), lime juice, chopped cilantro, and a pinch of salt. Stir well to combine, then refrigerate to let flavors meld.
2. Make the lime-chili sauce: Whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey, salt, and pepper until smooth. Taste and adjust seasoning as needed. Set aside.
3. Cook the shrimp: Pat the shrimp dry with paper towels and season evenly 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 2-3 minutes on each side until pink, opaque, and slightly charred. Remove from heat.
4. Assemble the bowls: Divide cooked rice or quinoa among serving bowls. Top each with grilled shrimp, sliced avocado, and mango salsa.
5. Serve: Drizzle the lime-chili sauce generously over each bowl. Garnish with chopped fresh cilantro and serve lime wedges on the side for squeezing. Enjoy immediately for the best flavor.

Notes

• You can substitute quinoa with brown rice or cauliflower rice for a low-carb option.
• Adjust the spiciness by omitting the jalapeño or using less chili powder.
• Mayonnaise in the lime-chili sauce is optional; omit for a lighter sauce.
• Use fresh lime juice for best flavor in both the salsa and sauce.
• Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: shrimp bowl, avocado bowl, mango salsa, lime-chili sauce, grilled shrimp, healthy bowls, gluten free, quick dinner, summer recipe