There’s something about a fresh, vibrant bowl packed with bold flavors that feels like a mini vacation in every bite. These Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce are exactly that—a bright, zesty, and refreshing dish that’s both satisfying and nourishing.
Whether you’re dreaming of tropical beaches or just looking for an easy, wholesome meal, this recipe delivers. Juicy, seasoned shrimp, creamy avocado, and sweet mango salsa come together in a perfect balance of textures and flavors. A drizzle of lime chili sauce ties everything together with just the right amount of heat and tang.
These bowls are perfect for meal prep, a quick weeknight dinner, or even a fun dinner party dish. Plus, they’re easy to customize with your favorite toppings and grains. If you love fresh, light meals with a punch of flavor, this one is for you!
Why You’ll Love This Recipe
- Quick & Easy – This dish comes together in under 30 minutes, making it a great option for busy weeknights.
- Bursting with Flavor – Sweet mango, creamy avocado, zesty lime, and a kick of spice make every bite exciting.
- Healthy & Nutritious – Packed with protein, healthy fats, and fresh veggies, this bowl is both delicious and nourishing.
- Customizable – Swap out grains, adjust spice levels, or add extra toppings to make it your own.
Ingredients You’ll Need
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Mango Salsa:
- 1 ripe mango, diced
- ½ red onion, finely chopped
- ½ red bell pepper, diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 jalapeño, seeded and minced (optional for spice)
- Salt to taste
For the Lime Chili Sauce:
- 3 tablespoons Greek yogurt or sour cream
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ½ teaspoon honey
- Pinch of salt
For the Bowl Base:
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ½ cup black beans (optional)
- Extra lime wedges for serving
How to Make Shrimp and Avocado Bowls
Step 1: Prepare the Mango Salsa
Start by making the fresh mango salsa so the flavors can meld together while you prepare the rest of the dish. In a medium bowl, combine diced mango, red onion, red bell pepper, cilantro, lime juice, and jalapeño (if using). Sprinkle with a pinch of salt and gently toss everything together. Set aside.
Tip: If your mango isn’t quite ripe, leave it at room temperature for a day or two until it softens slightly.
Step 2: Cook the Shrimp
In a large bowl, toss the shrimp with olive oil, chili powder, paprika, garlic powder, cumin, salt, and black pepper. Heat a skillet over medium-high heat and add the shrimp in a single layer. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque.
Just before removing the shrimp from the heat, squeeze fresh lime juice over them to enhance their flavor. Set them aside.
Pro Tip: Be careful not to overcook the shrimp—they should be plump and juicy, not rubbery!
Step 3: Make the Lime Chili Sauce
In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, chili powder, honey, and a pinch of salt. This sauce adds a creamy, tangy, and slightly spicy kick to the bowls. Set it aside.
Step 4: Assemble the Bowls
Now for the fun part—building your bowls! Start by adding a scoop of your favorite rice to each bowl. Arrange the cooked shrimp, sliced avocado, cherry tomatoes, and black beans around the bowl. Spoon some fresh mango salsa on top and drizzle with the lime chili sauce.
Finish with an extra squeeze of lime juice and a sprinkle of fresh cilantro for the perfect final touch.
Helpful Tips
- Use Fresh Ingredients – The key to a vibrant, flavorful bowl is using ripe, fresh produce. Choose a perfectly ripe mango, creamy avocado, and fresh herbs for the best taste.
- Adjust the Spice Level – If you love heat, add extra chili powder to the shrimp or a few dashes of hot sauce to the lime chili sauce. If you prefer a milder dish, skip the jalapeño in the salsa.
- Meal Prep Friendly – You can prepare the mango salsa, lime chili sauce, and even the shrimp ahead of time. Store everything separately and assemble the bowls when you’re ready to eat.
- Make It Low-Carb – Swap out the rice for cauliflower rice or mixed greens for a lighter, low-carb version.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free
Notes
- Feel free to swap shrimp for grilled chicken, tofu, or even salmon if you want a different protein option.
- If you don’t have Greek yogurt, you can use sour cream or even a dairy-free alternative.
- Leftover mango salsa makes a great topping for tacos, grilled fish, or even a fresh salad!
Nutritional Information (Per Serving)
- Calories: ~350-400
- Protein: ~30g
- Carbohydrates: ~45g
- Fat: ~12g
- Fiber: ~8g
Note: Nutrition may vary based on portion sizes and ingredient substitutions.
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just be sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture so they cook evenly.
What’s the best way to store leftovers?
Store each component separately in airtight containers in the refrigerator. The shrimp will stay fresh for up to 2 days, and the mango salsa will last about 3 days. When ready to eat, reheat the shrimp and assemble your bowl fresh.
Can I make this dairy-free?
Absolutely! Just swap the Greek yogurt for a dairy-free alternative like coconut yogurt or a cashew-based sour cream.
What other grains can I use?
This bowl works great with quinoa, farro, or even couscous if you want to switch things up.
Related Recipes
If you love this shrimp and avocado bowl, you might also enjoy:
Conclusion
This Shrimp and Avocado Bowl with Mango Salsa & Lime Chili Sauce is a perfect balance of bold flavors, fresh ingredients, and wholesome goodness. Whether you’re making it for a quick weeknight dinner or meal-prepping for the week, this recipe is sure to become a favorite.
Print
Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce
Description
There’s something about a fresh, vibrant bowl packed with bold flavors that feels like a mini vacation in every bite. These Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce are exactly that—a bright, zesty, and refreshing dish that’s both satisfying and nourishing.
Whether you’re dreaming of tropical beaches or just looking for an easy, wholesome meal, this recipe delivers. Juicy, seasoned shrimp, creamy avocado, and sweet mango salsa come together in a perfect balance of textures and flavors. A drizzle of lime chili sauce ties everything together with just the right amount of heat and tang.
These bowls are perfect for meal prep, a quick weeknight dinner, or even a fun dinner party dish. Plus, they’re easy to customize with your favorite toppings and grains. If you love fresh, light meals with a punch of flavor, this one is for you!
Ingredients
For the Shrimp:
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lime
For the Mango Salsa:
1 ripe mango, diced
½ red onion, finely chopped
½ red bell pepper, diced
¼ cup fresh cilantro, chopped
Juice of 1 lime
1 jalapeño, seeded and minced (optional for spice)
Salt to taste
For the Lime Chili Sauce:
3 tablespoons Greek yogurt or sour cream
1 tablespoon lime juice
½ teaspoon chili powder
½ teaspoon honey
Pinch of salt
For the Bowl Base:
2 cups cooked rice (white, brown, or cauliflower)
1 avocado, sliced
½ cup cherry tomatoes, halved
½ cup black beans (optional)
Extra lime wedges for serving
Instructions
Start by making the fresh mango salsa so the flavors can meld together while you prepare the rest of the dish. In a medium bowl, combine diced mango, red onion, red bell pepper, cilantro, lime juice, and jalapeño (if using). Sprinkle with a pinch of salt and gently toss everything together. Set aside.
Tip: If your mango isn’t quite ripe, leave it at room temperature for a day or two until it softens slightly.
In a large bowl, toss the shrimp with olive oil, chili powder, paprika, garlic powder, cumin, salt, and black pepper. Heat a skillet over medium-high heat and add the shrimp in a single layer. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque.
Just before removing the shrimp from the heat, squeeze fresh lime juice over them to enhance their flavor. Set them aside.
Pro Tip: Be careful not to overcook the shrimp—they should be plump and juicy, not rubbery!
In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, chili powder, honey, and a pinch of salt. This sauce adds a creamy, tangy, and slightly spicy kick to the bowls. Set it aside.
Now for the fun part—building your bowls! Start by adding a scoop of your favorite rice to each bowl. Arrange the cooked shrimp, sliced avocado, cherry tomatoes, and black beans around the bowl. Spoon some fresh mango salsa on top and drizzle with the lime chili sauce.
Finish with an extra squeeze of lime juice and a sprinkle of fresh cilantro for the perfect final touch.
Notes
- Feel free to swap shrimp for grilled chicken, tofu, or even salmon if you want a different protein option.
- If you don’t have Greek yogurt, you can use sour cream or even a dairy-free alternative.
- Leftover mango salsa makes a great topping for tacos, grilled fish, or even a fresh salad!