I bring together juicy shrimp, creamy avocado, vibrant mango salsa, and a zesty lime‑chili sauce in a refreshing bowl that bursts with colors and flavors. This dish is bright, satisfying, and perfect for a light yet fulfilling meal.

Why You’ll Love This Recipe

I love how this recipe balances textures and tastes: tender shrimp, creamy avocado, sweet and tangy mango salsa, and a spicy creamy drizzle. It’s easy to assemble, fresh, and ideal for warm days or anytime I want a meal that feels like a treat without being heavy.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp (peeled and deveined)
Ripe avocados, sliced
Ripe mango, diced
Red onion, finely chopped
Fresh cilantro, roughly chopped
Lime juice
Olive oil
Salt and pepper
Chili powder
Garlic powder
Greek yogurt or sour cream
Lime‑chili sauce (lime juice, chili powder, honey, olive oil)
Optional: cooked rice or mixed greens as a base

directions

Prepare the shrimp: In a bowl, toss shrimp with olive oil, salt, pepper, garlic powder, and chili powder.
Cook the shrimp: Sauté shrimp in a skillet over medium‑high heat until pink and cooked through, about 2–3 minutes per side. Set aside.
Make the mango salsa: In a separate bowl, combine diced mango, chopped red onion, cilantro, lime juice, salt, and pepper. Stir gently.
Mix the lime‑chili sauce: Whisk together Greek yogurt or sour cream, lime juice, olive oil, honey, chili powder, and a pinch of salt until smooth.
Assemble bowls: Layer rice or greens in bowls. Top with shrimp, avocado slices, mango salsa, and drizzle with lime‑chili sauce. Garnish with extra cilantro or lime wedges as desired.

Servings and timing

Makes 2–3 servings.
Prep time: about 15 minutes
Cook time: about 10 minutes
Total time: approximately 25 minutes

Variations

I sometimes swap shrimp for grilled chicken, salmon, or tofu for different flavors and protein options.
I experiment with fruit in the salsa—pineapple or papaya also work beautifully.
I can turn it into a salad by skipping the rice or base and making extra greens.
I can add a kick by mixing sliced jalapeño or hot sauce into the salsa or sauce.

storage/reheating

I store leftover components separately for best freshness. Keep shrimp sealed in an airtight container and salsa chilled. Avocado should be sliced fresh, but I wrap any extras tightly to slow browning. Refrigerated shrimp keeps for up to 2 days. To reheat, I gently warm shrimp in a skillet or microwave for about 30 seconds to 1 minute—just enough to heat without overcooking.

FAQs

1. Can I use frozen shrimp?

Yes. I thaw frozen shrimp completely in the fridge or under cold running water, then pat dry before seasoning and cooking.

2. How can I prevent avocado from browning?

I add a few drops of lime juice over avocado or wrap it tightly in plastic to minimize browning. Fresh use is best.

3. Is there a dairy‑free alternative for the sauce?

Absolutely. I swap Greek yogurt with dairy‑free yogurt, vegan mayo, or even a lighter olive oil‑lime‑chili dressing.

4. How spicy is the lime‑chili sauce?

It’s mildly spicy thanks to the chili powder. I can adjust the heat by adding more chili or a pinch of cayenne, or mellow it out by reducing the spice.

5. Can I make parts of this ahead of time?

Definitely. I make the mango salsa and lime‑chili sauce ahead and refrigerate. Shrimp cooks quickly before serving, and avocado slices are best fresh.

Conclusion

I love these shrimp and avocado bowls for how bright, flavorful, and satisfying they are—yet still light and easy to prepare. With simple ingredients, fresh textures, and a delicious sauce, they’re perfect for a quick weeknight dinner or entertaining friends. I hope this brings a burst of sunshine to your table.