Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are fresh, colorful, and packed with flavor. Each bowl layers juicy seasoned shrimp, creamy avocado, sweet mango salsa, and a tangy lime-chili sauce over fluffy rice. It’s a light yet satisfying dish I love to make when I’m craving something vibrant and wholesome.
Why I Love This Recipe
I love this recipe because it combines all my favorite flavors in one beautiful bowl. The shrimp is savory with a hint of spice, the mango salsa brings sweetness and freshness, and the lime-chili sauce ties it all together with a creamy zing. It’s easy to customize, comes together quickly, and looks as good as it tastes.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the shrimp
- Raw shrimp, peeled and deveined
- Olive oil
- Chili powder
- Smoked paprika
- Garlic powder
- Cumin
- Salt
- Black pepper
- Cayenne pepper (optional, for heat)
For the mango salsa
- Ripe mango, diced
- Avocado, diced
- Red onion, finely chopped
- Jalapeño, deseeded and minced
- Fresh cilantro, chopped
- Lime juice
- Salt
For the lime-chili sauce
- Mayonnaise
- Sriracha or chili sauce
- Lime juice
- Garlic powder
- Onion powder
- Salt
- Black pepper
For assembly
- Cooked white or brown rice
- Shredded lettuce or cabbage
- Fresh lime wedges
- Extra cilantro for garnish
Directions
- Make the mango salsa: I combine the diced mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. I stir gently and set it in the fridge while I prep the rest.
- Mix the lime-chili sauce: I whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until creamy and smooth.
- Season the shrimp: I toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and a pinch of cayenne if I want it spicy.
- Cook the shrimp: I heat a pan over medium-high heat and cook the shrimp for about 2–3 minutes per side, until pink and cooked through.
- Assemble the bowls: I add a layer of rice to each bowl, top with lettuce or cabbage, then pile on the shrimp, mango salsa, and a drizzle of the lime-chili sauce. I finish with fresh cilantro and a squeeze of lime.
Servings and Timing
This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
- Grain swap: I sometimes use quinoa, farro, or cauliflower rice instead of regular rice.
- Protein twist: If I’m out of shrimp, I use grilled chicken or tofu.
- Extra toppings: I love adding pickled onions, shredded carrots, or sliced radishes for more crunch.
Storage and Reheating
I store each component separately in airtight containers.
- Shrimp: up to 2 days in the fridge
- Mango salsa: best used within 1 day
- Sauce: lasts up to 1 week
To reheat the shrimp, I warm it in a skillet over low heat for a few minutes. I always assemble the bowls fresh just before serving to keep the textures just right.
FAQs
Can I use frozen shrimp?
Yes, I use frozen shrimp often. I thaw them completely, then pat them dry before seasoning and cooking.
Is the lime-chili sauce very spicy?
It’s mild to medium depending on how much Sriracha I use. I adjust the heat to taste by adding more or less.
Can I prep this meal ahead?
Absolutely. I prep the shrimp, salsa, and sauce in advance, and store everything separately. When I’m ready to eat, I just assemble the bowls.
What if I don’t have mango?
Pineapple or diced peaches make a great substitute if mango isn’t available.
Do I need to use mayo in the sauce?
Mayo gives the sauce its creaminess, but I’ve also made it with Greek yogurt for a tangier, lighter version.
Conclusion
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are one of my go-to meals when I want something fresh, flavorful, and fun to eat. They’re quick to make, easy to adapt, and packed with bright ingredients that make every bite exciting. Whether I’m meal prepping or throwing together a quick dinner, this recipe always hits the spot.
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Tropical
- Diet: Gluten Free
Description
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are vibrant, healthy, and full of flavor. Juicy shrimp, creamy avocado, sweet mango salsa, and spicy lime-chili sauce come together over fluffy rice for a quick, customizable, and wholesome meal. Perfect for meal prep or weeknight dinners!
Ingredients
- For the shrimp:
- Raw shrimp, peeled and deveined
- Olive oil
- Chili powder
- Smoked paprika
- Garlic powder
- Cumin
- Salt
- Black pepper
- Cayenne pepper (optional)
- For the mango salsa:
- Ripe mango, diced
- Avocado, diced
- Red onion, finely chopped
- Jalapeño, deseeded and minced
- Fresh cilantro, chopped
- Lime juice
- Salt
- For the lime-chili sauce:
- Mayonnaise
- Sriracha or chili sauce
- Lime juice
- Garlic powder
- Onion powder
- Salt
- Black pepper
- For assembly:
- Cooked white or brown rice
- Shredded lettuce or cabbage
- Fresh lime wedges
- Extra cilantro for garnish
Instructions
- Make the salsa: Combine mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir gently and refrigerate.
- Prepare the sauce: Whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and pepper until smooth.
- Season shrimp: Toss shrimp with olive oil and spices (chili powder, paprika, garlic powder, cumin, salt, pepper, cayenne if using).
- Cook shrimp: Sauté in a skillet over medium-high heat for 2–3 minutes per side, until cooked through.
- Assemble bowls: Layer rice, lettuce or cabbage, cooked shrimp, mango salsa, and drizzle with lime-chili sauce. Garnish with cilantro and lime wedges.
Notes
- Substitute pineapple or peaches for mango if needed.
- Swap rice for quinoa, farro, or cauliflower rice.
- Use grilled chicken or tofu instead of shrimp.
- Greek yogurt works as a lighter mayo alternative in the sauce.
- Store all components separately for freshness.
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