These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical-inspired, fresh, and colorful meal bursting with bold flavors. Juicy chili-lime shrimp, creamy avocado, sweet mango salsa, and a zesty sauce come together in one satisfying bowl—perfect for lunch or dinner.
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📝 Ingredients (Serves 4)
🔥 Chili-Lime Shrimp
- 1 lb (450 g) large shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- Zest of 1 lime
- Salt & black pepper, to taste
🥭 Mango Salsa
- 1 ripe mango, diced
- ½ red onion, finely chopped
- 1 small red bell pepper, diced
- 1 jalapeño, minced (optional)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt, to taste
🌶️ Lime-Chili Sauce
- ½ cup Greek yogurt or sour cream
- 1–2 tbsp mayonnaise (optional, for creaminess)
- 1 tbsp lime juice
- 1 tsp honey or maple syrup
- ½ tsp chili sauce or sriracha
- Pinch of salt
🥑 Bowl Base & Toppings
- 2 ripe avocados, sliced
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- Optional toppings: shredded lettuce, black beans, corn, extra cilantro, lime wedges
👩🍳 Instructions
1️⃣ Prepare the Mango Salsa
In a bowl, combine mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and salt.
Mix gently and refrigerate for 10–15 minutes to let flavors meld.
2️⃣ Make the Lime-Chili Sauce
Whisk all sauce ingredients until smooth. Taste and adjust lime, spice, or sweetness. Chill until ready to use.
3️⃣ Cook the Shrimp
Heat olive oil in a skillet over medium-high heat.
Add shrimp, chili powder, paprika, garlic powder, cayenne, lime zest, salt, and pepper.
Cook 2–3 minutes per side until pink and lightly charred. Remove from heat.
4️⃣ Assemble the Bowls
Divide rice among bowls.
Top with shrimp, avocado slices, mango salsa, and desired toppings.
Drizzle generously with lime-chili sauce and finish with fresh lime juice.
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🌟 Pro Tips
- For extra flavor, grill the shrimp instead of pan-searing.
- Use pineapple or peach if mango isn’t available.
- Add quinoa or cauliflower rice for a lighter bowl.
- For crunch, top with toasted coconut or crushed tortilla chips.
🧮 Nutrition Information (Per Bowl – Approx.)
- Calories: 420–460 kcal
- Protein: 30 g
- Carbohydrates: 38 g
- Fat: 20 g
- Fiber: 8 g
- Sugar: 10 g
- Sodium: 520 mg
(Values vary based on rice and sauce choices)
Frequently Asked Questions (Q&A)
Q1: Can I make this ahead of time?
Yes!
Prep salsa, sauce, and rice up to 24 hours ahead. Cook shrimp fresh for best texture.
Q2: Is this recipe spicy?
Mild to medium.
You can reduce spice by skipping jalapeño and cayenne—or increase heat with extra chili sauce.
Q3: Can I substitute shrimp?
Absolutely:
- Grilled chicken
- Salmon
- Tofu or roasted chickpeas (vegetarian option)
Q4: Is this gluten-free?
Yes 👍
All ingredients are naturally gluten-free.
Q5: How do I store leftovers?
Store components separately in airtight containers for up to 2 days in the refrigerator.
🍽️ Perfect For
- Healthy weeknight dinners
- Meal prep lunches
- Summer gatherings
- Light yet satisfying meals
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