Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Welcome to a burst of sunshine on your plate! Today’s recipe, Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, is vibrant, refreshing, and packed with flavors that transport you straight to a tropical paradise. Whether you’re meal-prepping for the week or crafting a quick dinner for family and friends, this bowl checks all the boxes: it’s healthy, satisfying, and absolutely gorgeous to serve.
This dish is perfect for seafood lovers, busy professionals who need something quick yet impressive, or anyone who dreams of the beach while eating lunch. Plus, it’s easily customizable, so you can make it your own with simple tweaks. Let’s dive into how you can bring this colorful and mouthwatering meal to life.
Why You’ll Love These Shrimp and Avocado Bowls
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Fast & Easy: Ready in under 30 minutes.
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Healthy: Packed with lean protein, healthy fats, and fiber.
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Customizable: Swap ingredients based on what you have on hand.
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Perfect for Meal Prep: Keep components separate and assemble when ready.
If you’re a fan of bold, zesty flavors, creamy textures, and fresh ingredients, this recipe will quickly become a staple in your kitchen.
Ingredients You’ll Need
For the Bowls:
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1 lb large shrimp, peeled and deveined
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1–2 ripe avocados, sliced
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1 large ripe mango, diced
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2 cups cooked rice (white, brown, jasmine) or quinoa
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
For the Lime-Chili Sauce:
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1/4 cup plain Greek yogurt or sour cream
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1 tbsp mayonnaise (optional, for extra creaminess)
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1 tsp chili powder
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Zest and juice of 1 lime
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1 tsp honey or agave
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Salt and pepper to taste
For the Mango Salsa:
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1 diced mango
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1/4 cup diced red onion
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1 small jalapeño, finely chopped (optional for heat)
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Juice of 1 lime
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1–2 tbsp chopped fresh cilantro
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Salt to taste
Kitchen Equipment Needed
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Mixing bowls (small and medium)
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Sharp knife and cutting board
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Grill pan or skillet
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Whisk
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Measuring spoons
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Paper towels
Step-by-Step Instructions
Step 1: Prepare the Mango Salsa
Start by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a medium bowl. Gently mix and refrigerate to let the flavors meld while you prepare the other components.
Tip: If your mango isn’t super ripe, place it in a paper bag with a banana for a day to speed up ripening.
Step 2: Make the Lime-Chili Sauce
In a small bowl, whisk together Greek yogurt, mayonnaise (optional), chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste. This creamy sauce ties the dish together beautifully with a zesty kick.
Shortcut: You can make this sauce ahead of time—it keeps well in the fridge for 2–3 days.
Step 3: Cook the Shrimp
Pat the shrimp dry with paper towels. Season generously with chili powder, garlic powder (optional), salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for about 2–3 minutes per side until they turn pink and slightly charred.
Pro Tip: Don’t overcrowd the pan—cook in batches if necessary for the best sear.
Step 4: Assemble the Bowls
Add a scoop of rice or quinoa to each bowl. Arrange the grilled shrimp, sliced avocado, and a generous helping of mango salsa over the top. Drizzle with the lime-chili sauce.
Step 5: Garnish and Serve
Sprinkle chopped cilantro over the bowls and serve immediately with lime wedges for an extra citrusy burst.
Recipe Variations and Swaps
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Protein Swap: Try grilled chicken, tofu, or even tempeh for a vegetarian version.
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Grain Options: Substitute rice with farro, couscous, or cauliflower rice for a low-carb alternative.
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Sauce Boost: Add a little sriracha to the Lime-Chili Sauce for a spicier kick.
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Fruit Switch: Swap mango for pineapple or peaches based on seasonality and availability.
Storage Tips
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Shrimp: Best eaten fresh but can be stored in an airtight container for up to 2 days.
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Mango Salsa: Keeps well in the fridge for up to 3 days but may get slightly watery. Stir before serving.
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Lime-Chili Sauce: Store in a covered container for up to 3 days.
Assembly Tip: Store components separately and assemble just before eating to keep everything fresh and vibrant.
Food and Drink Pairings
Food Pairings:
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Fresh green salads with a citrus vinaigrette.
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Grilled corn on the cob.
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Light tortilla chips with guacamole or pico de gallo.
Drink Pairings:
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A crisp Sauvignon Blanc or chilled Rosé.
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Sparkling water with lime.
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A tropical cocktail like a mojito or a mango margarita.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Absolutely! Just be sure to thaw them completely and pat them dry before seasoning and cooking to avoid excess moisture.
Is this recipe spicy?
The recipe has mild spice from the chili powder and optional jalapeño. Adjust the heat by adding or omitting the jalapeño and reducing the chili powder.
Can I make this dish ahead of time?
Yes! You can prepare the mango salsa and lime-chili sauce in advance. Cook the shrimp just before serving for best texture and flavor.
What’s the best way to ripen a mango quickly?
Place it in a brown paper bag at room temperature, preferably with a banana or apple inside to speed up the ripening process.
Can I grill the shrimp instead of using a skillet?
Definitely! Grilling adds a smoky flavor that pairs beautifully with the tropical notes of the mango salsa.
Final Thoughts
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a true celebration of fresh, bold flavors. Whether you’re serving them at a weekend gathering or packing them for weekday lunches, they’re guaranteed to impress.
If you try this recipe, I’d love to hear about it! Please share this post with your friends, and don’t forget to subscribe to the blog for more delicious recipes straight to your inbox. Happy cooking!
