Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

If you’re in the mood for something colorful, fresh, and just a little bit spicy, these shrimp and avocado bowls are calling your name. We’re talking juicy, seared shrimp, buttery avocado slices, sweet mango salsa, and a zingy lime-chili drizzle—all piled high over fluffy rice or quinoa.

It’s the kind of meal that tastes like a tropical vacation but comes together in less than 30 minutes. No joke. Everything is simple, clean, and made with ingredients you probably already have in your fridge or pantry.

The first time I made these was on a hot summer evening when I didn’t feel like turning on the oven. I had some shrimp in the freezer, a ripe mango on the counter, and half a bunch of cilantro that needed saving. Tossed it all into a bowl with some chili lime magic—and now this is one of my favorite quick dinners.

It’s the perfect blend of sweet, savory, spicy, and creamy. Every bite feels exciting, but it’s still light and nourishing. You’re going to love it.

Why You’ll Love This Recipe

• Fresh, vibrant flavor. The mango salsa is sweet and tangy, the shrimp is savory with a smoky kick, and the sauce ties it all together.
• Easy and quick. Everything cooks in under 30 minutes. Ideal for busy weeknights or meal prep.
• Totally customizable. Swap in chicken, tofu, or salmon. Use cauliflower rice or greens instead of grains.
• Naturally dairy-free and halal-friendly. No alcohol or pork products—just fresh, real food.
• Perfect for warm weather. It’s light but satisfying, and super refreshing on hot days.

This is the kind of meal that looks like you spent all afternoon on it—but really, it’s just about layering good ingredients and letting the flavors shine.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Servings: 4 bowls
• Calories per bowl: 390
• Protein: 28g | Carbs: 32g | Fat: 20g

Ingredients

For the Bowls:

• 1 lb large shrimp, peeled and deveined (tail-on or off)
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper, to taste
• 2 ripe avocados, sliced
• 2 cups cooked white rice, brown rice, or quinoa
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 small jalapeño, seeds removed and minced (optional)
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• Pinch of salt

For the Lime-Chili Sauce:

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey or agave
• 1/2 teaspoon chili flakes (adjust to taste)
• 1/2 teaspoon garlic powder
• Salt to taste

Step-by-Step Instructions

1. Make the Mango Salsa

• In a small bowl, combine diced mango, red onion, bell pepper, jalapeño (if using), lime juice, cilantro, and a pinch of salt.
• Toss gently and set aside to let the flavors meld.

2. Cook the Rice or Quinoa

• If you haven’t already, cook your grain of choice according to package instructions.
• Fluff and set aside to cool slightly.

3. Mix the Lime-Chili Sauce

• In a jar or bowl, whisk together olive oil, lime juice, honey, chili flakes, garlic powder, and salt.
• Taste and adjust for heat or sweetness.

4. Season and Sear the Shrimp

• In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper.
• Heat a large skillet over medium-high heat.
• Add shrimp in a single layer and cook for 2–3 minutes per side, or until pink and slightly golden. Do not overcook—they go fast!

5. Assemble the Bowls

• Start with a scoop of rice or quinoa as your base.
• Top with seared shrimp, avocado slices, and a generous spoonful of mango salsa.
• Drizzle with lime-chili sauce.
• Finish with fresh cilantro and a wedge of lime.

How to Serve

• Serve warm or room temperature—both work beautifully.
• Drizzle extra lime juice or add a pinch of chili powder for more kick.
• Pair with warm pita, flatbread, or plantain chips on the side.
• Make it a wrap: Tuck the components into a warm tortilla or flatbread.
• For kids: Skip the jalapeño and serve deconstructed with rice, plain shrimp, and sliced avocado.

Additional Tips for Success

1. Use thawed, dry shrimp. Pat your shrimp dry before cooking to get that nice sear and avoid a soggy texture.
2. Don’t overcook the shrimp. They only need a few minutes—once they’re pink and opaque, they’re done.
3. Make the salsa ahead. Letting it sit for 15–30 minutes really boosts the flavor.
4. Use ripe mangoes. They should feel slightly soft to the touch and smell sweet at the stem.
5. Double the sauce. You’ll want extra for drizzling over bowls or using as a dip later in the week.

Recipe Variations

• Vegetarian: Swap the shrimp for grilled tofu, chickpeas, or roasted cauliflower.
• Low Carb: Serve over cauliflower rice or a big bed of shredded cabbage or greens.
• Grilled Version: Skewer the shrimp and grill for added smoky flavor.
• Spicy-Sweet: Add diced pineapple to the salsa or a pinch of cayenne to the shrimp seasoning.
• Tropical Vibe: Add shredded coconut or a spoonful of coconut yogurt on the side.

Serving Suggestions

• Drinks: Serve with lime-infused sparkling water or a tropical mocktail.
• Sides: Pair with roasted sweet potatoes, crispy plantains, or a cucumber-yogurt salad.
• For a Crowd: Set up a “bowl bar” and let everyone build their own with toppings and sauces.

Freezing and Storage

• Storage: Store leftovers in separate containers—shrimp, salsa, rice, and sauce—to keep things fresh. Keeps well in the fridge for 2–3 days.
• Reheating Shrimp: Reheat gently in a skillet or microwave for 30–45 seconds. Avoid overcooking.
• Salsa Shelf Life: Best eaten fresh, but it will hold in the fridge for up to 2 days.
• Make-Ahead Tips: Cook the shrimp and rice ahead, store in the fridge, and just assemble bowls when ready to eat.

Special Equipment

• Large Skillet or Grill Pan: For searing the shrimp quickly and evenly.
• Sharp Knife: Essential for cutting mango, avocado, and vegetables cleanly.
• Citrus Juicer (optional): Makes squeezing fresh lime juice easier and faster.

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before cooking for best texture.

What kind of mango works best?
Ataulfo or honey mangoes are extra sweet and smooth, but any ripe mango will work.

Is this recipe spicy?
It’s mildly spicy, but you can adjust the chili flakes and jalapeño to your taste.

Can I make it ahead?
Yes! Prep the components ahead of time and assemble right before serving.

Can I grill the shrimp instead of pan-searing?
Absolutely. Skewer them and grill for 2–3 minutes per side.

How do I tell if the shrimp are done?
They should be pink and opaque with a slight curl. Don’t let them overcook or they’ll turn rubbery.

Can I use other proteins?
Yes—try grilled chicken, salmon, or even falafel for a twist.

How do I cut a mango easily?
Stand it upright and slice off the “cheeks” on either side of the pit. Score and scoop out the flesh.

Is this bowl gluten-free?
Yes, as long as your grains and sauces are certified gluten-free.

Can I use store-bought salsa instead of making it?
You can, but the fresh mango salsa really makes a difference here.

Conclusion

These shrimp and avocado bowls with mango salsa and lime-chili sauce are everything a summer meal should be—fresh, flavorful, fast, and full of texture. They’re light enough to keep things easy but still satisfying enough to leave you full and happy. Whether you’re cooking for yourself or feeding a hungry crew, these bowls are bound to become a favorite.

Try them out and let me know how it goes! I’d love to see your version—snap a pic and tag me, or leave a comment with your favorite twist.

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