If you are craving a vibrant, fresh, and irresistibly tasty meal, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce will absolutely blow you away. Imagine perfectly grilled shrimp with a smoky char, creamy slices of avocado, and the sweet punch of mango salsa all brightened by a zesty, tangy lime-chili sauce. Served over a bed of fluffy rice or quinoa, this dish brings together such a beautiful balance of flavors and textures that each bite feels like a mini tropical vacation. Whether you’re feeding your family on a busy weeknight or impressing friends at a casual get-together, these bowls promise to delight and satisfy every time.

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

Ingredients You’ll Need

Getting ready to make these bowls is a breeze because the ingredients are super straightforward yet pack a flavorful punch. Each component plays a special role: juicy shrimp for protein, creamy avocado for richness, mango salsa for a sweet and tangy zing, and the lime-chili sauce that ties it all together with a hint of spice and brightness.

1 lb large shrimp, peeled and deveined: The star protein that grills up smoky and tender.
1–2 ripe avocados, sliced: Adds creamy texture and mild flavor perfectly balancing the spices.
1 large ripe mango, diced: Brings natural sweetness and juicy freshness to the salsa.
2 cups cooked rice or quinoa: A hearty base that soaks up all those fabulous sauces and toppings.
Fresh cilantro, chopped: Brightens the dish with its herbaceous notes.
Lime wedges: For an extra citrusy squeeze right before eating.
1/4 cup plain Greek yogurt: The creamy base of the lime-chili sauce.
1 tbsp mayonnaise (optional): Adds richness and smoothness to the sauce.
1 tsp chili powder: Provides warmth and subtle heat in both shrimp seasoning and sauce.
Zest and juice of 1 lime: Bursts of citrus lift the flavors throughout the dish.
1 tsp honey or agave: Just a touch of sweetness to balance bold flavors.
Salt and pepper to taste: Essential for seasoning to bring all the flavors alive.
1/4 cup diced red onion: Adds crunch and sharpness to the mango salsa.
1 small jalapeño, finely chopped (optional): For those who love a kick of heat in the salsa.
1–2 tbsp chopped fresh cilantro: Ensures the salsa is herbaceous and fresh.

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

Step 1: Prepare the Mango Salsa

Start by combining diced mango, red onion, finely chopped jalapeño (if you like a bit of spice), fresh lime juice, chopped cilantro, and a pinch of salt in a bowl. Gently toss everything to marry the flavors. This cool, fruity salsa will add a bright contrast to the smoky shrimp later on. Pop it into the fridge while you work on the rest of the dish so it can chill and let those flavors meld beautifully.

Step 2: Make the Lime-Chili Sauce

Next, whisk together the Greek yogurt, mayonnaise if using, chili powder, lime zest, and lime juice. Add a drizzle of honey or agave, then season with salt and pepper to taste. This sauce is the magic touch—creamy with a punch of tang and just the right amount of spice. It brings everything together and makes the dish sing.

Step 3: Cook the Shrimp

Pat your shrimp dry with paper towels to ensure they sear nicely. Season them with chili powder, garlic powder, salt, and pepper for a flavorful crust. Heat a drizzle of olive oil in a grill pan or skillet over medium-high heat. Place the shrimp in a single layer and cook for about 2-3 minutes per side until they’re pink and have those gorgeous grill marks or slight char. This quick cook time locks in juiciness and layers in smoky flavor.

Step 4: Assemble the Bowls

Now for the fun part: layering your bowl. Start with the warm, fluffy rice or quinoa as your base. Neatly arrange the grilled shrimp, creamy avocado slices, and spoonfuls of the mango salsa across the top. Each element is essential to those vibrant colors and textures that make this dish so special.

Step 5: Add the Lime-Chili Sauce and Garnishes

Drizzle the zesty lime-chili sauce generously over each bowl. Finally, sprinkle fresh chopped cilantro on top and serve with lime wedges on the side for an extra citrus kick. This final flourish adds brightness and freshness that makes every bite pop. Dig in immediately to enjoy all the flavors at their best!

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

Garnishes

Fresh garnishes elevate this dish beautifully. Think toasted pepitas or chopped nuts for crunch, extra cilantro for that herbaceous zing, or thin slices of radish for a peppery bite. A few tortilla strips or crushed tortilla chips add fun texture and a southwestern vibe.

Side Dishes

These bowls are wonderfully satisfying on their own, but if you want a little something extra, consider light, crisp salads such as a cucumber and tomato salad or a tangy coleslaw to complement the creamy and smoky flavors. Grilled corn with a sprinkle of chili powder and lime juice would also be a fantastic sidekick.

Creative Ways to Present

To wow guests, serve the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce in hollowed-out avocado halves for an Instagram-worthy look. Alternatively, layer components in a clear glass jar for a portable meal prep option. The vibrant colors make for a stunning presentation no matter how you plate it.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they might not last long), store the shrimp in an airtight container in the fridge for up to 2-3 days. Keep salsa and sauce separate to maintain their fresh flavors and textures.

Freezing

While the shrimp can be frozen uncooked for up to a month, it’s best not to freeze the assembled bowls. The avocado and salsa lose their bright texture and freshness when frozen. If you want to freeze shrimp, thaw it properly and cook fresh mango salsa and sauce when you’re ready to eat.

Reheating

Reheat the shrimp gently in a skillet over medium heat just until warmed through to avoid rubbery texture. Warm the rice or quinoa separately in the microwave or stovetop. Assemble your bowl fresh with avocado, salsa, and sauce right before serving for best results.

FAQs

Can I make these bowls vegetarian or vegan?

Absolutely! Substitute shrimp with grilled tofu or chickpeas, and swap Greek yogurt and mayonnaise for plant-based alternatives in the lime-chili sauce. The mango salsa and avocado make it naturally fresh and delicious for any diet.

How spicy is the lime-chili sauce and salsa?

This dish carries a mild to moderate heat depending on whether you include jalapeño and how much chili powder you use. You can always adjust by reducing or omitting jalapeño and using mild chili powder for a gentler kick.

What grains work best as a base?

Rice and quinoa are the classic choices because they soak up the sauce beautifully and keep the bowls filling. You can also experiment with couscous, farro, or cauliflower rice for different textures and flavors.

Can I prepare any parts of this recipe ahead of time?

Yes! You can make the mango salsa and lime-chili sauce a day ahead to let the flavors develop fully. Cook and refrigerate shrimp 1 day in advance, then quickly reheat before assembling your bowls.

What are some good drink pairings with these bowls?

Light, refreshing drinks complement the fresh flavors perfectly. Think sparkling water with lime, a crisp white wine like Sauvignon Blanc, or a fruity margarita to keep the tropical vibe flowing.

Final Thoughts

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce have truly become a personal favorite for good reason. They’re quick to make, full of exciting textures and flavors, and absolutely bursting with freshness. Next time you want a meal that feels like a sunny escape, give this recipe a go. I promise you’ll find yourself coming back to it time and time again!

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

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These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce offer a vibrant tropical-inspired meal featuring smoky grilled shrimp, sweet and tangy mango salsa, creamy avocado, and a zesty lime-chili sauce served over a bed of rice or quinoa. Perfect for quick dinners or meal prep, this dish is fresh, flavorful, and balanced.

Author: Mari
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: Tropical / Fusion
Diet: Gluten Free

Instructions

Prepare the mango salsa: In a bowl, combine the diced mango, red onion, finely chopped jalapeño (if using), lime juice, chopped cilantro, and a pinch of salt. Mix thoroughly and refrigerate to let the flavors meld.
Make the lime-chili sauce: Whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey or agave, salt, and pepper. Taste and adjust seasonings as needed. Set aside.
Cook the shrimp: Pat shrimp dry and season evenly with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook shrimp for 2 to 3 minutes on each side until they turn pink and develop a slight char.
Assemble the bowls: Distribute the cooked rice or quinoa evenly among four bowls. Top with grilled shrimp, sliced avocado, and a generous spoonful of mango salsa.
Add finishing touches: Drizzle the lime-chili sauce over each bowl. Garnish with chopped fresh cilantro and serve with lime wedges on the side. Enjoy immediately for best freshness.

Notes

For added crunch, sprinkle toasted pepitas, chopped nuts, or crunchy tortilla strips over the bowls.
Store cooked shrimp in an airtight container in the refrigerator for up to 2-3 days or freeze for up to 1 month.
Substitute shrimp with grilled chicken or tofu for different protein options.
Adjust spice levels by reducing or omitting jalapeño in the salsa or using mild chili powder.