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

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3.8 from 59 reviews

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.

Ingredients

Scale

For the Bowls:

  • 1 lb large shrimp, peeled and deveined
  • 1–2 ripe avocados, sliced
  • 1 large ripe mango, diced
  • 2 cups cooked rice or quinoa
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

For the Lime-Chili Sauce:

  • 1/4 cup plain Greek yogurt
  • 1 tbsp mayonnaise (optional)
  • 1 tsp chili powder
  • Zest and juice of 1 lime
  • 1 tsp honey or agave
  • Salt and pepper to taste

For the Mango Salsa:

  • 1 diced mango
  • 1/4 cup diced red onion
  • 1 small jalapeño, finely chopped (optional)
  • Juice of 1 lime
  • 1–2 tbsp chopped fresh cilantro
  • Salt to taste

For Shrimp Seasoning:

  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://yumfoodusa.com/shrimp-and-avocado-bowls-with-mango-salsa-and-lime-chili-sauce/