Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw shrimp, peeled and deveined; 2 ripe avocados, sliced; 1 large ripe mango, diced; ¼ cup red onion, finely chopped; ¼ cup fresh cilantro, chopped; 2 cups cooked jasmine rice; 2 tablespoon olive oil; 2 limes, juiced; 1 tablespoon chili powder; 1 teaspoon honey; Salt and black pepper, to taste

Hey y'all! If you're craving something fresh, colorful, and absolutely bursting with bold flavors, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a game-changer. Creamy avocado, sweet-tart mango salsa, zesty shrimp, and a spicy citrus drizzle make every bite a fiesta—it's the perfect dish for casual gatherings, quick lunches, or those nights you just want something satisfying yet light. Let's get cooking!

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Why You'll Love This Recipe

Bright, vibrant flavors and contrasting textures in every bite.
Totally customizable to your preferences—gluten free & dairy free as written!
Ready in just 30 minutes with minimal fuss.
Packed with lean protein, healthy fats, and plenty of fresh produce.
Great for meal prep, casual entertaining, or a colorful family dinner.

Ingredients

1 lb (450 g) large raw shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cooked jasmine or brown rice (optional, for the base)
2 tablespoon olive oil, divided
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon sea salt, divided
¼ teaspoon freshly ground black pepper
For the Mango Salsa:

1 ripe mango, peeled and diced
¼ cup red onion, finely diced
½ red bell pepper, diced
¼ cup fresh cilantro, chopped
Juice of 1 lime
Pinch of salt

For the Lime-Chili Sauce:

2 tablespoon mayonnaise or Greek yogurt
2 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon chili-garlic sauce or sriracha
¼ teaspoon chili powder
Pinch of salt

Optional toppings: extra cilantro, lime wedges, sliced jalapeño

Directions

Step 1: Prep the Mango Salsa

In a bowl, combine diced mango, red onion, bell pepper, and cilantro.
Squeeze in lime juice and add a pinch of salt. Toss to combine and refrigerate until ready to serve.

Step 2: Marinate & Cook the Shrimp

Pat shrimp dry. In a bowl, toss shrimp with 1 tablespoon olive oil, chili powder, paprika, cumin, garlic powder, ¼ teaspoon salt, and black pepper.
Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat.
Add shrimp in a single layer and cook for about 2 minutes per side, until pink and opaque. Remove from heat.

Step 3: Make the Lime-Chili Sauce

In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, honey, chili-garlic sauce, chili powder, and a pinch of salt until smooth.

Step 4: Assemble the Bowls

Divide cooked rice (if using) among two large bowls.
Top with cooked shrimp, diced avocado, and a generous scoop of mango salsa.
Drizzle each bowl generously with the lime-chili sauce.
Garnish with extra cilantro, lime wedges, and sliced jalapeño if desired.

Notes

For best results, use ripe but firm mango and avocado for perfect texture.
The mango salsa can be made up to 4 hours ahead—just keep refrigerated until serving.
Don’t overcook the shrimp; as soon as they turn opaque and pink, remove them to prevent rubbery texture.

Variations

Grilled Shrimp Bowls: Grill the shrimp for a smoky flavor instead of sautéing.
Quinoa Base: Swap out rice for fluffy quinoa to add extra protein.
Veggie Lovers: Add shredded cabbage, julienned carrots, or edamame for even more color and crunch.

Required Equipment

Large nonstick skillet (or grill pan)
Cutting board and sharp knife
Mixing bowls
Spoon and spatula
Citrus juicer (optional)

Storage Instructions

Shrimp and mango salsa should be stored separately in airtight containers in the fridge.
Eat within 2 days for best flavor and texture.
Avocado is best sliced fresh, but if assembling ahead, toss in lime juice to keep it green.

Suggested Pairings & Serving Recommendations

Serve with crisp tortilla chips or warm corn tortillas for a deconstructed taco experience.
A light cucumber salad or a refreshing sparkling lime agua fresca pairs beautifully.
Add a sprinkle of toasted pepitas for crunch!

Pro Tips

Dry your shrimp thoroughly for the best sear and flavor absorption.
Chill the mango salsa for 20 minutes to let the flavors meld beautifully.
If using rice, let it cool slightly before assembling for the best bowl texture (no soggy avocados!).

FAQ

Can I make these bowls ahead of time?: You can prep each component in advance, but assemble just before serving for the freshest results.
Can I use frozen shrimp?: Yes! Thaw them completely and pat dry before cooking for the best texture and flavor.
Is this recipe spicy?: The lime-chili sauce and sriracha add gentle heat, but you can reduce or omit the chili-garlic sauce for a milder version.

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Serves: 2 large bowls