If you’re craving something light yet satisfying, vibrant yet comforting, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are exactly what you need. Bursting with color and layered with tropical flavor, this dish combines juicy shrimp, creamy avocado, and a bright mango salsa that tastes like sunshine in a bowl. The lime-chili sauce ties everything together with just the right balance of tang, heat, and sweetness. I first made this for a summer lunch, and it quickly became a regular in my kitchen — fresh, quick, and endlessly adaptable. Whether you’re meal-prepping or hosting friends, this bowl feels indulgent while staying fresh and nourishing.
Why You’ll Love This Recipe
This recipe delivers a perfect balance of flavor and texture — sweet, spicy, creamy, and crisp all at once. The shrimp are lightly seasoned and seared for a smoky edge, while the mango salsa adds tropical brightness. The lime-chili dressing infuses every bite with zesty warmth. It’s healthy but never boring — protein-packed, naturally gluten-free, and customizable with your favorite grains or greens. It’s the kind of meal that feels restaurant-worthy yet comes together in under 30 minutes.
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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce – Fresh, Zesty, and Perfectly Balanced
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Fat
Description
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are fresh, vibrant, and full of flavor. Juicy shrimp are seasoned and sautéed to perfection, then served over fluffy rice with creamy avocado, sweet mango salsa, and a zesty lime-chili drizzle for a tropical-inspired meal that’s light yet satisfying.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- Salt and black pepper to taste
- 2 cups cooked jasmine or basmati rice (or cauliflower rice for low-carb)
- 1 large avocado, sliced
- Fresh cilantro, for garnish
For the Mango Salsa:
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, finely diced (optional)
- 2 tbsp fresh lime juice
- 1 tbsp chopped cilantro
- Salt to taste
For the Lime-Chili Sauce:
- 1/3 cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tsp honey
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Pinch of salt
Instructions
- In a bowl, toss shrimp with olive oil, chili powder, paprika, cumin, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Set aside.
- Prepare the mango salsa: In a mixing bowl, combine mango, red bell pepper, red onion, jalapeño, lime juice, cilantro, and salt. Toss well and set aside.
- Make the lime-chili sauce: Whisk together mayonnaise (or Greek yogurt), lime juice, zest, honey, chili powder, cayenne, and a pinch of salt until smooth.
- Assemble bowls: Add rice to each bowl, then top with shrimp, sliced avocado, and a generous scoop of mango salsa.
- Drizzle the lime-chili sauce over the top and garnish with cilantro and extra lime wedges.
- Serve immediately and enjoy fresh!
Notes
- Use brown rice, quinoa, or mixed greens as a base for variety.
- For a dairy-free version, use vegan mayo or skip the sauce entirely.
- Grill the shrimp for a smoky flavor.
- Mango salsa can be made up to 1 day ahead and kept refrigerated.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shrimp – Use large, raw shrimp, peeled and deveined. They cook quickly and absorb the seasoning beautifully.
Olive oil – Helps the shrimp sear and adds a touch of richness.
Garlic powder and paprika – Season the shrimp with a mild, smoky flavor that pairs perfectly with the lime-chili dressing.
Salt and black pepper – Essential seasonings that bring balance and depth.
Cooked rice or quinoa – Forms the base of the bowl. Jasmine rice gives a classic touch, while quinoa adds extra protein.
Avocado – Creamy, buttery texture that complements the freshness of the salsa.
Mango – Sweet and juicy, the star of the salsa that gives the bowl its tropical twist.
Red onion – Adds sharpness and crunch to balance the sweetness of the mango.
Red bell pepper – Adds color and subtle sweetness to the salsa.
Cilantro – Fresh and aromatic, tying the salsa flavors together.
Lime juice – Brightens everything, used in both the salsa and the dressing.
Honey – Adds sweetness to the dressing and balances the chili heat.
Chili flakes or hot sauce – Brings gentle heat that livens up every bite.
Greek yogurt or mayonnaise – Forms the creamy base for the lime-chili sauce; Greek yogurt keeps it lighter.
Directions
Start by preparing the mango salsa. In a medium bowl, combine diced mango, red onion, red bell pepper, and chopped cilantro. Squeeze in fresh lime juice, season lightly with salt, and toss gently. Set aside to let the flavors meld.
Next, make the lime-chili sauce. In a small bowl, whisk together Greek yogurt (or mayonnaise), lime juice, honey, and chili flakes (or hot sauce). Adjust the heat to your liking. Refrigerate until ready to serve.
For the shrimp, pat them dry and toss with olive oil, garlic powder, paprika, salt, and pepper. Heat a skillet over medium-high heat and cook the shrimp for 1–2 minutes per side until pink and slightly charred at the edges.
Assemble the bowls by layering a base of warm rice or quinoa. Add sliced avocado, spoonfuls of mango salsa, and the cooked shrimp. Drizzle generously with lime-chili sauce and garnish with extra cilantro and lime wedges. Serve immediately for the best flavor and texture.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people and takes about 25 minutes total — 10 minutes of prep and 15 minutes of cooking.
Storage/reheating
Store leftovers in airtight containers in the refrigerator for up to 2 days. Keep the shrimp, salsa, and sauce separate to maintain freshness. Reheat the shrimp gently in a skillet or microwave for 30 seconds, then assemble fresh bowls when ready to eat. Avoid freezing, as avocado and mango don’t thaw well.
Variations and Customizations
Spicy Cajun Shrimp Bowls
Swap the chili flakes for Cajun seasoning for a smoky, Southern-inspired flavor.
Coconut Rice Base
Cook your rice with coconut milk for a creamy, tropical foundation.
Grilled Shrimp Option
Grill the shrimp on skewers instead of pan-searing for a smoky, charred finish.
Vegetarian Version
Skip the shrimp and use grilled tofu or chickpeas for a plant-based protein.
Pineapple-Mango Salsa
Add diced pineapple for an even sweeter, more tropical salsa.
Avocado Cream Sauce
Blend avocado with lime juice and Greek yogurt for a thicker, creamy dressing.
Tex-Mex Style
Top with black beans, corn, and shredded lettuce for a Southwestern twist.
Chili-Lime Shrimp Tacos
Turn the components into tacos using corn tortillas for a handheld version.
Citrus Boost
Add orange juice or zest to the dressing for an extra citrusy kick.
Low-Carb Bowl
Serve over cauliflower rice or salad greens for a lighter option.
FAQs
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
How spicy is the lime-chili sauce?
It’s mild to medium, but you can adjust the heat with more or fewer chili flakes.
Can I make this ahead of time?
Yes, prepare the salsa and sauce ahead, then cook the shrimp just before serving.
Can I substitute the mango?
Yes, pineapple, peach, or even strawberries work beautifully.
What’s the best rice for this bowl?
Jasmine or basmati rice for a fragrant touch, or brown rice for extra fiber.
Can I grill the shrimp instead of sautéing?
Absolutely — grilling adds smoky depth and works perfectly for summer.
Can I use another protein?
Chicken, salmon, or even steak strips are great alternatives.
How long will the mango salsa keep?
It stays fresh for up to 2 days in the fridge.
Can I make it dairy-free?
Yes, use vegan mayo or coconut yogurt for the sauce.
What toppings go well with it?
Crushed tortilla chips, sliced jalapeños, or diced cucumber add great crunch.
Conclusion
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are everything you want in a fresh, flavorful meal — colorful, satisfying, and bursting with life. Each bite offers a perfect mix of creamy avocado, sweet mango, and tangy shrimp, all brought together by that zesty lime-chili drizzle. Whether for a light dinner or a vibrant lunch, this recipe delivers the taste of summer in every bite — bright, balanced, and utterly irresistible.
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