Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Description
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are fresh, colorful, and packed with bright tropical flavors. Juicy shrimp are quickly seasoned and cooked until tender, then served over fluffy rice with creamy avocado, sweet mango salsa, crisp vegetables, and a zesty lime-chili sauce.
This bowl combines sweet, spicy, creamy, tangy, and savory flavors in every bite. The mango salsa adds freshness and natural sweetness, while avocado provides a creamy contrast to the juicy shrimp. A homemade lime-chili sauce ties everything together with a bright citrus flavor and just the right amount of heat.
These bowls are perfect for quick weeknight dinners, healthy lunches, meal prep, or casual entertaining. They can also be customized with your favorite grains and vegetables.
Ingredients
For the Shrimp
- 1½ pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
For the Bowls
- 3 cups cooked white or brown rice
- 2 ripe avocados, sliced
- 1 cup shredded red cabbage
- 1 cup corn kernels
- ½ cup cucumber, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Mango Salsa
- 1 large ripe mango, diced
- ½ small red onion, finely diced
- 1 small jalapeño, finely chopped
- ½ cup cherry tomatoes, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- ¼ teaspoon salt
Lime-Chili Sauce
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- 1–2 teaspoons water, as needed
- Pinch of salt
Instructions
1. Prepare the Mango Salsa
Start by preparing the salsa so the flavors have time to blend.
Add the diced mango, red onion, jalapeño, tomatoes, cilantro, lime juice, and salt to a medium bowl.
Gently stir until everything is evenly combined. Taste and adjust the lime juice or salt if needed.
Cover and refrigerate while preparing the shrimp.
2. Season the Shrimp
Pat the shrimp dry with paper towels. This helps them develop a better sear during cooking.
Place the shrimp in a bowl and add olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice.
Toss until every shrimp is evenly coated with the seasoning mixture.
3. Cook the Shrimp
Heat a large skillet over medium-high heat.
Add the seasoned shrimp in a single layer. Cook for approximately 2–3 minutes per side, depending on their size.
The shrimp are ready when they become opaque, pink, and curl into a loose “C” shape. Avoid overcooking because shrimp can become rubbery.
Remove from the heat and set aside.
4. Make the Lime-Chili Sauce
In a small bowl, combine Greek yogurt, mayonnaise, lime juice, honey, chili powder, garlic powder, and a pinch of salt.
Whisk until smooth.
If the sauce is too thick for drizzling, add 1 teaspoon of water at a time until it reaches your preferred consistency.
Taste and adjust the lime, honey, or chili according to your preference.
5. Prepare the Bowls
Divide the cooked rice between four serving bowls.
Arrange the shredded red cabbage, corn, cucumber, and sliced avocado around the rice.
Add several cooked shrimp to each bowl.
Spoon a generous amount of mango salsa over the shrimp and vegetables.
Drizzle the lime-chili sauce over the entire bowl and garnish with fresh cilantro.
Serve with lime wedges for an extra burst of citrus flavor.
Tips for the Best Bowls
Use fresh shrimp: Fresh or properly thawed frozen shrimp both work well. If using frozen shrimp, thaw completely and pat them dry before seasoning.
Do not overcook the shrimp: Shrimp cook very quickly. Remove them from the skillet as soon as they become opaque and firm.
Choose a ripe mango: A ripe mango should have a slightly soft texture when gently pressed and a sweet aroma.
Control the heat: Remove the jalapeño seeds and membranes for a milder salsa. Keep some seeds if you enjoy more heat.
Prevent avocado browning: Slice the avocado shortly before serving and drizzle with a little lime juice.
Variations
For a lower-carb bowl, replace the rice with cauliflower rice or extra shredded cabbage.
Quinoa, brown rice, cilantro-lime rice, or farro can also be used.
For additional crunch, add toasted pumpkin seeds, sliced almonds, or tortilla strips.
Black beans are another excellent addition and make the bowls even more filling.
If you prefer a stronger spicy flavor, add a pinch of cayenne pepper or a few drops of hot sauce to the lime-chili dressing.
Servings
This recipe makes approximately 4 generous servings.
Nutritional Information
Approximate per serving:
- Calories: 590
- Protein: 39g
- Carbohydrates: 61g
- Fat: 23g
- Fiber: 9g
- Sugar: 16g
- Sodium: 780mg
Nutritional values are estimates and can vary depending on the exact ingredients, rice quantity, sauce, and serving size.
Benefits
Shrimp provide a convenient source of protein, while avocado contributes fiber and unsaturated fats. Mango and vegetables add color, freshness, and a variety of nutrients.
Using Greek yogurt in the sauce provides creaminess and tang while adding protein. The combination makes this bowl satisfying while still feeling fresh and light.
Make-Ahead & Storage
These bowls can be prepared ahead for meal prep.
Cook the shrimp and rice and allow them to cool before storing them separately in airtight containers. Prepare the mango salsa and sauce and refrigerate them separately.
For best texture, add fresh avocado just before serving.
Store cooked shrimp and rice in the refrigerator and consume within 3–4 days. Keep the mango salsa refrigerated and use it within a few days for the freshest flavor.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Frozen shrimp work very well. Thaw them completely, drain any excess liquid, and pat them dry before seasoning.
Can I grill the shrimp?
Absolutely. Thread the seasoned shrimp onto skewers and grill over medium-high heat for approximately 2–3 minutes per side.
Can I make the mango salsa ahead?
Yes. The salsa can be prepared several hours ahead and refrigerated. Stir gently before serving.
What rice works best?
White rice, brown rice, jasmine rice, cilantro-lime rice, or even quinoa all work well.
Can I make this recipe dairy-free?
Yes. Replace the Greek yogurt with a dairy-free yogurt alternative and use a dairy-free mayonnaise.
How can I make it spicier?
Add extra jalapeño, cayenne pepper, chili powder, or your favorite hot sauce to the shrimp or lime-chili sauce.