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

Introduction

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are fresh, flavorful, and packed with vibrant textures. Featuring smoky grilled shrimp, creamy avocado, sweet mango salsa, and a zesty lime-chili drizzle, this dish is a tropical and wholesome meal perfect for any day.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1 large mango, diced
• 1/2 cup tomatoes, chopped
• 1/4 cup red onion, finely diced
• 2 tbsp cilantro, chopped
• 2 tbsp lime juice (divided)
• 1 ripe avocado, sliced
• 1/2 cup Greek yogurt or mayo
• 1 tbsp chili sauce or sriracha
• 2 cups cooked rice

Instructions

1. Step 1: Toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, and salt in a bowl. Let it marinate for at least 15 minutes to absorb the flavors.
2. Step 2: Prepare the mango salsa by combining diced mango, chopped tomatoes, finely diced red onion, chopped cilantro, 1 tablespoon lime juice, and a pinch of salt in a bowl. Stir gently and chill while you cook the shrimp.
3. Step 3: Heat a grill pan or outdoor grill over medium-high heat. Grill the shrimp for 2 to 3 minutes per side until pink and slightly charred. Remove and set aside.
4. Step 4: In a small bowl, mix Greek yogurt or mayo with the remaining lime juice and chili sauce. Stir until smooth and creamy, adjusting the heat level to your liking.
5. Step 5: To assemble, spoon cooked rice into serving bowls. Arrange the grilled shrimp around the edge, add sliced avocado, and top with a generous scoop of mango salsa in the center. Drizzle with the creamy lime-chili sauce and serve immediately.

Tips & Variations

• Marinate the shrimp in advance for deeper flavor and quicker prep before dinner.
• Add thinly sliced red cabbage or shredded romaine for extra crunch under the shrimp.
• Use dairy-free yogurt or vegan mayo to make the lime-chili sauce dairy-free.
• Substitute shrimp with grilled chicken or tofu for a different protein option.
• Try white jasmine, brown rice, or cauliflower rice as the base for different textures and flavors.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. The mango salsa and lime-chili sauce are best fresh but can keep for 24 hours. Reheat the shrimp gently in a skillet to maintain their texture before assembling fresh bowls.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How spicy is the lime-chili sauce?

The sauce has a mild kick, but you can easily increase or reduce the chili sauce to suit your preferred spice level.

Can I use frozen shrimp?

Yes, just be sure to thaw them completely and pat dry before marinating and grilling for the best results.

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

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★★★★★

4.5 from 93 reviews

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are fresh, flavorful, and loaded with vibrant textures and colors. Featuring smoky grilled shrimp, creamy avocado, sweet tropical mango salsa, and a zesty lime-chili drizzle, this dish offers a balanced, wholesome, and satisfying meal perfect for lunch or dinner.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Total Time: 26 minutes
• Yield: 2 to 3 bowls 1x
• Category: Dinner
• Method: Grilling
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Shrimp Marinade

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt

Mango Salsa

• 1 large mango, diced
• 1/2 cup tomatoes, chopped
• 1/4 cup red onion, finely diced
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• Pinch of salt

Lime-Chili Sauce

• 1/2 cup Greek yogurt or mayo
• 1 tbsp chili sauce or sriracha
• 1 tbsp lime juice

Bowls Assembly

• 1 ripe avocado, sliced
• 2 cups cooked rice (white jasmine, brown, or cauliflower rice work well)

Instructions

1. Prep the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, and a pinch of salt. Let the shrimp marinate for at least 15 minutes to allow the flavors to penetrate and enhance the taste.
2. Make the Mango Salsa: Dice the mango, tomatoes, red onion, and chop the cilantro. Combine all these ingredients in a bowl, add a squeeze of lime juice and a pinch of salt, then stir gently. Set the salsa aside to chill while you prepare the shrimp.
3. Grill the Shrimp: Heat a grill pan or an outdoor grill over medium-high heat. Place the marinated shrimp on the grill and cook for 2–3 minutes per side until they turn pink and develop a slight char. Remove from heat and set aside.
4. Mix the Lime-Chili Sauce: In a small bowl, whisk together Greek yogurt or mayo with lime juice and chili sauce until smooth and creamy. Taste the sauce and adjust the chili sauce quantity to increase or decrease the heat according to your preference.
5. Assemble the Bowls: Spoon cooked rice evenly into serving bowls. Arrange the grilled shrimp around the edges, add sliced avocado, and place a generous scoop of mango salsa in the center. Drizzle the creamy lime-chili sauce over the top immediately before serving.

Notes

• Marinate the shrimp in advance to deepen flavor and save time before dinner.
• For extra crunch, add thinly sliced red cabbage or shredded romaine lettuce under the shrimp.
• Use dairy-free yogurt or vegan mayo to make the lime-chili sauce completely dairy-free.
• Leftovers should be stored separately in airtight containers for up to 2 days; reheat shrimp gently on a skillet for best texture.
• Adjust the spice level of the lime-chili sauce according to your taste preferences.

Keywords: shrimp bowl, avocado bowl, mango salsa recipe, grilled shrimp recipes, lime chili sauce, healthy dinner bowl, tropical salsa, summer bowl recipe