If you’re looking for a vibrant, flavorful, and downright irresistible meal, the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is your new best friend in the kitchen. Combining juicy, spiced shrimp with creamy avocado, sweet mango salsa, and a tangy, zesty lime-chili sauce, this dish bursts with texture and color in every bite. It’s easy to prepare, packed with wholesome ingredients, and perfect for those nights when you want something fresh yet satisfyingly hearty. Trust me, once you try this, you’ll be making it over and over again.
Ingredients You’ll Need
Each ingredient in this recipe plays an important role in balancing flavors and creating the perfect texture contrast. From the smoky spices on the shrimp to the bright freshness of the mango salsa and the creamy zing of the lime-chili sauce, these components come together effortlessly to make a dish that looks as amazing as it tastes.
- 1 lb large shrimp (peeled and deveined): The star protein, bringing tender, juicy bites that soak up spices beautifully.
- 1 tablespoon olive oil: Helps the spices coat the shrimp evenly and adds a subtle richness to the cooking process.
- 1 teaspoon chili powder: Adds a gentle heat and depth to the shrimp’s flavor.
- 1/2 teaspoon smoked paprika: Brings a smoky, earthy aroma that elevates the seasoning.
- 1/2 teaspoon garlic powder: Infuses subtle garlic notes without overpowering the dish.
- Salt and pepper to taste: Crucial for enhancing all the other flavors.
- 2 ripe avocados (sliced): Creamy and smooth, providing cooling contrast to the spiced shrimp.
- 2 cups cooked jasmine or brown rice: Acts as a comforting, neutral base that soaks up all the delicious juices.
- 1 mango (peeled and diced): Offers juicy sweetness that balances the chili’s heat perfectly.
- 1/2 red bell pepper (diced): Adds crisp texture and vibrant red color.
- 1/4 red onion (finely diced): Brings a mild sharpness to brighten the salsa.
- 1/4 cup chopped fresh cilantro: Fresh herbaceous notes that tie the salsa and sauce together.
- Juice of 1 lime: Essential for that refreshing citrus punch in both the salsa and sauce.
- 1 small jalapeño (seeded and finely diced): Provides a mild, friendly heat for the salsa.
- 1/4 cup plain Greek yogurt: Forms the creamy base of the lime-chili sauce, adding tang and richness.
- 1 tablespoon lime juice: Enhances the lime-chili sauce with sharp brightness.
- 1 teaspoon chili sauce or hot sauce: Adds a subtle fiery kick and depth to the sauce.
- 1 teaspoon honey: Balances the heat and acidity with a touch of sweetness.
- Optional toppings: lime wedges, extra cilantro, sesame seeds: Great for personalizing flair and extra zing.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Step 1: Season and Cook the Shrimp
Start by tossing your peeled and deveined shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. This spice blend gives the shrimp a lively flavor profile that’s smoky, garlicky, and just enough spicy. Heat a skillet over medium-high heat, then cook the shrimp for about 2 to 3 minutes on each side until they turn pink and opaque. That quick cooking keeps them juicy and tender – a crucial step to making this dish shine.
Step 2: Prepare the Mango Salsa
While the shrimp cooks, combine diced mango, red bell pepper, finely diced red onion, chopped cilantro, lime juice, and jalapeño in a bowl. This salsa is the burst of freshness your bowl needs, with sweet, tangy, and slightly spicy notes all mingling beautifully. The crunch from the bell pepper and onion perfectly complements the softness of the mango and shrimp.
Step 3: Whisk Together the Lime-Chili Sauce
In a small bowl, whisk plain Greek yogurt, lime juice, chili sauce, and honey until smooth. This sauce is the creamy, tangy, and slightly spicy finishing touch for the bowl. It cuts through the richness of the avocado and shrimp while adding a lovely zing that ties all the flavors together.
Step 4: Assemble the Bowls
Divide the warm jasmine or brown rice among four bowls. Layer the seasoned shrimp on top, followed by generous slices of avocado and the vibrant mango salsa. Drizzle the lime-chili sauce over everything, then add optional toppings like lime wedges, extra cilantro, or sesame seeds to your taste. Your gorgeous, flavorful meal is ready to enjoy.
How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Garnishes
Elevate presentation and flavor with lime wedges, additional chopped cilantro, or a sprinkle of sesame seeds. These garnishes add bright citrus aroma, fresh herbal notes, and an appealing nutty crunch that make each bite more exciting and colorful.
Side Dishes
Keep it light and complementary with a crisp green salad dressed in a simple vinaigrette, or some grilled corn on the cob for a smoky side. If you want a heartier option, consider black beans or a quinoa salad to keep the meal nutritious and balanced.
Creative Ways to Present
Try serving this recipe in hollowed-out avocado halves for a fun, party-style presentation. Alternatively, using colorful bowls or plating the ingredients separately as a build-your-own bowl lets everyone customize their perfect bites. For a picnic, pack each component in airtight containers and assemble just before eating to keep everything fresh.
Make Ahead and Storage
Storing Leftovers
Store leftover shrimp, mango salsa, and lime-chili sauce separately in airtight containers in the refrigerator. This keeps each element fresh and prevents the avocado from browning too quickly. You can keep your cooked rice stored in its own container as well for easy reheating.
Freezing
While shrimp and rice freeze well, mango salsa and lime-chili sauce do not maintain their texture and flavor after freezing. If you want to freeze shrimp and rice, do so separately and reheat gently to avoid overcooking. Prepare fresh salsa and sauce when ready to eat.
Reheating
Reheat shrimp and rice gently in a skillet or microwave until warmed through to avoid drying out the shrimp. Then add fresh avocado slices, mango salsa, and the lime-chili sauce right before serving to ensure everything tastes bright and fresh.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works well, just be sure to thaw them completely before cooking to ensure even cooking and the best texture.
Is there an alternative to Greek yogurt for the lime-chili sauce?
Yes, you can substitute with sour cream or a dairy-free yogurt if needed. Both options provide a similar creamy texture and tanginess.
Can I make this recipe vegan or vegetarian?
To make it vegan, replace shrimp with grilled tofu or chickpeas and substitute the lime-chili sauce with a plant-based yogurt alternative. The mango salsa remains the same and still adds fantastic flavor.
How spicy is the lime-chili sauce and salsa?
The heat level is mild and balanced by sweetness and creaminess but feel free to adjust the amount of jalapeño and chili sauce to suit your spice preference.
What’s the best rice to use for this dish?
Jasmine rice offers a fragrant, fluffy base that complements the bowl perfectly, while brown rice adds a nuttier, heartier texture. Choose based on your preference for taste and nutrition.
Final Thoughts
There is something truly special about the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe that goes beyond just flavor — it’s the joyful harmony of fresh ingredients and simple preparations that make it a winning meal. Whether you’re cooking for busy weeknights or impressing friends at a casual dinner, this bowl checks all the boxes. Grab your shrimp, ripen those avocados, and dive in — I promise you’ll love it as much as I do!
Print
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten Free
Description
This vibrant Shrimp and Avocado Bowl features succulent sautéed shrimp seasoned with chili and smoked paprika, paired with creamy avocado slices and a refreshing mango salsa. Topped with a zesty lime-chili Greek yogurt sauce, this gluten-free fusion dish is perfect for a healthy and flavorful main course that comes together in just 30 minutes.
Ingredients
Shrimp
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Bowl Components
- 2 ripe avocados, sliced
- 2 cups cooked jasmine or brown rice
Mango Salsa
- 1 mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 small jalapeño, seeded and finely diced
Lime-Chili Sauce
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili sauce or hot sauce
- 1 teaspoon honey
Optional Toppings
- Lime wedges
- Extra cilantro
- Sesame seeds
Instructions
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Cook the Shrimp: Heat a skillet over medium-high heat and place the seasoned shrimp in the pan. Cook for 2–3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.
- Prepare the Mango Salsa: In a separate bowl, combine diced mango, red bell pepper, red onion, chopped cilantro, lime juice, and finely diced jalapeño. Mix well to blend all the fresh flavors.
- Make the Lime-Chili Sauce: In a small bowl, whisk together plain Greek yogurt, lime juice, chili sauce, and honey until the mixture is smooth and creamy.
- Assemble the Bowls: Divide the cooked jasmine or brown rice evenly among four bowls. Top each bowl with cooked shrimp, sliced avocado, and a generous scoop of mango salsa. Drizzle each bowl with the lime-chili sauce.
- Garnish and Serve: Garnish the bowls with lime wedges, extra cilantro, and sesame seeds if desired. Serve immediately for a fresh and flavorful meal.
Notes
- You can substitute cauliflower rice for a low-carb option.
- Grilled shrimp or pre-cooked shrimp also work well for convenience.
