Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb large shrimp, peeled and deveined; 1-2 pieces ripe avocados, sliced; 1 large ripe mango, diced; 2 cups cooked rice or quinoa; Fresh cilantro, chopped (for garnish); Lime wedges (for serving); 1/4 cup plain Greek yogurt; 1 tbsp mayonnaise (optional, for extra creaminess); 1 tsp chili powder; 1 pieces lime (zest and juice); 1 tsp honey or agave; Salt and pepper, to taste; 1/4 cup diced red onion; 1 small jalapeño, finely chopped (optional, for heat); 1 pieces lime (juice); 1-2 tbsp chopped fresh cilantro

Jump to Recipe

If you’re craving something that’s bursting with color, freshness, and flavor, you’re going to fall in love with Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. This bowl is like sunshine in a dish—creamy avocado, juicy shrimp, sweet mango, and a zesty, irresistible sauce all layered over fluffy rice. I first tried this on a hot summer day, and it instantly transported me to a tropical paradise! What I love most is that it comes together quickly, making it the perfect weeknight meal for busy families or a laid-back dinner with friends. Compared to my popular Salmon Poke Bowls, this recipe delivers a new wave of flavors and keeps your meal rotations exciting. Trust me—after one bite, you’ll want this bowl in your regular lineup!

What is Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce?

With a name like Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, you might wonder if you’re cooking dinner or throwing a party! Is it a bowl? Is it a fiesta? Maybe both! The dish gets its mouthwatering name from the stars of the show: plump shrimp, creamy avocado, juicy mango salsa, and a zingy lime-chili drizzle that brings every bite to life. One taste and you’ll understand why they say, “the way to a person’s heart is through their stomach.” In my family, it’s definitely true—and I suspect it’ll be the same for you. Give this fun, flavor-packed recipe a try—your taste buds will thank you!

Why You’ll Love This

There are so many reasons to love these Shrimp and Avocado Bowls, but let’s start with the biggest: the fresh flavors are out of this world! You get tender shrimp, cooling avocado, sweet mango, and a tangy, creamy sauce with just a hint of chili heat. Plus, making this at home is way more affordable than ordering out, and you can load your bowl with as many toppings as you like. It’s easy, wallet-friendly, and delightful for the senses. If you enjoyed my Chicken Burrito Bowls, you’ll adore this tropical twist—each bite brings something new, exciting, and utterly craveable. Gather your favorite bowl, invite your family to the table, and let the flavor adventure begin!

How to Make

Quick Overview

You won’t believe how easy it is to whip up Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce! From prepping the shrimp to slicing the avocados and tossing together that iconic mango salsa, this recipe is a breeze. The best part? The zesty lime-chili sauce pulls everything together, making each bite creamy, tangy, and just a little spicy. You can have this bowl on the table in under 35 minutes—perfect for quick weeknight dinners or lazy weekend lunches. Whether you’re a seasoned cook or a beginner, this recipe guarantees delicious, fuss-free eating!

Ingredients

For the Bowls:

1 lb large shrimp, peeled and deveined
1–2 ripe avocados, sliced
1 large ripe mango, diced
2 cups cooked rice or quinoa
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

For the Lime-Chili Sauce:

1/4 cup plain Greek yogurt
1 tbsp mayonnaise (optional, for extra creaminess)
1 tsp chili powder
Zest and juice of 1 lime
1 tsp honey or agave
Salt and pepper, to taste

For the Mango Salsa:

1/4 cup diced red onion
1 small jalapeño, finely chopped (optional, for heat)
Juice of 1 lime
1–2 tbsp chopped fresh cilantro

Step-by-Step

Prepare the Rice or Quinoa
Cook 2 cups of your favorite rice or quinoa according to package instructions. Fluff and set aside.
Make the Mango Salsa
In a bowl, combine the diced mango, red onion, jalapeño (if using), lime juice, and cilantro. Stir gently and set aside to let the flavors mingle.
Mix the Lime-Chili Sauce
In a small bowl, whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest, lime juice, honey or agave, salt, and pepper. Adjust seasoning to taste. Keep refrigerated until ready to use.
Cook the Shrimp
Pat the shrimp dry, then season lightly with salt and pepper. Heat a nonstick pan over medium-high heat with a touch of oil. Cook the shrimp for about 2 minutes per side, until pink and opaque. Remove from heat.
Assemble the Bowls
Divide the cooked rice or quinoa among serving bowls. Arrange the cooked shrimp, sliced avocado, and generous spoons of mango salsa on top.
Drizzle and Garnish
Drizzle the lime-chili sauce over each bowl. Top with fresh cilantro and serve with extra lime wedges.

What to Serve With

These vibrant bowls can stand tall all on their own, but if you’re looking for delicious pairings, try a light cucumber salad for extra crunch, tortilla chips for a little salty bite, or even a simple black bean side for added protein. Chilled drinks work best—think sparkling lime water, iced tea, or a fruity mocktail. If you’re hosting, some mini chicken quesadillas or a fresh green salad make the perfect complement to round out the meal.

Top Tips for Perfecting

Quality shrimp matters! Use fresh or well-thawed frozen shrimp for the best flavor and texture.
Can’t find ripe mango? Pineapple or peaches make a tasty salsa substitute.
For a dairy-free sauce, replace Greek yogurt with coconut yogurt or mayonnaise with olive oil.
Make it spicy by keeping the jalapeño seeds in the salsa, or keep it mild by omitting them.
Don’t overdress the bowls—serve extra sauce on the side for maximum customization.

Storing and Reheating Tips

To store leftovers, pack the shrimp, rice, avocado, salsa, and sauce separately in airtight containers. They’ll stay fresh in the fridge for up to two days. For best results, slice avocado just before serving, as it browns quickly. Reheat the shrimp and rice gently in the microwave before reassembling the bowls. The mango salsa and sauce are best enjoyed cold, so add them at the end. If you want to freeze, only freeze the rice and cooked shrimp (up to one month)—leave fresh salsa and avocado for when you’re ready to eat.

FAQs

Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry before cooking.

Can I substitute the mango with another fruit?
Yes, diced pineapple, peaches, or even strawberries can be delicious swaps for mango in the salsa.

Is the lime-chili sauce spicy?
It has a subtle kick, but you can adjust the chili powder and omit jalapeño for a milder version.

Can I make this bowl ahead of time for meal prep?
Definitely! Prepare all components in advance and store separately. Assemble just before enjoying for freshest flavor.

What’s the best way to keep the avocado from browning?
Toss the sliced avocado in a bit of lime juice before storing, and add it to the bowl right before eating.

Conclusion

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are your ticket to a refreshing, flavor-packed meal that’s as beautiful as it is satisfying. With their juicy shrimp, creamy avocado, and vibrant salsa, these bowls wow with every bite—all ready in under 35 minutes. Whether you’re making dinner for your family or preparing a lunch that’ll be the envy of the office, this recipe delivers easy prep, luxurious flavors, and a healthy, wholesome profile. Don’t wait—gather your ingredients and treat yourself to a colorful meal that brings sunshine to your table, any time of year! If you enjoyed this recipe, be sure to explore my other bowl inspirations for more easy and delicious meal ideas.