Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Get ready to indulge in a colorful and delicious explosion of flavor with these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce! This dish is creamy, juicy, and bursting with fresh ingredients that make each bite a celebration of taste.
Servings: 4 servings
Calories: 420kcal
Equipment
- Mixing Bowl
- Skillet
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined
Avocados
- 1-2 ripe avocados, sliced
Mango
- 1 large ripe mango, diced
Rice or Quinoa
- 2 cups cooked rice or quinoa
Garnishes
- to taste Fresh cilantro, chopped (for garnish)
- to taste Lime wedges (for serving)
Sauce Ingredients
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- 1 lime zest and juice from 1 lime
- 1 tsp honey or agave
- to taste Salt and pepper
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- 1 tbsp olive oil (for cooking shrimp)
- 1/2 tsp garlic powder (for shrimp seasoning)
Instructions
- Prepare the mango salsa: In a bowl, mix diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Chill in fridge.
- Make the lime-chili sauce: Whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper.
- Season shrimp with chili powder, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side, until pink and slightly charred.
- Assemble bowls: Add a base of rice or quinoa. Top with shrimp, avocado slices, and mango salsa.
- Drizzle generously with lime-chili sauce. Garnish with cilantro and serve with lime wedges.
Notes
Use grilled chicken or tofu instead of shrimp for variations. Prepare salsa and sauce ahead but add avocado just before serving. Leftovers keep in fridge for 2 days. Keep salsa and avocado separate for freezing.
Nutrition
Calories: 420kcal | Fat: 18g