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

Save this recipe on:

A vibrant mix of color, flavor, and freshness, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical escape in every bite. Succulent grilled shrimp deliver a smoky char that perfectly complements the juicy mango salsa and creamy avocado slices. It’s the kind of dish that looks just as good as it tastes — bright, energizing, and full of zesty attitude.

Perfect for weeknight dinners or meal-prep lunches, this dish balances lean protein, fresh produce, and bold spices with ease. Every component brings a unique texture and contrast: the slight crunch of red onion, the sweetness of mango, the richness of avocado, and the punch of chili-lime drizzle. It’s light but satisfying, clean but crave-worthy.

---

Ingredients for this Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Mango Salsa:

• 1 ripe mango, diced
• 1 small red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, minced (optional)
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

For the Lime-Chili Sauce:

• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon honey or agave
• 1/2 teaspoon chili flakes
• Salt to taste

For Assembly:

• 2 cups cooked rice (white, brown, or cauliflower)
• 1 avocado, sliced
• Fresh cilantro leaves for garnish
• Extra lime wedges for serving

---

Step 1: Marinate and Grill the Shrimp

In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper. Let it marinate for 10-15 minutes while you prepare the other components. Then, grill or pan-sear the shrimp over medium-high heat for about 2-3 minutes per side, until opaque and slightly charred.

Step 2: Make the Mango Salsa

Combine the diced mango, bell pepper, red onion, jalapeño, cilantro, and lime juice in a small bowl. Toss gently and let it sit for at least 5 minutes to allow the flavors to meld.

Step 3: Whisk the Lime-Chili Sauce

In a small jar or bowl, mix the olive oil, lime juice, honey (or agave), chili flakes, and salt. Shake or whisk well until emulsified.

Step 4: Assemble the Bowls

In serving bowls, add a base of warm rice. Arrange grilled shrimp on top, followed by a generous spoonful of mango salsa, and fan out avocado slices on the side. Drizzle with lime-chili sauce and garnish with fresh cilantro leaves. Add a wedge of lime for extra zest.

---

Frequently Asked Questions

How spicy is the dish?

The spice level is mild to moderate depending on the amount of chili flakes and jalapeño used. You can adjust to taste.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before marinating.

Is it okay to swap mango for another fruit?

Absolutely. Pineapple or peaches make great substitutes for a fruity twist.

What type of rice works best?

Any rice will do. Jasmine or brown rice are great, and cauliflower rice is a good low-carb option.

Can this be made ahead?

Yes! Prep the components in advance and assemble right before serving.

What protein can I use instead of shrimp?

Grilled chicken or tofu would work nicely as alternatives.

---

Print

Save this recipe on: