Colorful, juicy, and fresh—these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are everything your summer dinner dreams are made of. Charred shrimp sit atop fluffy rice, surrounded by creamy avocado slices and bursts of tropical mango, while a zesty chili-lime sauce drizzles down the middle like liquid sunshine. It’s a bowl bursting with bright, bold flavor that feels just as good to eat as it looks.

This recipe balances sweet, smoky, creamy, and spicy in every bite. The shrimp are grilled to a perfect sear, the avocado adds richness, and the mango salsa cools everything down with its juicy sweetness. Whether you’re after a healthy lunch, meal prep idea, or a quick dinner with flair—this bowl delivers every time.

What Kind of Shrimp Should I Use?

Large shrimp (16/20 count) are ideal for this recipe. They hold up well to grilling or pan-searing, delivering a meaty texture and bold flavor. Make sure they’re peeled and deveined. You can use fresh or frozen shrimp—just thaw them completely and pat dry before cooking.

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

Shrimp: Meaty, mildly sweet, and perfect for grilling or searing.

Avocado: Adds creaminess and healthy fats that balance the heat.

Mango: Brings juicy sweetness and pairs naturally with spicy chili-lime flavors.

Red Bell Pepper & Red Onion: These give the salsa color, crunch, and aromatic zing.

Fresh Cilantro: Brightens the salsa and enhances the tropical flavor.

Lime Juice: Provides tang and balances richness.

Chili Sauce or Sriracha: Adds a spicy kick to the dressing.

Honey or Agave: A hint of sweetness balances out the lime and chili.

Garlic: For depth and aroma in the chili-lime drizzle.

Olive Oil: Used for grilling and for the dressing base.

Cooked Brown or White Rice: The hearty base for these loaded bowls.

Salt & Pepper: To season everything just right.

How To Make the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Step 1: Make the Mango Salsa

In a bowl, combine diced mango, red bell pepper, red onion, chopped cilantro, and the juice of one lime. Add a pinch of salt and stir gently. Set aside to let the flavors marry while you prepare the rest.

Step 2: Prepare the Chili-Lime Sauce

In a small bowl, whisk together lime juice, chili sauce (or sriracha), honey or agave, minced garlic, olive oil, and a pinch of salt. Adjust spice and sweetness to taste. This sauce is drizzled over the top and can also be used to marinate the shrimp.

Step 3: Cook the Shrimp

Pat the shrimp dry and season with salt and pepper. Heat a grill pan or skillet with olive oil over medium-high heat. Add the shrimp in a single layer and sear for about 2 minutes per side, or until pink and slightly charred. Remove and set aside.

Step 4: Assemble the Bowls

Scoop warm brown or white rice into bowls. Arrange the grilled shrimp, sliced avocado, and mango salsa on top. Drizzle generously with the chili-lime sauce. Garnish with extra cilantro, green onion, or a lime wedge if desired.

Serving and Storing Shrimp and Avocado Bowls

These shrimp bowls are best served fresh—right after the shrimp come off the heat and the salsa is chilled and juicy. The creamy avocado and warm rice create a perfect balance of temperature and texture.

To store, keep each component in separate airtight containers in the fridge for up to 3 days. Reheat the rice and shrimp separately in the microwave or a skillet, and slice the avocado fresh when you’re ready to eat. The mango salsa is good for up to 2 days refrigerated.

What to Serve With Shrimp and Avocado Bowls?

Grilled Corn on the Cob

Brush with lime butter and sprinkle with cotija for a smoky-sweet bite.

Crispy Plantain Chips

Great for dipping into leftover mango salsa or just crunching on the side.

Cilantro Lime Quinoa

A protein-packed grain alternative to rice, bright and herby.

Pineapple Agua Fresca

Refreshing and tropical to match the bowl’s sunny vibe.

Coconut Rice

For a slightly sweet, creamy twist on the traditional rice base.

Chopped Garden Salad

Add extra crunch with cucumbers, cherry tomatoes, and a citrus dressing.

Charred Jalapeño Guacamole

A spicy-creamy dip to spoon right into your bowl or eat with chips.

Spicy Black Beans

Savory and slightly smoky beans add fiber and bulk to your meal.

Want More Bowl Recipes with Fresh Flavor?

If you love these Shrimp and Avocado Bowls with Mango Salsa, you’ll definitely want to check out these vibrant bowl-style favorites:

Teriyaki Salmon Rice Bowl packed with umami and sweet soy glaze.
Crispy Chicken Egg Roll Bowls for a veggie-loaded crunch.
Thai Basil Chicken Lettuce Bowls when you’re craving light but spicy.
Korean Beef Bulgogi Bowls with marinated beef and quick pickles.
Chili Lime Chicken Taco Bowls for bold Mexican-inspired flavor.

Save This Pin For Later

Pin this easy, vibrant meal idea to your favorite Pinterest board so it’s just a click away next time you need a quick, flavorful dinner.

Made your own version? Maybe swapped the mango for pineapple or added spicy aioli? Let me know in the comments!

Need more inspiration? Explore my full collection of colorful, craveable meals on SavorQueen Recipes on Pinterest.

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

Author: Julia Walton
Total Time: 25 minutes
Yield: 2 bowls

Print Recipe

Description

This Shrimp and Avocado Bowl is your shortcut to a colorful, healthy, and absolutely satisfying meal. Featuring grilled shrimp, creamy avocado, vibrant mango salsa, and a zippy lime-chili sauce over a fluffy rice base, it’s the perfect easy dinner idea. Whether you’re meal-prepping for the week or whipping up a fresh weeknight dinner, this bowl delivers bold flavor and feel-good nutrition. Great for healthy snacks, quick lunches, or flavor-packed food ideas on the go.

Instructions

1. In a bowl, mix mango, bell pepper, red onion, cilantro, and 1 tablespoon lime juice. Add salt and stir gently. Set aside.

2. In another bowl, whisk together 1 tablespoon lime juice, chili sauce, honey, garlic, olive oil, and a pinch of salt. Adjust spice and sweetness to taste.

3. Pat shrimp dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2 minutes per side until pink and charred. Remove from heat.

4. To assemble bowls, divide rice among serving bowls. Top with shrimp, avocado slices, and mango salsa. Drizzle with lime-chili sauce.

5. Garnish with extra cilantro or lime wedges and serve immediately.