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

A Tropical Power Bowl Bursting with Color, Flavor & Freshness

Imagine the perfect bite: juicy shrimp kissed with lime and chili, creamy avocado, sweet-tart mango salsa, fluffy rice, and a drizzle of zesty lime-chili sauce. That’s what you get with these Shrimp and Avocado Bowls—a gorgeous, refreshing meal that feels like a mini vacation in every forkful.

Whether you’re looking for a healthy lunch option, a new meal prep favorite, or a no-fuss weeknight dinner that feels special, this bowl delivers. It’s naturally gluten-free, high-protein, and totally customizable.

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???? Ingredients (Serves 4)

???? For the Shrimp:

• 500g large shrimp, peeled and deveined
• 1 tbsp olive oil (15g)
• 1 tbsp lime juice (15ml)
• 1 tsp chili powder (3g)
• 1/2 tsp garlic powder
• Salt and black pepper, to taste

???? For the Rice Base:

• 200g uncooked jasmine or basmati rice (yields about 600g cooked)
• 480ml water
• Pinch of salt

???? For the Mango Salsa:

• 1 ripe mango (200g), diced
• 1 small red bell pepper (100g), diced
• 1/2 small red onion (50g), finely chopped
• 1/2 jalapeño, minced (optional)
• Juice of 1 lime (20ml)
• 2 tbsp chopped fresh cilantro (optional)
• Pinch of salt

???? Other Toppings:

• 1–2 ripe avocados (250g), sliced or diced
• 1 small cucumber (100g), sliced
• Extra lime wedges, for garnish

????️ For the Lime-Chili Sauce:

• 3 tbsp mayonnaise (45g)
• 1 tbsp lime juice (15ml)
• 1–2 tsp sriracha or hot sauce (adjust to taste)
• 1/2 tsp honey or maple syrup (3g)

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????‍???? Instructions

1. Cook the Rice

1. Rinse rice under cold water until clear.
2. Combine rice, water, and salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
3. Let it rest for 5–10 minutes, then fluff with a fork.

2. Prepare the Mango Salsa

1. In a bowl, combine mango, red pepper, red onion, jalapeño, lime juice, and salt.
2. Toss gently and set aside to let the flavors meld.

3. Make the Lime-Chili Sauce

1. Mix mayo, lime juice, sriracha, and honey in a small bowl.
2. Whisk until smooth. Adjust spice to your liking.

4. Cook the Shrimp

1. Toss shrimp with olive oil, lime juice, chili powder, garlic powder, salt, and pepper.
2. Heat a skillet over medium heat. Cook shrimp for 2–3 minutes per side, or until pink and opaque.

5. Assemble the Bowls

1. Divide rice among four bowls.
2. Top with shrimp, mango salsa, avocado, and cucumber.
3. Drizzle with lime-chili sauce and garnish with lime wedges and cilantro.

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???? Nutritional Info (Per Serving – Approximate)

• Calories: 480 kcal
• Protein: 30g
• Carbs: 42g
• Fat: 22g
• Fiber: 6g
• Sugar: 8g
• Sodium: 450mg

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???? Tips & Tricks

• Make it low-carb: Swap rice for cauliflower rice or a greens base.
• Meal prep tip: Store each component separately and assemble just before eating.
• Use frozen shrimp: Just thaw, pat dry, and cook—super convenient.
• Customize the heat: Skip jalapeños for kids, or add extra hot sauce for spice lovers.
• Bulk it up: Add black beans, corn, or quinoa for more fiber and texture.

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???? A Little Something Extra for Your Readers

???? Coconut Rice Variation:

Cook the rice with 1/2 water, 1/2 coconut milk for a fragrant, tropical flavor that pairs beautifully with the shrimp and mango salsa.

???? Go Green Bowl:

Use shredded romaine, spring greens, or arugula as the base instead of rice for a lighter, low-carb version.

???? Summer Entertaining Idea:

Serve mini versions in mason jars or clear cups for backyard parties or brunch—super fun and portable!