Colorful, refreshing, and bursting with bold flavors, these Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce are like a tropical vacation in every bite. Perfect for a light lunch or weeknight dinner, these bowls combine succulent shrimp, creamy avocado, sweet mango salsa, and a zesty lime-chili drizzle over fluffy rice or greens.
This dish is healthy, vibrant, and incredibly satisfying — with the perfect balance of sweet, spicy, creamy, and citrusy. Best of all? It’s quick to prepare and easily customizable.
???? Ingredients (Serves 4)
For the Bowls:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups cooked white or brown rice (or quinoa)
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Mango Salsa:
- 1 ripe mango, peeled and diced
- 1/2 small red onion, finely chopped
- 1/2 red bell pepper, diced
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- Salt, to taste
For the Lime-Chili Sauce:
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 teaspoon honey or agave
- 1/2 teaspoon chili powder
- Pinch of salt
???????? Instructions
- Make the mango salsa
In a bowl, mix mango, red onion, bell pepper, jalapeño, lime juice, and a pinch of salt. Chill while you cook the shrimp. - Cook the shrimp
Toss shrimp with olive oil, chili powder, paprika, salt, and pepper. Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque. - Mix the sauce
In a small bowl, whisk together Greek yogurt, lime juice, honey, chili powder, and salt. Adjust seasoning to taste. - Assemble the bowls
Divide cooked rice among 4 bowls. Top with shrimp, avocado slices, mango salsa, and a drizzle of lime-chili sauce. Garnish with chopped cilantro and lime wedges.
???? Nutrition (per serving, approx.)
- Calories: 420
- Protein: 28g
- Carbs: 38g
- Fat: 18g
- Fiber: 6g
- Sugar: 11g
???? Tips & Tricks
- Use grilled shrimp for extra smokiness.
- Swap cauliflower rice for a low-carb version.
- Add black beans or corn for extra heartiness.
- Double the mango salsa — it goes great with chips or tacos!
- If you’re short on time, use store-bought pico de gallo and mix in mango.
???? From Me to You
I love serving these bowls at gatherings or BBQs — set out all the ingredients “bar style” and let guests build their own. It’s fun, fresh, and always a crowd favorite. Also, try freezing some mango ahead of time and blending it into a frozen margarita to pair with the meal. Trust me on that one. ????
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