Save These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical-inspired meal bursting with fresh flavors. Grilled shrimp, creamy avocado, and sweet mango salsa are paired together over fluffy rice for a nutritious dinner idea that comes together quickly.
I first made these bowls after a beach vacation where I fell in love with the flavors of fresh shrimp and mango salsa. Now, it is my go-to for busy weeknights when I crave something bright and satisfying.
Ingredients
- Large shrimp: 1 lb, peeled and deveined
- Avocados: 1 to 2 ripe, sliced
- Mango: 1 large, diced
- Cooked rice or quinoa: 2 cups
- Fresh cilantro: Chopped, for garnish
- Lime wedges: For serving
- Greek yogurt: 1/4 cup
- Mayonnaise (optional): 1 tbsp
- Chili powder: 1 tsp
- Lime: Zest and juice of 1
- Honey or agave: 1 tsp
- Salt and pepper: To taste
- Red onion: 1/4 cup, diced
- Jalapeño (optional): 1 small, finely chopped
- Fresh cilantro (for salsa): 1 to 2 tbsp, chopped
- Olive oil: For grilling shrimp
- Garlic powder: For seasoning shrimp
Instructions
- Step 1: Make Mango Salsa
- Combine diced mango, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Mix and chill.
- Step 2: Prepare Lime-Chili Sauce
- Whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning.
- Step 3: Grill Shrimp
- Pat shrimp dry and season with chili powder, garlic powder, salt, and pepper. Grill on a heated pan with olive oil for 2 or 3 minutes per side until pink and slightly charred.
- Step 4: Assemble Bowls
- Add rice or quinoa in bowls. Arrange shrimp, avocado, and mango salsa on top.
- Step 5: Finish and Serve
- Drizzle lime-chili sauce, sprinkle cilantro, and add lime wedges. Enjoy right away.
Save My family loves assembling their own bowls and adding extra lime. It brings everyone together around the table for a fun and customizable dinner.
Serving Suggestions
Serve with tortilla strips, toasted pepitas, or chopped nuts for crunch. Try over greens instead of rice for a lighter option.
Protein Variations
Swap shrimp with grilled chicken or tofu to suit different preferences or dietary needs.
Adjusting the Heat
Reduce or omit jalapeño and choose mild chili powder to make the bowls less spicy for kids or those sensitive to heat.
Save These bowls are a burst of sunshine on your plate, ready in under 30 minutes for a delicious meal anytime.
Kitchen Help
- → How do I properly grill the shrimp?
Pat the shrimp dry, season well, and cook on a grill pan or skillet over medium-high heat for 2–3 minutes per side until pink and lightly charred.
- → Can I use chicken or tofu instead of shrimp?
Absolutely! Substitute the shrimp with grilled chicken breast or marinated tofu for a different protein.
- → What grain works best for the bowls?
Both cooked rice and quinoa are excellent bases and hold up well with the toppings.
- → How can I adjust the spice level?
Reduce or omit the jalapeño from the salsa or use milder chili powder in the sauce for less heat.
- → How should leftovers be stored?
Keep shrimp in an airtight container in the fridge for 2–3 days or freeze for up to one month. Other components can be stored separately.
- → What toppings add extra crunch?
Try toasted pepitas, nuts, or crispy tortilla strips for added texture and flavor.