Why You’ll Love This Recipe
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are everything a modern, feel-good meal should be. They are colorful, fresh, and packed with bold flavors that feel indulgent yet light. This recipe is ideal for warm-weather dinners, quick lunches, or anytime you want something nourishing without feeling heavy. What I love most is the balance of textures and tastes. The shrimp are savory with a gentle kick, the avocado adds creamy richness, and the mango salsa brings bright sweetness that wakes up every bite. When I tested this recipe, I tried it both with grilled shrimp and pan-seared shrimp, and both versions were excellent. The lime-chili sauce ties everything together, adding just enough heat and acidity to make the bowl irresistible.
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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce – Fresh, Vibrant, and Perfectly Balanced
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Fresh and vibrant bowls featuring seasoned shrimp, creamy avocado, and sweet mango salsa, finished with a zesty lime-chili sauce for a light yet satisfying meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- 1 ripe mango, diced
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice (for salsa)
- 1/3 cup Greek yogurt or sour cream
- 2 tbsp lime juice (for sauce)
- 1 tbsp honey
- 1/2 tsp chili sauce or hot sauce
Instructions
- In a bowl, toss shrimp with olive oil, chili powder, paprika, salt, and black pepper.
- Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and cooked through. Set aside.
- In a small bowl, combine mango, red onion, cilantro, and 1 tablespoon lime juice to make the mango salsa.
- In another bowl, whisk together Greek yogurt, 2 tablespoons lime juice, honey, and chili sauce to make the lime-chili sauce.
- Assemble bowls by dividing rice or quinoa among serving bowls.
- Top with cooked shrimp, avocado slices, and mango salsa.
- Drizzle lime-chili sauce over the top and serve immediately.
Notes
- Do not overcook shrimp to keep them tender.
- You can substitute cauliflower rice for a low-carb option.
- Adjust chili sauce to control spice level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shrimp provide lean protein and a naturally sweet flavor that pairs beautifully with citrus and chili.
Olive oil helps cook the shrimp evenly and adds richness.
Chili powder brings gentle heat and smoky depth to the shrimp.
Garlic powder enhances savory flavor without overpowering the bowl.
Salt balances and sharpens all the components.
Black pepper adds mild warmth and seasoning.
Avocados contribute creamy texture and healthy fats.
Mango adds juicy sweetness and vibrant color to the salsa.
Red onion provides crispness and a subtle bite.
Fresh cilantro brings brightness and a fresh herbal note.
Lime juice adds acidity that balances sweetness and richness.
Cooked rice or quinoa forms the hearty base of the bowl.
Greek yogurt creates a creamy foundation for the lime-chili sauce.
Honey adds gentle sweetness to balance the heat.
Sriracha or chili sauce delivers customizable spice.
Lime zest intensifies citrus flavor in the sauce.
Directions
Begin by seasoning the shrimp with olive oil, chili powder, garlic powder, salt, and black pepper. Heat a skillet over medium-high heat and cook the shrimp until pink, opaque, and lightly golden on both sides. Remove from heat and set aside.
Prepare the mango salsa by combining diced mango, red onion, fresh cilantro, and lime juice in a bowl. Stir gently and set aside to allow the flavors to blend.
To make the lime-chili sauce, whisk together Greek yogurt, honey, sriracha, lime juice, and lime zest until smooth and creamy. Adjust spice and sweetness to taste.
Assemble the bowls by adding a base of rice or quinoa. Top with cooked shrimp, sliced avocado, and mango salsa. Drizzle generously with lime-chili sauce just before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 people. Preparation takes approximately 15 minutes, with a cooking time of about 10 minutes, making the total time around 25 minutes.
Storage/reheating
Store components separately in airtight containers in the refrigerator for up to two days. Reheat shrimp gently in a skillet or enjoy them cold. Assemble bowls fresh for best texture and flavor.
Variations and Customizations
These bowls are extremely versatile. You can substitute shrimp with grilled chicken or tofu for a different protein. I tested a version with cauliflower rice for a lower-carb option, and it worked beautifully. Pineapple can replace mango for a slightly tangier salsa. For extra crunch, add sliced radishes or toasted pepitas. If you prefer a dairy-free sauce, use a dairy-free yogurt alternative or a simple olive oil and lime drizzle.
Nutrition and Dietary Info
Shrimp and Avocado Bowls are rich in protein, healthy fats, and vitamins from fresh fruit and vegetables. They are naturally gluten-free and can be easily adapted for low-carb or dairy-free diets. This dish offers balanced energy without feeling heavy.
Expert Tips & Customizations
Do Not Overcook Shrimp
Shrimp cook quickly and should be removed as soon as opaque.
Use Ripe Mango and Avocado
Proper ripeness ensures sweetness and creaminess.
Balance the Sauce
Adjust lime and chili gradually for perfect flavor.
Assemble Just Before Serving
This keeps ingredients fresh and vibrant.
FAQs
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
Is this bowl spicy?
It is mildly spicy and easily adjustable.
Can I make this ahead?
Prepare components ahead but assemble before serving.
What grain works best?
Rice, quinoa, or cauliflower rice all work well.
Can I make it dairy-free?
Yes, use dairy-free yogurt or omit the sauce.
How do I keep avocado from browning?
Add lime juice and slice just before serving.
Can I grill the shrimp?
Yes, grilling adds excellent smoky flavor.
What other fruits work in the salsa?
Pineapple or peach are great alternatives.
Is this good for meal prep?
Yes, store components separately.
What can I serve with these bowls?
They are complete on their own but pair well with a light soup.
Conclusion
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a fresh, colorful meal that delivers bold flavor with minimal effort. Balanced, customizable, and quick to prepare, this recipe is perfect for anyone looking for a vibrant dish that feels both wholesome and indulgent.
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