Lorenzo Devereaux
Vibrant, fresh, and bursting with flavor, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are everything your taste buds crave in a single bite. Tender, smoky shrimp meet the creaminess of avocado, the tropical sweetness of mango salsa, and a drizzle of zesty lime-chili sauce that ties the whole bowl together. It’s a meal that feels like sunshine in every forkful.
These bowls are not only stunning to serve but also packed with nutritious ingredients that make them a satisfying lunch or dinner option. Perfect for busy weeknights or for impressing guests, each bowl is a colorful, customizable combination of textures and tastes that makes healthy eating feel indulgent.
What Makes These Shrimp and Avocado Bowls So Irresistible?
The magic lies in the balance of flavors and textures. Grilled or pan-seared shrimp bring that savory, slightly smoky bite. Creamy avocado cools everything down while complementing the juicy, tangy, and mildly spicy mango salsa. Top it off with a homemade lime-chili sauce for the perfect sweet-heat finish. Every component works together to create a restaurant-worthy meal in under 30 minutes.
Ingredients for the Shrimp and Avocado Bowls
- Shrimp – The star protein, tender and seasoned for a burst of flavor.
- Avocado – Adds a rich creaminess that balances the heat and tang.
- Mango – Brings natural sweetness and a tropical vibe to the salsa.
- Cherry Tomatoes – Juicy and slightly tangy, perfect in the salsa.
- Red Onion – Offers a crisp, sharp contrast to the sweet mango.
- Cilantro – Adds freshness and a pop of green in both salsa and garnish.
- Cooked Rice or Quinoa – A hearty base that soaks up all the juices and sauce.
- Lime – Essential for brightness and zesty flavor in the sauce and salsa.
- Chili Powder or Fresh Chili – Provides the right amount of kick to the sauce.
- Olive Oil & Salt – Simple seasonings to enhance every ingredient.
How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Step 1: Prepare the Mango Salsa
Dice the mango, cherry tomatoes, and red onion into small, uniform pieces. Toss them together in a medium bowl with freshly chopped cilantro and a generous squeeze of lime juice. Add a pinch of salt to enhance the sweetness of the mango. Set aside to allow the flavors to meld.
Step 2: Make the Lime-Chili Sauce
In a small bowl, whisk together lime juice, olive oil, a pinch of chili powder (or minced fresh chili for extra heat), and a dash of salt. Taste and adjust the spice level to your preference. This zesty, slightly spicy sauce will drizzle over your entire bowl.
Step 3: Cook the Shrimp
Heat a skillet or grill pan over medium-high heat. Toss the shrimp with olive oil, salt, and a light sprinkle of chili powder. Cook for 1–2 minutes per side until the shrimp turn pink and slightly golden. Remove from the heat immediately to avoid overcooking.
Step 4: Prepare the Base
Fill each bowl with warm cooked rice or quinoa. Fluff the grains lightly with a fork so they can absorb the sauces and juices.
Step 5: Assemble the Bowls
Top the rice with a generous serving of the mango salsa, freshly cooked shrimp, and sliced avocado. Finish by drizzling the lime-chili sauce over the top. Garnish with extra cilantro and an optional lime wedge for squeezing.
Step 6: Serve Fresh
These bowls are best enjoyed immediately while the shrimp are warm and the salsa is cool and refreshing. Every bite offers a perfect balance of sweet, savory, tangy, and spicy flavors.
Serving and Storing Shrimp and Avocado Bowls
These shrimp and avocado bowls are best served immediately after assembly to enjoy the contrast between warm shrimp and cool, refreshing mango salsa. If you’re meal-prepping, keep the shrimp, salsa, and avocado slices stored separately in airtight containers. Assemble the bowls right before eating to maintain the freshest taste and texture.
Shrimp can be stored in the refrigerator for up to 2 days. Mango salsa will stay vibrant and fresh for about 24 hours. Sliced avocado should be added just before serving to prevent browning.
What to Serve With Shrimp and Avocado Bowls
1. Grilled Corn on the Cob
Smoky, buttery corn pairs perfectly with the tropical flavors of mango salsa.
2. Fresh Green Salad
A crisp salad with a light vinaigrette adds freshness without overpowering the main bowl.
3. Tortilla Chips with Salsa
Crunchy tortilla chips and your favorite salsa or guacamole make a fun side.
4. Cilantro-Lime Rice
Boost the flavor of your base with an extra punch of lime and fresh herbs.
5. Roasted Sweet Potatoes
Sweet potatoes add heartiness and complement the chili-lime flavors beautifully.
6. Sparkling Water with Lime
A simple sparkling drink keeps the meal light and refreshing.
7. Pineapple or Mango Smoothie
A tropical smoothie completes the island-inspired dining experience.
Want More Fresh and Flavorful Bowl Ideas?
If you love these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, here are more vibrant and delicious ideas from our collection:
- Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce
- Chipotle Chicken Bowl with Black Beans, Corn & Creamy Sauce
- Sweet Chili Chicken Bowl with Coconut-Lime Drizzle
- Street Corn Chicken Rice Bowl
- Hot Honey Chicken Bowls – A Sweet and Spicy Comfort Classic
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I’d love to hear how your bowls turned out! Did you go heavy on the chili for extra heat, or keep it mild and fresh? Share your tips and variations in the comments—we can all inspire each other in the kitchen.
Explore more beautifully curated recipes on my Pinterest: ChefAlchemy Recipes on Pinterest.
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Equipment
- Skillet
- Mixing Bowl
- Cutting board
Ingredients
Ingredients
- 1 cup diced mango
- 1/2 cup diced cherry tomatoes
- 1/4 cup finely diced red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice (for salsa)
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil (for shrimp)
- 1/2 teaspoon chili powder (for shrimp)
- 2 cups cooked rice or quinoa
- 1 avocado, sliced
- 2 tablespoons olive oil (for sauce)
- 2 tablespoons lime juice (for sauce)
- 1/4 teaspoon chili powder (for sauce)
- salt to taste
Instructions
- Combine diced mango, cherry tomatoes, red onion, cilantro, and lime juice with a pinch of salt. Mix and set aside.
- Whisk together olive oil, lime juice, chili powder, and salt for the sauce.
- Toss shrimp with olive oil, chili powder, and salt. Cook 1–2 minutes per side in a hot skillet until pink and golden.
- Fill bowls with warm rice or quinoa.
- Top with mango salsa, shrimp, and avocado slices. Drizzle with lime-chili sauce.
- Serve immediately and enjoy.
Notes
2. Add extra chili for more heat.