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

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

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 2–3 bowls | Calories: Approx. 450–500 per bowl

Why You’ll Love These Shrimp and Avocado Bowls

These Shrimp and Avocado Bowls are the perfect balance of fresh, spicy, and tropical. Juicy grilled shrimp, creamy avocado slices, sweet mango salsa, and a zesty lime-chili yogurt sauce—all layered over fluffy rice or quinoa—make this a vibrant, wholesome meal that’s bursting with flavor.

Whether you’re looking for a quick weeknight dinner or a crowd-pleasing lunch, these bowls are colorful, customizable, and packed with good-for-you ingredients. You’ll feel like you’re on a beach vacation with every bite!

Ingredients

For the Bowls:

  • 1 lb large shrimp, peeled and deveined
  • 1–2 ripe avocados, sliced
  • 1 large ripe mango, diced
  • 2 cups cooked rice or quinoa
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges, for serving

For the Lime-Chili Sauce:

  • ¼ cup plain Greek yogurt
  • 1 tbsp mayonnaise (optional, for extra creaminess)
  • 1 tsp chili powder
  • Zest and juice of 1 lime
  • 1 tsp honey or agave syrup
  • Salt and black pepper, to taste

For the Mango Salsa:

  • 1 ripe mango, diced
  • ¼ cup red onion, finely diced
  • 1 small jalapeño, finely chopped (optional)
  • Juice of 1 lime
  • 1–2 tbsp fresh cilantro, chopped
  • Pinch of salt, to taste

Instructions

1. Make the Mango Salsa

In a small bowl, combine the diced mango, red onion, jalapeño (if using), lime juice, chopped cilantro, and a pinch of salt. Mix well, then place in the fridge to chill while you prepare the rest.

2. Prepare the Lime-Chili Sauce

In another bowl, whisk together the Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey, salt, and pepper. Taste and adjust seasoning as needed. Set aside.

3. Cook the Shrimp

Pat the shrimp dry with a paper towel. Season with chili powder, garlic powder (optional), salt, and pepper. Heat a grill pan or skillet over medium-high heat with a little olive oil. Cook the shrimp for 2–3 minutes per side or until pink, opaque, and slightly charred.

4. Assemble the Bowls

Scoop the rice or quinoa into your serving bowls as a base. Arrange the cooked shrimp, fresh avocado slices, and a generous spoonful of mango salsa over the top.

5. Add Sauce and Garnish

Drizzle the lime-chili sauce over everything. Garnish with chopped cilantro and add a lime wedge on the side for extra zing. Serve immediately and enjoy the flavor explosion!

Tips and Variations

  • Make it spicy: Add more jalapeño or a dash of hot sauce to the shrimp or sauce.
  • Switch the base: Try using cauliflower rice or mixed greens for a low-carb version.
  • Vegan option: Swap the shrimp for grilled tofu or chickpeas and use vegan mayo/yogurt.
  • Meal prep tip: Prepare the components ahead of time and assemble when ready to eat.

Storage

Store leftover rice, salsa, and sauce separately in airtight containers. Shrimp is best eaten fresh but can be refrigerated for up to 2 days. Reheat gently in a skillet for best results. Avocado should be sliced fresh before serving.

Perfect For:

  • Light summer dinners
  • Healthy lunch bowls
  • Weeknight meals in under 30 minutes
  • Beachy meal vibes anytime

Nutrition (Per Bowl, Approx.)

  • Calories: 470
  • Protein: 30g
  • Carbohydrates: 35g
  • Fat: 24g
  • Fiber: 6g
  • Sugar: 9g

Final Thoughts

Tropical, zesty, and full of texture—these Shrimp and Avocado Bowls are a flavor-packed way to upgrade your mealtime. The juicy shrimp, creamy avocado, and sweet mango salsa come together beautifully with the zingy lime-chili sauce to create an unforgettable bowl experience.

Craving more bowl-style recipes? Just drop me your next ingredient list, and I’ll whip up another article like this one!

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