If you’re craving a dish that bursts with fresh, vibrant flavors and is as colorful as it is delicious, you’re going to love this Shrimp & Avocado Bowls with Mango Salsa and Spicy Lime-Chili Sauce Recipe. Imagine juicy, smoky grilled shrimp paired with creamy avocado slices, bright mango salsa, and a tantalizing spicy lime-chili sauce, all nestled atop a bed of fluffy rice or quinoa. This recipe feels like a sunny escape to tropical paradise with every bite, and the best part is it’s quick and easy enough for a weeknight dinner yet impressive enough to share with friends. Let’s dive into the magic that makes this bowl so irresistible!

Shrimp & Avocado Bowls with Mango Salsa and Spicy Lime-Chili Sauce Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is simple yet essential, combining to create a perfect harmony of taste, texture, and color. From the sweetness of ripe mango to the spice kick in the chili-lime sauce, every element plays a special role in making the dish unforgettable.

Large shrimp (1 lb): Peeled and deveined, they provide the smoky, protein-packed centerpiece of the bowl.
Ripe avocados (1–2): Sliced for creamy richness that balances the bright salsa and sauce.
Ripe mango (2 whole): One diced for salsa and one for sweetness and tropical flavor in the salsa.
Cooked rice or quinoa (2 cups): A hearty, earthy base to soak up all the vibrant toppings.
Fresh cilantro: Chopped for that burst of herbal freshness and garnish.
Lime wedges: Served on the side to add extra zing when squeezed over.
Plain Greek yogurt (1/4 cup): Forms the creamy base of the spicy lime-chili sauce.
Mayonnaise (1 tbsp, optional): Adds extra richness to the sauce if desired.
Chili powder (1 tsp plus seasoning for shrimp): Delivers smoky warmth in both the sauce and the shrimp.
Lime (zest and juice of 1): Brightens the sauce with citrusy freshness.
Honey or agave (1 tsp): Balances heat with a subtle touch of sweetness in the sauce.
Red onion (1/4 cup diced): Adds a sharp crunch and depth to the mango salsa.
Jalapeño (1 small, finely chopped, optional): Brings a spicy kick and extra dimension to the salsa.
Salt and pepper: Essential seasonings to enhance all flavors throughout the dish.
Olive oil: Used for grilling the shrimp to perfection with a little char.

How to Make Shrimp & Avocado Bowls with Mango Salsa and Spicy Lime-Chili Sauce Recipe

Step 1: Prepare the Mango Salsa

Start by mixing together diced mango, red onion, finely chopped jalapeño if you want that extra heat, freshly squeezed lime juice, chopped cilantro, and a pinch of salt in a bowl. Stir everything well to ensure the flavors meld beautifully. Pop this fresh salsa into the fridge while you move on to the next steps so it chills and the flavors develop even further.

Step 2: Whisk Together the Lime-Chili Sauce

In a small bowl, combine plain Greek yogurt with mayonnaise if you’re using it. Add chili powder, lime zest and juice, honey or agave, and season with salt and pepper. Whisk everything until smooth and creamy. Taste and adjust seasoning if needed—this sauce will bring a spicy, tangy creaminess that elevates the entire bowl.

Step 3: Grill the Shrimp

Pat the shrimp dry using paper towels. Season them generously with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat, drizzle with a bit of olive oil, and cook the shrimp for 2 to 3 minutes per side. You want a lovely pink color with some beautiful charred marks to infuse smoky flavor. Remove from heat once cooked through to juicy perfection.

Step 4: Assemble the Bowls

Grab your favorite bowls and start with a base of cooked rice or quinoa. Arrange the grilled shrimp artfully over the grains, add generous slices of creamy avocado, and spoon over the chilled mango salsa. Each layer adds a unique texture and burst of flavor that makes every spoonful exciting.

Step 5: Add the Finishing Touches

Drizzle the spicy lime-chili sauce over the entire bowl, letting it cascade over the shrimp and avocado for a mouthwatering zing. Garnish with chopped fresh cilantro and serve with lime wedges on the side so everyone can add an extra splash of citrus to their liking. Now, sit back and enjoy the vibrant tastes you’ve created!

How to Serve Shrimp & Avocado Bowls with Mango Salsa and Spicy Lime-Chili Sauce Recipe

Garnishes

To make your bowls look as good as they taste, scatter chopped fresh cilantro and lime wedges around for the final touch. If you want a bit of crunch, toasted pepitas or chopped nuts sprinkled on top add great texture contrast. Adding some thin tortilla strips can also bring a wonderful crispy element that pairs beautifully with creamy avocado and juicy shrimp.

Side Dishes

Though these bowls are quite filling on their own, I love pairing them with a simple green salad or grilled corn on the cob to keep with the tropical vibe. A light cucumber salad tossed in lime and chili powder is another refreshing side that harmonizes perfectly with the main dish’s bold flavors.

Creative Ways to Present

Want to impress your guests? Serve this dish in edible bowls made from hollowed-out avocados or large lettuce leaves for a fun, hands-on eating experience. You could also turn it into a vibrant taco filling, spooning everything into warm corn or flour tortillas for a fresh twist on taco night.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers—though I doubt it!—store the shrimp in an airtight container in the refrigerator where it will stay fresh for 2 to 3 days. Keep the mango salsa and lime-chili sauce separate to maintain their best textures and flavors. Avocado is best added fresh, but if you need to store, sprinkle with lime juice and cover tightly to minimize browning.

Freezing

You can freeze the grilled shrimp for up to 1 month by placing them in a freezer-safe container or bag. However, the fresh mango salsa and avocado don’t freeze well as they lose their freshness and texture. Thaw shrimp overnight in the fridge before reheating gently.

Reheating

Reheat the shrimp quickly in a skillet over medium heat or in the microwave at short intervals to avoid overcooking. Avoid reheating the rice or quinoa with the shrimp if possible; warming them separately helps keep the best texture. Add the fresh mango salsa and avocado only after reheating to enjoy their peak freshness.

FAQs

Can I substitute the shrimp with another protein?

Absolutely! Grilled chicken or tofu both work wonderfully as alternatives. Just season and cook them similarly to the shrimp to maintain the same delicious flavor profile.

How spicy is the lime-chili sauce and salsa?

The heat level is moderate and can be adjusted to your preference. For a milder dish, simply reduce or omit the jalapeño in the salsa and use less chili powder in the sauce.

Can this recipe be made gluten-free?

Definitely! Using rice or quinoa as the base keeps the dish naturally gluten-free. Just double-check your chili powder and mayonnaise ingredients to ensure they don’t contain hidden gluten.

Is this recipe suitable for meal prep?

Yes! The shrimp can be cooked ahead and kept refrigerated. Just keep mango salsa and avocado separate until serving. It’s a vibrant, healthy meal prep option that tastes fresh throughout the week.

What if I don’t have Greek yogurt for the sauce?

If you don’t have Greek yogurt, sour cream or a mild crème fraîche can be fantastic substitutes. They provide similar creaminess and tang to balance the lime and chili.

Final Thoughts

I can’t recommend this Shrimp & Avocado Bowls with Mango Salsa and Spicy Lime-Chili Sauce Recipe enough if you want a meal that’s bursting with fresh, vibrant flavors and comforting textures all in one bowl. It’s quick, colorful, and genuinely satisfying, perfect for any night when you want something a little special but still easy to make. Give it a try—I promise it will become one of your favorite go-to dishes to brighten up weeknights or impress guests with a tropical feast!

Shrimp & Avocado Bowls with Mango Salsa and Spicy Lime-Chili Sauce Recipe