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

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I’ve always been drawn to meals that strike the perfect balance between vibrant, fresh ingredients and bold, spicy flavor—and this bowl does exactly that. The first time I combined grilled shrimp with creamy avocado and juicy mango salsa, I knew I’d stumbled upon something truly special. It’s one of those recipes that feels indulgent yet nourishing, with textures and colors that make every bite feel like a mini tropical escape.

What I especially love about this Shrimp and Avocado Bowl is how easily it comes together, making it ideal for busy weeknights or casual entertaining. The tangy lime-chili sauce gives the dish a zesty backbone, the mango salsa brings in a sweet contrast, and the grilled shrimp packs in protein and a slightly smoky flavor. It’s filling but not heavy, fresh but layered in flavor—a dream combo in my book.


Why You’ll Love This Shrimp and Avocado Bowl

This dish checks every box: it’s quick to prep, full of nutrients, and looks beautiful enough to impress. Whether you’re trying to eat clean, follow a gluten-free lifestyle, or simply want a delicious, satisfying meal, this bowl delivers. The variety of components also means you get lots of flavor without needing complex techniques. Plus, it’s endlessly customizable depending on what you’ve got in your fridge.


What Kind of Shrimp Should I Use?

For this Shrimp and Avocado Bowl, I prefer using large or jumbo shrimp—ideally 21/25 or 16/20 count per pound. They’re meaty enough to hold up on the grill or in a hot skillet without overcooking too quickly. I recommend peeled and deveined shrimp (tail-on or off, your choice), and if you can get fresh, that’s fantastic—but high-quality frozen shrimp work perfectly too. Just make sure to thaw them completely and pat them dry before seasoning.

If you’re short on time, pre-cooked shrimp can also work in a pinch. While you won’t get that same grilled char, tossing them in a hot skillet with your spice blend for a minute or two can help boost flavor.


Options for Substitutions

There’s so much flexibility with this recipe, and that’s part of its charm. Here are a few ways to switch things up:

  • Protein Swap: Not a fan of shrimp? Try grilled chicken, tofu, or even blackened salmon.
  • Avocado Alternative: Hummus or guacamole can stand in for sliced avocado if needed.
  • Mango Salsa Variations: No mango? Use pineapple, peaches, or even a simple pico de gallo.
  • Grain Base: While this bowl doesn’t require a grain, you can add jasmine rice, quinoa, or cauliflower rice for extra volume.
  • Lime-Chili Sauce Swap: A chipotle mayo, cilantro-lime dressing, or tahini-lemon drizzle would also pair beautifully.

Ingredients for This Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce

Each component of this bowl brings something special to the table. Here’s a breakdown of the key ingredients and why they matter:

  • Shrimp: The star protein. Juicy, slightly smoky from the grill, and seasoned with spices that complement the freshness of the other ingredients.
  • Avocado: Adds creaminess and richness, balancing the heat from the chili-lime sauce and the acidity of the salsa.
  • Mango: The sweet counterpoint to the savory and spicy elements. Ripe and juicy, it’s essential for that tropical flair.
  • Tomato: Brings juiciness and acidity to the mango salsa, making the flavors pop.
  • Red Onion: A sharp bite that cuts through the sweetness and adds depth to the salsa.
  • Cilantro: Bright and herbaceous, tying all the fresh ingredients together with a fresh finish.
  • Lime: You’ll use both the juice and zest—vital for acidity in the salsa and the zing in the chili-lime sauce.
  • Greek Yogurt or Sour Cream: The creamy base for the sauce; it cools the heat while adding tang.
  • Chili Powder & Smoked Paprika: These give the shrimp and sauce a deep, warm, slightly spicy flavor.
  • Garlic Powder: Subtle but impactful—adds depth without overpowering the other flavors.
  • Olive Oil: Used to coat the shrimp for even cooking and added richness.
  • Salt & Pepper: Essential for bringing all the flavors into balance.

Step 1: Prepare the Mango Salsa

Start by dicing the mango, tomato, and red onion into small, even cubes. Toss them together in a bowl with freshly chopped cilantro and a generous squeeze of lime juice. Add a pinch of salt and pepper, mix well, and let it sit while you prepare the rest. This gives the flavors time to mingle and intensify.


Step 2: Marinate the Shrimp

In a medium bowl, combine olive oil, chili powder, smoked paprika, garlic powder, salt, pepper, and a touch of lime zest. Add the shrimp and toss until fully coated. Let them marinate for about 10–15 minutes. This step ensures the shrimp are packed with flavor before they hit the heat.


Step 3: Cook the Shrimp

Heat a grill pan or skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2–3 minutes on each side or until they’re pink, opaque, and slightly charred. Remove from heat and set aside.


Step 4: Make the Lime-Chili Sauce

In a small bowl, whisk together Greek yogurt or sour cream with lime juice, a dash of chili powder, salt, and a bit of water to thin it out if needed. You want a drizzleable consistency that brings creaminess and heat to the final bowl.


Step 5: Assemble the Bowl

Start with a base layer—either straight into the bowl or on top of cooked rice or greens if you’re adding them. Fan out the avocado slices on one side. Pile on the grilled shrimp, spoon the mango salsa generously over the top, and finish with a drizzle of the lime-chili sauce. A sprinkle of chopped cilantro is the perfect finishing touch.


How Long to Cook the Shrimp and Avocado Bowl

The beauty of this dish lies in its speed. Here’s a time breakdown:

  • Shrimp Marination: 10–15 minutes
  • Shrimp Cooking Time: 2–3 minutes per side
  • Total Cook Time: About 6–7 minutes for shrimp once the pan is hot
  • Salsa & Sauce Prep: 10–15 minutes (can be done during marination)
  • Assembly: 5 minutes

Altogether, you’re looking at around 30 minutes from start to finish, making this a weeknight-friendly favorite.


Tips for Perfect Shrimp and Avocado Bowls

  • Use Ripe Mango and Avocado: Texture and flavor are everything. The mango should be juicy but not mushy, and the avocado should yield slightly to pressure without being overly soft.
  • Dry Your Shrimp Well: Before seasoning, pat them dry with paper towels. This helps them sear nicely instead of steaming.
  • Don’t Overcook the Shrimp: As soon as they curl into a “C” shape and turn opaque with light char marks, they’re done. Overcooked shrimp become rubbery fast.
  • Fresh Lime is Key: Skip the bottled stuff. Fresh lime juice adds brightness to both the salsa and the sauce.
  • Customize the Heat: Want it spicier? Add diced jalapeño to the salsa or a pinch of cayenne to the shrimp seasoning.
  • Make it a Meal Prep Star: Prepare all the components separately and store them in the fridge to build bowls throughout the week.

Watch Out for These Mistakes While Cooking

Even simple recipes can go sideways with a few missteps. Keep these in mind for the best results:

  • Over-marinating the Shrimp: Shrimp are delicate—leave them too long in the marinade, and the lime can start to “cook” them like ceviche, altering the texture.
  • Using Unripe Mango or Avocado: This can throw off the balance of the dish. A sour mango or hard avocado can make each bite less enjoyable.
  • Overcrowding the Pan: When cooking shrimp, don’t pile them in. Give them space so they sear instead of steam—this is how you get that irresistible char.
  • Skipping the Rest on the Salsa: Giving your salsa at least 10 minutes to sit allows the flavors to marry. Don’t rush this part.
  • Not Tasting as You Go: Adjust salt, lime, or chili levels as needed. Everyone’s palate is different—make it yours.

What to Serve With Shrimp and Avocado Bowls?

While the bowl stands beautifully on its own, these sides and sips can round out the experience:

Coconut Rice

Lightly sweet and fragrant, it pairs perfectly with the shrimp and mango.

Grilled Corn on the Cob

Brush with lime butter and a sprinkle of chili powder for a summer-ready side.

Tortilla Chips with Guacamole

Great for scooping extra mango salsa or as a crunchy contrast.

Chilled Cucumber Salad

Refreshing and crisp, it balances the heat in the chili-lime sauce.

Black Bean Salad

Adds extra protein and fiber, plus a smoky flavor that pairs well.

Sparkling Lime Water

Zesty and refreshing—perfect to cleanse the palate between bites.

White Sangria or Mango Mojito

If you’re going for something more festive, a fruity drink complements the tropical theme.

Grilled Pineapple Slices

Serve as a dessert or sweet side, caramelized and slightly charred.


Storage Instructions

One of the great things about this Shrimp and Avocado Bowl is that most of the components can be made ahead and stored separately for quick assembly. Here’s how to keep everything fresh:

  • Shrimp: Store cooked shrimp in an airtight container in the refrigerator for up to 3 days. You can reheat them briefly in a skillet or enjoy them cold.
  • Mango Salsa: Best when fresh, but it can be stored in the fridge for 1–2 days. After that, it may become watery. Stir before using.
  • Avocado: Avocado is best sliced fresh. If prepping in advance, drizzle slices with lime juice and wrap tightly to minimize browning, though even then, it’s best used within a few hours.
  • Lime-Chili Sauce: Keeps well in a sealed container in the fridge for up to 5 days. Give it a quick stir before using.
  • Fully Assembled Bowls: If you need to prep everything in advance, store ingredients in separate compartments or layers to prevent sogginess. Avoid adding avocado until ready to eat.

Estimated Nutrition

Here’s an approximate breakdown for one serving of the Shrimp and Avocado Bowl, assuming 4 servings total:

  • Calories: 420
  • Protein: 28g
  • Carbohydrates: 24g
    • Sugars: 9g
    • Fiber: 7g
  • Fat: 24g
    • Saturated Fat: 4g
  • Cholesterol: 170mg
  • Sodium: 590mg

Keep in mind, values may vary slightly depending on exact portion sizes and ingredient brands. For more precision, consider using a nutrition calculator based on your specific ingredients.


Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, absolutely! Just make sure to thaw them completely and pat them dry before marinating. This helps ensure they cook evenly and get a nice sear.

Is this bowl spicy?

It has a mild to moderate kick, mostly from the chili-lime sauce. If you’re sensitive to heat, you can reduce or omit the chili powder. Or, if you like it hot, add diced jalapeño or a dash of cayenne.

What’s the best way to tell if shrimp are done?

Look for shrimp that are pink, opaque, and curled into a “C” shape. Overcooked shrimp curl tighter into an “O” and become rubbery.

Can I make this bowl ahead of time?

Yes—with a few adjustments. Prep the shrimp, salsa, and sauce ahead, but wait to slice the avocado and assemble until you’re ready to eat for best texture and freshness.

Is this bowl gluten-free?

It is! All ingredients are naturally gluten-free, but always double-check seasonings or sauces if you’re buying pre-made versions.

Can I add a grain to make it more filling?

Definitely. Jasmine rice, brown rice, quinoa, or even cauliflower rice make great additions if you want more volume or carbs.

How do I keep my avocado from browning?

Coat slices with lime juice and store in an airtight container with plastic wrap pressed directly on top. It’ll slow oxidation, but it’s best used fresh.

Can I grill the shrimp instead of using a skillet?

Yes, grilling works wonderfully and adds a smoky layer of flavor. Just use a grill basket or skewers to prevent them from falling through.


Conclusion

This Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce is one of those recipes that manages to feel indulgent and refreshing all at once. It brings together the best of tropical flavors, healthy ingredients, and quick-cooking ease. Whether you’re whipping it up for a casual weeknight dinner or impressing friends at a summer gathering, it’s guaranteed to win hearts (and taste buds). I love how every component works in harmony—from the smoky spice of the shrimp to the creamy avocado and sweet mango salsa. Give it a try, and don’t be surprised if it becomes a regular in your rotation.


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


  • Author: Sara McKenney
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

A vibrant and refreshing bowl packed with grilled shrimp, creamy avocado, and sweet mango salsa, all tied together with a zesty lime-chili sauce. This dish is quick to prepare, nutritious, and bursting with tropical flavor in every bite.


Ingredients

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Zest of 1 lime

For the Mango Salsa:

  • 1 ripe mango, diced
  • 1 medium tomato, diced
  • 1/4 red onion, finely diced
  • 2 tbsp chopped fresh cilantro
  • Juice of 1 lime
  • Salt and pepper to taste

For the Lime-Chili Sauce:

  • 1/3 cup Greek yogurt or sour cream
  • Juice of 1 lime
  • 1/2 tsp chili powder
  • Pinch of salt
  • Water to thin, if needed

Additional:

  • 1 ripe avocado, sliced
  • Optional base: cooked rice or greens

Instructions

  1. Make the mango salsa: Combine diced mango, tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix and set aside.
  2. Marinate the shrimp: In another bowl, mix olive oil, chili powder, smoked paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Let sit for 10–15 minutes.
  3. Cook the shrimp: Heat a grill pan or skillet over medium-high heat. Cook shrimp for 2–3 minutes on each side until opaque and slightly charred.
  4. Make the lime-chili sauce: Whisk together Greek yogurt, lime juice, chili powder, salt, and a bit of water if needed for drizzling consistency.
  5. Assemble the bowl: Layer base (rice or greens), avocado slices, grilled shrimp, and mango salsa. Drizzle with lime-chili sauce and garnish with cilantro.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

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