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

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical-inspired delight bursting with color and bold flavor. Smoky grilled shrimp sits atop a bed of fluffy rice or quinoa, paired with creamy avocado and a refreshing mango salsa. The finishing touch? A zesty, spicy-sweet lime-chili sauce that ties it all together. Whether you're planning a summer dinner, beachside meal, or just a quick and nourishing weeknight dinner, this dish is packed with nutrients, flavor, and beauty.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Fusion, Tropical
Calories: 520
Ingredients Equipment Method Notes

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:
  • 1/4 cup plain Greek yogurt
  • 1 tbsp mayonnaise optional
  • 1 tsp chili powder
  • Zest and juice of 1 lime
  • 1 tsp honey or agave
For the Mango Salsa:
  • Salt and pepper to taste
  • 1 diced mango
  • 1/4 cup diced red onion
  • 1 small jalapeño finely chopped (optional)
  • Juice of 1 lime
  • 1 –2 tbsp chopped fresh cilantro
  • Salt to taste

Equipment

  • Grill pan or skillet
  • Mixing bowls (3)
  • Knife and cutting board
  • Measuring Spoons
  • Whisk
  • Serving bowls

Method
 

  1. **Prepare the Mango Salsa**: In a bowl, mix diced mango, red onion, jalapeño (if using), lime juice, cilantro, and salt. Chill in the fridge to let the flavors blend.
  2. **Make the Lime-Chili Sauce**: Whisk together Greek yogurt, mayonnaise, chili powder, lime zest, lime juice, honey, salt, and pepper in a small bowl. Set aside.
  3. **Cook the Shrimp**: Pat shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high with a drizzle of olive oil. Cook shrimp 2–3 minutes per side until opaque and slightly charred.
  4. **Assemble the Bowls**: Add rice or quinoa to each bowl. Top with grilled shrimp, sliced avocado, and mango salsa.
  5. **Garnish and Serve**: Drizzle generously with lime-chili sauce, sprinkle with chopped cilantro, and serve with lime wedges.

Notes

- Use ripe but firm mango and avocado for the best texture.
- Substitute shrimp with grilled chicken, tofu, or chickpeas for variation.
- Add toasted pepitas, chopped nuts, or crispy tortilla strips for extra crunch.
- Meal prep tip: make the salsa and sauce ahead, and cook shrimp fresh before serving.
- Store leftovers separately in the fridge for up to 2–3 days; freeze shrimp for up to 1 month.