Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Recipe
Introduction
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili sauce are a fresh and vibrant meal perfect for any season. Combining juicy grilled shrimp, creamy avocado, and a zesty mango salsa, they deliver bright flavors and satisfying textures in every bite.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1 large mango, diced
- 1/2 cup tomatoes, chopped
- 1/4 cup red onion, finely diced
- 2 tbsp cilantro, chopped
- 2 tbsp lime juice (divided)
- 1 ripe avocado, sliced
- 1/2 cup Greek yogurt or mayo
- 1 tbsp chili sauce or sriracha
- 2 cups cooked rice
Instructions
- Step 1: Toss shrimp with olive oil, garlic powder, paprika, and salt. Let marinate for 15 minutes.
- Step 2: In a bowl, mix diced mango, tomatoes, red onion, cilantro, and 1 tbsp lime juice. Chill the salsa while preparing the shrimp.
- Step 3: Grill shrimp on medium-high heat for 2–3 minutes per side until cooked through and slightly charred.
- Step 4: Mix Greek yogurt or mayo with remaining lime juice and chili sauce until smooth. Adjust spice to taste.
- Step 5: In serving bowls, layer rice, then arrange shrimp, avocado slices, and mango salsa. Drizzle with the chili-lime sauce and serve immediately.
Tips & Variations
- For extra smoky flavor, cook shrimp on a charcoal grill or add a pinch of smoked paprika.
- Swap cooked rice for quinoa or cauliflower rice for a lighter option.
- Use Greek yogurt instead of mayo to keep the sauce tangy and lower in fat.
- Adjust the amount of chili sauce based on your preferred spice level.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep shrimp chilled and avoid mixing with avocado to prevent browning. Reheat shrimp gently in a skillet or microwave before serving. It’s best to add salsa and avocado fresh just before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just thaw completely before marinating and grilling to ensure even cooking.
What can I substitute for mango if it’s out of season?
Pineapple or peaches make great alternatives, providing a similar sweetness and texture to the salsa.
PrintShrimp and Avocado Bowls with Mango Salsa & Lime-Chili Recipe
A vibrant and healthy Shrimp and Avocado Bowl featuring perfectly grilled shrimp seasoned with smoky paprika and garlic, paired with a refreshing mango salsa, creamy chili-lime sauce, and served over fluffy rice. This dish balances spicy, tangy, and sweet flavors for a satisfying and colorful meal.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Shrimp Marinade
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
Mango Salsa
- 1 large mango, diced
- 1/2 cup tomatoes, chopped
- 1/4 cup red onion, finely diced
- 2 tbsp cilantro, chopped
- 2 tbsp lime juice (divided)
Chili-Lime Sauce
- 1/2 cup Greek yogurt or mayo
- 1 tbsp chili sauce or sriracha
- 1 tbsp lime juice (remaining from divided)
Additional
- 1 ripe avocado, sliced
- 2 cups cooked rice
Instructions
- Marinate the Shrimp: Toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, and salt in a bowl. Let the shrimp marinate for 15 minutes to absorb the flavors.
- Prepare the Mango Salsa: In a separate bowl, combine the diced mango, chopped tomatoes, finely diced red onion, chopped cilantro, and 1 tablespoon of lime juice. Mix gently and chill the salsa in the refrigerator while you prepare the other components.
- Grill the Shrimp: Heat a grill or grill pan to medium-high heat. Grill the marinated shrimp for 2–3 minutes on each side or until they are thoroughly cooked and have a slightly charred exterior. Remove from heat.
- Make the Chili-Lime Sauce: In a small bowl, whisk together Greek yogurt or mayonnaise, the remaining 1 tablespoon lime juice, and chili sauce or sriracha until smooth. Adjust the spice level according to your preference.
- Assemble the Bowls: Divide cooked rice into serving bowls. Arrange the grilled shrimp, sliced avocado, and mango salsa on top. Drizzle generously with the chili-lime sauce. Serve immediately for a fresh and flavorful meal.
Notes
- For a spicier version, increase the chili sauce or sriracha in the sauce.
- You can substitute the rice with quinoa or cauliflower rice for a low-carb option.
- Fresh lime juice is best for bright flavor in both salsa and sauce.
- If a grill is not available, shrimp can be cooked in a skillet over medium-high heat for similar results.
- Leftover mango salsa can be stored in the fridge for up to 2 days.
Keywords: shrimp bowl, avocado bowl, mango salsa, grilled shrimp, chili lime sauce, healthy bowls, gluten free, Mexican inspired
