Shrimp 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
Scale
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
