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

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I’ve always had a soft spot for meals that feel like summer in a bowl. This Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce is exactly that. The first time I made this, the vibrant colors alone made me smile, but it was the flavor—bright, zesty, smoky, creamy—that completely won me over. Each bite delivers a perfect balance of texture and taste that never gets old.

The idea came to me after a beach trip where I had something similar at a small food shack. I couldn’t stop thinking about it, so I started experimenting in my own kitchen. The shrimp needed that smoky char, the salsa had to pop with juicy mango and cilantro, and the sauce had to be creamy but with a punch of heat and tang. After several tries, I nailed the combo. Now, it’s one of my go-to dishes for quick weeknight dinners or when I want to impress guests without fuss.

It’s not just delicious, it’s beautiful too. The mango salsa brings sunshine to your plate, the avocado adds richness, and the grilled shrimp delivers bold flavor. And that sauce—drizzled just before serving—is a total game-changer. If you’re looking for something easy but impressive, fresh but filling, you’ll absolutely fall in love with this bowl.

Why You’ll Love This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

This bowl is the perfect fusion of bold flavors and nourishing ingredients. The smoky grilled shrimp are protein-packed and pair seamlessly with the creamy avocado. The mango salsa is refreshing and just the right amount of sweet, while the lime-chili sauce ties everything together with a creamy, spicy zing. It’s incredibly satisfying, naturally gluten-free, and can easily be made dairy-free. Whether you’re meal-prepping for the week or hosting friends, this recipe is a total showstopper.

Ingredients

Shrimp is the star here, offering a juicy bite and smoky flavor when grilled. I use large, peeled, and deveined shrimp with tails on for presentation. Avocado brings a creamy texture that balances the spice and acidity. Mango adds tropical sweetness that pairs perfectly with the chili-lime tang. Fresh cilantro gives the salsa an herby brightness. Tomatoes and red onion round out the salsa with juicy acidity and crunch.

Jasmine or white rice forms the comforting base of the bowl, soaking up all the vibrant flavors. For the lime-chili sauce, mayonnaise provides creaminess, lime juice adds sharp citrus, chili powder delivers the heat, and a touch of honey mellows it all out. Garlic powder and smoked paprika bring in depth and a smoky undertone.

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

Step 1: Marinate and Grill the Shrimp

Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and a little chili powder. Let them sit for 10–15 minutes. Grill on high heat for about 2 minutes per side until they’re charred and just cooked through.

Step 2: Make the Mango Salsa

Dice fresh mango, tomatoes, red onion, and chop cilantro. Mix them together with a pinch of salt and a squeeze of lime juice. This salsa is juicy and bright and should sit for 5 minutes to meld.

Step 3: Prepare the Lime-Chili Sauce

In a small bowl, combine mayonnaise, lime juice, chili powder, honey, and a dash of garlic powder. Whisk until smooth. Taste and adjust the spice or sweetness to your liking.

Step 4: Assemble the Bowls

Scoop warm jasmine rice into bowls, top with grilled shrimp, spoon over the mango salsa, and add sliced avocado. Finish with a generous drizzle of lime-chili sauce over everything.

Step 5: Garnish and Serve

Garnish with extra cilantro or a lime wedge. Serve immediately while the shrimp are hot and the salsa is fresh. Every bite should be a burst of creamy, smoky, sweet, and tangy flavors.

Recipe Variations and Possible Substitutions

One of the best things about this Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce is how adaptable it is. You can swap the shrimp for grilled chicken, salmon, or even tofu for a vegetarian option. Instead of mango, try pineapple or peach for a different fruity profile. Quinoa or cauliflower rice can stand in for jasmine rice if you’re looking for a lower-carb base. Greek yogurt can also be used instead of mayo for a tangier, lighter sauce.

If you prefer more heat, add diced jalapeños to your salsa or a dash of hot sauce to the lime-chili drizzle. For a deeper savory note, a splash of soy sauce or tamari can be stirred into the shrimp marinade.

Serving and Pairing Suggestions

This bowl makes a fantastic standalone meal, but you can also pair it with a light side like a cucumber salad or grilled corn. A chilled sparkling water with lime or a fruity iced tea complements the bright, fresh flavors wonderfully. If you’re serving guests, margaritas or mojitos bring a festive vibe that matches this tropical-inspired dish.

For an appetizer pairing, a bowl of chips with guacamole or mango salsa continues the theme. This dish is colorful and layered, so anything light and crunchy on the side makes a great contrast.

Storage and Reheating Tips

Store components separately in airtight containers for best results. The grilled shrimp can be refrigerated for up to 3 days and reheated gently in a skillet over medium heat or in the microwave for a short burst. The mango salsa is best fresh, but can last a day in the fridge; keep it covered to maintain flavor.

Avocado is best sliced fresh, but if needed, store it with lime juice in an airtight container. The lime-chili sauce holds well in the fridge for up to 5 days.

FAQs

How spicy is the Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce?

It has a mild to medium spice from the chili powder and optional jalapeños. You can easily adjust the heat level by using less or more chili in the sauce and salsa.

Can I make Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce ahead of time?

Yes, you can prepare the components in advance. Just grill the shrimp fresh or reheat gently, and slice the avocado right before serving.

What type of shrimp should I use for Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce?

Large shrimp, peeled and deveined, work best. I recommend leaving the tails on for visual appeal, but it’s totally optional.

Can I make the Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce dairy-free?

Absolutely. Just use a dairy-free mayo or substitute it with mashed avocado or a cashew cream sauce.

Is Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce good for meal prep?

Yes! Keep the components separate and assemble when ready to eat. It’s fresh, vibrant, and holds up well for 2-3 days.

Related Recipe You’ll Like

If you’re drawn to the vibrant flavors in this Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce, you’ll definitely enjoy the Easy Creamy Polenta Shrimp Recipe for another take on shrimp with a creamy, savory twist. Or check out the Hawaiian BBQ Chicken that’s smoky, sweet, and loaded with tropical flavor. Want something with a rich, southern flair? You might also love our Fried Cabbage with Shrimp & Sausage for a hearty skillet-style dinner.

Save and Share This Recipe for Later

Love this recipe as much as I do? Be sure to pin it to your favorite board on Pinterest so it’s always easy to find. You can also share it with your foodie friends on Facebook, send it in your group chat, or drop the link in an email to someone who needs some fresh dinner inspiration. Trust me—everyone will thank you later!

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