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.
Equipment
- Grill pan or skillet
- Mixing bowls (3)
- Knife and cutting board
- Measuring Spoons
- Whisk
- Serving bowls
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
Instructions
- **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.
- **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.
- **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.
- **Assemble the Bowls**: Add rice or quinoa to each bowl. Top with grilled shrimp, sliced avocado, and mango salsa.
- **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.
– 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.