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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
Course Fusion, Tropical
Servings 4 servings
Calories 520 kcal

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.
Keyword avocado, clean eating, gluten-free, grilled shrimp, healthy bowls, lime chili sauce, mango salsa, quick meals, seafood lunch, shrimp bowl, summer dinner, tropical recipes