Why You’ll Love This Recipe
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a perfect example of how fresh ingredients can come together to create a meal that feels light yet deeply satisfying. This dish balances sweet, spicy, creamy, and tangy flavors in a way that keeps every bite interesting. The shrimp cook quickly and absorb bold seasoning, while the avocado adds richness that contrasts beautifully with the bright mango salsa. I especially enjoy how customizable these bowls are; they work just as well for a quick lunch as they do for a relaxed dinner. When I first made this recipe, I experimented with adjusting the lime-chili sauce, and even small tweaks made it feel new each time. It is colorful, nourishing, and full of texture, making it an excellent option when you want something wholesome that does not feel boring or repetitive.
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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce – Fresh, Vibrant, and Satisfying
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Fresh and vibrant shrimp bowls layered with creamy avocado, sweet mango salsa, and a zesty lime-chili sauce for a balanced, flavorful meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked rice (white or brown)
- 2 ripe avocados, sliced
- 1 large mango, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice (for salsa)
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp mayonnaise
- 2 tbsp lime juice (for sauce)
- 1 tsp chili sauce or sriracha
Instructions
- In a bowl, toss shrimp with olive oil, chili powder, paprika, garlic powder, salt, and black pepper.
- Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and cooked through.
- In another bowl, combine mango, red onion, cilantro, and lime juice to make the mango salsa.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, and chili sauce to make the lime-chili sauce.
- Assemble bowls by adding cooked rice as the base.
- Top with shrimp, avocado slices, mango salsa, and drizzle with lime-chili sauce.
- Serve immediately.
Notes
- Grilled shrimp can be used instead of pan-seared.
- Quinoa or cauliflower rice are great substitutes.
- Adjust chili sauce to control heat level.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shrimp provide lean protein and cook quickly, making them ideal for fresh, fast meals.
Avocado adds creaminess and richness, balancing the spice and acidity in the bowl.
Mango brings natural sweetness and juiciness, forming the base of the salsa.
Red onion adds a sharp, crisp bite that contrasts with the sweet fruit.
Fresh cilantro contributes herbal freshness and aroma.
Lime juice brightens every component and ties the flavors together.
Garlic enhances the savory depth of the shrimp seasoning.
Chili powder adds warmth and mild heat without overwhelming the dish.
Smoked paprika deepens flavor with subtle smokiness.
Olive oil helps the shrimp cook evenly and carries flavor.
Honey softens the heat in the lime-chili sauce with gentle sweetness.
Hot sauce provides adjustable heat and tang.
Greek yogurt or sour cream forms the creamy base of the sauce.
Cooked rice or quinoa serves as a hearty foundation for the bowl.
Directions
Start by seasoning the shrimp with olive oil, garlic, chili powder, smoked paprika, salt, and black pepper. Heat a skillet over medium-high heat and cook the shrimp for two to three minutes per side, until pink and opaque. Remove from heat and set aside.
Prepare the mango salsa by combining diced mango, red onion, cilantro, and lime juice in a bowl. Season lightly with salt and mix gently.
For the lime-chili sauce, whisk together Greek yogurt or sour cream, lime juice, honey, hot sauce, and a pinch of chili powder until smooth and creamy.
Assemble the bowls by layering cooked rice or quinoa at the bottom. Top with shrimp, sliced avocado, and mango salsa. Drizzle generously with lime-chili sauce just before serving.
Must-Have Tools to Get Rolling
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves four people. Preparation takes about 20 minutes, and cooking time is approximately 10 minutes.
Storage/reheating
Store components separately in airtight containers in the refrigerator for up to two days. Reheat shrimp gently in a skillet. Avocado and salsa are best prepared fresh.
Variations and Customizations
You can substitute grilled chicken or tofu for shrimp if preferred. For a low-carb version, replace rice with cauliflower rice or mixed greens. Adding black beans or corn increases fiber and texture. I have also tried this bowl with pineapple salsa instead of mango, which creates a slightly tangier profile. Adjusting the sauce with extra lime or chili allows you to tailor the balance of heat and acidity to your taste.
Nutrition and Dietary Info
This bowl is rich in protein, healthy fats, and vitamins. Shrimp provide lean protein, avocado contributes heart-healthy fats, and mango offers vitamin C. It can be made gluten-free and suitable for balanced diets.
Expert Tips & Customizations
Do Not Overcook the Shrimp
Shrimp cook quickly and become rubbery if overdone.
Balance Sweet and Heat
Taste the sauce and salsa before assembling.
Cut Ingredients Evenly
Uniform pieces ensure better texture and presentation.
Assemble Just Before Serving
This keeps everything fresh and vibrant.
FAQs
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
Is this dish spicy?
It is mildly spicy and easily adjustable.
Can I make the sauce ahead of time?
Yes, it keeps well for up to three days refrigerated.
What rice works best?
Jasmine or basmati rice are excellent choices.
Can I meal prep this recipe?
Yes, store components separately for best results.
What can I use instead of mango?
Pineapple or peach work well.
Is this recipe dairy-free?
Use dairy-free yogurt or omit the sauce.
Can I grill the shrimp?
Yes, grilling adds great flavor.
What herbs can replace cilantro?
Parsley or green onions are good alternatives.
Is this bowl kid-friendly?
Yes, reduce the chili for milder flavor.
Conclusion
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce offer a fresh, colorful approach to balanced eating. With bold flavors, flexible components, and quick preparation, this recipe is an excellent choice for anyone seeking a wholesome meal that feels exciting and satisfying.
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