Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Shrimp (peeled and deveined); Avocado; Mango; Tomato; Red Onion; Cilantro; Fresh Lime Juice; Chili Powder; Paprika; Olive Oil; Cooked Rice or Quinoa; Salt and Pepper

Succulent grilled shrimp, creamy avocado slices, and vibrant mango salsa come together in these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. Each bowl bursts with bold flavors and textures—sweet, spicy, tangy, and savory—all harmonized in a single satisfying dish. Perfect for summer evenings, weeknight dinners, or a fresh, healthy lunch, these bowls are as delightful to eat as they are to look at.

The star of the show is the lime-chili sauce, adding just enough heat to contrast the sweetness of ripe mango and the buttery richness of avocado. Served over rice or quinoa and garnished with fresh cilantro, it’s the kind of recipe that becomes a staple after just one bite.

What Kind of Shrimp Should I Use?

Large or jumbo shrimp work best for this dish, ideally peeled and deveined with tails on or off depending on your preference. Fresh is fantastic, but frozen shrimp (thawed properly) will also do the trick. Look for wild-caught varieties for the best flavor and sustainability.

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

Shrimp
The protein base of the bowl, shrimp cooks quickly and soaks up the lime-chili marinade beautifully, giving each bite a zesty kick.

Avocado
Its creamy texture complements the spiced shrimp and adds a dose of healthy fats.

Mango
A sweet contrast that balances the heat and acidity of the sauce.

Tomato
Adds juiciness and freshness to the mango salsa.

Red Onion
Gives the salsa a sharp bite that wakes up the palate.

Cilantro
Brings brightness and a herbal layer to both the salsa and the final garnish.

Lime Juice
Essential for the zesty marinade and salsa; fresh lime juice brightens every component.

Chili Powder & Paprika
These spices in the sauce provide smoky warmth and heat.

Olive Oil
Used for grilling the shrimp and binding the lime-chili dressing.

Cooked Rice or Quinoa
A neutral base that absorbs all the flavors and holds the bowl together.

Salt & Pepper
Basic seasoning to enhance all the other ingredients.

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

Step 1: Prepare the Shrimp Marinade

In a medium bowl, combine lime juice, olive oil, chili powder, paprika, salt, and pepper. Whisk to combine. Add the peeled and deveined shrimp to the bowl and toss until well coated. Let it marinate for at least 15 minutes to absorb the flavors.

Step 2: Make the Mango Salsa

Dice the mango, tomato, and red onion into small cubes. Toss them together in a bowl with chopped cilantro and a squeeze of fresh lime juice. Season lightly with salt and let it chill while you prepare the rest.

Step 3: Cook the Shrimp

Heat a grill pan or skillet over medium-high heat. Add a touch of olive oil and grill the marinated shrimp for 2-3 minutes on each side until they are pink and slightly charred. Remove from heat.

Step 4: Slice the Avocado

Cut the avocado in half, remove the pit, and slice it thinly. Set aside for final assembly.

Step 5: Prepare the Lime-Chili Sauce

In a small bowl, whisk together more lime juice, olive oil, a pinch of chili powder, and a dash of salt. Adjust heat to taste.

Step 6: Assemble the Bowls

Divide the cooked rice or quinoa into bowls. Arrange grilled shrimp, mango salsa, and avocado slices on top. Drizzle generously with the lime-chili sauce and finish with fresh cilantro.

How to Serve and Store These Shrimp and Avocado Bowls

These bowls are best enjoyed freshly assembled to experience the contrast of warm shrimp and cool, zesty mango salsa. Serve them in wide, shallow bowls for a colorful presentation, and don’t forget a generous drizzle of the lime-chili sauce just before serving. For an extra kick, serve with lime wedges and hot sauce on the side.

If you need to store leftovers, keep each component separate. Store the grilled shrimp in an airtight container in the fridge for up to 2 days. The mango salsa and lime-chili sauce will stay fresh for 2-3 days in the refrigerator. Cut avocado just before serving to avoid browning. Reheat shrimp gently in a skillet before assembling.

Frequently Asked Questions

How spicy is the lime-chili sauce?

The sauce has a gentle heat from the chili powder, but you can easily adjust it to your taste. Add more or less depending on your spice preference.

Can I make these bowls ahead of time?

You can prep the components in advance, but it’s best to assemble the bowls just before eating to keep everything fresh.

What can I use instead of rice?

Quinoa, cauliflower rice, or even mixed greens are great alternatives for a lighter or grain-free option.

Is this recipe suitable for meal prep?

Yes, just store the shrimp, salsa, sauce, and base separately. Add fresh avocado and assemble when ready to eat.

Can I use frozen shrimp?

Absolutely. Thaw them properly and pat dry before marinating to ensure the best flavor and texture.

What other toppings go well with this bowl?

Try pickled onions, shredded cabbage, jalapeño slices, or a dollop of Greek yogurt for extra flair.

Want More Dinner Ideas with a Tropical Twist?

If you love these Shrimp and Avocado Bowls with Mango Salsa, check out these flavor-packed favorites from the Kitchen By Kate archive:

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And let me know in the comments how yours turned out. Did you spice up the sauce or keep it mild? Add extra mango or go all-in with avocado?

I love hearing how you make these recipes your own. Questions and feedback are welcome too—let’s make cooking fun and flavorful together!