If you’re searching for a vibrant, refreshing, and downright delicious meal that feels like a celebration in every bite, look no further than this Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe. It perfectly balances succulent, spiced shrimp with creamy avocado, zesty mango salsa, and a lively lime chili sauce that together create a fusion of flavors and textures that’ll brighten your table and your mood. This dish isn’t just visually stunning with its mix of colors—it’s packed with nutrients and flavor layers that make every forkful exciting and satisfying.
Ingredients You’ll Need
This recipe keeps it simple but flavorful, using fresh, wholesome ingredients that each play a crucial role in crafting the perfect bowl. From the juicy shrimp to the creamy avocado and the sweet-tart mango salsa, every component adds texture, brightness, and depth.
- 1 pound shrimp (peeled and deveined): The star protein, juicy and quick to cook, carrying the spices beautifully.
- 1 tablespoon olive oil: For sautéing the shrimp and locking in moisture along with flavor.
- 1/2 teaspoon chili powder: Adds subtle heat and smoky undertones.
- 1/4 teaspoon cumin: Lends a warm earthiness that enhances the shrimp’s flavor.
- 1/4 teaspoon salt: Essential for balancing and bringing out all tastes.
- 2 cups cooked rice or quinoa: The hearty base that absorbs all the vibrant juices.
- 1 large avocado (sliced): Creamy texture and a cooling contrast to the spices.
- 1/4 cup fresh cilantro (chopped): Fresh, bright herbaceous notes to enliven the bowl.
- Lime wedges for serving: A fresh citrusy finish to squeeze over.
- For the Mango Salsa: 1 ripe mango (diced), 1/4 cup red bell pepper (diced), 2 tablespoons red onion (finely chopped), 1 tablespoon cilantro (chopped), 1 teaspoon lime juice, pinch of salt — together they create a juicy, crisp, tangy salsa that bursts with tropical flavor.
- For the Lime Chili Sauce: 2 tablespoons mayonnaise or Greek yogurt, 1 tablespoon lime juice, 1 teaspoon honey, 1/4 teaspoon chili powder, pinch of salt — a creamy, tangy drizzle with just the right amount of kick.
How to Make Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe
Step 1: Season and Cook the Shrimp
Start by tossing your peeled and deveined shrimp in olive oil, chili powder, cumin, and salt. This simple seasoning blend infuses the shrimp with warm, spicy, and savory notes. Heat a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side until they turn pink and opaque—this quick cook keeps them tender and juicy. Once cooked, remove from heat and set aside to keep warm.
Step 2: Prepare the Mango Salsa
While the shrimp cooks, combine diced ripe mango, crisp red bell pepper, finely chopped red onion, fresh cilantro, lime juice, and a pinch of salt in a small bowl. The sweet, tangy, and slightly crunchy mango salsa adds vibrancy and a refreshing contrast to the warm shrimp, making the bowl irresistibly balanced.
Step 3: Whisk Up the Lime Chili Sauce
In another bowl, whisk together mayonnaise (or Greek yogurt for a lighter twist), lime juice, honey, chili powder, and salt until smooth and creamy. This lively sauce elevates the entire dish by adding a creamy, sweet, sour, and subtly spicy element that perfectly complements the shrimp and salsa.
Step 4: Assemble Your Bowls
To bring your Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe together, divide the cooked rice or quinoa between two serving bowls. Then layer the sautéed shrimp on top, followed by sliced avocado, a generous scoop of mango salsa, and a sprinkle of freshly chopped cilantro. Finish each bowl with a drizzle of the lime chili sauce and a wedge of lime on the side for squeezing just before digging in. This assembly makes every bite a dynamic mix of textures and flavors that keep you coming back for more.
How to Serve Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe
Garnishes
Fresh garnishes take this dish from delightful to unforgettable. Besides chopped cilantro, try adding thinly sliced radishes for a peppery crunch or toasted pepitas for nutty texture. A sprinkle of crumbled cotija cheese can add a salty, creamy dimension as well. The brightness of lime wedges is essential—squeezing fresh lime just before eating boosts all those layered flavors and wakes up your palate.
Side Dishes
While these bowls are filling on their own, pairing them with light, complementary sides can make for a full, festive meal. Simple black bean salad, grilled corn on the cob, or even a crisp green salad with citrus vinaigrette are all wonderful options. These sides echo the fresh, bright spirit of the Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe while adding textural variety to the meal.
Creative Ways to Present
Want to wow your guests or jazz up lunch? Serve the components in separate bowls on a platter and let everyone build their own bowls—that’s fun and lets folks customize flavors. Alternatively, use halved and pitted avocados as mini edible bowls, filling each with shrimp, salsa, and sauce for a stunning appetizer presentation. Layering the shrimp and salsa over mixed greens instead of rice makes a vibrant, low-carb salad option. The versatility of this recipe means the presentation possibilities are endless.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store the shrimp, mango salsa, and lime chili sauce separately in airtight containers in the fridge for up to 2 days. Keep avocados fresh by squeezing a little lime juice over the slices and wrapping them tightly in plastic wrap, but best to slice avocados fresh before eating for maximum creaminess and color. This method keeps flavors vibrant and textures intact.
Freezing
Freezing this dish isn’t recommended because the avocado and salsa can lose their texture and freshness. However, you can freeze the cooked shrimp (without sauce) for up to one month and thaw before reheating. Prepare the salsa and sauce fresh for the best flavor and bright, crisp experience.
Reheating
When it’s time to enjoy your leftovers, gently reheat the shrimp and grains in a skillet or microwave until warm, but avoid overcooking which can make shrimp rubbery. Add fresh avocado slices, mango salsa, and drizzle with lime chili sauce after reheating for that fresh-picked taste. A quick squeeze of lime before serving revives all the bright flavors.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before seasoning and cooking to ensure they sear nicely without steaming.
What can I substitute for mango in the salsa?
You can swap mango with pineapple or peach for a different take that still offers sweetness and juiciness along with a lovely twist in flavor.
Is there a dairy-free option for the lime chili sauce?
Yes, simply use a dairy-free mayonnaise alternative or coconut yogurt to keep it creamy yet suitable for dairy-free diets.
Can I make this recipe vegan or vegetarian?
While shrimp is the main protein here, you can swap it with grilled tofu or chickpeas for a plant-based version that still pairs beautifully with the salsa and sauce.
How spicy is the lime chili sauce?
It offers a mild heat that adds a gentle kick without overpowering the other flavors, but you can adjust the chili powder amount to make it milder or spicier to suit your taste.
Final Thoughts
This Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe is truly one of those dishes you’ll want to make again and again. Its freshness, balance of flavors, and ease of preparation make it perfect for busy weeknights or a relaxed weekend meal. I can’t wait for you to try it and discover how a few simple ingredients can come together to create a bowl bursting with sunshine, zest, and wholesome goodness!
Print
Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired, Fusion
- Diet: Gluten Free
Description
Delight in these vibrant Shrimp Avocado Bowls featuring perfectly sautéed shrimp, creamy avocado, fresh mango salsa, and a zesty lime chili sauce. This Mexican-inspired, gluten-free meal is wholesome, flavorful, and ready in just 30 minutes, making it a perfect healthy dinner option.
Ingredients
Shrimp and Base
- 1 pound shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 2 cups cooked rice or quinoa
- 1 large avocado (sliced)
- 1/4 cup fresh cilantro (chopped)
- Lime wedges for serving
Mango Salsa
- 1 ripe mango (diced)
- 1/4 cup red bell pepper (diced)
- 2 tablespoons red onion (finely chopped)
- 1 tablespoon cilantro (chopped)
- 1 teaspoon lime juice
- Pinch of salt
Lime Chili Sauce
- 2 tablespoons mayonnaise or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 teaspoon chili powder
- Pinch of salt
Instructions
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, and salt until evenly coated to enhance flavor and seasoning.
- Cook the Shrimp: Heat a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside to keep warm.
- Make the Mango Salsa: In a small bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Mix well to create a fresh and vibrant salsa.
- Prepare the Lime Chili Sauce: In another bowl, whisk together mayonnaise or Greek yogurt, lime juice, honey, chili powder, and salt until smooth and creamy for a tangy and spicy topping.
- Assemble the Bowls: Divide the cooked rice or quinoa between two serving bowls. Top each with sautéed shrimp, sliced avocado, a scoop of mango salsa, and a sprinkle of chopped cilantro. Drizzle the lime chili sauce over the top and serve with lime wedges on the side.
Notes
- For extra flavor, marinate the shrimp in the spice mix for 15–20 minutes before cooking to intensify the taste.
- Substitute mango with pineapple or peach in the salsa for a different fruity twist.
- Use Greek yogurt instead of mayonnaise in the lime chili sauce for a lighter, tangier option.
- Serve over quinoa for a gluten-free and higher protein base option.
