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

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

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a refreshing and vibrant meal packed with tropical flavors. This easy-to-make dish combines fresh shrimp, creamy avocado, and tangy salsa, making it a perfect healthy choice for any occasion.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

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
  • Salt and pepper to taste
For the Mango Salsa:
  • 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

Method
 

  1. Step 1: Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and refrigerate until ready to serve.
  2. Step 2: Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust the seasoning to your preference and set aside.
  3. Step 3: Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes on each side until they turn pink and slightly charred.
  4. Step 4: Assemble the bowls by adding a layer of cooked rice or quinoa to each bowl. Top with grilled shrimp, sliced avocado, and mango salsa.
  5. Step 5: Drizzle the lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy right away!

Notes

For extra crunch, sprinkle toasted pepitas, chopped nuts, or tortilla strips on top of the bowls.
The shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days or frozen for up to 1 month.
If you prefer, you can substitute the shrimp with grilled chicken or tofu for a different protein option.
To adjust the spice levels, simply reduce or omit the jalapeño in the salsa or use mild chili powder.