Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Introduction
This vibrant shrimp and avocado bowl combines juicy grilled shrimp with creamy avocado and a fresh mango salsa for a burst of tropical flavor. Finished with a zesty lime-chili sauce, it’s a colorful and satisfying meal perfect for any occasion.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup cooked rice (white, brown, or jasmine)
- 1/2 avocado, sliced (per serving)
Instructions
- Step 1: Toss the shrimp with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated. Grill the shrimp over medium-high heat for 2–3 minutes per side, or until pink and slightly charred.
- Step 2: In a bowl, combine the diced mango, chopped red onion, minced jalapeño (if using), cilantro, lime juice, salt, and black pepper. Stir gently and adjust seasoning to taste to create the mango salsa.
- Step 3: Whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy to make the lime-chili sauce.
- Step 4: To assemble the bowls, start with a bed of cooked rice. Top with grilled shrimp, sliced avocado, and generous spoonfuls of mango salsa. Drizzle the lime-chili sauce over the top and garnish with extra cilantro or lime wedges if desired.
Tips & Variations
- For a milder salsa, omit the jalapeño or substitute with a sweet bell pepper.
- Use grilled chicken or tofu instead of shrimp for a different protein option.
- Brown rice or quinoa can be used in place of white or jasmine rice for added nutrition.
- Make the lime-chili sauce ahead and store it in the fridge to save time on busy days.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the shrimp chilled and consume within this period for best freshness. Reheat the shrimp gently in a skillet or microwave before assembling the bowls again. Avocado and mango salsa are best served fresh but can be refrigerated for a few hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Thaw them completely and pat dry before seasoning and grilling to ensure they cook evenly and develop a nice char.
How spicy is the lime-chili sauce?
The sauce has a mild to moderate heat level thanks to the Sriracha. Adjust the amount of Sriracha to suit your spice preference or substitute with another hot sauce you like.
PrintShrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
These vibrant Shrimp and Avocado Bowls are a delightful combination of perfectly grilled shrimp, creamy avocado, sweet and tangy mango salsa, and a zesty lime-chili sauce. Served over a bed of fluffy rice, this fresh and flavorful recipe makes a quick, healthy, and satisfying meal that highlights bright, tropical flavors with a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Ingredients
Shrimp Marinade and Cooking
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Mango Salsa
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lime-Chili Sauce
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Other
- 1 cup cooked rice (white, brown, or jasmine)
- 1/2 avocado, sliced per serving
Instructions
- Grill the Shrimp: Toss the peeled and deveined shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated. Preheat your grill to medium-high heat and cook the shrimp for 2 to 3 minutes on each side until they turn pink and develop a slight char. Remove from heat and set aside.
- Make the Mango Salsa: In a mixing bowl, combine the diced ripe mango, finely chopped red onion, minced jalapeño (if using), chopped fresh cilantro, lime juice, salt, and black pepper. Stir gently to blend the flavors. Taste and adjust seasoning if necessary to balance the sweetness and tanginess.
- Prepare the Lime-Chili Sauce: Whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until the sauce is smooth and creamy. Set aside or refrigerate to let the flavors meld.
- Assemble the Bowls: Begin by placing a bed of cooked rice at the bottom of each serving bowl. Arrange the grilled shrimp on top of the rice, then add slices of ripe avocado. Spoon generous amounts of the mango salsa over the shrimp and avocado. Drizzle the lime-chili sauce across the bowl to add a zesty, spicy finish. Garnish with extra cilantro leaves or lime wedges if desired, and serve immediately for the best flavor.
Notes
- You can use a stovetop grill pan if an outdoor grill is not available.
- Adjust the amount of jalapeño and Sriracha according to your preferred spice level.
- For a low-carb version, substitute the rice with cauliflower rice.
- This dish is best served fresh; however, mango salsa can be made a few hours ahead and refrigerated.
- Peeling and deveining shrimp ahead of time speeds up preparation.
Keywords: Shrimp bowl, mango salsa, grilled shrimp, avocado bowl, lime chili sauce, summer recipe, healthy shrimp dish
