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

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★★★★★

5 from 103 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://kitchenbyrita.com/shrimp-and-avocado-bowls-with-mango-salsa-and-lime-chili-sauce-recipe/