Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Introduction
These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce offer a vibrant, fresh meal that’s perfect for warm days or anytime you crave bold flavors. Combining juicy grilled shrimp with creamy avocado and a zesty mango salsa, this dish is both satisfying and easy to prepare.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1 large mango, diced
- 1/2 cup tomatoes, chopped
- 1/4 cup red onion, finely diced
- 2 tbsp cilantro, chopped
- 2 tbsp lime juice (divided)
- 1 ripe avocado, sliced
- 1/2 cup Greek yogurt or mayo
- 1 tbsp chili sauce or sriracha
- 2 cups cooked rice
Instructions
- Step 1: Toss shrimp with olive oil, garlic powder, paprika, and salt. Let marinate for 15 minutes.
- Step 2: In a bowl, mix diced mango, tomatoes, red onion, cilantro, and 1 tablespoon of lime juice. Chill the salsa until ready to serve.
- Step 3: Grill shrimp on medium-high heat for 2–3 minutes per side until cooked through and slightly charred.
- Step 4: Mix Greek yogurt or mayo with the remaining lime juice and chili sauce until smooth. Adjust the spice level to your preference.
- Step 5: In serving bowls, layer the cooked rice, then arrange shrimp, avocado slices, and mango salsa on top. Drizzle with the lime-chili sauce and serve immediately.
Tips & Variations
- For a smoky flavor, add a pinch of smoked paprika to the shrimp marinade.
- Substitute cooked quinoa or cauliflower rice for a lighter option.
- Add diced jalapeño to the salsa for extra heat.
- Use fresh lime juice for the best brightness in the salsa and sauce.
Storage
Store any leftover shrimp, salsa, and sauce separately in airtight containers in the refrigerator for up to 2 days. Keep avocado slices fresh by sprinkling with a little lime juice before storing. Reheat shrimp gently in a skillet or microwave to avoid overcooking. Assemble bowls just before serving to maintain freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, thaw frozen shrimp completely before marinating and grilling to ensure even cooking and the best texture.
What can I substitute for Greek yogurt in the sauce?
You can use mayonnaise or a dairy-free yogurt alternative if you prefer a different flavor or need a dairy-free option.
PrintShrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
These Shrimp and Avocado Bowls are a fresh and vibrant meal featuring juicy grilled shrimp seasoned with paprika and garlic, creamy avocado slices, and a zesty mango salsa. Topped with a tangy lime-chili yogurt sauce and served over fluffy rice, this dish perfectly balances smoky, sweet, and spicy flavors for a nutritious and satisfying bowl.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Shrimp Marinade
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
Mango Salsa
- 1 large mango, diced
- 1/2 cup tomatoes, chopped
- 1/4 cup red onion, finely diced
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
Lime-Chili Sauce
- 1/2 cup Greek yogurt or mayo
- 1 tbsp chili sauce or sriracha
- 1 tbsp lime juice
Assembling
- 1 ripe avocado, sliced
- 2 cups cooked rice
Instructions
- Marinate the shrimp: Toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, and salt in a bowl. Let the shrimp marinate for 15 minutes to absorb the flavors.
- Prepare the mango salsa: In a separate bowl, combine the diced mango, chopped tomatoes, finely diced red onion, chopped cilantro, and 1 tablespoon of lime juice. Stir gently and chill the salsa in the refrigerator until ready to serve.
- Grill the shrimp: Heat a grill or grill pan to medium-high heat. Place the marinated shrimp on the grill and cook for 2–3 minutes per side until they are cooked through and have a slight char.
- Make the lime-chili sauce: In a small bowl, mix the Greek yogurt or mayo with the remaining 1 tablespoon of lime juice and chili sauce or sriracha until the sauce is smooth. Adjust the spice level according to your preference.
- Assemble the bowls: In serving bowls, layer 2 cups of cooked rice as the base. Arrange the grilled shrimp, sliced avocado, and chilled mango salsa on top. Drizzle generously with the lime-chili sauce and serve immediately for a burst of fresh flavor.
Notes
- You can substitute shrimp with grilled chicken or tofu for a different protein option.
- For a spicier salsa, add a diced jalapeño or a pinch of cayenne pepper.
- If you prefer a creamier sauce, use mayo instead of Greek yogurt.
- This dish can be served warm or at room temperature based on preference.
- Cook rice ahead of time and refrigerate to speed up preparation.
Keywords: shrimp bowl, mango salsa, avocado bowl, grilled shrimp, lime chili sauce, healthy bowls, gluten free, quick dinner
