Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 2 cloves garlic, minced; Juice of 2 limes (divided); 1/2 tsp chili flakes (or to taste); Salt and pepper to taste; 1 ripe mango, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 avocado, sliced; 2 cups cooked jasmine or basmati rice; Optional: extra lime wedges and tortilla chips for serving; 1/4 cup Greek yogurt or mayo; 1 tbsp olive oil; 1 tsp honey or agave syrup; 1 garlic clove, minced; 1 tbsp lime juice; 1/4 tsp chili flakes or hot sauce (adjust to taste)

If there’s one meal that instantly transports me to a sunny patio by the beach, it’s these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. I absolutely love how the juicy grilled shrimp pairs so perfectly with the creamy avocado, vibrant mango salsa, and that zesty drizzle of lime-chili sauce that brings everything together in one fresh, flavor-packed bite.

What makes this dish a staple in my kitchen is how effortlessly it combines wholesome ingredients with bold, satisfying flavor. Whether I’m craving something nourishing for lunch or looking to impress guests at dinner, this bowl always hits the mark. It’s light yet hearty, colorful yet comforting—just the way I like my meals.

Why You’ll Love This Shrimp and Avocado Bowl

This bowl is a true flavor bomb. The charred, smoky shrimp bring heat, while the mango salsa adds a juicy sweetness that balances everything out. The avocado offers that smooth, buttery richness we all love, and the spicy lime-chili sauce ties it all together with a kick.

It’s incredibly versatile—you can prep it ahead, make it low-carb, gluten-free, or pack it up for a work lunch. Plus, it’s a feast for the eyes. With its rainbow of fresh toppings and that creamy drizzle, it looks just as good as it tastes.

What Kind of Shrimp Should I Use?

For this bowl, I always reach for large or jumbo shrimp—peeled and deveined, tails on or off depending on your preference. I prefer wild-caught shrimp for the best flavor and texture, but sustainably farmed shrimp works well too. Fresh is great, but frozen shrimp (thawed properly) is just as good in most cases. If you’re short on time, pre-cooked shrimp can be used, but grilling raw shrimp gives the bowl that smoky char that really elevates it.

Options for Substitutions

This recipe is super forgiving and easy to customize. Don’t have mango? Swap it with pineapple or even peach for a tropical twist. Not a fan of spicy sauces? Tone down the chili in the lime-chili dressing or opt for a creamy cilantro-lime dressing instead.

You can switch the shrimp for grilled chicken, tofu, or even blackened salmon for a different protein option. Not into rice? Try it with quinoa, cauliflower rice, or greens for a low-carb version. And if avocado isn’t your thing (gasp!), a dollop of Greek yogurt or hummus still brings that creamy element.

Ingredients for This Shrimp and Avocado Bowl

Shrimp
The star of the bowl—juicy, grilled, and spiced to perfection. They add protein, texture, and a smoky depth that pulls the whole dish together.

Avocado
Creamy, rich, and full of healthy fats, avocado balances out the bold flavors and adds a satisfying smoothness.

Mango
Sweet and slightly tangy, mango gives the salsa its tropical punch and brightness, balancing the heat from the sauce and spices.

Tomatoes
They add freshness and acidity to the salsa, keeping things light and refreshing.

Red Onion
For a bit of crunch and bite, red onion sharpens the salsa without overpowering it.

Cilantro
Fresh and herby, cilantro brightens the entire bowl, giving it a clean, zesty finish.

Lime
Used in both the salsa and sauce—lime juice is essential for that citrusy zing and to bring all the flavors together.

Chili Sauce or Chili Flakes
This is where the heat comes in. The spicy kick in the sauce makes every bite more dynamic.

Garlic
A small but mighty flavor booster, especially in the marinade and sauce.

Olive Oil
For grilling the shrimp and blending the sauce. It adds richness and helps meld the ingredients.

Cooked Rice
The base of the bowl. Jasmine or basmati work great, or you can go with brown rice for a heartier, nuttier option.

Step 1: Marinate the Shrimp

In a bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, lime juice, chili flakes, salt, and pepper. Let them marinate for at least 15–20 minutes to absorb all the bold, zesty flavors.

Step 2: Prepare the Mango Salsa

Dice the mango, tomatoes, and red onion. Mix them in a bowl with chopped cilantro, a squeeze of lime juice, and a pinch of salt. Let the salsa sit for a few minutes so the flavors can meld together.

Step 3: Make the Lime-Chili Sauce

In a small mixing bowl or blender, combine Greek yogurt or mayo (your choice), fresh lime juice, a splash of olive oil, garlic, a touch of honey or agave, and chili flakes or hot sauce. Blend until smooth and creamy. Adjust spice level to your liking.

Step 4: Grill the Shrimp

Heat a grill pan or outdoor grill to medium-high. Grill the shrimp for 2–3 minutes per side until they’re opaque and slightly charred. Don’t overcook—they turn rubbery fast!

Step 5: Assemble the Bowls

Start with a scoop of cooked rice at the base. Top with grilled shrimp, a generous spoonful of mango salsa, sliced avocado, and a dollop of guacamole if you like. Drizzle the lime-chili sauce all over.

Step 6: Garnish and Serve

Sprinkle extra cilantro on top, maybe some lime wedges on the side, and serve immediately while the shrimp are still warm and juicy.

How Long to Cook the Shrimp and Avocado Bowl

Cooking time is quick and easy with this one! Once everything is prepped:

Shrimp: Grilling takes about 2–3 minutes per side, depending on the size. You’ll know they’re done when they turn pink and have those beautiful char marks.
Prep Time: Includes chopping and mixing—roughly 20–25 minutes.
Total Time: From start to finish, you’re looking at about 30–35 minutes, making this a solid weeknight dinner or a fast lunch idea.

Tips for Perfect Shrimp and Avocado Bowls

Don’t overcook the shrimp: It’s the most common mistake. As soon as they’re pink and firm, pull them off the heat.
Let the salsa rest: Give the mango salsa a few minutes to sit so the lime juice can soften the onion and blend the flavors.
Use ripe avocados: They should yield slightly to gentle pressure. Too firm and they’ll lack creaminess, too soft and they’ll turn mushy.
Char it up: Grill your shrimp on high heat to get that slight smokiness—it makes a huge difference in flavor.
Customize your bowl: Layer everything just before serving to keep textures vibrant and fresh. And don’t skimp on that drizzle of sauce!
Add crunch: A handful of shredded cabbage or crushed tortilla chips can give your bowl an added textural boost.
Warm the rice: A warm base makes the cold toppings pop even more.
Taste and tweak the sauce: Everyone’s spice tolerance is different—adjust the chili level to match yours.

Watch Out for These Mistakes While Cooking

Over-marinating the shrimp: Acid from lime can start to “cook” the shrimp if left too long. Stick to 20–30 minutes max for a fresh, snappy texture.
Using underripe mango: You’ll miss out on the natural sweetness and juicy bite that balances the chili and lime flavors.
Skipping the sauce: The lime-chili sauce isn’t just garnish—it’s what ties everything together. Don’t skip it or serve it on the side only.
Unseasoned rice: Lightly season or fluff rice with lime juice and a touch of salt to avoid a bland base.
Crowding the grill pan: If the shrimp are too close, they’ll steam instead of sear. Cook in batches if needed.
Not drying the shrimp: Wet shrimp won’t get that beautiful grill char. Pat them dry before marinating.
Serving cold shrimp: This bowl really sings when the shrimp are fresh off the grill and warm.
Forgetting the lime wedge garnish: It adds brightness right before eating and makes the flavors pop even more.

What to Serve With Shrimp and Avocado Bowls?

Green Side Salad

A crisp romaine or arugula salad with a citrus vinaigrette keeps the meal feeling light and fresh.

Garlic Butter Naan

Warm naan or flatbread on the side is perfect for scooping up salsa or leftover avocado.

Guacamole & Chips

An easy snacky side that compliments the bowl’s tropical vibe and adds crunch.

Pineapple Mojito or Lime Agua Fresca

Refreshingly cool drinks balance the spice in the chili-lime sauce.

Grilled Street Corn

Charred corn brushed with chili-lime mayo and cotija cheese is a natural pairing.

Roasted Sweet Potatoes

Their caramelized edges bring out the sweetness in the mango and play well with the chili kick.

Cucumber & Tomato Salad

Tossed in vinegar and herbs, it adds a cool, crunchy contrast.

Coconut Rice

For a tropical flair, swap the plain rice with coconut-infused jasmine rice to level things up.

Storage Instructions

These bowls are fantastic for meal prep, but keeping components separate is key to maintaining texture and freshness.

Shrimp: Store grilled shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave before serving.
Mango Salsa: Best enjoyed fresh, but can be refrigerated for up to 2 days. Keep it tightly covered and stir before using.
Lime-Chili Sauce: Keeps well for up to 5 days in the fridge. Store it in a jar or squeeze bottle for easy drizzling.
Avocados: Slice fresh when you’re ready to eat. If pre-slicing, drizzle with lime juice and wrap tightly to minimize browning.
Rice: Cooled and stored properly, rice lasts up to 4 days and can be reheated in the microwave with a splash of water.

For make-ahead lunches, assemble everything except the avocado and sauce. Add those fresh before serving for the best flavor and texture.

Estimated Nutrition (Per Serving)

Please note values are approximate and may vary based on exact ingredients used:

Calories: ~480 kcal
Protein: ~28g
Carbohydrates: ~42g
Fat: ~22g
Fiber: ~6g
Sugar: ~10g
Sodium: ~520mg

This makes it a nutrient-dense meal full of lean protein, healthy fats from avocado, and complex carbs—ideal for a balanced, energizing lunch or dinner.

Frequently Asked Questions

What’s the best way to cook the shrimp if I don’t have a grill?

You can easily pan-sear them in a hot skillet with a touch of oil. A cast iron pan works especially well to get that nice char. Alternatively, roasting them in the oven at 400°F for about 6–8 minutes also works great.

Can I make this bowl vegetarian or vegan?

Absolutely! Swap the shrimp for grilled tofu, tempeh, or chickpeas. Use a plant-based yogurt or mayo for the lime-chili sauce to keep it vegan.

Can I make this ahead for meal prep?

Yes, it’s perfect for prepping! Just store each component separately and assemble when ready. Leave the avocado and sauce to add just before eating for best texture.

How spicy is the lime-chili sauce?

It has a mild-to-medium kick depending on how much chili you use. You can scale the spice up or down to match your heat tolerance.

What kind of rice works best in this bowl?

Jasmine or basmati rice are great for their light, fragrant flavor. For more fiber, try brown rice or even quinoa. Coconut rice adds a tropical flair too.

Can I freeze this bowl?

The individual components like shrimp and rice can be frozen, but fresh mango salsa and avocado won’t hold up well. Assemble fresh if freezing any part of it.

How do I know when shrimp are perfectly cooked?

They turn opaque and pink with a slight curl. Overcooked shrimp curl tightly into a “C” shape and become rubbery. Keep a close eye and grill just 2–3 minutes per side.

What if I don’t have mango?

No problem! Try diced pineapple, papaya, or even peaches. Anything juicy and sweet will add that nice fruity balance.

Conclusion

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are the kind of recipe that feels like a mini vacation in every bite. They’re vibrant, fresh, and full of contrasting textures and bold flavors. Whether you’re trying to impress guests or just treat yourself to something wholesome and satisfying, this bowl checks all the boxes.

It’s easy to prep, endlessly customizable, and absolutely crave-worthy. Once you make it, it’s bound to become part of your regular rotation—because who wouldn’t want a quick tropical escape, right from their kitchen?