Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Introduction
These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce combine fresh, vibrant flavors for a healthy and satisfying meal. The blend of sweet mango salsa and spicy lime-chili sauce complements the tender grilled shrimp perfectly, making it an ideal dish for warm weather or anytime you crave a taste of the tropics.
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 lime juice. Chill the salsa while you prepare the shrimp.
- Step 3: Grill shrimp over medium-high heat for 2–3 minutes per side until cooked through and slightly charred.
- Step 4: Mix Greek yogurt or mayo with remaining lime juice and chili sauce until smooth. Adjust spice level to taste.
- Step 5: In serving bowls, layer rice, then arrange shrimp, avocado slices, and mango salsa. Drizzle with the lime-chili sauce and serve immediately.
Tips & Variations
- For extra flavor, add a pinch of cayenne pepper to the shrimp marinade.
- Swap cooked quinoa or cauliflower rice for a lower-carb option.
- If fresh mango isn’t available, use frozen mango chunks, thawed before dicing.
- Add chopped jalapeño to the mango salsa for added heat.
- Use lime zest in the sauce for an extra citrusy punch.
Storage
Store any leftover shrimp, mango salsa, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave. Avocado slices are best added fresh to avoid browning, but if needed, store with a squeeze of lime juice to help preserve color.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Thaw them completely before marinating and cooking to ensure even grilling.
What can I substitute for Greek yogurt in the sauce?
You can use mayo or a dairy-free yogurt alternative depending on your preference or dietary needs. Both work well to create a creamy, tangy sauce.
PrintShrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a vibrant, fresh meal combining tender grilled shrimp, creamy avocado, and a sweet-tangy mango salsa, all layered over fluffy rice and topped with a zesty lime-chili sauce. Perfect for a light yet satisfying lunch or dinner that’s packed with bold flavors and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Fusion, American
- Diet: Low Fat
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
Other
- 1 ripe avocado, sliced
- 2 cups cooked rice
Instructions
- Marinate Shrimp: Toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, and salt in a bowl. Let it marinate for 15 minutes to absorb the flavors.
- Prepare Mango Salsa: In a separate bowl, combine diced mango, chopped tomatoes, finely diced red onion, chopped cilantro, and 1 tablespoon of lime juice. Mix well and chill the salsa until ready to serve.
- Grill Shrimp: Preheat a grill or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes on each side until they are cooked through and have slight charring for extra flavor.
- Make Lime-Chili Sauce: In a small bowl, mix Greek yogurt or mayo with the remaining 1 tablespoon of lime juice and chili sauce or sriracha until smooth. Adjust the amount of chili sauce to your desired spice level.
- Assemble Bowls: In serving bowls, start with a layer of cooked rice, then arrange the grilled shrimp and sliced avocado on top. Add a generous scoop of mango salsa and drizzle with the lime-chili sauce. Serve immediately for best taste.
Notes
- If you don’t have a grill, you can cook the shrimp on a stovetop grill pan or skillet over medium-high heat.
- For a spicier salsa, add chopped jalapeño or a dash of cayenne pepper to the mango salsa mixture.
- Rice can be replaced with quinoa or cauliflower rice for a lower-carb option.
- Use Greek yogurt for a tangier sauce and mayo for a creamier texture.
- This dish can be prepped ahead by marinating shrimp and making salsa, then cooked and assembled just before serving.
Keywords: shrimp bowl, mango salsa, avocado bowl, grilled shrimp, lime chili sauce, healthy shrimp recipe, summer bowls
