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

There’s something undeniably magical about a meal that combines fresh seafood, creamy avocado, and tropical fruit in one vibrant bowl. These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce deliver exactly that—a restaurant-quality dish that comes together in your own kitchen in just 25 minutes. Whether you’re craving a light weeknight dinner or planning a colorful lunch that photographs beautifully, this recipe checks all the boxes.

The beauty of these bowls lies in their perfect balance of flavors and textures. Succulent, perfectly seasoned shrimp provide a savory protein base, while creamy avocado adds richness without heaviness. The star of the show is the fresh mango salsa, bursting with sweet-tart brightness and a subtle kick from jalapeño. Tying everything together is a zesty lime-chili sauce that brings warmth and tang to each bite. Built on a foundation of fluffy rice or nutty quinoa, every element works in harmony to create a meal that’s as nourishing as it is delicious.

This recipe is incredibly versatile and adapts easily to your preferences or dietary needs. Swap the rice for cauliflower rice for a low-carb option, add extra vegetables for more fiber, or adjust the spice level to suit your taste. The component-based approach also makes these bowls perfect for meal prep—simply store each element separately and assemble when ready to eat.

Ingredients

For the Bowls

• 1 lb large shrimp, peeled and deveined
• 1–2 ripe avocados, sliced
• 1 large ripe mango, diced
• 2 cups cooked rice or quinoa
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

For the Lime-Chili Sauce

• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp chili flakes, adjust to taste
• 1 garlic clove, minced
• Salt and pepper to taste

For the Mango Salsa

• 1 large ripe mango, diced
• ¼ red onion, finely chopped
• ½ red bell pepper, diced
• 1 small jalapeño, minced
• 2 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Pinch of salt

Directions

Prepare the Shrimp

Start by patting your shrimp completely dry with paper towels—this is crucial for achieving a beautiful golden sear rather than steaming them in their own moisture. Place the shrimp in a medium bowl and drizzle with about 1 tablespoon of olive oil, ensuring each piece is lightly coated.

Season generously with salt and freshly ground black pepper, then add a pinch of chili flakes for a subtle warmth that complements the lime-chili sauce you’ll add later. Toss everything together with your hands or a spoon until the shrimp are evenly seasoned.

Heat a large skillet over medium-high heat and add a small drizzle of oil if needed. Once the pan is hot and shimmering, add the shrimp in a single layer, making sure not to crowd the pan. If necessary, cook in two batches to maintain proper heat.

Cook the shrimp for 2–3 minutes on the first side without moving them, allowing a light golden crust to form. Flip each shrimp and cook for another 2–3 minutes until they’re pink, opaque, and just cooked through. Be careful not to overcook—shrimp can become rubbery quickly. Transfer to a clean plate and set aside while you prepare the other components.

Make the Mango Salsa

The mango salsa is what transforms these bowls from simple to spectacular. Choose a ripe mango that yields slightly to gentle pressure and has a sweet fragrance at the stem end. To dice it easily, slice along both sides of the flat pit, score the flesh in a crosshatch pattern without cutting through the skin, then scoop out the cubes with a spoon.

In a small mixing bowl, combine the diced mango with finely chopped red onion. The onion adds a sharp bite that balances the mango’s sweetness beautifully. Add the diced red bell pepper for color and crunch, along with the minced jalapeño. For less heat, remove the seeds and membranes from the jalapeño before mincing.

Squeeze in fresh lime juice and add the chopped cilantro, then season with a pinch of salt. Gently stir everything together, being careful not to mash the mango. Let the salsa sit for at least 5 minutes to allow the flavors to meld together. The lime juice will slightly “cook” the onion, mellowing its sharp bite.

Prepare the Lime-Chili Sauce

This simple yet flavorful sauce brings everything together with its perfect balance of tangy, sweet, and spicy notes. In a small bowl, whisk together the olive oil and fresh lime juice until they start to emulsify.

Add the honey and whisk again until it’s fully incorporated. The honey not only adds sweetness but also helps create a slightly thicker, more cohesive sauce that clings to the ingredients.

Stir in the chili flakes and minced garlic, then season with salt and freshly ground black pepper. Taste and adjust—if you prefer more heat, add extra chili flakes; for more tang, squeeze in additional lime juice; for extra sweetness, add a touch more honey.

The sauce should be pourable but not too thin. If it seems too thick, add a teaspoon of water at a time until you reach the desired consistency. Set aside to let the flavors develop while you assemble the bowls.

Assemble the Bowls

Now comes the fun part—building your beautiful bowls. Start with your base: divide the cooked rice or quinoa between two serving bowls, creating a generous foundation. If your rice has cooled, you can warm it briefly in the microwave or simply use it at room temperature for a refreshing cold bowl option.

Arrange the sliced avocado on one side of each bowl. To slice avocado beautifully, cut it in half, remove the pit, and use a large spoon to scoop out each half in one piece. Place the avocado half cut-side down on your cutting board and slice it crosswise into even pieces.

Add the cooked shrimp next to the avocado, arranging them in an appealing pattern. Finally, add a generous scoop of the fresh mango salsa, letting it spill over slightly into the other components—its juices will add flavor throughout the bowl.

Garnish and Serve

Finish your bowls with a beautiful drizzle of the lime-chili sauce, creating zigzag patterns across the top for visual appeal. Sprinkle with plenty of fresh chopped cilantro for a pop of color and herbaceous flavor.

Place a lime wedge on the side of each bowl, encouraging diners to squeeze extra juice over their meal for an additional burst of brightness. Serve immediately while the shrimp are still warm and the avocado is fresh and green.

Tips for Success

Choose shrimp that are firm, translucent, and smell fresh like the ocean. Avoid any with a strong fishy odor or slimy texture. For the best value, purchase frozen shrimp and thaw them yourself in the refrigerator overnight or quickly under cold running water.

Prepare your rice or quinoa ahead of time to streamline dinner prep. Both grains store well in the refrigerator for up to 5 days and can be reheated or used cold in these bowls.

The mango salsa can be made up to 4 hours in advance and stored covered in the refrigerator. The flavors will continue to develop and improve as it sits.

For meal prep, store each component separately in airtight containers. The shrimp will keep for 2 days, the salsa for 3 days, and the sauce for up to 5 days. Cut the avocado fresh when ready to serve to prevent browning.

If you can’t find ripe mangoes, substitute with fresh pineapple or peaches for a different but equally delicious tropical twist.

Variations to Try

Transform these bowls by swapping the base to cauliflower rice for a low-carb option, or use mixed greens for a lighter salad-style meal.

Add black beans or chickpeas alongside the shrimp for extra protein and fiber, making the bowls more filling and budget-friendly.

Replace shrimp with grilled chicken, seared salmon, or even crispy tofu for different protein options that work beautifully with the same flavor profile.

Make it spicier by adding sriracha or hot sauce to the lime-chili dressing, or include diced serrano peppers in the mango salsa.

For extra crunch, top with toasted pepitas, sliced almonds, or crispy tortilla strips just before serving.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 480 kcal | Servings: 2 servings