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Delicious shrimp and avocado bowls topped with mango salsa and lime-chili sauce.

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

A fresh and satisfying bowl featuring juicy shrimp, creamy avocado, and bright mango salsa, all tied together with a tangy lime-chili sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound raw shrimp, peeled and deveined Make sure shrimp are fresh or properly thawed.
  • 2 tablespoons olive oil For seasoning the shrimp.
  • 1 teaspoon chili powder Add more or less to taste.
  • 1 teaspoon smoked paprika For added depth of flavor.
  • 1 teaspoon garlic powder For seasoning.
  • 1 teaspoon salt To taste.
  • 1 teaspoon pepper To taste.
  • 1 tablespoon lime zest Freshly grated for flavor.
For the Bowl
  • 1 large avocado, ripe but firm Should give slightly when pressed.
  • 1 ripe mango, diced Adds sweetness.
  • 1 small red onion, minced For flavor.
  • 1 small jalapeño or serrano, seeded and finely chopped Adjust heat level to preference.
  • 1/4 cup fresh cilantro, chopped For garnish.
  • 1/4 cup fresh mint, chopped For garnish.
  • 4 cups cooked rice or quinoa, warm Base for the bowl.
For the Lime-Chili Sauce
  • 1/2 cup Greek yogurt or mayo Base for the sauce.
  • 2 tablespoons lime juice Adjust to taste.
  • 1 teaspoon honey To balance the tang.
  • 1 teaspoon chili powder For some heat.
  • 1 pinch salt To taste.

Method
 

Prepare Mango Salsa
  1. In a bowl, stir together diced mango, minced red onion, jalapeño, lime juice, and a pinch of salt. Add chopped cilantro and mint. Set aside to let flavors meld.
Season and Cook Shrimp
  1. Toss shrimp with olive oil, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper, ensuring they are coated but not drenched.
  2. Heat a skillet until hot, add the shrimp, and cook for 1 to 2 minutes on each side until they turn pink and curl, being careful not to overcook.
Make Lime-Chili Sauce
  1. In a small bowl, mix Greek yogurt or mayo with lime juice, honey, chili powder, and a pinch of salt until creamy and tangy.
Assemble the Bowls
  1. Start with a base of warm rice or quinoa, top with sliced avocado, cooked shrimp, and a generous spoonful of mango salsa. Drizzle with lime-chili sauce before serving.

Notes

For a crispy side, serve with avocado tomato and basil bruschetta. Build your bowls immediately to maintain the warm textures. Adjust spice level based on personal preference.