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

When it comes to quick, fresh, and vibrant meals, this Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce is one of my go-to recipes. Perfect for a light lunch or dinner, this dish is packed with flavor and nutrition. The juicy shrimp are complemented by the creamy avocado and the sweet, tangy mango salsa, while the lime-chili sauce brings a zesty kick that ties everything together beautifully.

What I love most about this dish is how easy it is to make. In just 25 minutes, you can have a satisfying, colorful bowl that feels like a special treat. Whether you’re looking to impress guests or simply treat yourself to a nutritious meal, this bowl has all the elements of a perfect dish: fresh ingredients, vibrant colors, and a variety of textures. The combination of shrimp, avocado, and mango offers a delightful balance of savory, creamy, and sweet, while the tangy sauce adds that extra layer of depth.

If you love seafood and vibrant flavors, then this Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce is sure to become one of your favorite recipes. It’s light yet filling, making it the perfect option for a healthy meal that still feels indulgent. Let’s dive into the ingredients and the easy steps to make this dish.

Ingredients + How to Bake the Recipe

To create this flavorful Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce, you’ll need a few fresh ingredients to ensure each bite is packed with deliciousness. The key components of this recipe are shrimp, ripe avocados, and a tangy mango salsa, all topped with a lime-chili sauce that adds a refreshing zing. Here’s what you’ll need to make this bowl:

Ingredients:

• 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)

• 1/4 cup plain Greek yogurt

• 1 tbsp mayonnaise (optional)

• 1 tsp chili powder

• Zest and juice of 1 lime

• 1 tsp honey or agave

• Salt and pepper to taste

• 1 diced mango

• 1/4 cup diced red onion

• 1 small jalapeño, finely chopped (optional)

• Juice of 1 lime

• 1-2 tbsp chopped fresh cilantro

• Salt to taste

Instructions:

1. Prepare the Mango Salsa: Start by preparing the mango salsa. Combine the diced mango, red onion, chopped jalapeño (if you’re using it for some extra heat), lime juice, chopped cilantro, and a pinch of salt in a mixing bowl. Stir everything together until well combined. Set the salsa aside in the fridge for at least 10 minutes to allow the flavors to meld together.

2. Make the Lime-Chili Sauce: While the salsa chills, you can prepare the lime-chili sauce. In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), chili powder, lime zest, lime juice, honey, salt, and pepper. Adjust the seasoning as needed, and once the sauce is smooth, set it aside. This sauce is creamy with a kick, perfectly complementing the shrimp and avocado.

3. Cook the Shrimp: Pat the shrimp dry using paper towels to remove any excess moisture. Season them with chili powder, garlic powder, salt, and pepper for an extra layer of flavor. Heat a grill pan or skillet over medium-high heat and drizzle a little olive oil to prevent sticking. Once the pan is hot, add the shrimp and cook them for 2-3 minutes per side, until they turn pink and slightly charred. The shrimp should be cooked through but still juicy.

4. Assemble the Bowls: To assemble the bowls, start by adding a generous portion of cooked rice or quinoa to each bowl as a base. Arrange the grilled shrimp on top of the rice, followed by slices of avocado. Spoon the chilled mango salsa over the shrimp and avocado. The combination of sweet mango, cool avocado, and savory shrimp creates the perfect balance of flavors.

5. Top with Lime-Chili Sauce: Drizzle the creamy lime-chili sauce generously over the assembled bowls. The sauce adds a bright, tangy flavor that pairs wonderfully with the sweetness of the mango and the richness of the avocado.

6. Garnish and Serve: Finish the dish by garnishing with freshly chopped cilantro for a burst of color and freshness. Serve each bowl with a lime wedge on the side, so you can squeeze a little extra lime juice over your meal for that added citrusy brightness.

Enjoy your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce immediately for a delicious and satisfying meal that’s full of flavor and fresh ingredients.

How Long to Bake, How to Store Leftovers, Tips for Perfect Shrimp and Avocado Bowls

How Long to Bake:

This recipe doesn’t require any baking time; the only cooking involved is for the shrimp. Cooking the shrimp on the grill pan or skillet takes just 2-3 minutes per side, so they cook quickly and retain their juiciness. You don’t want to overcook the shrimp, as they can become tough and dry. The key is to watch them carefully; once they turn pink and are slightly charred, they’re ready.

The other components, like the rice or quinoa, are already cooked and simply need to be reheated if necessary. The mango salsa is chilled to bring out its refreshing flavors, and the lime-chili sauce is prepared in advance, ready to be drizzled over the assembled dish. This makes the recipe quick to prepare and perfect for busy days when you want a light yet flavorful meal in a short amount of time.

How to Store Leftovers:

If you have leftovers of this Shrimp and Avocado Bowl, you can store the components separately to maintain their freshness. The shrimp should be stored in an airtight container in the refrigerator for up to 2 days. The avocado, however, is best enjoyed fresh, as it can brown and lose its texture once stored. To prevent this, sprinkle the avocado slices with lime juice before storing, which helps slow down the browning process.

For the mango salsa, store it in a separate airtight container in the fridge for up to 2-3 days. The flavors of the salsa will continue to meld together as it sits, making it even more delicious the next day. The lime-chili sauce can be kept in the fridge for up to 3 days, and it can even be used as a dip or dressing for other dishes.

When reheating, gently warm the shrimp and rice/quinoa, but be careful not to overheat the avocado or mango salsa. Enjoy the leftovers cold or at room temperature for the best experience.

Tips for Perfect Shrimp and Avocado Bowls:

1. Choosing the Right Shrimp: When selecting shrimp for this recipe, it’s best to choose large, fresh shrimp. If you’re using frozen shrimp, make sure to thaw them completely and pat them dry before seasoning and cooking. This helps to avoid any excess water that could affect the texture and flavor of the shrimp.

2. Perfectly Grilled Shrimp: To ensure your shrimp are perfectly cooked, it’s important to preheat your grill pan or skillet before adding the shrimp. Cooking shrimp on a hot surface ensures they cook evenly and get a nice sear on the outside. Remember, shrimp cook quickly, so be sure to keep an eye on them and don’t leave them unattended for too long.

3. Ripeness of Avocados: Avocados are key to adding richness and creaminess to this bowl. Be sure to choose ripe avocados, but not overly soft ones. A perfectly ripe avocado should give slightly when you press it but still feel firm. If your avocados aren’t quite ripe, you can let them sit at room temperature for a day or two until they’re ready to use.

4. Customize the Mango Salsa: The mango salsa is easily customizable. You can adjust the heat level by adding more or less jalapeño depending on your preference. For a sweeter salsa, you could even add a little bit of honey or agave. Fresh herbs like mint or basil can also be used for a unique twist on the classic cilantro flavor.

5. Serving Suggestions: These Shrimp and Avocado Bowls are incredibly versatile and can be served in many different ways. If you’re looking for a lighter meal, you can skip the rice or quinoa and serve the shrimp, avocado, and salsa in lettuce wraps or on top of a bed of mixed greens for a fresh salad option.

By following these tips, you’ll create the perfect Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce every time. This dish is light, healthy, and bursting with vibrant flavors, making it an ideal meal for any occasion.

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

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• Author: Lena Meeli
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a simple yet sophisticated dish perfect for any occasion. Juicy, tender shrimp are paired with creamy avocado and topped with a tangy mango salsa. The lime-chili sauce adds a zesty kick, creating a delicious balance of flavors. Whether served as a light lunch, dinner, or a healthy snack, this recipe is sure to impress.

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Ingredients

Scale 1x2x3x

• 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)

• 1/4 cup plain Greek yogurt

• 1 tbsp mayonnaise (optional)

• 1 tsp chili powder

• Zest and juice of 1 lime

• 1 tsp honey or agave

• Salt and pepper to taste

• 1 diced mango

• 1/4 cup diced red onion

• 1 small jalapeño, finely chopped (optional)

• Juice of 1 lime

• 1–2 tbsp chopped fresh cilantro

• Salt to taste

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Instructions

• Prepare the Mango Salsa:

  • Combine diced mango, red onion, chopped jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Stir everything together and set aside in the fridge for at least 10 minutes.

• Make the Lime-Chili Sauce:

  • In a bowl, whisk together Greek yogurt, mayonnaise (optional), chili powder, lime zest, lime juice, honey, salt, and pepper. Set aside.

• Cook the Shrimp:

  • Pat the shrimp dry, season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat, drizzle with olive oil, and cook shrimp for 2-3 minutes per side until pink and slightly charred.

• Assemble the Bowls:

  • Add cooked rice or quinoa to each bowl. Arrange grilled shrimp, avocado slices, and mango salsa on top.

• Top with Lime-Chili Sauce:

  • Drizzle the lime-chili sauce generously over the bowls.

• Garnish and Serve:

  • Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Notes

• For added crunch, sprinkle chopped nuts like almonds or walnuts over the top before serving.

• The shrimp, salsa, and sauce can be stored in separate airtight containers for up to 2-3 days. However, avocado is best enjoyed fresh.

• You can substitute the Greek yogurt with coconut yogurt for a dairy-free version.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Frequently Asked Questions

1. Can I use other types of seafood instead of shrimp?

Absolutely! If you’re not a fan of shrimp or prefer something different, this recipe works well with other types of seafood. Grilled scallops or fish, such as salmon or tilapia, can be excellent alternatives. Just be sure to adjust the cooking time based on the seafood you choose to ensure it’s cooked perfectly. Scallops, for example, will cook in just 2-3 minutes per side, while fish may take slightly longer depending on the thickness of the fillet.

2. Can I make the mango salsa ahead of time?

Yes, you can absolutely make the mango salsa ahead of time. In fact, it’s even better if the salsa sits for a while, as the flavors have time to develop and meld together. Simply store the salsa in an airtight container in the refrigerator for up to 2-3 days. Just be sure to give it a good stir before serving to refresh the texture and flavor.

3. Is there a way to make this recipe spicier?

If you enjoy more heat in your dishes, there are a few easy ways to make this recipe spicier. First, you can increase the amount of jalapeño in the mango salsa or add in some red pepper flakes for an extra kick. Additionally, you could increase the amount of chili powder or even add some hot sauce to the lime-chili sauce to give it more spice. Always taste as you go, and feel free to adjust the spice level to suit your preference.

4. Can I substitute the Greek yogurt in the lime-chili sauce?

Yes, if you’re not a fan of Greek yogurt or want to make the sauce dairy-free, you can easily substitute it with other ingredients. For a dairy-free option, try using coconut yogurt or a plant-based sour cream alternative. If you’re looking for a lower-fat option, you can also use low-fat or fat-free yogurt. The mayonnaise in the sauce is optional, so you can also leave it out if you’d like to keep the sauce lighter.