I recently tried making this Shrimp And Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe, and wow—they were a game-changer! The combination of juicy shrimp, creamy avocado, and sweet mango salsa instantly won me over. I love how the lime-chili sauce adds a zesty kick without being overpowering.

It’s colorful, refreshing, and surprisingly simple to put together. Honestly, every bite feels like a little celebration in a bowl. ou might also find inspiration from the Cupid’s Potion Float Recipe for a fun drink pairing.

Ingredients

Here’s everything I used to make this recipe shine. I’ve included tips on why each choice works best.

For the Shrimp:

1 pound large shrimp, peeled and deveined – I always buy fresh if possible; it makes a huge flavor difference.
1 tablespoon olive oil – adds a subtle richness and helps the seasonings stick.
1 teaspoon garlic powder – I like garlic powder over fresh garlic here for even coating.
1/2 teaspoon onion powder – complements the shrimp without overpowering it.
1/4 teaspoon salt – enhances all the flavors naturally.
1/8 teaspoon black pepper – freshly ground gives the best aroma.

For the Mango Salsa:

1 ripe mango, diced – choose firm but juicy mangoes to prevent a mushy salsa.
1/4 red onion, finely chopped – adds crunch and a mild bite.
1 jalapeño, seeded and minced (optional) – for a gentle heat that balances the sweetness.
1/4 cup chopped cilantro – fresh cilantro brightens the whole bowl.
1 tablespoon lime juice – keeps the flavors zesty and fresh.
1/2 teaspoon salt – enhances the mango and onion flavors.
1/4 teaspoon black pepper – balances the sweetness and acidity.

For the Lime-Chili Sauce:

1/4 cup mayonnaise – provides creamy texture and richness.
2 tablespoons sriracha – adds spice without overwhelming.
1 tablespoon lime juice – makes the sauce tangy and refreshing.
1/2 teaspoon garlic powder – for subtle garlic flavor.
1/4 teaspoon onion powder – complements the heat of sriracha.
1/8 teaspoon salt – brings all flavors together.
1/8 teaspoon black pepper – adds a gentle kick.

For the Bowls:

1 cup cooked rice – I recommend jasmine or basmati for aroma and fluffiness.
1/2 avocado, sliced – ripe avocado gives creamy texture and balances heat.

Note: several serving as a note of full line under the ingredients quantity.

Variations

If you want to mix things up, here are some alternative ingredient ideas:

Swap mayonnaise for vegan mayo to make it dairy-free.
Use quinoa or cauliflower rice instead of white rice for a low-carb option.
Add diced cucumber or bell peppers for extra crunch and freshness.
Substitute shrimp with grilled chicken or tofu for protein variety.
Mix in a little honey to the mango salsa if you prefer a sweeter contrast.
If you love trying festive recipes, you can also enjoy the Valentine’s Day Snack Mix Recipe for a sweet and crunchy treat.

Cooking Time

Here’s the timing for the recipe:

Prep Time: 10 minutes – chopping and seasoning.
Cooking Time: 6-8 minutes – shrimp cooks quickly.
Total Time: 20 minutes – from start to finish, perfect for a weeknight meal.

Equipment You Need

I find these tools make the process smooth:

Skillet – for sautéing shrimp evenly.
Mixing bowls – for mango salsa and lime-chili sauce.
Knife and cutting board – for chopping fruits, veggies, and avocado.
Measuring spoons and cups – ensures balanced seasoning.
Spoon or spatula – for tossing shrimp and layering the bowls.

How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe

Prepare the Shrimp

First, I toss the peeled shrimp with olive oil, garlic powder, onion powder, salt, and black pepper. This ensures every shrimp is evenly coated with flavor before cooking. The seasoning gives a subtle aromatic boost.

Cook the Shrimp

Next, heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side. You’ll know they’re done when they turn pink and opaque. Removing them promptly prevents overcooking.

Make the Mango Salsa

In a separate bowl, I mix diced mango, red onion, jalapeño (if using), chopped cilantro, lime juice, salt, and pepper. This salsa should be vibrant, sweet, and slightly tangy. Set it aside so the flavors meld.

Prepare the Lime-Chili Sauce

I whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and pepper until smooth. This creamy sauce adds a spicy, tangy kick that elevates the bowls.

Assemble the Bowls

I start with a base of cooked rice in each bowl, then layer on the shrimp and avocado slices. Finally, I top it all with mango salsa and drizzle lime-chili sauce over the top. The presentation makes it irresistible.

Additional Tips for Making this Recipe Better

From my experience, these tricks make a noticeable difference:

I always season the shrimp thoroughly; it’s key for flavor.
Using ripe but firm mango prevents a mushy salsa.
I drizzle the lime-chili sauce just before serving to keep textures fresh.
Let the shrimp rest for a minute after cooking to lock in juiciness.

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

Serving this dish is half the fun. I like to:

Arrange shrimp neatly on rice and fan avocado slices for visual appeal.
Sprinkle extra cilantro or a few lime wedges for a pop of color.
Serve immediately for the freshest taste and texture.

Nutritional Information

Here’s a quick look at what you’re eating per serving:

Calories: Approximately 450 per bowl – a balanced, filling meal.
Protein: 28g – thanks to the shrimp and optional rice or quinoa.
Carbohydrates: 45g – mainly from rice and mango.
Fat: 18g – healthy fats from avocado and olive oil.

Make Ahead and Storage

Storing

I recommend storing components separately in airtight containers. Mango salsa and shrimp stay fresh in the fridge for up to 2 days.

Freezing

Shrimp can be frozen before assembly, but I don’t suggest freezing avocado or the sauce—they lose texture.

Reheating

Reheat shrimp gently in a skillet or microwave, but avoid high heat to prevent rubbery shrimp. Serve immediately with fresh avocado.

Why You’ll Love This Recipe

Here’s why I keep coming back to it:

Quick and Easy: Takes under 20 minutes from prep to plate.
Flavorful Layers: Sweet, spicy, creamy, and fresh all in one bowl.
Versatile: Works with shrimp, chicken, tofu, or even fish.
Nutrient-Rich: Packed with protein, healthy fats, and vitamins.
Eye-Catching Presentation: Looks as good as it tastes.

These bowls are perfect for lunch, dinner, or even a casual weekend meal. I love how adaptable they are—you can change the protein, rice base, or spice level to suit any mood.

Ash Tyrrell