Go Back
Shrimp And Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Ash Tyrrell

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

I recently tried making these shrimp and avocado bowls, 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.
Print Recipe Pin Recipe
Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.