A vibrant bowl combining seasoned shrimp, creamy avocado, and fresh mango salsa, all drizzled with zesty lime-chili sauce—bright, nourishing, and perfect for a flavorful lunch or dinner.

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

Why You’ll Love This Recipe

I love how these bowls come together in just a few simple steps yet pack a punch of textures and flavors. The shrimp are tender and lightly spiced, the mango salsa bursts with sweetness and brightness, and the lime-chili sauce adds just the right amount of zing. Every bite feels fresh, healthy, and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw shrimp, peeled and deveined
Ripe avocado, sliced
Mango, diced
Red onion, finely chopped
Fresh cilantro, chopped
Lime (juice and zest)
Olive oil
Chili powder or flakes
Salt and pepper
Optional: cooked rice or greens for serving

Directions

Prepare the shrimp: I toss the shrimp with olive oil, a pinch of chili powder, salt, and pepper. I sauté them in a hot skillet for 2–3 minutes per side until pink and opaque, then set them aside.
Make the mango salsa: In a bowl, I combine diced mango, red onion, chopped cilantro, a squeeze of lime juice, a drizzle of olive oil, salt, and pepper. I give it a gentle toss.
Whip up the lime‑chili sauce: I whisk together lime juice, olive oil, a touch of honey (if I want balance), chili powder or flakes, salt, and pepper until smooth.
Assemble the bowls: I start with a base of rice or greens, then layer on shrimp, avocado slices, and a generous scoop of mango salsa. I finish by drizzling the lime-chili sauce over everything.
Serve: I dig in right away or let it chill briefly in the fridge for a cool, refreshing option.

Servings and timing

This recipe serves 4.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Spicy version: I add finely chopped jalapeño to the mango salsa or increase the chili flakes in the sauce.
Protein swap: I exchange shrimp for grilled chicken, tofu, or black beans to suit dietary preferences.
Grains swap: I switch the rice for quinoa, farro, or cauliflower rice for a different base.
Extra crunch: I stir in diced cucumber or radish to the salsa for crunchiness.

Storage/reheating

I store leftover components separately in airtight containers: shrimp and rice in one, salsa in another, avocado sliced just before serving to prevent browning.

Shrimp & rice: refrigerate up to 3 days; gently reheat shrimp in a skillet or microwave.
Salsa: keep in the fridge for up to 2 days—best eaten fresh.
Avocado: slice and add just before eating.
Sauce: store up to 5 days; stir before use.

FAQs

Is this recipe gluten‑free?

Yes—I use rice or greens, and the shrimp seasoning and sauce contain no gluten. Just double-check any chili powder if concerned.

Can I make this ahead of time?

I prepare the shrimp and salsa ahead but assemble bowls just before serving to keep avocado fresh and textures crisp.

Can I freeze leftovers?

I don’t recommend freezing mango salsa or avocado—they lose quality. Shrimp can be frozen, but reheats better fresh.

What can I substitute for mango?

I sometimes use pineapple or peaches for a similar sweet-tart fresh feel.

Is this recipe kid‑friendly?

Yes—my family loves it! I just reduce or skip the chili in the sauce to suit young taste buds.

Conclusion

I find these Shrimp and Avocado Bowls with Mango Salsa & Lime‑Chili Sauce a bright and balanced meal that’s easy to adapt. Whether I’m hosting friends or grabbing a nourishing solo dinner, this recipe delivers fresh flavor, quick prep, and plenty of room for personalization.