If you’re craving something vibrant, fresh, and packed with flavor, then you absolutely must try this Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe. It’s a delightful mix of juicy grilled shrimp, creamy avocado, and a bright, tangy mango salsa, all topped off with a zesty lime-chili sauce that adds just the right amount of kick. This dish comes together quickly and easily, making it perfect for weeknight dinners or casual get-togethers when you want to impress without the fuss. Every bite is a celebration of fresh ingredients and bold tastes that feels both comforting and exciting at the same time.
Ingredients You’ll Need
These ingredients might look simple, but they each play an essential role in building the perfect balance of textures and flavors. From the sweet mango to the smoky shrimp spices and creamy avocado, every element has a purpose that makes this Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe so special.
- 1 pound large shrimp, peeled and deveined: The star protein, juicy and tender once grilled.
- 1 tablespoon olive oil: Helps the shrimp cook evenly and adds a subtle richness.
- 1 teaspoon garlic powder: Adds warmth and depth to the shrimp seasoning.
- 1/2 teaspoon onion powder: A subtle savory note boosting overall flavor.
- 1/4 teaspoon salt: Essential for enhancing all the ingredients.
- 1/8 teaspoon black pepper: Provides just a hint of heat.
- 1 mango, diced: Sweetness and juiciness to brighten the bowl.
- 1/4 red onion, finely chopped: Offers crunch and sharpness for contrast.
- 1 jalapeño, seeded and minced (optional): For those who want a little extra spice kick.
- 1/4 cup chopped cilantro: Adds a fresh, herbal aroma and vibrant green color.
- 1 tablespoon lime juice: Brings tangy brightness to the salsa and sauce alike.
- 1/2 teaspoon salt: Balances the sweetness of the mango.
- 1/4 teaspoon black pepper: Lifts and sharpens the salsa flavors.
- 1/4 cup mayonnaise: Creates the creamy base for the lime-chili sauce.
- 2 tablespoons sriracha: Adds smokiness and a spicy heat level that complements the dish.
- 1 tablespoon lime juice: Keeps the sauce zesty and fresh.
- 1/2 teaspoon garlic powder: Deepens the sauce flavor.
- 1/4 teaspoon onion powder: Subtle background savoriness.
- 1/8 teaspoon salt: Brings all the sauce flavors together.
- 1/8 teaspoon black pepper: A gentle peppery finish.
- 1 cup cooked rice: The comforting, hearty base that soaks up all the juices.
- 1/2 avocado, sliced: Creamy texture and buttery flavor to balance the bright salsa.
How to Make Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe
Step 1: Prep and Season the Shrimp
Start by preheating your grill to get that perfect sear going. Toss the shrimp with olive oil, garlic powder, onion powder, salt, and black pepper. This simple seasoning combo lavishes the shrimp with flavor without overpowering their natural sweetness.
Step 2: Grill the Shrimp
Grill the shrimp for just 2 to 3 minutes per side until they turn pink and opaque. The quick cook preserves their juiciness and gives you those irresistible grill marks that say “delicious.” Set them aside so they can rest for a moment.
Step 3: Make the Mango Salsa
In a bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if you like it spicy), chopped cilantro, lime juice, salt, and black pepper. Mix everything gently and pop it in the fridge to chill. The salsa is a bright, fruity complement to the grilled shrimp that awakens your taste buds.
Step 4: Whisk Up the Lime-Chili Sauce
Next, take a separate bowl and whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until the sauce is smooth and perfectly balanced. This creamy sauce brings a touch of heat and citrus zing that ties all the components together beautifully.
Step 5: Assemble Your Bowls
Finally, place your cooked rice as the base in each bowl. Arrange the grilled shrimp over the rice, add generous slices of creamy avocado, and spoon the chilled mango salsa on top. Drizzle everything with the luscious lime-chili sauce, and your vibrant, flavorful Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe is ready to enjoy!
How to Serve Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe
Garnishes
Sprinkle freshly chopped cilantro on top for color and a burst of herbal freshness. A wedge of lime on the side invites those who love an extra squeeze of brightness. You can also add a few thinly sliced radishes for crunch and visual appeal.
Side Dishes
These bowls are incredibly satisfying on their own, but you can enhance your meal with light, complementary sides. A crisp green salad with a citrus vinaigrette or some charred corn on the cob would pair wonderfully. If you’re feeling indulgent, serve with crispy tortilla chips to scoop up any extra salsa and sauce.
Creative Ways to Present
This recipe shines beautifully in bowls for a casual, family-style vibe. But you can also lay it out on a large platter for a shared feast or turn it into a vibrant wrap by stuffing the shrimp, avocado, salsa, and sauce into warm tortillas for on-the-go enjoyment. The possibilities to make this feast your own are endless!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shrimp, salsa, avocado, and sauce components separately in airtight containers in the fridge. This prevents the avocado from browning and the shrimp from absorbing too many flavors, keeping everything fresh and ready to enjoy within 2 days.
Freezing
Freezing is best reserved for the shrimp and rice separately, as the avocado and mango salsa do not freeze well and lose their texture. Place shrimp and rice in freezer-safe containers or bags, and use within a month for optimal taste.
Reheating
When reheating, gently warm the shrimp and rice in a pan or microwave until just hot. Avoid overcooking to preserve tenderness. Add fresh avocado and salsa just before serving to maintain their refreshing qualities and texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat dry before seasoning and grilling to avoid excess moisture and ensure a nice sear.
How spicy is the lime-chili sauce?
The sauce has a gentle kick thanks to the sriracha, which can easily be adjusted to your heat preference by using more or less. The lime juice keeps it light and fresh.
Can I substitute the rice base with something else?
Definitely! Quinoa, cauliflower rice, or even a bed of mixed greens work beautifully as alternatives, depending on your dietary preference or mood.
Is this recipe gluten-free?
Yes, every ingredient in the Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe is naturally gluten-free, making it perfect for anyone avoiding gluten.
What can I use instead of mayonnaise in the lime-chili sauce?
You can swap mayonnaise for Greek yogurt or a vegan mayo alternative to make the sauce lighter or dairy-free while keeping that creamy texture and tangy flavor.
Final Thoughts
This Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe is truly a gem for those who love fresh, flavorful meals that come together quickly. It’s colorful, tasty, and fun to eat, making it an absolute winner any day of the week. Give it a try, and I promise it will become a favorite you reach for again and again.
Print
Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This vibrant Shrimp and Avocado Bowl features perfectly grilled shrimp paired with creamy avocado, fresh mango salsa, and a zesty lime-chili sauce. Served over a bed of fluffy rice, this dish combines smoky, tangy, and spicy flavors for a refreshing and satisfying meal perfect for warm-weather dinners or casual entertaining.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Mango Salsa
- 1 mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lime-Chili Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Assembly
- 1 cup cooked rice
- 1/2 avocado, sliced
Instructions
- Prepare the Shrimp: Preheat your grill to medium-high heat. Toss the peeled and deveined shrimp with olive oil, garlic powder, onion powder, salt, and black pepper to coat evenly.
- Grill the Shrimp: Place the shrimp on the grill and cook for 2–3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
- Make the Mango Salsa: In a bowl, combine diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper. Mix well and refrigerate to chill.
- Prepare the Lime-Chili Sauce: In a separate bowl, whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Assemble the Bowls: Place cooked rice in serving bowls. Top with the grilled shrimp and sliced avocado. Spoon the chilled mango salsa over the shrimp and rice, then drizzle generously with the lime-chili sauce. Serve immediately and enjoy.
Notes
- The jalapeño in the mango salsa is optional and can be omitted for a milder flavor.
- For added texture and freshness, consider adding chopped cucumber or radishes to the salsa.
- Grill shrimp over medium-high heat for best results, making sure not to overcook to keep them tender.
- May substitute cooked quinoa or cauliflower rice for a lower-carb option.
- Adjust sriracha in the lime-chili sauce to your preferred spice level.
