Description
This vibrant and refreshing dish combines juicy shrimp, creamy avocado, sweet and tangy mango salsa, and a zesty lime-chili sauce for a flavor-packed meal. Perfect for warm weather or when you want something light yet satisfying, these bowls balance protein, healthy fats, and fresh produce in one colorful creation. It’s a feast for both the eyes and taste buds.
Ingredients for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp chili powder
Salt and pepper, to taste
For the Mango Salsa:
1 ripe mango, diced
½ red bell pepper, finely diced
½ small red onion, finely diced
1 small jalapeño, minced (optional, for heat)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Pinch of salt
For the Lime-Chili Sauce:
3 tbsp mayonnaise or Greek yogurt
1 tbsp lime juice
½ tsp chili powder
½ tsp honey (optional)
Pinch of salt
For the Bowls:
2 cups cooked rice (white, brown, or cauliflower rice for low-carb)
1 large avocado, sliced
Extra lime wedges, for garnish
Instructions
Prepare the Mango Salsa:
In a medium bowl, combine mango, red bell pepper, onion, jalapeño (if using), lime juice, cilantro, and salt.
Mix gently and refrigerate until ready to serve.
Cook the Shrimp:
Pat shrimp dry with paper towels.
In a bowl, toss shrimp with olive oil, paprika, garlic powder, chili powder, salt, and pepper.
Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat.
Make the Lime-Chili Sauce:
In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, chili powder, honey (if using), and salt until smooth.
Assemble the Bowls:
Divide cooked rice between bowls.
Arrange shrimp, avocado slices, and mango salsa on top.
Drizzle with lime-chili sauce and garnish with extra lime wedges.
Notes
You can substitute mango with pineapple for a tropical twist.
If you prefer a lighter option, serve over lettuce instead of rice.
Greek yogurt gives the sauce a tangy flavor, while mayo gives it creaminess — pick your preference.
Tips
Use fresh shrimp for best flavor, but frozen works if thawed properly.
Chill mango salsa for at least 10 minutes before serving for deeper flavor.
Toasting the rice slightly in olive oil before cooking adds nuttiness.
Add extra chili powder or hot sauce for more heat.
Servings
Makes 4 servings
Nutritional Information (per serving, with rice and Greek yogurt sauce)
Calories: ~380
Protein: 25 g
Carbohydrates: 38 g
Fat: 15 g
Fiber: 6 g
Sugar: 10 g
Sodium: 550 mg
Health Benefits
Shrimp: High in lean protein and low in calories.
Avocado: Rich in heart-healthy monounsaturated fats and potassium.
Mango: Packed with vitamin C, fiber, and antioxidants.
Cilantro & Lime: Provide freshness and aid digestion.
Q & A
Q: Can I make this ahead of time?
A: Yes, but store each component separately and assemble before serving to keep the flavors fresh.
Q: How do I store leftovers?
A: Keep shrimp, salsa, and sauce in separate airtight containers in the fridge for up to 2 days.
Q: Can I make it low-carb?
A: Swap rice with cauliflower rice or a leafy greens base.
Q: Can I grill the shrimp instead of pan-frying?
A: Absolutely — grilling adds a smoky flavor that pairs beautifully with the mango salsa.
