Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce – Fast, Fresh & Delicious
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are bursting with flavor and texture—from smoky grilled shrimp and creamy avocado to sweet mango salsa and a zesty chili-lime drizzle. A tropical, balanced dinner ready in under 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 2 to 3 bowls
- Category: Dinner
- Method: Grilling
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1 large mango, diced
- 1/2 cup tomatoes, chopped
- 1/4 cup red onion, finely diced
- 2 tbsp cilantro, chopped
- 2 tbsp lime juice (divided)
- 1 ripe avocado, sliced
- 1/2 cup Greek yogurt or mayo
- 1 tbsp chili sauce or sriracha
- 2 cups cooked rice
Instructions
1. Toss shrimp with olive oil, garlic powder, paprika, and salt. Let marinate for 15 minutes.
2. In a bowl, combine diced mango, tomatoes, red onion, cilantro, and 1 tbsp lime juice to make the mango salsa. Chill until ready to use.
3. Preheat grill or grill pan to medium-high heat.
4. Grill shrimp for 2–3 minutes per side until fully cooked and slightly charred. Set aside.
5. In a small bowl, mix Greek yogurt or mayo with the remaining 1 tbsp lime juice and chili sauce to make the lime-chili sauce.
6. Assemble bowls by layering cooked rice at the bottom.
7. Top with grilled shrimp, avocado slices, and mango salsa.
8. Drizzle with lime-chili sauce and serve immediately.
Notes
Marinate shrimp in advance for deeper flavor and quicker meal prep.
For added crunch, layer red cabbage or romaine under the shrimp.
Use dairy-free yogurt or vegan mayo to keep this recipe dairy-free.
Adjust the amount of chili sauce for more or less spice.
Best served fresh, but components can be stored separately in the fridge for up to 2 days.