Save These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce have become my go-to when I want a meal that feels both special and simple. You get smoky grilled shrimp, juicy mango, creamy avocado, and a bright, zesty sauce all piled high on your choice of rice or grains. They always remind me of tropical vacations and sun-soaked evenings, even if I am just eating Tuesday lunch at home.
The first time I made this, it was to impress friends at a last-minute summer gathering. It is now a regular request and always disappears fast I especially love how each bite has a little bit of everything
Ingredients
- Shrimp: use large peeled and deveined shrimp look for ones that are firm and slightly translucent a sign of freshness
- Avocados: ripe but not mushy for perfect creamy texture choose ones that yield slightly when pressed
- Mango: juicy and sweet opt for a ripe mango with a fruity aroma for the best salsa
- Red onion: adds crunch and bite go for a firm onion with shiny skin
- Jalapeño: gives optional heat select small smooth peppers for bright flavor
- Lime: fresh zest and juice bring out all the flavors make sure to use unwaxed limes
- Greek yogurt: forms the creamy base of the sauce use full-fat for extra richness
- Mayonnaise: optional for even more creaminess choose a good quality mayo or skip for a lighter result
- Honey or agave: adds a subtle sweetness to balance the lime and spice
- Rice or quinoa: choose your favorite cooked grain fluffy rice or nutty quinoa both work
- Fresh cilantro: bright and herby pick leaves with vibrant green color for garnish and salsa
- Olive oil: for grilling the shrimp opt for extra virgin for the best taste
- Salt and pepper: basic seasonings add just enough to brighten every component
Instructions
- Make the Mango Salsa:
- Combine diced mango red onion finely chopped jalapeño lime juice cilantro and a pinch of salt in a medium bowl Mix everything until the mango is coated and glistening with lime juice Cover and chill in the fridge so the flavors can meld and the salsa stays crisp
- Mix the Lime-Chili Sauce:
- In a small bowl whisk together Greek yogurt mayonnaise chili powder lime zest lime juice honey salt and pepper Whisk until creamy and smooth Taste and add a pinch more salt or lime if needed Keep chilled until ready to serve
- Prepare the Shrimp:
- Pat shrimp very dry with paper towels to help them brown Season generously with chili powder garlic powder salt and pepper Heat a grill pan or nonstick skillet over medium-high and drizzle with olive oil When the pan is hot add shrimp in a single layer Cook for two to three minutes per side until the shrimp are pink opaque and have a hint of char on the edges Do not overcook
- Assemble the Bowls:
- Spoon a portion of cooked rice or quinoa into each bowl Layer the grilled shrimp sliced avocado and a generous scoop of mango salsa across the top Make sure every bowl has a little of everything for the best presentation and taste
- Finish and Serve:
- Drizzle the lime-chili sauce over the assembled bowls Garnish with chopped cilantro and serve with lime wedges on the side Invite everyone to toss the bowls before eating for maximum flavor Enjoy right away while the shrimp are warm and the salsa is fresh
Save I always look forward to that first bite with mango salsa It is the ingredient that gets the most wows at the table The last time I made these my little niece asked for more salsa to take home with her
Storage Tips
Store leftover shrimp separately from the rice and salsa in airtight containers to maintain texture Mango salsa is best eaten fresh but will keep in the fridge for up to one day The shrimp can be kept refrigerated for two to three days For make-ahead lunches assemble the base and shrimp then add salsa and fresh avocado just before serving to keep everything vibrant
Ingredient Substitutions
If you run out of shrimp pick up some cooked chicken breast or crispy tofu for similar results Quinoa makes an easy gluten-free option for the base Swap Greek yogurt for a dairy-free yogurt to make the sauce vegan If mango is not available try diced pineapple or peach for a similar sweet-tart vibe
Serving Suggestions
Serve these bowls with crunchy tortilla strips toasted pepitas or a sprinkle of cotija cheese For gatherings set out all toppings buffet-style so everyone can build their own Add black beans or grilled corn for an even heartier meal
Cultural Notes
This dish brings together tropical Latin American flavors in a very home-cook-friendly way The sweet-tart mango and zingy lime mirror classic salsa pairings found across the Caribbean and Mexico Grilled shrimp with chili is a favorite in many coastal cuisines which is why it feels both comforting and a little bit adventurous
Seasonal Adaptations
Use peaches or pineapple when mango is out of season Add charred corn kernels for a late summer twist Top with pickled red onions in winter for extra tang
Success Stories
One summer my friend called these her happy bowls because every bite made her smile My family now requests them for Sunday brunches and I love how adaptable they are to whatever produce is on hand
Freezer Meal Conversion
You can freeze cooked shrimp for up to a month Defrost overnight in the fridge and rebuild bowls with fresh salsa and avocado Freezing mango salsa is not recommended since it will lose its texture
Save Take a bite while everything is fresh and vibrant for a truly tropical meal experience. These bowls are always a crowd-pleaser any time of year
Recipe Questions
- → What type of shrimp works best for these bowls?
Large, peeled and deveined shrimp cook evenly and hold up well to grilling, providing the best texture and flavor.
- → Can I substitute the shrimp with a different protein?
Yes, grilled chicken or tofu are excellent alternatives and pair well with the mango salsa and lime-chili sauce.
- → How do I adjust the spice level?
Reduce or omit the jalapeño in the salsa and use mild chili powder in the sauce to keep the bowls mild.
- → How should leftovers be stored?
Store shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- → What grains can I use as a base?
Cooked rice, quinoa, or any preferred grain creates a satisfying base for the shrimp, avocado, and salsa.
- → Are there any topping suggestions for extra crunch?
Top the bowls with toasted pepitas, chopped nuts, or crunchy tortilla strips for added texture and flavor.