Shrimp Avocado Mango Salsa Bowls (Printable)

Grilled shrimp, avocado, and mango salsa come together in a bright, zesty bowl with lime-chili yogurt sauce.

# Components:

→ Shrimp and Bowl Components

01 - 1 pound large shrimp, peeled and deveined
02 - 1 to 2 ripe avocados, sliced
03 - 1 large ripe mango, diced
04 - 2 cups cooked rice or quinoa
05 - Fresh cilantro, chopped, for garnish
06 - Lime wedges for serving

→ Lime-Chili Sauce

07 - 1/4 cup plain Greek yogurt
08 - 1 tablespoon mayonnaise (optional)
09 - 1 teaspoon chili powder
10 - Zest and juice of 1 lime
11 - 1 teaspoon honey or agave
12 - Kosher salt, to taste
13 - Freshly ground black pepper, to taste

→ Mango Salsa

14 - 1 mango, diced
15 - 1/4 cup red onion, diced
16 - 1 small jalapeño, finely chopped (optional)
17 - Juice of 1 lime
18 - 1 to 2 tablespoons fresh cilantro, chopped
19 - Kosher salt, to taste

→ To Cook Shrimp

20 - 1 teaspoon chili powder
21 - 1/2 teaspoon garlic powder
22 - Kosher salt, for seasoning
23 - Freshly ground black pepper, for seasoning
24 - 1 tablespoon olive oil

# Directions:

01 - In a bowl, combine diced mango, red onion, finely chopped jalapeño (if desired), lime juice, chopped cilantro, and a pinch of salt. Stir thoroughly, then refrigerate to allow flavors to meld.
02 - In a separate bowl, whisk together plain Greek yogurt, mayonnaise (if using), chili powder, lime zest, lime juice, honey or agave, salt, and pepper until creamy. Adjust seasoning to preference and set aside.
03 - Pat shrimp completely dry with paper towels. In a mixing bowl, toss shrimp with chili powder, garlic powder, salt, and black pepper. Heat a grill pan or skillet over medium-high heat, drizzle in olive oil, and cook shrimp in a single layer for 2 to 3 minutes per side until opaque, pink, and slightly charred. Remove promptly.
04 - Divide cooked rice or quinoa evenly among serving bowls. Top each portion with grilled shrimp, sliced avocado, and a generous spoonful of mango salsa.
05 - Drizzle each bowl with the lime-chili sauce. Garnish with chopped fresh cilantro and serve with lime wedges. Serve immediately for optimum texture and flavor.

# Expert Advice:

01 -
  • Quick dinner that is ready in under thirty minutes
  • Can be easily meal prepped ahead for busy weeks
  • Vibrant flavors from fresh mango, avocado, and cilantro
  • Protein-rich shrimp for a light but satisfying meal
  • Kids and adults both go for the sweet and spicy vibes
02 -
  • High in protein for a filling meal
  • Naturally gluten-free depending on your grain choice
  • Packed with bright vitamins from mango and avocado
03 -
  • Always dry your shrimp thoroughly before grilling so you get a good sear and not a soggy texture
  • If you like a smoky flavor grill the shrimp outdoors for real char I never skip zesting the lime into my sauce because it makes the citrus pop Keep the rice hot but let the salsa and avocado stay cool for the best contrast in every bite

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