Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Let’s dive into the world of vibrant colors and bold tastes with these Shrimp and Avocado Bowls topped with Mango Salsa and drizzled in a zingy Lime-Chili Sauce. If you’ve been craving a quick, fresh meal that feels like a mini vacation on your plate, you’re in the right place. This recipe brings together succulent chili-spiced shrimp, creamy cubes of avocado, and a sweet-tart mango salsa for an explosion of flavors in every bite. Whether you’re feeding a crowd or just yourself, these bowls come together in about 30 minutes—perfect for busy weeknight dinners or laid-back weekend lunches.

I first stumbled on this combo last summer when I was experimenting with meal prep for family beach days. My kitchen was filled with laughter, bright bowls, and curious taste-tests as kids and grown-ups alike swooped in for seconds. The best part? No one believed something so fresh and healthy could taste so decadent. Each component plays its part: the shrimp is perfectly spiced and charred, the avocado brings velvety richness, the mango salsa adds a lively pop, and that creamy, spicy lime-chili drizzle ties everything into a fiesta of flavors. With just a handful of pantry staples plus a trip to the market for mangoes and shrimp, you’ll have a show-stopping dish that feels fancy but cooks up in a flash. So grab your skillet and your favorite bowl—you’re about to whip up a dish that everyone will ask you to make again (and again!).

KEY INGREDIENTS IN SHRIMP AND AVOCADO BOWLS WITH MANGO SALSA & LIME-CHILI SAUCE

Before we get cooking, let’s talk about the star players in this recipe. Each ingredient brings its own unique texture and flavor, creating a perfectly balanced bowl that’s both nourishing and delicious.

• Large shrimp

These juicy, peeled-and-deveined gems become wonderfully tender when tossed in spices and pan-seared. They’re the protein powerhouse of the bowl.

• Olive oil

A splash of extra-virgin olive oil helps the spices cling to the shrimp and gives them a gorgeous sear in the skillet.

• Chili powder

This spice blend introduces a warm, smoky backbone that’s not overly fiery but packs plenty of depth.

• Cumin

Earthy and slightly nutty, cumin rounds out the chili powder with a subtle warmth that pairs perfectly with shrimp.

• Salt and pepper

Simple seasoning essentials that bring out the natural flavors of each component.

• Avocados

Creamy and rich, diced avocado adds a silky mouthfeel, cooling the heat of the spices and brightening every spoonful.

• Cooked quinoa or rice

An optional base that makes these bowls extra satisfying. Quinoa adds a nutty bite, while rice offers familiar comfort.

• Mango

Naturally sweet and juicy, diced mango provides a tropical twist and balances the savory shrimp.

• Red onion

Finely chopped for a crisp, tangy counterpoint to the sweet mango.

• Fresh cilantro

Bright and citrusy, chopped cilantro lifts the salsa and the entire bowl with a fragrant herbal note.

• Lime juice

Fresh lime juice adds vibrant acidity to both the salsa and the lime-chili sauce, tying all the flavors together.

• Honey

A touch of natural sweetness in the sauce that mellows the chili flakes and garlic powder.

• Chili flakes

For a playful kick in the lime-chili sauce—adjust to your spice comfort level.

• Garlic powder

Quick, pantry-friendly garlic flavor that blends seamlessly into the sauce.

• Sour cream

Optional but delightful if you prefer a creamier, tangy sauce to drizzle over the bowl.

HOW TO MAKE SHRIMP AND AVOCADO BOWLS WITH MANGO SALSA & LIME-CHILI SAUCE

Now that we’ve gathered our fresh ingredients, let’s walk through how to transform them into an unforgettable meal. Follow these detailed steps to create bright, balanced bowls that are as fun to make as they are to eat.

1. In a small bowl, combine the chili powder, cumin, salt, and pepper. Whisk them together to ensure an even spice blend that will coat the shrimp perfectly.

2. Toss the shrimp with olive oil and the spice mixture until they are evenly coated. Use your hands or a pair of tongs to massage the spices into each shrimp for maximum flavor.

3. Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for about 2–3 minutes on each side, flipping once, until they turn opaque and develop a light char. Remove from the skillet and set aside.

4. For the mango salsa, combine the diced mango, red onion, cilantro, and lime juice in a mixing bowl. Stir gently to marry the sweet, tangy, and herbal notes, then let it rest while you finish the sauce.

5. In a separate small bowl, whisk together honey, chili flakes, garlic powder, and lime juice to create the lime-chili sauce. If you’d like a richer texture, fold in sour cream until the sauce is silky and smooth.

6. To assemble the bowls, start by adding a base of quinoa or rice if you’re using it. Then layer the cooked shrimp, diced avocados, and vibrant mango salsa on top.

7. Drizzle the lime-chili sauce generously over each bowl and finish with a sprinkle of extra cilantro, if desired.

8. Serve immediately and enjoy the vibrant flavors at their peak. These bowls are best eaten fresh, so dig in and savor every bite!

SERVING SUGGESTIONS FOR SHRIMP AND AVOCADO BOWLS WITH MANGO SALSA & LIME-CHILI SAUCE

Once everything is assembled, it’s time to turn your kitchen into a mini bistro. These bowls are versatile, so whether you’re hosting friends or enjoying a solo meal, presentation and pairings can elevate the experience to gourmet-level heights.

• Serve alongside a crisp green salad with a light vinaigrette to balance the heartiness of the shrimp and grains. The acidity from the dressing will echo the tang of the lime-chili sauce.
• Garnish with a sprinkle of toasted sesame seeds or pumpkin seeds for a satisfying crunch and a hint of nutty flavor that contrasts beautifully with the creamy avocado.
• Offer warm corn tortillas on the side so guests can spoon the mixture into handheld tacos—because tacos make everything more fun.
• Pair with a chilled white wine such as a Sauvignon Blanc or a light, citrusy lager. The bright, crisp notes will complement the zesty lime and sweet mango without overpowering the delicate shrimp.

HOW TO STORE SHRIMP AND AVOCADO BOWLS WITH MANGO SALSA & LIME-CHILI SAUCE

If you’re planning ahead or have leftovers to stash away, proper storage is key to preserving the fresh textures and bold flavors of these bowls. Follow these tips to keep every component at its best.

• Separate components: Store the shrimp, mango salsa, avocados, and lime-chili sauce in individual airtight containers. This prevents sogginess and flavor bleed, especially important for the creamy avocado.
• Refrigerate promptly: Place all containers in the fridge within two hours of cooking. The shrimp and salsa will stay fresh for up to 3 days; avocado will darken faster, so plan to enjoy it within 24 hours if possible.
• Use airtight containers: Choose glass or BPA-free plastic containers with tight-sealing lids to minimize air exposure and lock in the vibrant aromas.
• Freezing shrimp: If you want to extend the shrimp’s life beyond a few days, flash-freeze cooked shrimp on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge before serving to maintain texture.

CONCLUSION

From the very first bite, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce deliver a festival of tastes and textures—spicy, sweet, creamy, and tangy—all in a single bowl. They’re perfect for beginner cooks thanks to straightforward steps and pantry-friendly spices, yet impressive enough to wow dinner guests. With just 20 minutes of prep and 10 minutes of cooking, you’ll whip up a healthy, balanced meal that clocks in at around 430 calories per serving. Whether you lean on quinoa for extra heartiness or keep it light with a leafy green base, this dish adapts to your mood and ingredients on hand.

Feel free to print this article and save it for later—tuck it into your recipe binder or pin it to your favorite meal-planning board. Below you’ll find a handy FAQ section to answer any additional queries, but in the meantime, I’d love to hear from you. Did you try swapping rice for cauliflower rice? Or perhaps you upped the chili flakes for an extra kick? Drop a comment, share your tweaks, and let me know how these bowls turned out in your kitchen. Questions, feedback, or just a quick note about how much you loved this dish—everything’s welcome. Happy cooking!

Print Recipe

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Author: Isabella Rames

Difficulty: Beginner Prep Time 20 mins Cook Time 10 mins Total Time 30 mins

Calories: 430

Description

Experience juicy chili-spiced shrimp nestled atop creamy avocado and fluffy quinoa, crowned with sweet mango salsa and a tangy lime-chili sauce. Fresh, vibrant, and perfect for quick weeknight dinners or meal prep!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb large shrimp, peeled and deveined

• 2 tbsp olive oil

• 1 tsp chili powder

• 1 tsp cumin

• Salt and pepper, to taste

• 2 ripe avocados, diced

• 1 cup cooked quinoa or rice (optional, for a heartier bowl)

• 1 cup mango, peeled and diced

• ¹⁄₄ cup red onion, finely chopped

• ¹⁄₄ cup fresh cilantro, chopped

• 1 lime, juiced

• 1 tbsp honey

• ¹⁄₂ tsp chili flakes

• ¹⁄₄ tsp garlic powder

• 2 tbsp sour cream (optional, for a creamier sauce)

Instructions

1. In a small bowl, combine the chili powder, cumin, salt, and pepper.
2. Toss the shrimp with olive oil and the spice mixture until they are evenly coated.
3. Heat a large skillet over medium-high heat. Cook the shrimp for about 2-3 minutes on each side, until they are opaque and cooked through. Set aside.
4. For the mango salsa, combine the diced mango, red onion, cilantro, and lime juice in a bowl. Mix well and set aside.
5. In a separate small bowl, whisk together honey, chili flakes, garlic powder, and lime juice for the lime-chili sauce. If you prefer a creamier sauce, add sour cream and mix until smooth.
6. To assemble the bowls, start by adding a base of quinoa or rice (if using). Top with the cooked shrimp, diced avocados, and mango salsa.
7. Drizzle the lime-chili sauce over the bowl and garnish with additional cilantro, if desired.
8. Serve immediately and enjoy the vibrant flavors!

Note

• You can swap quinoa with rice or even a leafy green base like spinach or kale for variety.
• For an extra kick, add more chili flakes or a splash of hot sauce to the lime-chili sauce.
• This dish is perfect for meal prep; just keep the sauce separate until serving to avoid sogginess.
• Add a sprinkle of toasted sesame seeds or pumpkin seeds on top for some crunch.

Keywords: shrimp bowl, avocado bowl, mango salsa, lime chili sauce, healthy meal, meal prep