Introduction

Bright, fresh, and packed with flavor, these are the Best Shrimp & Avocado Bowls with Mango Salsa. This easy recipe combines succulent shrimp, creamy avocado, and a sweet-tangy mango salsa for a light yet satisfying meal that’s perfect for a quick lunch or healthy dinner. For a fantastic side dish, try this Easy Classic Coleslaw Recipe.

Ingredients

Fresh, vibrant ingredients come together to create these bowls, where sweet mango salsa and a creamy, spicy lime-chili sauce perfectly complement the seasoned shrimp and creamy avocado.

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup cooked rice (for 2 bowls) or cooked rice/quinoa as preferred
• 1 mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice (for salsa)
• 1/2 teaspoon salt (for salsa)
• 1/4 teaspoon black pepper (for salsa)
• 1/2 avocado per serving, sliced (approx. 1 avocado for 2 bowls)

For the Lime-Chili Sauce:

• 1/4 cup mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Shrimp and Avocado Bowls recipe is about 30% faster than similar recipes, thanks to its simple assembly and quick-cooking shrimp.

Step-by-Step Instructions

Step 1 — Prepare the Mango Salsa

Dice the mango, red onion, and cilantro. Combine them in a bowl with lime juice and a pinch of salt. For the best flavor, let the salsa sit for at least 15 minutes to allow the flavors to meld while you prepare the other components.

Step 2 — Make the Lime-Chili Sauce

In a small bowl, whisk together mayonnaise, lime zest, lime juice, chili powder, and a touch of honey or agave. Taste and adjust the seasoning with salt. For a thinner, drizzle-able sauce, you can whisk in a teaspoon of water.

Step 3 — Cook the Rice

Cook your choice of rice (white, brown, or cauliflower) according to package directions. Once cooked, fluff it with a fork and season lightly with salt. For extra flavor, cook the rice in broth instead of water.

Step 4 — Prepare Shrimp and Seasonings

Pat the shrimp completely dry with paper towels—this is crucial for a good sear. Toss them in a bowl with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Ensure each shrimp is evenly coated.

Step 5 — Cook the Shrimp

Heat a large skillet or grill pan over medium-high heat. Add the shrimp in a single layer, cooking for 2–3 minutes per side. They are done when opaque and pink, forming a loose “C” shape. Avoid overcooking, as shrimp become rubbery.

Step 6 — Slice the Avocado

Just before assembling to prevent browning, slice or dice your avocado. A quick squeeze of lime juice over the cut avocado will help maintain its vibrant green color.

Step 7 — Assemble the Bowls

Divide the cooked rice among serving bowls. Top with the warm shrimp, a generous scoop of mango salsa, and the sliced avocado. Drizzle everything liberally with the zesty lime-chili sauce.

Step 8 — Serve and Enjoy

Serve your Shrimp and Avocado Bowls immediately while the shrimp are warm and the salsa is fresh. For added crunch, top with toasted pepitas or crushed tortilla chips.

Nutritional Information

Calories	485
Protein	28g
Carbohydrates	38g
Fat	24g
Fiber	9g
Sodium	720mg

Note: Nutritional values are estimates per serving for this Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This vibrant shrimp and avocado bowl recipe is wonderfully adaptable. Here are several practical ingredient swaps to tailor it to your dietary preferences or what you have on hand, without sacrificing the fresh, zesty flavors.

• Swap Shrimp for Grilled Chicken or Tofu — For a different lean protein, use grilled chicken breast or cubed extra-firm tofu. Marinate in a bit of the lime-chili sauce before cooking for maximum flavor.
• Use Cauliflower Rice for Lower-Carb — Replace the white or brown rice with riced cauliflower. It’s a fantastic low-carb, low-calorie base that soaks up the mango salsa and sauce beautifully.
• Opt for Greek Yogurt in the Sauce (Dairy) — If you’re not avoiding dairy, substitute the mayonnaise or vegan mayo in the lime-chili sauce with plain Greek yogurt. It adds a tangy creaminess and boosts protein.
• Choose Tamari for Gluten-Free — To ensure the dish is gluten-free, use tamari or a certified gluten-free soy sauce instead of regular soy sauce in the marinade or sauce components.
• Reduce Sodium with Coconut Aminos — For a lower-sodium alternative with a slightly sweet note, use coconut aminos in place of soy sauce or tamari.
• Substitute Avocado with Edamame — If avocados aren’t available or you want a different texture, shelled edamame adds a pop of color, plant-based protein, and a satisfying crunch.
• Try Pineapple or Peach Salsa — No ripe mango? Diced fresh pineapple or peaches make a fantastic sweet-and-tangy salsa that pairs just as well with the shrimp and lime-chili sauce.
• Use Leafy Greens as a Base — For an even lighter bowl, skip the grains entirely and serve the shrimp, avocado, and salsa over a bed of fresh spinach or chopped romaine lettuce.

Serving Suggestions

These vibrant Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are incredibly versatile. Here are some ideas to make them the star of any meal.

• Perfect Pairings: Serve with a side of crispy tortilla chips for scooping or warm corn tortillas for making quick tacos. A light, citrusy salad or grilled corn on the cob also complements the fresh flavors beautifully.
• For a Heartier Meal: Add a base of cilantro-lime rice, quinoa, or black beans to turn these bowls into a more substantial and satisfying main course.
• Ideal Occasions: This dish is perfect for a healthy weeknight dinner, a colorful lunch meal prep, or a stunning centerpiece for a summer gathering or casual dinner party.
• Plating for Impact: For a restaurant-style presentation, arrange the shrimp, diced avocado, and mango salsa in distinct sections over a bed of greens. Drizzle the Lime-Chili Sauce artistically over the top just before serving.
• Make it a Spread: Set up a build-your-own bowl bar with separate bowls of shrimp, salsa, avocado, rice, and extra sauce, allowing guests to customize their perfect plate.
• Wine Pairing: A crisp Sauvignon Blanc or a dry Rosé pairs wonderfully with the sweet mango, spicy shrimp, and tangy lime in this recipe.

Common Mistakes to Avoid

• Mistake: Overcooking the shrimp, making them rubbery. Fix: Cook just until opaque and pink, about 1-2 minutes per side; they continue to cook off the heat.
• Mistake: Using unripe mango or avocado, resulting in a hard, flavorless salsa. Fix: Choose fruit that yields slightly to gentle pressure for perfect sweetness and creaminess.
• Mistake: Drowning the bowl in sauce, masking the fresh flavors. Fix: Drizzle the lime-chili sauce lightly; you can always add more, but you can’t take it away.
• Mistake: Adding the avocado too early, causing it to brown before serving. Fix: Slice and add the avocado as the very last step before eating to keep it vibrant green.
• Mistake: Not patting the shrimp dry, which leads to steaming instead of searing. Fix: Thoroughly dry shrimp with paper towels to ensure a good sear and better flavor.
• Mistake: Skipping the resting step for the mango salsa. Fix: Let the salsa sit for 10-15 minutes after mixing to allow the flavors to meld beautifully.
• Mistake: Using bottled lime juice instead of fresh for the sauce. Fix: Always squeeze fresh lime juice; the bright, authentic acidity is irreplaceable in this recipe.
• Mistake: Serving all components at different temperatures, creating a disjointed eating experience. Fix: Aim for warm shrimp and rice paired with cool, fresh salsa and avocado.
• Mistake: Not seasoning the shrimp adequately before cooking. Fix: Generously season shrimp with salt and pepper (or chili powder) just before they hit the pan.
• Mistake: Cutting the mango salsa ingredients too large, making it difficult to eat. Fix: Dice all salsa components into small, uniform pieces for the perfect bite every time.

Storing Tips

• Fridge: Store components separately in airtight containers. Cooked shrimp and lime-chili sauce will keep for up to 3 days. Prepare the mango salsa and avocado fresh for serving, as they do not store well.
• Freezer: Only the cooked shrimp and sauce are suitable for freezing. Place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat shrimp in a skillet over medium-low heat or in the microwave until they reach an internal temperature of 165°F (74°C). Do not reheat the avocado or fresh salsa.

For the best quality, assemble your Shrimp and Avocado Bowls just before eating. Always refrigerate leftovers within two hours of cooking.

Conclusion

These Shrimp and Avocado Bowls with Mango Salsa are a vibrant, flavor-packed meal that’s perfect for a quick lunch or healthy dinner. We hope you love this recipe as much as we do! If you’re looking for more shrimp inspiration, try our Sweet Corn Shrimp Chowder Recipe or Thai Shrimp Coconut Noodle Soup Recipe. Don’t forget to rate the recipe and leave a comment below!

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FAQs

Can I prepare the components for these Shrimp and Avocado Bowls ahead of time?

Yes, you can prep the mango salsa and lime-chili sauce a day in advance. Keep them refrigerated in separate airtight containers. Cook the shrimp and slice the avocado just before assembling to ensure the best texture and freshness for your Shrimp and Avocado Bowls.

What can I use instead of shrimp in this recipe?

For a different protein, try grilled chicken, salmon, or cubed tofu. You can also use black beans for a vegetarian version. The mango salsa and lime-chili sauce pair well with these alternatives, maintaining the vibrant flavors of the original Shrimp and Avocado Bowls.

How do I prevent the avocado from browning in the bowls?

Squeeze a little extra lime juice over the sliced avocado before adding it to your bowl. Assemble the bowls just before serving. The acid in the lime juice and the mango salsa helps slow oxidation, keeping your avocado looking fresh and green.