Shrimp and Avocado Bowls with Mango Salsa Recipe

Introduction

These vibrant Shrimp and Avocado Bowls with Mango Salsa are a perfect easy weeknight dinner, featuring juicy shrimp, creamy avocado, and a zesty lime-chili sauce. Ready in under 30 minutes, this healthy meal is ideal for busy evenings. For another quick dinner idea, try this Scallion Chicken Stir-Fry Recipe, or explore more fresh flavors with the Best Homemade Salsa Recipe.

Ingredients

These vibrant Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce combine sweet mango, creamy avocado, and zesty lime-chili marinated shrimp for a fresh, satisfying meal.

• 1 lb large shrimp, peeled and deveined
• 1–2 ripe avocados, sliced
• 1 large ripe mango, diced
• 2 cups cooked rice or quinoa
• 2–3 cups lettuce or other greens
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• 1/4 cup plain Greek yogurt
• 1 tbsp mayonnaise
• 1 tsp chili powder
• Zest and juice of 1 lime
• 1 tsp honey or agave
• Salt and pepper to taste
• 2 diced mangoes
• 1/4 cup diced red onion
• 1 small jalapeño, finely chopped (optional)
• Juice of 1 lime
• 1–2 tbsp chopped fresh cilantro
• Salt to taste

Timing

Prep Time	20 minutes
Cook Time	10 minutes
Total Time	30 minutes

Context: This Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Mango Salsa

Dice one ripe mango, half a red onion, and one jalapeño (seeds removed for less heat). Combine in a bowl with chopped fresh cilantro and the juice of half a lime. Season with a pinch of salt and stir gently. Let the salsa sit while you prepare the other components to allow the flavors to meld.

Step 2 — Make the Lime-Chili Sauce

In a small bowl, whisk together the juice of one lime, two tablespoons of olive oil, one teaspoon of honey or maple syrup, half a teaspoon of chili powder, and a pinch of salt and black pepper. Taste and adjust seasoning if needed—add more lime for acidity or honey for sweetness.

Step 3 — Cook the Rice or Grain Base

Prepare one cup of white rice, brown rice, or quinoa according to package directions. For extra flavor, cook the rice in vegetable or chicken broth instead of water. Fluff the cooked grain with a fork and keep it warm.

Step 4 — Prepare the Shrimp

Pat one pound of raw shrimp (peeled and deveined) dry with paper towels. Season with salt, pepper, and a light dusting of chili or cumin powder. Preheat a skillet over medium-high heat.

Step 5 — Cook the Shrimp

Add one tablespoon of oil to the hot skillet. Cook the shrimp for 2–3 minutes per side until they turn pink and opaque. The internal temperature should reach 120°F (49°C) for doneness. Avoid overcooking to keep them tender.

Step 6 — Slice the Avocado

Cut one or two ripe avocados in half, remove the pit, and slice or dice the flesh. To prevent browning, squeeze a little lime juice over the avocado just before assembling the bowls.

Step 7 — Assemble the Bowls

Divide the warm rice among four bowls. Top with cooked shrimp, avocado slices, and a generous spoonful of mango salsa. Drizzle the lime-chili sauce over everything just before serving.

Step 8 — Serve Immediately

These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce are best enjoyed fresh. The warm shrimp and rice paired with cool, zesty toppings create a satisfying contrast in every bite.

Nutritional Information

Calories	420
Protein	25g
Carbohydrates	32g
Fat	22g
Fiber	8g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Grilled Chicken or Tofu — Swap shrimp for lean grilled chicken or firm tofu to vary protein while keeping the dish satisfying.
• Cauliflower Rice — Replace regular rice with cauliflower rice for a lower-carb, gluten-free base that absorbs the lime-chili sauce well.
• Greek Yogurt Sauce — Use plain Greek yogurt instead of mayonnaise or sour cream in the sauce for a protein-rich, lower-fat option.
• Cucumber or Jicama — Substitute avocado with diced cucumber or jicama for a crunchy, lower-calorie alternative in the bowl.
• Bell Pepper Salsa — Replace mango in the salsa with finely diced bell peppers for a lower-sugar, vibrant, and crisp variation.
• Coconut Aminos — Use coconut aminos instead of soy sauce in the lime-chili sauce for a gluten-free, lower-sodium flavor boost.
• Lime Juice & Herbs — Skip added salt and rely on fresh lime juice, cilantro, and chili for a bright, low-sodium seasoning.

Serving Suggestions

• Serve these vibrant Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce over cilantro-lime rice or quinoa for a hearty base that soaks up the delicious sauce.
• Pair with a crisp white wine like Sauvignon Blanc or a light Mexican lager to complement the bright, citrusy flavors of the dish.
• Perfect for summer gatherings, these bowls make an excellent main course for outdoor picnics, beach lunches, or casual dinner parties.
• For a beautiful presentation, arrange the shrimp, avocado slices, and mango salsa in separate sections in wide, shallow bowls, then drizzle the lime-chili sauce artistically over the top.
• Add a side of warm tortilla chips or plantain chips for scooping up extra salsa and adding a delightful crunch.
• Transform into a refreshing salad by serving the shrimp and mango salsa over a bed of mixed greens, with the lime-chili sauce doubling as a zesty dressing.

These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce are incredibly versatile, fitting beautifully into both quick weeknight dinners and special occasion menus.

Common Mistakes to Avoid

• Mistake: Overcooking the shrimp, making them rubbery. Fix: Cook just until opaque and pink, about 1–2 minutes per side.
• Mistake: Using unripe avocados that are hard and flavorless. Fix: Gently press near the stem; it should yield slightly to pressure.
• Mistake: Letting mango salsa sit too long, making it watery. Fix: Combine ingredients just before serving to maintain freshness and texture.
• Mistake: Underseasoning the lime-chili sauce, resulting in a bland dish. Fix: Taste and adjust salt, lime, and chili levels to balance acidity and heat.
• Mistake: Not patting shrimp dry, which prevents proper searing. Fix: Thoroughly dry shrimp with paper towels before seasoning and cooking.
• Mistake: Skipping the resting step for cooked shrimp. Fix: Let shrimp rest for a minute after cooking to redistribute juices.
• Mistake: Dicing mango and avocado too large, disrupting the bowl’s harmony. Fix: Cut all components into uniform, bite-sized pieces for even distribution.
• Mistake: Using bottled lime juice instead of fresh. Fix: Always squeeze fresh lime juice for the brightest flavor in both salsa and sauce.
• Mistake: Assembling bowls too early, leading to soggy ingredients. Fix: Layer components just before eating to keep textures distinct and crisp.
• Mistake: Overcomplicating the lime-chili sauce with too many ingredients. Fix: Stick to a simple blend of lime juice, chili, oil, and salt for a clean, zesty finish.

Storing Tips

• Fridge: Store components separately in airtight containers for up to 2 days. Keep avocado and mango salsa chilled to maintain freshness.
• Freezer: Freeze cooked shrimp only in freezer-safe bags for up to 3 months. Avoid freezing avocado and salsa due to texture loss.
• Reheat: Gently reheat shrimp in a skillet over medium heat until internal temperature reaches 165°F. Serve with fresh avocado and mango salsa.

Always cool ingredients before storing and discard any leftovers left at room temperature for over 2 hours.

Conclusion

These Shrimp and Avocado Bowls with Mango Salsa are a vibrant, healthy meal that’s ready in minutes. If you love this recipe, try our Crab and Shrimp Stuffed Bell Peppers Recipe next! Share your thoughts in the comments and subscribe for more fresh, fast recipes.

Print

FAQs

Can I make these Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce ahead of time?

Yes, you can prepare components in advance. Cook the shrimp and make the lime-chili sauce and mango salsa separately, storing them in airtight containers in the refrigerator. For the best texture, assemble your Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce just before serving to keep the avocado fresh and the ingredients crisp.

What can I substitute for shrimp in this recipe?

For a different protein, grilled chicken, firm tofu, or even black beans work well in these bowls. The mango salsa and lime-chili sauce complement these alternatives beautifully, maintaining the vibrant flavors of the Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce.

How do I know when the shrimp is cooked perfectly?

Shrimp is done when it turns opaque and pink with a firm, slightly springy texture, which usually takes 2-3 minutes per side over medium-high heat. Overcooking can make it rubbery, so watch carefully to ensure your Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce have tender, juicy shrimp.