Dinner

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

ByJeannette Jaeger December 10, 2025December 10, 2025

Introduction

This Shrimp and Avocado Bowl features juicy grilled shrimp paired with creamy avocado and a vibrant mango salsa, all brought together by a zesty lime-chili sauce. It’s a fresh and flavorful meal perfect for a quick weeknight dinner or a light lunch.

A bowl filled with four main layers is shown: a base of light brown rice fills the bottom, topped on one side with grilled shrimp that are pink with dark char marks arranged in a curve; next to the shrimp are small bright yellow mango cubes mixed with green herbs; beside the mango, there is a fresh salsa mix of red, green, yellow, and purple diced vegetables; and lastly, smooth, green avocado slices fan out on one side. A half lime is placed on the edge beside the salsa. In the center, a small white round dish holds a light brown sauce that is being poured over the shrimp. The bowl is white, and the whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1 large mango, diced
1/2 cup tomatoes, chopped
1/4 cup red onion, finely diced
2 tbsp cilantro, chopped
2 tbsp lime juice (divided)
1 ripe avocado, sliced
1/2 cup Greek yogurt or mayo
1 tbsp chili sauce or sriracha
2 cups cooked rice

Instructions

Step 1: Toss shrimp with olive oil, garlic powder, paprika, and salt. Let marinate for 15 minutes.
Step 2: In a bowl, mix diced mango, tomatoes, red onion, cilantro, and 1 tbsp lime juice. Chill the salsa.
Step 3: Grill shrimp on medium-high heat for 2–3 minutes per side until cooked through and slightly charred.
Step 4: Mix Greek yogurt or mayo with remaining lime juice and chili sauce until smooth. Adjust spice as needed.
Step 5: In serving bowls, layer rice, then arrange shrimp, avocado, and mango salsa. Drizzle with the chili-lime sauce and serve immediately.

Tips & Variations

Marinate the shrimp in advance to deepen flavor and save time before dinner.
For extra crunch, add thinly sliced red cabbage or shredded romaine under the shrimp.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently on the stove or in the microwave to prevent overcooking. Keep the avocado and salsa chilled and add fresh slices when serving to maintain freshness.

How to Serve

A white bowl filled with grilled shrimp placed along the top edge, showing reddish-orange char marks, with chopped green herbs sprinkled on top. Below the shrimp is a small metal container in the center of the bowl holding creamy beige sauce being poured in. To the left of the sauce is a pile of bright yellow diced mango mixed with green herbs. To the right of the sauce is a colorful mix of finely chopped red, green, yellow, and purple vegetables. The bottom right side has several thin, overlapping slices of light green avocado. A half slice of lime with a green exterior and pale green interior rests near the colorful vegetables on the right side. The bowl is placed on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works fine. Just thaw completely and pat dry before marinating to ensure the seasoning sticks well.

Is there a substitute for Greek yogurt in the lime-chili sauce?

You can use mayonnaise or a dairy-free yogurt alternative if you prefer. Both will create a creamy texture for the sauce.

Jeannette Jaeger