Zesty Shrimp Avocado Bowls with Mango Salsa and Chili-Lime Drizzle

These zesty shrimp avocado bowls with mango salsa and chili-lime sauce are my go-to when I want something fresh, colorful, and packed with flavor. Every bite brings the perfect balance of savory shrimp, creamy avocado, sweet mango, and a tangy-spicy kick from the homemade sauce.

Why You’ll Love This Recipe

I love how this recipe brings so many vibrant flavors together in one bowl. It’s light but satisfying, healthy yet indulgent, and incredibly easy to put together. The shrimp cook in minutes, the mango salsa is bright and refreshing, and that chili-lime sauce? It ties everything together beautifully. Whether I’m meal-prepping or making a weeknight dinner, this bowl always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Olive oil

• Garlic powder

• Paprika

• Salt and pepper

• Ripe avocados, diced

• Cooked rice or quinoa

• Fresh mango, diced

• Red onion, finely chopped

• Fresh cilantro, chopped

• Lime juice

• Chili flakes or hot sauce

• Honey or agave (for the sauce)

• Greek yogurt or mayo (optional, for creaminess in the sauce)

Directions

1. I start by tossing the shrimp in olive oil, garlic powder, paprika, salt, and pepper. Then I sear them in a hot skillet for about 2–3 minutes per side until cooked through and slightly golden.

2. For the mango salsa, I mix diced mango, red onion, cilantro, and a squeeze of lime juice in a bowl. I sometimes chill it for 10 minutes to let the flavors blend.

3. For the lime-chili sauce, I whisk together lime juice, chili flakes or hot sauce, honey, and a bit of Greek yogurt or mayo if I want it creamy.

4. To assemble the bowls, I layer a base of rice or quinoa, then add the shrimp, avocado, and mango salsa. I finish with a generous drizzle of the sauce and a sprinkle of extra cilantro.

Servings and timing

This recipe makes 2–3 hearty bowls. Prep time takes about 15 minutes, and cooking time is around 10 minutes. I can have everything on the table in about 25 minutes, making it perfect for a quick lunch or dinner.

Variations

I switch out the shrimp with grilled chicken or tofu when I want to change up the protein. Sometimes I add black beans or corn for extra substance, or use cauliflower rice to keep it low-carb. For the salsa, pineapple works just as well as mango, and I occasionally throw in some diced cucumber for crunch.

storage/reheating

I keep the components stored separately in the fridge for up to 3 days. The shrimp can be reheated gently in a skillet or the microwave, but I prefer eating them cold for a more refreshing bowl. I always add the avocado fresh right before serving to avoid browning.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.

Is this bowl spicy?

It can be, but I control the spice level by adjusting the chili flakes or hot sauce in the dressing. If I’m not into heat, I simply skip it or use just a pinch.

Can I meal prep this?

Absolutely. I prep the shrimp, rice, and salsa ahead of time and store them separately. When I’m ready to eat, I just reheat and assemble with fresh avocado and sauce.

What kind of rice works best?

I like jasmine rice for its fragrance, but brown rice, wild rice, or even quinoa are great options. Sometimes I mix grains for variety.

What if I don’t like mango?

No problem—I’ve swapped mango for pineapple, papaya, or even strawberries. Any sweet, juicy fruit works well with the shrimp and chili-lime flavors.

Conclusion

These shrimp avocado bowls are one of my favorite fresh meals—fast, flexible, and full of bold flavor. Whether I’m keeping things light or building a satisfying dinner, this recipe always delivers something vibrant and delicious. It’s a bowl I keep coming back to again and again.