Olivia If you’re craving something that’s light, bright, and bursting with flavor — you’re going to fall hard for these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. I whip them up when I want something that feels tropical, zesty, and ultra-fresh, but still fills me up like a boss. The shrimp are juicy and pan-seared with smoky spices, the avocado gives creamy comfort, and that mango salsa? Pure sunshine. Top it all off with a homemade lime-chili drizzle and you’ve got a beach vacation in a bowl — minus the airfare!
What’s on the Plate
Overview
- Cuisine: Coastal Fusion
- Course: Main Dish / Dinner / Lunch
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4 bowls
What’s in Every Bite
- Calories: 460
- Carbs: 34g
- Fats: 24g
- Protein: 32g
- Fiber: 8g
- Sugar: 16g (from natural fruit sugars)
- Sodium: 570mg
Total Recipe Cost
- Estimated Total Cost: $21.00
- Cost Per Serving: $5.25
- Main Cost Factors: Shrimp, Avocados, Mangoes
The Story Behind the Flavor
This dish draws inspiration from coastal Mexican and Caribbean flavors. The combination of mango, avocado, shrimp, and lime has roots in tropical cuisine where fresh produce and seafood shine. Shrimp bowls with salsa and grain bases gained popularity in the early 2000s during the rise of fast-casual healthy dining. I’ve added my own twist with a zippy lime-chili drizzle that brings extra flair and a touch of heat. It’s a dish that celebrates freshness, flavor, and balance.
Perfect For
Date Night Without the Babysitter
Light a candle, pour something cold, and enjoy a restaurant-level meal in your own kitchen. These bowls look fancy, taste gourmet, and still let you eat in yoga pants. Win-win.
A Break from the Usual Dinner Routine
Let’s face it — pasta and chicken again? Nope. This bowl is your tasty ticket out of dinner boredom. It’s got bold flavors, bright colors, and all the island vibes. Cue the steel drums and let your taste buds travel.
A Sunny Weekend Pick-Me-Up
Rainy Sunday? Long week? These bowls are sunshine in edible form. Fresh mango, zesty shrimp, and creamy avocado feel like a tropical breeze right at your kitchen table. Just add flip-flops and a lemonade or sparkling water for full effect.
Easy-Breezy Weeknight Dinners
You know those nights when you want something amazing but don’t have the energy for 14 ingredients and a sink full of dishes? This is your answer. Quick to prep, minimal mess, and a major flavor payoff.
Make-Ahead Lunches for the Week
Meal prep without the blah! Make a batch of shrimp, cook your rice, and store your mango salsa and toppings in separate containers. Boom — you’ve got grab-and-go lunches that are fresh, colorful, and way more exciting than sad desk salad.
A Healthy-Yet-Satisfying Post-Workout Meal
After you’ve crushed that workout (or survived chasing toddlers), your body wants fuel that actually tastes good. This bowl brings lean protein, healthy fats, and refreshing produce that won’t weigh you down. Victory meal, unlocked.
Casual Entertaining or Summer Gatherings
Having friends over? Build-your-own-bowl bars are the move. Line up all the components and let everyone pile on their favorites. It’s effortless hosting with a “wow” factor — colorful, fresh, and totally Instagram-worthy.
Why You’ll Love This Recipe
Let me tell you why this bowl is about to become your new go-to dinner hero:
- Ready in 30 minutes or less – Yep, even on your busiest “we-have-ten-minutes-before-soccer-practice” kind of nights. Quick, fuss-free, and no oven required!
- Super fresh and colorful – It’s like eating a rainbow — but way tastier. All those vibrant veggies and bright toppings are just as pretty on the plate as they are delicious.
- Packed with healthy fats, lean protein, and fiber – You’re feeding your body and your taste buds. The good stuff is all here: avocado, grilled chicken, fresh greens… what more could a hungry family want?
- Great for gluten-free diets – Skip the worry and enjoy every bite — no gluten sneaking in here (just be sure to check your sauces!).
- Totally customizable and meal-prep friendly – Build it your way! Swap the protein, toss in extra veggies, or prep the components ahead for grab-and-go lunches all week.
Ingredients You’ll Need
Core Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 ripe avocados, sliced
- 2 cups cooked jasmine rice or brown rice
- 1 cup black beans (rinsed and drained)
For the Mango Salsa:
- 1 large ripe mango, diced
- ¼ red onion, finely chopped
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Salt to taste
For the Lime-Chili Sauce:
- 3 tablespoons Greek yogurt (or mayo)
- Juice of 1 lime
- ½ teaspoon chili powder
- Pinch of cayenne (optional)
- 1 teaspoon honey
- 1 tablespoon water (to thin)
Optional Add-ins:
- Pickled red onions
- Sliced jalapeños
- Shredded cabbage
- Cherry tomatoes
Ingredient Highlights
- Shrimp: Quick-cooking and protein-packed, they soak up seasoning like magic.
- Avocados: Add creamy texture and healthy fats.
- Mango: A juicy, sweet contrast to the chili and lime.
- Black Beans: Boost fiber and keep you full.
- Greek Yogurt Sauce: Creamy with tang and just a hint of heat.
Step-by-Step Instructions
- Make the Mango Salsa: In a small bowl, combine diced mango, red onion, cilantro, lime juice, and a pinch of salt. Toss and set aside.
- Whip Up the Sauce: In another bowl, whisk together Greek yogurt, lime juice, chili powder, cayenne, honey, and water until smooth.
- Cook the Shrimp: Heat olive oil in a skillet over medium heat. Toss shrimp with smoked paprika, garlic powder, and salt. Cook 2-3 minutes per side until pink and cooked through.
- Assemble the Bowls: Start with a scoop of rice, add black beans, avocado slices, and mango salsa.
- Top It Off: Add shrimp, then drizzle generously with lime-chili sauce. Sprinkle with extras like pickled onions or jalapeños if desired.
Pro Tips
- Use pre-cooked shrimp to save even more time
Because some nights are not made for peeling and deveining. Pick up those cute pink shrimp from the deli or freezer aisle — just thaw, toss with a little seasoning, and you’re halfway to dinner bliss. - Ripe mangoes give the best flavor
Resist the hard ones — they’re just not ready for the spotlight. Look for mangoes that give a little when gently squeezed and smell fruity at the stem. The softer and juicier, the better your salsa will shine with sweet, tropical flair. - Add a dash of hot sauce to the chili lime drizzle if you like extra heat
This one’s for my spicy crew. Stir in a little sriracha, Cholula, or even crushed red pepper for that fiery boost. It brings the contrast and kicks up flavor like nobody’s business. - Make the salsa and sauce the night before to let the flavors deepen
Give them some overnight TLC in the fridge, and you’ll wake up to bright, bold flavor. The mango softens, the lime pops, and the chili settles in just right — all without lifting a finger in the morning. - Layer like a pro
Start with a fluffy bed of rice, followed by juicy shrimp, then spoon on that vibrant salsa. Drizzle generously with your zesty chili lime magic, and don’t forget the crunch — think chopped cashews, crushed tortilla chips, or even toasted coconut flakes. This order keeps textures balanced and your toppings from sinking into mush. - Serve with lime wedges for a DIY brightness boost
Let everyone squeeze fresh lime over their own bowl. It’s a tiny move, but it wakes up everything on the plate.
Recipe Variations
- Quinoa Base
Trade the rice for fluffy, protein-packed quinoa. It’s got a nutty bite and a light texture that still holds up beautifully under all that juicy shrimp and zingy salsa. Bonus: it’s gluten-free and cooks up fast! - No Shrimp? No Problem!
Not feelin’ the seafood tonight? Grilled chicken, steak strips, or even rotisserie chicken work like a charm. Want to keep it meatless? Try crispy tofu cubes, sautéed mushrooms, or chickpeas tossed with taco seasoning. This bowl is not picky. - Tropical Twist
Bring in the sunshine with diced pineapple, papaya, or even kiwi! Toss them right into the mango salsa for an extra punch of sweet, juicy goodness. Your tastebuds will be dancing the hula. - Low-Carb Option
Ditch the rice and build your bowl on cauliflower rice, shredded romaine, or even crunchy cabbage slaw. You’ll still get all the flavor, color, and texture — just with a lighter, keto-friendly spin. - Tex-Mex Style
Craving a little Southwestern flair? Sub in black beans, roasted corn, avocado slices, and a dollop of sour cream. Don’t forget a sprinkle of shredded cheddar and a few crushed tortilla chips for the ultimate fiesta bowl. - Extra Crunchy Topping
Let’s be honest — toppings are the best part. Try toasted coconut flakes, chopped cashews, pumpkin seeds, or crushed plantain chips. They add sweet-savory depth and serious crunch power. - Spicy Thai-Inspired Bowl
Swap the mango salsa for a spicy peanut slaw and drizzle with a Thai chili-lime sauce. Add a handful of shredded carrots and chopped cilantro for full-on fusion flavor. - Breakfast-for-Dinner Bowl
Stay with me here: scrambled eggs, avocado, mango salsa, and chili-lime drizzle over quinoa or sweet potato hash. Yes, it’s weird. Yes, it’s amazing.
Gluten-Free Version
The best part? This recipe is already a gluten-free superstar! No need for wild swaps or hard-to-find ingredients. Everything here — from the shrimp to the mango to the fluffy rice — is naturally gluten-free. Just be a savvy label reader when it comes to:
Sauces and drizzles – If you’re using bottled dressings or chili sauces, give those labels a quick scan too!
Seasonings and spice blends – Some sneaky fillers can hide in pre-made mixes, so grab ones labeled gluten-free to play it safe.
Beans and canned goods – Most are fine, but check for any added sauces or broths that might contain wheat-based thickeners.
Kid-Friendly Version
Let’s be real — build-your-own bowls are like edible arts and crafts for kids! To make this shrimp mango bowl extra kid-approved:
Add a honey-lime drizzle: Mix a little honey with lime juice for a zippy-sweet finish they’ll adore (and it brings everything together).
Skip the heat: Leave out the cayenne and chili powder so their little tastebuds don’t do a spicy somersault.
Bright and sweet wins: The mango adds a natural candy-like sweetness they’ll totally go for — think of it as nature’s fruit snack!
Make it interactive: Set up a fun DIY bowl station with all the toppings in little bowls. Let the kids scoop what they want — even the picky ones love having control.
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Ingredients
Method
- In a small bowl, combine diced mango, red onion, cilantro, lime juice, and a pinch of salt. Toss and set aside.
- In another bowl, whisk together Greek yogurt, lime juice, chili powder, cayenne, honey, and water until smooth.
- Heat olive oil in a skillet over medium heat. Toss shrimp with smoked paprika, garlic powder, and salt. Cook 2-3 minutes per side until pink and cooked through.
- Start with a scoop of rice, add black beans, avocado slices, and mango salsa.
- Add shrimp, then drizzle generously with lime-chili sauce. Sprinkle with extras like pickled onions or jalapeños if desired.
Notes
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce – Helpful Tips
Cooking Tips & Techniques- Use large shrimp: Opt for peeled and deveined shrimp for quick prep—tail-on looks great for presentation!
- Don’t overcook the shrimp: They’re done when pink and opaque, usually just 2–3 minutes per side.
- Toss shrimp in the sauce after cooking: This preserves the brightness and zing of the lime-chili flavor.
- Use ripe but firm avocados and mangoes: They should hold shape when diced and won’t get mushy in the bowl.
- Build the bowl with texture in mind: Combine creamy (avocado), juicy (mango), crisp (lettuce or cabbage), and warm (shrimp or rice) for balanced bites.
- Serve over jasmine rice, brown rice, or quinoa for a hearty base.
- Swap rice with chopped romaine or coleslaw mix for a low-carb, refreshing bowl.
- Add a side of tortilla chips or grilled corn on the cob to round out the meal.
- Finish with a sprinkle of cotija cheese or a squeeze of extra lime for extra pop.
- Make-ahead salsa: The mango salsa can be made up to 1 day in advance and stored in the fridge.
- Pre-cook rice: Batch cook the grain base ahead of time and reheat just before serving.
- Storage: Store each component separately in airtight containers for up to 3 days.
- Avocado tip: Add a little lime juice on cut avocado to prevent browning if prepping in advance.
- Grilled pineapple swap: Use grilled pineapple instead of mango for a smoky-sweet twist.
- Spicy shrimp: Add cayenne or hot sauce to the shrimp seasoning if you like extra heat.
- Vegan version: Swap shrimp for grilled tofu or chickpeas, and use dairy-free sauce.
- Tex-Mex style: Add black beans, corn, and shredded cheddar for a southwestern remix.
- Creamy cilantro-lime dressing: Swap out the lime-chili sauce with a creamy cilantro yogurt drizzle.
Taste What’s Next
Beef Pasta in Tomato Sauce
Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice
Easy One Pan Honey Garlic Shrimp
or you Can Dig Deeper Recipes by clicking this: Appetizer, Breakfast, Lunch, Dinner, and Desserts.
Storage & Reheating
Let’s talk leftovers — because when you’ve got something this good, you definitely want to stretch it out a few more meals (hello, easy lunch tomorrow!).
Freeze? Nope, mama. Because we’re working with fresh mango, avocado, and herbs, freezing is a no-go. They just don’t bounce back the same — trust me, you don’t want sad, mushy salsa. Make what you need, and enjoy it fresh.
Store smart: Keep each component — shrimp, rice, salsa, and sauce — in separate airtight containers. This keeps everything fresh and avoids soggy surprises. They’ll stay happy in the fridge for up to 3 days.
Reheat like a pro: Gently warm the shrimp and rice either in the microwave (covered with a damp paper towel to avoid drying out) or in a skillet on low heat for a little extra love. Salsa and chili-lime drizzle? Serve those cold — they bring the refreshing contrast that makes this bowl pop.
Equipment
- Skillet
- Mixing bowls
- Cutting board
- Sharp knife
- Citrus juicer (optional but helpful!)
FAQs
What can I use instead of mango in shrimp bowls?
You can use pineapple, papaya, or peaches — anything sweet and tropical works!
Are shrimp and avocado bowls healthy?
Yes! They’re loaded with lean protein, heart-healthy fats, fiber, and fresh produce.
Can I meal prep shrimp and avocado bowls?
Absolutely. Just store everything separately and assemble when ready to eat.
How do I keep avocado from browning in meal prep bowls?
Toss slices with a bit of lime juice and store in an airtight container.
What’s the best shrimp to use in rice bowls?
Large or jumbo shrimp work great. Peeled and deveined saves prep time.
External Resources
Conclusion
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are seriously one of my favorite ways to eat clean without feeling like I’m “eating clean.” They’re beautiful, bold, balanced — and let’s be honest, fun to eat. So grab your shrimp, squeeze that lime, and bring tropical energy to your table tonight!
So go ahead — snap a photo and post it online! Don’t forget to tag me! I want to see your cooking success. Happy cooking!
