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

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are bursting with bold tropical flavors, fresh textures, and a zesty kick. A perfect light lunch or dinner idea for warm days, it’s a colorful, wholesome bowl you’ll make on repeat!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Coastal Fusion
Calories: 460
Ingredients Method Notes

Ingredients
  

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

Method
 

Make the Mango Salsa:
  1. 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:
  1. In another bowl, whisk together Greek yogurt, lime juice, chili powder, cayenne, honey, and water until smooth.
Cook the Shrimp:
  1. 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:
  1. Start with a scoop of rice, add black beans, avocado slices, and mango salsa.
Top It Off:
  1. 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.
Serving Suggestions
  • 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 & Storage
  • 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.
Tasty Variations to Try
  • 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.