These vibrant shrimp and avocado bowls are fresh, colorful, and full of bold flavors. Juicy shrimp, creamy avocado, and sweet mango salsa come together over fluffy rice or quinoa, finished with a zesty lime-chili sauce that ties everything together beautifully.
Why You’ll Love This Recipe
This recipe is quick to prepare yet feels special enough for a restaurant-style meal at home. It balances sweet, savory, tangy, and mildly spicy flavors in every bite. It is also versatile, nutritious, and perfect for lunch or dinner when you want something light but satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the bowls
1 lb (450 g) large shrimp, peeled and deveined
1 to 2 ripe avocados, sliced
1 large ripe mango, diced
2 cups cooked rice or cooked quinoa
2 tablespoons fresh cilantro, finely chopped
2 lime wedges, for serving
For the lime-chili sauce
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon chili flakes (adjust to taste)
1 garlic clove, finely minced
¼ teaspoon salt
¼ teaspoon black pepper
For the mango salsa
1 large ripe mango, diced
¼ cup red onion, finely chopped
½ cup red bell pepper, diced
1 small jalapeño, finely minced
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro, finely chopped
⅛ teaspoon salt
Directions
Prepare the shrimp
Place the shrimp in a bowl and season with a light pinch of salt, black pepper, and chili flakes. Heat a skillet over medium-high heat and add a small amount of olive oil. Cook the shrimp for 2 to 3 minutes per side until pink, opaque, and lightly seared. Remove from heat and set aside.
Make the mango salsa
In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and salt. Gently mix until well combined. Let the salsa rest for a few minutes to allow the flavors to blend.
Prepare the lime-chili sauce
In a small bowl, whisk together the olive oil, lime juice, honey, chili flakes, minced garlic, salt, and black pepper until smooth and slightly thickened. Taste and adjust sweetness or spice if needed.
Assemble the bowls
Divide the cooked rice or quinoa evenly between two serving bowls. Arrange the shrimp, avocado slices, and mango salsa on top.
Garnish and serve
Drizzle the lime-chili sauce over each bowl. Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.
You can swap shrimp with grilled chicken or baked fish for a different protein option. For extra crunch, add sliced cucumber or shredded lettuce. If you prefer more heat, increase the chili flakes or add extra jalapeño to the salsa. Brown rice or cauliflower rice also works well as a base.
Storage/Reheating
Store the shrimp, rice or quinoa, salsa, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp and grains gently in a skillet or microwave. Assemble with fresh avocado just before serving for best texture and flavor.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the shrimp, rice, salsa, and sauce in advance and store them separately. Assemble just before serving.
What type of shrimp works best?
Large or extra-large shrimp are ideal because they stay juicy and cook quickly.
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before cooking.
Is this recipe spicy?
It has a mild kick, but you can easily adjust the chili flakes and jalapeño to your preference.
Can I skip the honey in the sauce?
You can reduce or omit it, but a touch of sweetness helps balance the lime and chili flavors.
What can I use instead of quinoa or rice?
Couscous, bulgur, or even mixed greens work well as a base.
How do I keep avocados from browning?
Add them right before serving and lightly coat with lime juice if needed.
Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free as written.
Is this meal healthy?
It is balanced with protein, healthy fats, and fresh fruits and vegetables.
Can I serve this cold?
Yes, it tastes great chilled, especially on warm days.
Conclusion
Shrimp and avocado bowls with mango salsa and lime-chili sauce are a fresh, flavorful meal that comes together quickly and feels both nourishing and indulgent. With bright colors, bold tastes, and easy customization, this dish is sure to become a regular favorite in your kitchen.
These shrimp and avocado bowls are loaded with juicy shrimp, creamy avocado, sweet mango salsa, and fluffy rice or quinoa, all topped with a zesty lime-chili sauce. A fresh, colorful, and satisfying meal ready in under 30 minutes.
Ingredients
For the Bowls:
1 lb (450 g) large shrimp, peeled and deveined
1–2 ripe avocados, sliced
1 large ripe mango, diced
2 cups cooked rice or cooked quinoa
2 tablespoons fresh cilantro, finely chopped
2 lime wedges, for serving
For the Lime-Chili Sauce:
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon chili flakes (adjust to taste)
1 garlic clove, finely minced
¼ teaspoon salt
¼ teaspoon black pepper
For the Mango Salsa:
1 large ripe mango, diced
¼ cup red onion, finely chopped
½ cup red bell pepper, diced
1 small jalapeño, finely minced
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro, finely chopped
⅛ teaspoon salt
Instructions
Season shrimp with a pinch of salt, black pepper, and chili flakes. Heat a skillet with olive oil over medium-high heat.
Cook shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat and set aside.
In a bowl, mix all mango salsa ingredients: mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and salt. Set aside to rest.
In a small bowl, whisk together all lime-chili sauce ingredients until smooth: olive oil, lime juice, honey, chili flakes, garlic, salt, and pepper.
To assemble, divide cooked rice or quinoa between two bowls.
Top with cooked shrimp, sliced avocado, and mango salsa.
Drizzle with lime-chili sauce, garnish with cilantro, and serve with lime wedges.
Notes
Use grilled chicken or baked fish as a shrimp substitute.
Increase jalapeño or chili flakes for more heat.
Keep ingredients separate until ready to serve for best texture.
Add cucumber or shredded lettuce for crunch.
Avocado should be added just before serving to prevent browning.
