Dinner

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

ByHugo Harnd January 29, 2026January 29, 2026

Introduction

Savor the fresh and vibrant flavors of these Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce. This dish combines juicy grilled shrimp with creamy avocado and a tangy mango salsa, all served over fluffy rice for a satisfying meal that’s perfect any day of the week.

A white bowl on a white marbled surface holds a colorful shrimp bowl with four main layers. Starting from the left, there is a bright yellow layer of diced mango sprinkled with green herbs. Next to it, in the center, is a small round dish filled with creamy light brown sauce being poured from above. To the right of the sauce dish is a layer of green avocado slices fanned out neatly. Above the avocado, there is a layer of shrimp cooked to a golden brown color with visible seasoning. To the far right, there is a fresh pico de gallo mix of red tomatoes, green herbs, and purple onions. A halved lime wedge sits at the top right edge of the bowl. 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

Substitute cooked quinoa or cauliflower rice for a lower-carb base.
Use fresh lime juice for the best flavor in both salsa and sauce.
Add diced jalapeño to the mango salsa if you like extra heat.
For a creamy sauce alternative, try blending avocado with lime and chili sauce instead of yogurt.

Storage

Store leftover shrimp, mango salsa, and sauce separately in airtight containers in the refrigerator for up to 2 days. Keep rice refrigerated for up to 3 days. Reheat shrimp lightly in a pan or microwave to avoid overcooking, and serve cold salsa fresh for best taste.

How to Serve

A white bowl filled with five main sections: at the back, grilled shrimp with char marks and a bright orange-pink color, garnished with small green herbs; in the center, a small white container holds a creamy beige sauce being poured over; to the left, bright yellow diced mango pieces sprinkled with green herbs; to the right, a colorful mixture of chopped red, green, yellow, and purple vegetables; at the front, several thin slices of green avocado fanned out neatly; a halved green lime sits at the edge. The bowl is set on a white marbled surface. 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 well. Just thaw completely and pat dry before marinating to ensure even cooking and to avoid excess moisture.

What can I substitute if I don’t have Greek yogurt or mayo?

You can use sour cream or a dairy-free yogurt alternative to make the lime-chili sauce. Adjust seasoning and consistency as needed for a creamy texture.