If you’re craving a dish that’s fresh, bold, and impossibly easy to love, this Shrimp and Avocado Bowl with Mango Salsa and Lime-Chili Sauce is calling your name. Picture juicy grilled shrimp kissed with smoky char, buttery slices of avocado, and sweet-tart mango salsa all nestled on a bed of fluffy rice—each bite brightened by a zesty, creamy chili-lime drizzle. This bowl is a perfect balance of creamy, spicy, tangy, and sweet, and it comes together with minimal effort, making it ideal for weeknight dinners or casual gatherings.

What makes this bowl irresistible is the layers of flavor and color—it’s a meal that feels tropical and celebratory. Whether you’re serving it for lunch with friends on the patio or prepping a quick weeknight dinner, it’s guaranteed to impress. It’s light yet satisfying, rich in healthy fats and lean protein, and entirely customizable depending on your preferences or what’s in season.

What Kind of Shrimp Should I Use?

For the best flavor and texture, go with large or jumbo shrimp, peeled and deveined. You can use fresh or frozen (just make sure they’re thawed completely before cooking). Tail-on adds a visual appeal, but for easier eating, tail-off works great too. If possible, wild-caught shrimp will have a slightly firmer texture and a more natural sweetness.

When grilling, marinate the shrimp briefly in olive oil, lime juice, garlic, and spices to deepen the flavor. You can also use a grill pan or skillet if an outdoor grill isn’t available.

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

Shrimp: The protein star of the dish, seasoned and grilled for that slightly smoky flavor and juicy bite.

Avocado: Adds creamy richness and balances the acidity of the mango salsa and the kick of the sauce.

Mango Salsa: A vibrant mix of diced mango, tomato, red onion, cilantro, and lime juice. It brings a sweet and tangy element that brightens the bowl.

Cooked Rice: Acts as the base—use jasmine, basmati, brown, or even cauliflower rice if you prefer something low-carb.

Lime-Chili Sauce: This zippy drizzle is made from mayo, lime juice, chili flakes or hot sauce, and a touch of honey. It ties all the elements together beautifully.

Seasonings: Garlic, chili powder, smoked paprika, salt, and pepper bring warmth and depth to the shrimp.

Olive Oil: Used in the shrimp marinade and for grilling, it adds richness and helps the seasonings stick.

Fresh Cilantro: For garnish and extra brightness.

How To Make the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Step 1: Marinate and Grill the Shrimp

In a bowl, combine olive oil, lime juice, minced garlic, smoked paprika, chili powder, salt, and pepper. Toss in the shrimp and let it marinate for 10–15 minutes. Preheat your grill or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side until they’re pink, opaque, and lightly charred.

Step 2: Make the Mango Salsa

While the shrimp marinates, mix together diced mango, chopped tomato, finely diced red onion, chopped cilantro, and a squeeze of lime juice. Stir gently and let it sit so the flavors meld.

Step 3: Prepare the Lime-Chili Sauce

In a small bowl, whisk together mayonnaise, lime juice, honey, chili flakes (or hot sauce), and a pinch of salt. Adjust the spice and sweetness to your preference.

Step 4: Cook the Rice

Prepare your preferred rice (jasmine, basmati, brown, or cauliflower rice) according to package instructions. Fluff with a fork and set aside.

Step 5: Assemble the Bowls

Start by layering the cooked rice in each bowl. Arrange the grilled shrimp around the edges, add sliced avocado, and spoon a generous amount of mango salsa in the center. Drizzle with the lime-chili sauce and sprinkle with fresh cilantro.

Step 6: Serve and Enjoy

Serve immediately while the shrimp is hot and the avocado is fresh. Optionally, serve with extra lime wedges on the side for a citrusy punch.

Serving and Storing Your Shrimp and Avocado Bowls

These bowls are best served fresh, right after assembling, when the shrimp is warm and the avocado is perfectly creamy. They make a fantastic one-bowl meal for dinner but also shine as a meal prep option. To prep ahead, store each component separately: shrimp, rice, mango salsa, sauce, and avocado (cut fresh when serving). This keeps everything fresh and vibrant.

For leftovers, store in airtight containers in the fridge for up to 2 days. Reheat shrimp and rice gently in the microwave or a skillet, and always slice a fresh avocado for the best texture and color.

Frequently Asked Questions

What can I use instead of shrimp?

Grilled chicken, tofu, or even blackened salmon work wonderfully if you want to switch up the protein.

Can I use frozen mango?

Yes! Just thaw it completely and pat dry before dicing. It works well for salsa in a pinch.

Is there a dairy-free version of the sauce?

Absolutely. Just use vegan mayo in place of regular mayo and keep the rest the same.

Can this be made low-carb?

Definitely. Swap the rice for cauliflower rice or shredded cabbage for a lighter base.

How spicy is the lime-chili sauce?

It’s mildly spicy, but you control the heat. Add more chili flakes or hot sauce for a kick, or reduce it for a milder version.

Can I grill the shrimp ahead of time?

Yes, you can grill them up to a day ahead and reheat before assembling. Keep them chilled and covered in the fridge until you’re ready to use.

Want More Bowl Ideas?

If this Shrimp and Avocado Bowl has you hooked on flavor-packed meals, you’ll definitely want to explore these other vibrant and satisfying recipes:

Try the refreshing flavors of the Hawaiian Pineapple Chicken Rice for another tropical twist.
For something heartier, the Creamy Jamaican Shrimp Rasta Pasta brings a bold, creamy spice.
Don’t miss the Bang Bang Chicken Bowl Recipe if you’re into creamy heat and crunch.
Looking for comfort food in a bowl? The Mediterranean White Beans & Greens is plant-based and packed with nutrients.
And if you’re a shrimp lover, the Creamy Shrimp Chowder is rich, cozy, and just as easy to love.

📌 Save this recipe to your Pinterest board so you can revisit it anytime:
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Have you made this Shrimp and Avocado Bowl with Mango Salsa? I’d love to see how yours turned out! Did you grill or sauté the shrimp? Add your own spin to the sauce?

Drop a comment below and let’s swap ideas. It’s always fun to hear how you bring these bowls to life!

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

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 2–3 servings 1x
Category: Main Course
Method: Grilled
Cuisine: Fusion / Tropical

Print Recipe

Description

This Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce is a flavor-packed, tropical-inspired meal that’s perfect for weeknight dinners, summer lunches, or entertaining. Grilled shrimp, creamy avocado, fresh mango salsa, and a spicy lime-chili drizzle all come together over a bed of fluffy rice—deliciously vibrant, fresh, and satisfying.

Instructions

1. In a bowl, mix olive oil, lime juice, minced garlic, smoked paprika, chili powder, salt, and pepper. Add shrimp and toss to coat. Let it marinate for 10–15 minutes.

2. Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes per side until pink and slightly charred. Set aside.

3. In a bowl, combine diced mango, chopped tomato, red onion, cilantro, and 1 tablespoon lime juice. Mix gently and set aside to allow flavors to meld.

4. In a small bowl, whisk together mayonnaise, 1 tablespoon lime juice, honey, chili flakes or hot sauce, and a pinch of salt. Adjust seasoning to taste.

5. Prepare rice according to package directions. Fluff with a fork.

6. Divide cooked rice into bowls. Top with grilled shrimp, mango salsa, and avocado slices. Drizzle with lime-chili sauce and sprinkle with cilantro. Serve immediately with lime wedges.