If you’re craving a vibrant, fresh meal that bursts with flavor and texture, you need to try this Juicy Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe. It’s a stunning combination of tender, perfectly seasoned shrimp, creamy avocado, and a bright mango salsa topped with a punchy lime-chili sauce that ties everything together beautifully. Whether you’re feeding family or impressing friends, this bowl is sure to become a beloved favorite for its irresistible balance of sweet, spicy, tangy, and creamy elements all in one colorful dish.
Ingredients You’ll Need
This Juicy Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe relies on simple, fresh ingredients that work in harmony to create a masterpiece. Each plays its own vital role—from the juicy shrimp that bring substance to the sweet and zesty mango salsa and the creamy avocado that soothes the palate.
- 1 lb large shrimp, peeled and deveined: Make sure they are completely thawed to ensure the best juicy texture when cooked.
- 1 tbsp olive oil: Helps the spices cling to the shrimp and prevents sticking; avocado oil can be a great substitute.
- 1 tsp chili powder: Adds a smoky, spicy kick—feel free to adjust for your heat level.
- 1/2 tsp cumin: Provides earthy warmth; omit if you prefer a milder profile.
- Salt and pepper: Essential seasonings that enhance all the natural flavors.
- 1 ripe mango, diced: Offers juicy sweetness and a tropical punch; pineapple or peaches work well too.
- 1 small red bell pepper, diced: Adds crunch and subtle sweetness to the salsa.
- 1/4 cup red onion, finely chopped: Delivers sharp flavor and crunch; soaking in cold water can mellow the bite.
- 1 small jalapeño, minced: Gives just the right amount of heat; removing seeds will soften the spice.
- 2 tbsp fresh cilantro, chopped: Brings a fresh, herbal brightness that lifts the entire bowl.
- Juice of 1 lime (twice): Adds zesty acidity that balances sweetness and spice both in the salsa and sauce.
- 1 tsp honey or agave: A touch of sweetness in the lime-chili sauce to harmonize flavors.
- 1/2 tsp chili flakes: For an extra layer of heat in the sauce—adjust as you like.
- 2 cups cooked rice: A hearty, comforting base that soaks up all the delicious juices.
- 1 avocado, sliced: Creamy and mild, it adds a luscious texture that contrasts perfectly with the shrimp.
- Lime wedges: For an extra burst of citrus when serving.
- Fresh cilantro: Used as a final garnish to brighten the presentation and flavor.
How to Make Juicy Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Step 1: Marinate the Shrimp
Start by tossing the peeled and deveined shrimp in olive oil, chili powder, cumin, salt, and pepper. Let them sit for 10 to 15 minutes so the shrimp soak up those bold, spicy flavors. This little rest is key to ensuring that every bite of shrimp in your bowl is juicy and packed with lively seasoning.
Step 2: Cook the Shrimp to Perfection
Heat a grill pan or non-stick skillet over medium-high heat. When hot, place the shrimp down and cook for about 2 to 3 minutes on each side. You’ll know they’re ready when they turn opaque and get a slight char—that’s when that wonderful flavor develops and they stay tender and juicy.
Step 3: Prepare the Mango Salsa
While the shrimp cooks, mix diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a small bowl. Give this salsa a gentle toss and let it rest for 5 minutes so the ingredients meld and create a fresh, colorful topping full of sweet, spicy, and citrusy notes.
Step 4: Whisk Together the Lime-Chili Sauce
In a jar or small bowl, whisk olive oil, lime juice, honey (or agave), chili flakes, and a pinch of salt until well combined. This sauce is the magic touch that adds a tangy, spicy finish, complementing the shrimp and avocado beautifully.
Step 5: Assemble Your Juicy Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Layer cooked rice as the base in your serving bowls, then artfully arrange the grilled shrimp on top. Add generous spoonfuls of mango salsa and perfectly sliced avocado. Drizzle everything with the vibrant lime-chili sauce. Finish it off with fresh cilantro and lime wedges for that amazing fresh finish.
How to Serve Juicy Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Garnishes
Fresh cilantro and lime wedges are your go-to garnishes for this recipe. They instantly brighten the dish and add a zesty finish that makes the whole bowl pop. A sprinkle of extra chili flakes adds a nice, fiery crunch if you love heat.
Side Dishes
For a complete meal, pair these bowls with simple sides like a crisp green salad or lightly grilled veggies. Black beans or a corn and bean salad also complement the tropical, fresh flavors while adding extra heartiness.
Creative Ways to Present
Get playful by serving in hollowed-out avocado halves or colorful bowls to amp up the visual appeal. You can also wrap the whole mixture in warm tortillas for a tasty taco-style variation that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover shrimp, salsa, and rice separate in airtight containers in the fridge. This preserves the texture of each element, especially the avocado and salsa, which can get soggy if mixed too early.
Freezing
While shrimp and cooked rice freeze well separately, freezing assembled bowls or avocado slices is not recommended as texture and flavor degrade. Freeze only chilled cooked shrimp and rice if necessary.
Reheating
Reheat shrimp and rice gently in a skillet or microwave until warmed through. Add fresh avocado slices and salsa after reheating to keep them fresh and vibrant.
FAQs
Can I use frozen shrimp for this recipe?
Yes! Just be sure to thaw them completely and pat dry for the best texture and flavor before marinating and cooking.
Is there a substitute if I can’t find mango?
Absolutely! Pineapple or ripe peaches make excellent alternatives that still give you a sweet and juicy salsa.
How spicy is this recipe? Can I make it milder?
The recipe has a moderate level of heat from the chili powder, jalapeño, and chili flakes. To tone it down, remove seeds from the jalapeño and reduce or omit the chili flakes.
Can I prepare parts of this dish in advance?
You can definitely marinate the shrimp and make the mango salsa a few hours ahead, but it’s best to cook the shrimp and slice avocado just before serving to keep everything fresh and delicious.
What if I don’t eat rice? What’s a good base substitute?
Quinoa, cauliflower rice, or even salad greens can be great bases if you prefer a low-carb or grain-free option.
Final Thoughts
I hope you’re as excited to try this Juicy Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe as I am to share it with you. It’s one of those meals that feels both indulgent and fresh, perfect for any time you want something that tastes special but is surprisingly easy to throw together. Once you try it, I have no doubt it will become a regular in your kitchen rotation!
Print
Juicy Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Description
This vibrant and refreshing Juicy Shrimp and Avocado Bowl combines perfectly grilled shrimp seasoned with chili powder and cumin, a sweet and tangy mango salsa, creamy avocado slices, and a zesty lime-chili sauce. Served over a bed of fluffy cooked rice, this dish offers a balanced medley of flavors and textures that’s perfect for a quick and healthy meal.
Ingredients
Shrimp and Marinade
- 1 lb large shrimp, peeled and deveined (Thaw completely if frozen for the best texture)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Mango Salsa
- 1 ripe mango, diced
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, minced
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
Lime-Chili Sauce
- 2 tbsp olive oil
- Juice of 1 lime
- 1 tsp honey (or agave)
- 1/2 tsp chili flakes
- Pinch of salt
Serving
- 2 cups cooked rice
- 1 avocado, sliced
- Lime wedges for garnish
- Fresh cilantro for garnish
Instructions
- Marinate Shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Let the mixture marinate for 10-15 minutes to enhance the flavors.
- Cook Shrimp: Preheat a grill or a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp and cook for 2-3 minutes per side until they turn opaque and slightly charred, ensuring they remain juicy.
- Prepare Mango Salsa: In a small bowl, combine the diced mango, red bell pepper, red onion, jalapeño, chopped cilantro, and lime juice. Mix gently and let it sit for 5 minutes to allow the flavors to meld.
- Make Lime-Chili Sauce: In a jar, whisk together the remaining 2 tablespoons of olive oil, fresh lime juice, honey or agave, chili flakes, and a pinch of salt until well-emulsified and smooth.
- Assemble Bowls: In serving bowls, layer 2 cups of cooked rice as the base. Top with the grilled shrimp, spoon over the mango salsa, and add sliced avocado. Drizzle generously with the prepared lime-chili sauce and garnish with fresh cilantro and lime wedges for extra zest.
Notes
- For a milder salsa, remove the seeds from the jalapeño before mincing.
- You can substitute mango with pineapple or peaches for a different fruity twist.
- Soak red onion in cold water for 10 minutes if you prefer a milder onion flavor in the salsa.
- Use avocado oil instead of olive oil if preferred for the marinade and sauce.
- Make sure shrimp are fully thawed before marinating to achieve the best texture.
