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

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When the heat picks up and your cravings call for something vibrant and light, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are the answer. This dish is summer in a bowl—fresh, colorful, and bursting with flavor in every bite. Juicy grilled shrimp, creamy avocado, sweet and tangy mango salsa, and a zingy lime-chili drizzle over fluffy rice make this a crave-worthy meal that satisfies without weighing you down.

Whether you’re prepping a quick weeknight dinner, packing lunches for the week, or serving up something impressive for friends, this bowl covers it all. The textures balance beautifully: crunchy cabbage, tender shrimp, and buttery avocado wrapped in a punchy sauce that wakes up every tastebud.

Why You’ll Love This Shrimp and Avocado Bowl

This bowl hits all the high notes—high protein, healthy fats, fresh produce, and bright flavors that keep you coming back for another bite. It’s both nourishing and exciting, offering a perfect balance between comfort and refreshment. Plus, it’s easily customizable for meal prep, gluten-free, and dairy-free diets. You can swap rice for quinoa, adjust the spice level in the sauce, or use grilled tofu instead of shrimp for a vegetarian twist.

What Kind of Shrimp Should I Use?

For the best texture and taste, go for large or jumbo shrimp—peeled and deveined, preferably with the tail off if you’re serving in a bowl. Wild-caught shrimp will give you the cleanest flavor. You can grill, sear, or roast them depending on what you have time for. If you’re in a pinch, even well-seasoned frozen shrimp will do the trick if cooked properly.

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

This recipe is a vibrant fusion of fresh, zesty, and savory components, and each ingredient plays a vital role in the balance. Here are the key players:

• Shrimp
• Avocado
• Mango
• Red onion
• Cilantro
• Lime
• Chili flakes
• Cooked rice
• Red cabbage
• Olive oil
• Garlic powder
• Salt and pepper

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

Step 1: Prepare the Mango Salsa

Dice the mango, red onion, and cilantro, and mix them in a bowl. Add a squeeze of lime juice and a pinch of salt. Stir and let it sit to marinate while prepping the other ingredients.

Step 2: Cook the Shrimp

Toss the shrimp in olive oil, garlic powder, chili flakes, salt, and pepper. Let them marinate for 10 minutes. Then grill or pan-sear them over medium-high heat for about 2-3 minutes on each side until pink and slightly crisp.

Step 3: Make the Lime-Chili Sauce

In a small bowl, mix lime juice, olive oil, chili flakes, and a touch of honey or maple syrup if you want sweetness. Whisk it until well blended.

Step 4: Build Your Bowl

Start with a base of cooked rice. Top with cooked shrimp, sliced avocado, red cabbage, and a generous spoonful of mango salsa. Drizzle with the lime-chili sauce and garnish with more cilantro if desired.

How to Serve and Store Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

These bowls are best served fresh and slightly warm. The contrast between the hot shrimp and the cool mango salsa brings an incredible depth to every bite. Layer the bowls just before serving so the avocado stays bright and the cabbage retains its crunch. It’s also a great recipe to set up as a build-your-own bowl for gatherings or family dinners.

If you’re planning to meal prep, store the components separately. Cooked shrimp should be refrigerated in an airtight container and consumed within 2 to 3 days. Keep the mango salsa and lime-chili sauce in small jars or containers, and only slice avocado right before assembling to avoid browning. The recipe comfortably feeds 4 hungry people or can be stretched into 5 lighter servings.

What to Serve With Shrimp and Avocado Bowls?

Grilled Corn on the Cob

Sweet, smoky grilled corn pairs beautifully with the spicy and zesty bowl.

Cilantro Lime Rice

If you want to double down on citrus flavor, this is the ultimate base swap.

Black Bean Salad

Earthy, hearty, and refreshing, black beans are a protein-packed match.

Crispy Plantains

A hint of sweetness and a golden crunch make plantains a fun tropical pairing.

Spicy Roasted Chickpeas

For an extra crunch and protein boost, scatter some on top or serve on the side.

Tortilla Chips and Guacamole

Great for scooping up any leftover salsa or avocado.

Coconut Water or Agua Fresca

These refreshing drinks help mellow out the chili and bring a cooling touch.

Mango Sorbet

To echo the tropical flavors, finish your meal with a light, fruity dessert.

Want More Bowl Ideas with a Tropical Twist?

If this shrimp and avocado combo has your heart, you might fall in love with these other sunny favorites:

• Buffalo Chicken Cottage Cheese Bowl for a spicy, creamy protein punch.
• Herby Chicken Meatball Bowl that packs comforting herbs into every bite.
• Classic Caprese Salad Recipe when you want light, fresh, and tomato-rich flavors.
• Creamy Tomato Spinach Pasta for an easy and cozy dinner.
• Crispy Jalapeno Popper Egg Rolls if you’re looking for bold appetizers to start your meal.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you roast the shrimp or go with a quick sear? Did you add any hot sauce to the lime-chili drizzle?

I love seeing how others make these recipes their own. Don’t hesitate to share tips or ask questions – we’re all here to inspire each other in the kitchen.

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Conclusion

This Shrimp and Avocado Bowl with Mango Salsa and Lime-Chili Sauce is what happens when bold flavor meets wholesome ingredients. It’s the kind of meal that makes healthy eating something to genuinely look forward to. Packed with freshness, crunch, and a little heat, it’s perfect for sunny days or whenever your body craves something vibrant and nourishing.

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