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

There’s something about tossing tender garlic-paprika shrimp with creamy avocado, sweet mango salsa, and a zingy lime-chili drizzle that feels like a celebration on a plate. Every bite bursts with layers of texture: the plump shrimp lightly charred in a skillet, the avocado melting on your tongue, and little pops of corn kernels reminding you of sunny afternoons. The bright yellow of ripe mango dances alongside deep green cilantro, while a whisper of jalapeño lends just enough warmth to keep you coming back for more. These bowls come together in under 30 minutes—perfect for those busy weeknights when you crave something both healthy and exciting.

I still remember the first time I served these bowls at a casual backyard gathering. The moment I laid out the colorful spread, friends leaned in before they even had a chance to dive in, eyes widening at the vibrant hues. We ended up chatting about summer travels, swapping secret tips for perfect avocado ripeness, and comparing salsa tweaks. It wasn’t just a meal; it became the centerpiece of conversation, laughter, and shared foodie discoveries. Whether you’re feeding a crowd or simply treating yourself, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a guaranteed hit—fresh, fun, and brimming with flavor in every forkful.

KEY INGREDIENTS IN SHRIMP AND AVOCADO BOWLS WITH MANGO SALSA & LIME-CHILI SAUCE

To create these vibrant bowls, you’ll need a handful of simple yet bold ingredients that each play a crucial role in delivering bright, balanced flavors. From the juicy shrimp to the creamy sauce, here’s what makes this dish sing:

• large shrimp: The star protein—succulent and tender, it soaks up all the garlicky, spicy marinade and provides a satisfying bite.
• olive oil: A smooth, healthy fat that helps the seasoning adhere to the shrimp and prevents sticking during cooking.
• garlic powder: Infuses the shrimp and sauce with a deep savory note without overpowering the fresh ingredients.
• paprika: Adds a smokey warmth and rich color to the shrimp, turning each piece a beautiful rosy hue.
• salt: The universal flavor enhancer, bringing out the natural sweetness in the shrimp, mango, and avocado.
• black pepper: Offers just a hint of heat and complexity, balancing the sweetness and creaminess in the bowl.
• ripe avocados: Creamy and luscious, they provide a cool counterpoint to the spice and acidity of the other components.
• quinoa or rice: A fluffy, wholesome base that soaks up juices and brings a heartiness to every spoonful.
• corn kernels: Delicate pops of sweetness and a touch of chew, whether you use fresh, frozen, or canned.
• cilantro: Bursts of fresh, citrusy herb that brighten the entire bowl and add a verdant finish.
• lime juice: Tangy acidity that ties the marinade, salsa, and sauce together with a zesty lift.
• ripe mango: Juicy sweetness that contrasts perfectly with the spice of jalapeño and black pepper.
• red onion: Crisp bite and gentle pungency, giving texture and a subtle sharpness to the salsa.
• jalapeño: A touch of green heat—just enough to make you smile without overwhelming the fruit.
• red bell pepper: Crunchy sweetness and vibrant color, rounding out the salsa’s flavor profile.
• sour cream or Greek yogurt: Creates a silky, tangy base for the lime-chili sauce, mellowing the spices.
• mayonnaise: Adds richness and body to the sauce, ensuring a smooth drizzle over the bowl.
• chili powder: A smoky, earthy spice that warms up the sauce and echoes the paprika on the shrimp.

HOW TO MAKE SHRIMP AND AVOCADO BOWLS WITH MANGO SALSA & LIME-CHILI SAUCE

Let’s walk through the simple steps to bring all these ingredients together in perfect harmony. Each component is quick to prep, and as you work, your kitchen will fill with tantalizing hints of what’s to come.

1. In a bowl, combine the shrimp with olive oil, garlic powder, paprika, salt, and black pepper. Toss everything thoroughly so each piece of shrimp is evenly coated. Cover and set aside to marinate for about 15–20 minutes, allowing those spices to penetrate deeply.

2. While the shrimp is marinating, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, jalapeño, red bell pepper, and cilantro. Squeeze the juice of one lime over the mixture, season with salt to taste, and gently fold until the ingredients are evenly mixed. Set aside to let the flavors meld.

3. Next, prepare the lime-chili sauce. In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, chili powder, garlic powder, and salt until perfectly smooth. Taste and adjust the seasoning to your preference. Keep chilled until ready to use.

4. Heat a large skillet over medium-high heat. Once the pan is hot, add the marinated shrimp in a single layer. Sear for about 2–3 minutes on each side, or until the shrimp turn pink and opaque. Be careful not to overcook—shrimp cook quickly! Remove from heat and transfer to a plate.

5. To assemble the bowls, start with a base of cooked quinoa or rice. Top with diced avocado, followed by the warm shrimp and a scattering of corn kernels. Spoon a generous mound of mango salsa on top for a burst of color and flavor.

6. Finally, drizzle the lime-chili sauce over everything for an irresistible tangy finish. Garnish with extra cilantro if you’d like, and serve immediately while the shrimp are still warm.

SERVING SUGGESTIONS FOR SHRIMP AND AVOCADO BOWLS WITH MANGO SALSA & LIME-CHILI SAUCE

Presenting these bowls is half the fun! The vibrant colors make them perfect for summer gatherings or a cheerful weeknight dinner. To create a complete sensory experience, think about contrasting textures, temperature, and small side additions that complement the main event. Whether you’re hosting friends or treating yourself, these serving ideas will take your bowl from fantastic to unforgettable.

• Family-Style Platter: Arrange all the components—shrimp, avocado, quinoa, salsa, and sauce—in separate serving dishes and let guests build their own bowls. This interactive approach encourages conversation and customization.
• Tortilla Bowl: Serve the quinoa and shrimp mix inside a crispy tortilla shell for an extra crunch. Top with salsa, a dollop of sauce, and a wedge of lime for a handheld fiesta.
• Chilled Glass Mason Jars: Layer the ingredients in clear jars—quinoa first, then shrimp, avocado, salsa, and sauce on top. These elegant jars keep the bowl chilled and visually stunning for an outdoor picnic.
• Crisp Green Salad Bed: For a lighter twist, swap the quinoa base with mixed greens. Pile on the shrimp, avocado cubes, and mango salsa, then finish with the lime-chili sauce for a refreshing salad-meets-bowl.

HOW TO STORE SHRIMP AND AVOCADO BOWLS WITH MANGO SALSA & LIME-CHILI SAUCE

If you plan to meal-prep or savor leftovers, proper storage ensures each element stays fresh and flavorful. Keeping components separate is key to preserving texture and taste, especially with creamy avocado and delicate shrimp. Follow these tips to make your bowls last without losing their magic.

• Separate Containers: Store shrimp, quinoa or rice, mango salsa, and lime-chili sauce in individual airtight containers. This prevents sogginess and lets you reheat only what you need.
• Avocado Care: Toss diced avocado in a little lime juice and keep it in a sealed box. The citrus helps slow browning, so it stays bright and creamy for up to a day.
• Refrigeration: Place all components in the refrigerator and consume within 2–3 days. Reheat the shrimp and grains gently in the microwave or on the stovetop, then reassemble with fresh avocado and salsa.
• Freezing Option: While avocado and salsa don’t freeze well, you can freeze cooked shrimp and grains for up to one month. Thaw overnight in the fridge, then stir in fresh salsa, avocado, and sauce before serving.

CONCLUSION

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a perfect marriage of flavors and textures—garlicky, spicy shrimp; creamy avocado; sweet, tangy salsa; and a luscious, zesty sauce all coming together over a bed of fluffy grains. From the first marinating step to that final drizzle, every moment in the kitchen builds anticipation for a meal that’s as vibrant to look at as it is delicious to eat. Whether you’re cooking for a crowd, prepping lunches for the week, or just craving something fresh and exciting, this recipe delivers on every front.

Feel free to print out this article and tuck it into your favorite recipe binder for easy reference. You can also save it to revisit whenever you need a bright, nourishing meal that comes together in under thirty minutes. Below, you’ll find a handy FAQ to answer any lingering questions about ingredient swaps, cooking times, or flavor tweaks—so you can make this bowl your own. If you give this recipe a try, I’d love to hear how it turned out! Drop your comments, questions, or feedback below—whether you have a tip for perfect avocado ripeness, want to share a salsa twist, or need help troubleshooting the marinade. Let’s keep the conversation going and celebrate good food together!

Print Recipe

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

Author: Sophie Reynolds Courses: Lunch

Difficulty: Intermediate Prep Time 25 mins Cook Time 6 mins Rest Time 15 mins Total Time 46 mins

Calories: 550

Description

Juicy garlic-paprika shrimp, creamy avocado, sweet mango salsa and a tangy lime-chili sauce come together over fluffy quinoa or rice. Refreshing, colorful and ready in minutes for a vibrant meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• 2 ripe avocados, diced

• 2 cups cooked quinoa or rice

• 1 cup corn kernels (fresh, frozen, or canned)

• ¹⁄₂ cup chopped cilantro

• Juice of 2 limes

• For the Mango Salsa:

• 1 large ripe mango, diced

• ¹⁄₂ red onion, finely diced

• 1 jalapeño, finely chopped (seeds removed for less heat)

• 1 red bell pepper, diced

• ¹⁄₄ cup chopped cilantro

• Juice of 1 lime

• Salt to taste

• For the Lime-Chili Sauce:

• ¹⁄₄ cup sour cream or Greek yogurt

• 2 tablespoons mayonnaise

• Juice of 1 lime

• 1 teaspoon chili powder

• ¹⁄₂ teaspoon garlic powder

• Salt to taste

Instructions

1. In a bowl, combine the shrimp with olive oil, garlic powder, paprika, salt, and black pepper. Mix well to coat the shrimp evenly and set aside to marinate for about 15-20 minutes.
2. While the shrimp is marinating, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, jalapeño, red bell pepper, and cilantro. Squeeze the juice of one lime over the mixture and season with salt to taste. Mix gently and set aside.
3. Next, prepare the lime-chili sauce. In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, chili powder, garlic powder, and salt until smooth. Adjust the seasoning to your liking and set aside.
4. Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque, ensuring not to overcook. Remove from heat.
5. To assemble the bowls, start with a base of cooked quinoa or rice. Top with diced avocado, cooked shrimp, and corn kernels. Generously add a scoop of mango salsa on top.
6. Finally, drizzle the lime-chili sauce over the bowls for a burst of flavor. Garnish with extra cilantro if desired and serve immediately.

Note

• Feel free to swap shrimp for grilled chicken or tofu for a different protein option.
• This dish can be made ahead and stored in the refrigerator for meal prep; just keep the components separate until serving.
• The lime-chili sauce can be adjusted for spice by adding more chili powder or other hot sauces.
• Enjoy this recipe as a refreshing summer meal or a vibrant dish year-round.

Keywords: shrimp avocado bowl,mango salsa,lime chili sauce,quinoa bowl,healthy seafood recipe,summer lunch