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

Shrimp & Avocado Bowls with Mango Salsa & Lime-Chili Sauce are fresh, bright, and perfect when you want something light but satisfying. Juicy chili‑spiced shrimp, sweet mango salsa, creamy avocado, and a tangy yogurt or mayo drizzle come together over rice, quinoa, or greens for a vibrant, customizable meal.​

The combination of lean shrimp, healthy fats from avocado, and fiber‑rich produce makes these bowls nutrient‑dense while still feeling fun and summery. The lime‑chili sauce ties everything together with a cool, slightly spicy finish that balances the sweetness of the mango.​

Ingredients

For the shrimp

• 250–300 g shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Squeeze of fresh lime juice​

For the mango salsa

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, chopped (optional)
• 1–2 tablespoons chopped cilantro or parsley
• Juice of 1/2 lime (more to taste)
• Pinch of salt
• Optional: 1/2 finely minced jalapeño or fresh chili for extra heat​

For the lime-chili sauce

• 3 tablespoons Greek yogurt or mayonnaise (or a mix of both)
• 1 tablespoon lime juice
• 1/2 teaspoon chili flakes or hot sauce
• 1/2 teaspoon honey
• Pinch of salt​

For the bowls (2 servings)

• 2 cups cooked rice, quinoa, or mixed salad greens
• 1 avocado, sliced or diced
• Handful of cherry tomatoes, halved (optional)
• Cucumber slices or half‑moons
• Extra lime wedges for serving​

Step‑by‑Step Instructions

1. Make the mango salsa

1. In a medium bowl, combine diced mango, red onion, red pepper (if using), cilantro, lime juice, and a pinch of salt.
2. Add jalapeño or chili if you want more heat.
3. Toss gently and let the salsa sit at least 5 minutes to let the flavors meld.​

2. Cook the shrimp

1. Pat shrimp dry and place in a bowl.
2. Toss with olive oil, paprika, chili powder, garlic powder, salt, and pepper until evenly coated.
3. Heat a skillet over medium‑high heat. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque with light browning.
4. Remove from heat and squeeze lime juice over the shrimp.​

3. Mix the lime-chili sauce

• In a small bowl, whisk together Greek yogurt or mayo, lime juice, chili flakes or hot sauce, honey, and salt until smooth and pourable.
• Adjust with more lime or chili to taste; thin with a teaspoon of water if you prefer a drizzlier consistency.​

4. Build the bowls

In each bowl:

1. Add a base of warm rice/quinoa or salad greens.
2. Top with half the shrimp.
3. Spoon generous amounts of mango salsa over one side.
4. Arrange avocado slices, cucumber, and cherry tomatoes around the bowl.
5. Drizzle with lime‑chili sauce and finish with extra lime wedges on the side.​
   
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