The sizzle of shrimp on the grill fills the air with an irresistible aroma, transporting me to a sunlit beach where flavors dance in perfect harmony. Enter my Fresh Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce—your new go-to recipe that perfectly balances vibrant freshness and comforting texture. This delightful dish not only makes weeknight meals feel special but also packs a nutritional punch without sacrificing taste. With quick prep and customizable ingredients, you can whip up a satisfying dinner that appeals to everyone at the table. Whether you’re enjoying a cozy night in or entertaining friends, these bowls promise to be a showstopper. Ready to discover how to bring a taste of tropical bliss to your kitchen? Why are these bowls a must-try? Freshness in Every Bite: The combination of juicy shrimp and creamy avocado creates a satisfying, flavor-packed experience. Nutritious Comfort: This bowl delivers healthful ingredients, ensuring each serving is both delicious and guilt-free. Customizable Delight: Feel free to swap ingredients, from proteins to grains, making it your own! Quick & Easy: Perfect for busy weeknights, this recipe can be ready in under 30 minutes, like my Grilled Shrimp Bowl. Tropical Vibes: With sweet mango salsa and zesty lime-chili sauce, every bite transports you to an island getaway, perfect for impressing guests or enjoying a cozy night in. Elevate your dinner game with these Shrimp and Avocado Bowls and enjoy a refreshing meal that everyone will rave about! Shrimp and Avocado Bowl Ingredients For the Shrimp Shrimp – Lean protein that grills quickly, adding a smoky char; substitute with any large or jumbo shrimp, thawed if frozen. Olive Oil – Helps to marinate shrimp and adds richness; use extra virgin for the best flavor. Garlic Powder – Enhances the dish’s savory profile; fresh minced garlic can also be used for a bolder taste. Paprika – Adds a warm, smoky note; adjust the quantity to suit your palate. Salt – Essential for bringing out all the flavors in the dish; feel free to use sea salt or kosher salt. For the Salsa Avocado – Adds creaminess and richness, balancing the dish’s tangy elements; use a ripe avocado for optimal flavor. Mango – Provides tropical sweetness and a juicy bite for the salsa; can substitute with other fruits like pineapple or peaches. Tomatoes – Contributes acidity and freshness to the mango salsa; cherry tomatoes add a sweet burst. Red Onion – Offers sharp, savory crunch, enhancing the salsa’s flavor; green onions can be used for a milder taste. Cilantro – Adds herbal brightness; omit if not preferred, and parsley can be a suitable alternative. Lime Juice – Essential for brightness and acidity, enhancing both salsa and sauce; fresh lime juice is preferred for the best flavor. For the Lime-Chili Sauce Greek Yogurt or Mayo – Forms the creamy base for the lime-chili sauce; opt for dairy-free yogurt or vegan mayo to make it dairy-free. Chili Sauce or Sriracha – Provides gentle heat and depth to the dressing; reduce quantity for less heat or replace with your favorite hot sauce. For Serving Cooked Rice – A neutral base that soaks up the bold flavors; jasmine, brown rice, or cauliflower rice work as alternatives. Lime Wedges – Serve alongside for an extra freshness kick; squeeze just before enjoying for that zesty boost. With these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, you’ll create a dish that’s not only visually appealing but also elevates your home dining experience to a tropical escape! Step‑by‑Step Instructions for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Step 1: Marinate the Shrimp In a mixing bowl, toss the thawed shrimp with olive oil, garlic powder, paprika, and salt. Ensure every shrimp is coated evenly. Cover the bowl and let it marinate for at least 15 minutes while you prepare the other components. This step helps to infuse the shrimp with flavor and brings out that smoky richness when grilled. Step 2: Prepare the Mango Salsa While the shrimp marinates, chop the ripe mango, cherry tomatoes, and red onion into small pieces. In a separate bowl, combine these ingredients with fresh cilantro and lime juice. Gently mix everything together and season it lightly with salt. Once mixed, cover it and let the salsa chill in the refrigerator, allowing the flavors to meld. Step 3: Grill the Shrimp Preheat a grill pan over medium-high heat for about 5 minutes until hot. Arrange the marinated shrimp in a single layer on the grill pan and cook for 2–3 minutes on each side, or until they turn pink and have nice grill marks. Remove them from the heat when done, ensuring they remain juicy and tender for the Shrimp and Avocado Bowls. Step 4: Prepare the Lime-Chili Sauce In a small mixing bowl, combine Greek yogurt or mayo with additional lime juice and your preferred chili sauce or Sriracha. Whisk the ingredients together until smooth and creamy. Taste the sauce, adjusting the spice level to suit your preferences. This zesty sauce will add a delightful kick to the completed dish. Step 5: Assemble the Bowls Start assembling your Shrimp and Avocado Bowls by placing cooked rice at the bottom of each serving bowl. Next, arrange the grilled shrimp on top, followed by slices of creamy avocado. Finally, spoon generous portions of the vibrant mango salsa over the shrimp and avocado, adding a fresh burst of flavor to each bowl. Step 6: Drizzle with Sauce and Serve Finish your Shrimp and Avocado Bowls by drizzling the lime-chili sauce over the top, ensuring each bowl has a lovely coating. For an extra pop of brightness, include lime wedges on the side for squeezing fresh juice as desired. Serve the bowls immediately to enjoy the contrast of flavors and textures in every bite. Expert Tips for Shrimp and Avocado Bowls Marination Matters: Marinate the shrimp for at least 15 minutes to enhance flavor. Longer marination deepens the smoky notes you desire in your Shrimp and Avocado Bowls. Perfect Avocado: Use a ripe avocado with a slight give when pressed. This guarantees creaminess that balances the dish’s freshness beautifully. Salsa Freshness: Prepare the mango salsa shortly before grilling to keep it vibrant and crisp. Mixing it too early can cause ingredients to become soggy. Grill Heat: Ensure your grill pan is preheated properly to achieve those lovely grill marks on the shrimp. Too low of a heat can lead to steaming instead of grilling. Sauce Adjustments: Customize the lime-chili sauce to suit your taste. Start with less chili sauce and add more gradually to find your perfect spice level. Textural Boost: For extra crunch, consider adding some shredded kale or crushed tortilla chips before serving. They bring additional texture to your Shrimp and Avocado Bowls! Make Ahead Options These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are perfect for meal prep, allowing you to enjoy them on busy weeknights without the last-minute rush! You can marinate the shrimp up to 24 hours in advance to enhance their flavor. Prepare the mango salsa and refrigerate it for up to 3 days—just be sure to store it in an airtight container to keep it fresh and vibrant. When you’re ready to serve, grill the shrimp for only a few minutes and assemble the bowls by layering the rice, shrimp, avocado, and salsa. A quick drizzle of the lime-chili sauce ensures that each bite is just as delicious as if made fresh! How to Store and Freeze Shrimp and Avocado Bowls Fridge: Store leftovers in airtight containers for up to 2 days to maintain freshness and flavor. Keep components separate to prevent sogginess. Freezer: You can freeze the grilled shrimp for up to 3 months. Make sure to wrap it tightly in plastic wrap or use freezer bags to avoid freezer burn. Reheating: When ready to enjoy, thaw shrimp overnight in the fridge, then reheat gently on a skillet over low heat to preserve texture. Assembly Tip: Avoid freezing the assembled Shrimp and Avocado Bowls with Mango Salsa, as fresh avocado and salsa don’t freeze well. Shrimp and Avocado Bowls with Mango Salsa Variations Feel free to make these delicious bowls your own—experiment with flavors and textures! Protein Swap: Replace shrimp with grilled chicken or tofu for a hearty variation. Both options still provide a satisfying meal while catering to different dietary preferences. Rice Alternatives: Try using quinoa or riced cauliflower for a gluten-free option. Cauliflower rice offers a light and nutritious twist that pairs beautifully with the vibrant flavors. Sauce Variations: Swap in different hot sauces or flavored mustards for the lime-chili sauce. This will allow you to tailor the spice level to your liking, giving an extra kick to your dish. Fruity Twist: Substitute the mango in your salsa with fresh pineapple or peaches for a delightful sweetness that still complements the shrimp nicely. These fruits can add a refreshing zest! Nutty Crunch: Add toasted pumpkin seeds or chopped nuts to bring in an unexpected crunch and nutty flavor. They add a lovely texture contrast that’s enjoyable with every bite. Herb Boost: Toss in fresh basil or mint along with the cilantro for an aromatic twist. The herbal notes will elevate your salsa, tantalizing your taste buds even further. Veggie Power: Add more diced bell peppers or cucumbers to your salsa for extra freshness and crunch. This simple addition will not only enhance flavor but also boost the nutritional content! For more inspiring shrimp recipes, consider exploring my delicious Cajun Shrimp Boil or a comforting bowl of Coconut Curry Shrimp to keep your dinner plans exciting! What to Serve with Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Create a memorable dining experience by pairing these vibrant bowls with complementary dishes and delightful drinks. Crispy Garlic Bread: Warm, buttery slices topped with garlic and herbs bring a crunchy contrast to the creamy avocado. They are perfect for scooping up any extra mango salsa left on your plate. Zesty Coleslaw: A crunchy, tangy slaw with a citrus dressing brightens the meal. This fresh side provides a refreshing bite that complements the grilled shrimp beautifully. Quinoa Salad: A protein-packed side, this fluffy quinoa tossed with cherry tomatoes and cucumber offers a nutty flavor profile that enhances the tropical vibes of the meal. Grilled Pineapple Skewers: Sweet and caramelized, these tropical treats elevate the theme while adding a juicy sweetness that balances the spice of the lime-chili sauce. Cilantro Lime Rice: Lightly seasoned with fresh lime and cilantro, this rice provides a citrusy base for your bowls and absorbs all the wonderful flavors beautifully. Mango Lassi: This creamy yogurt-based drink pairs perfectly, offering a sweet and cooling effect that washes down the spicy notes with every sip. For a delightful finish, consider a light Coconut Sorbet as dessert which will maintain the tropical theme while cleansing the palate. Enjoy elevating your mealtime with these harmonious pairings! Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe FAQs What type of shrimp should I use? Absolutely! Use large or jumbo shrimp for the best results, ensuring they’re thawed if frozen. Look for shrimp that are firm to the touch, with a clean, ocean-like scent. Avoid shrimp with dark spots or a strong fishy odor, as these can indicate freshness issues. How should I store leftovers? Very! Store any leftover components of the Shrimp and Avocado Bowls in airtight containers in the fridge for up to 2 days. Keep the shrimp, avocado, and mango salsa separate to maintain their textures. When ready to eat, gently reheat the shrimp on a skillet over low heat to preserve its juiciness. Can I freeze the shrimp? Absolutely! You can freeze the grilled shrimp for up to 3 months. Make sure to wrap them tightly in plastic wrap or place them in a freezer-safe bag, removing as much air as possible to prevent freezer burn. When ready to enjoy, thaw them overnight in the fridge before gently reheating. What if my avocado is overripe? Don’t worry! If your avocado has gone too soft or has dark spots all over, it’s best to use it for guacamole instead. You want a ripe avocado that gives slightly when pressed but isn’t mushy. If you’re in a pinch, consider using a creamy avocado alternative, like a dollop of cream cheese or even blended silken tofu for that texture! Is this recipe suitable for those with dietary restrictions? Yes! This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce can easily be made gluten-free and dairy-free. Use gluten-free soy sauce for an added kick, and swap Greek yogurt or mayo for dairy-free alternatives. Just double-check any hot sauces for gluten content! How can I tailor the spice level in the lime-chili sauce? Great question! Start by adding only a small amount of chili sauce or Sriracha, mix, and taste. If you want more heat, gradually add more until you reach your desired spice level. Remember, you can always add more, but it’s hard to take it out once it’s in, so go slow! Shrimp and Avocado Bowls with Mango Salsa for a Tropical Escape Enjoy Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, a vibrant dish that balances freshness and comfort. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsTotal Time 30 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: American, TropicalCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shrimp1 lb shrimp large or jumbo, thawed if frozen2 tbsp olive oil extra virgin for best flavor1 tsp garlic powder1 tsp paprika adjust to taste1 tsp salt sea salt or kosher saltFor the Salsa1 large avocado ripe1 cup mango ripe1 cup tomatoes cherry or grape1/4 cup red onion chopped1/4 cup cilantro chopped2 tbsp lime juice fresh juice preferredFor the Lime-Chili Sauce1/2 cup Greek yogurt or mayo dairy-free options available1 tbsp chili sauce or Sriracha adjust for spice levelFor Serving2 cups cooked rice jasmine or brown rice, or cauliflower rice4 lime wedges for serving Equipment Grill panMixing bowls Method Step-by-Step InstructionsIn a mixing bowl, toss the thawed shrimp with olive oil, garlic powder, paprika, and salt. Let marinate for at least 15 minutes.Chop the ripe mango, cherry tomatoes, and red onion. Combine with cilantro and lime juice in a separate bowl. Let the salsa chill in the refrigerator.Preheat a grill pan over medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side, until pink.In a small bowl, mix Greek yogurt or mayo with lime juice and chili sauce. Adjust seasoning to taste.In serving bowls, place cooked rice first, layer with grilled shrimp, avocado, and then the mango salsa on top.Drizzle lime-chili sauce over the bowls and add lime wedges for a zesty kick. Nutrition Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 3mg NotesStore leftovers in airtight containers for up to 2 days. Freeze grilled shrimp for up to 3 months, but avoid freezing the assembled bowls. Tried this recipe?Let us know how it was!
