Name: Shrimp and Avocado Bowls with Mango Salsa & Lime‑Chili Sauce
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Tropical-Inspired
Ingredients: 1 lb medium shrimp, peeled and deveined; 1 tbsp olive oil; Salt and pepper, to taste; 2 ripe avocados, diced; 1 cup cherry tomatoes, halved; 1 cup cooked rice or quinoa (optional base); 1 ripe mango, diced; ¼ cup red onion, finely chopped; ¼ cup fresh cilantro, chopped; 1 jalapeño, seeded and minced; 1 tbsp lime juice; Pinch of salt; 3 tbsp plain Greek yogurt or sour cream; 1 tbsp lime juice; ½ tsp chili powder (adjust to taste); Pinch of salt

Why You’ll Love This Recipe

I love how these bowls come together so quickly and deliver such a bright explosion of flavors. The shrimp are savory and satisfying, while the avocado and mango salsa keep things cool and refreshing. It’s the kind of meal I turn to when I want something both nutritious and exciting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb medium shrimp, peeled and deveined
1 tbsp olive oil
Salt and pepper, to taste
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 cup cooked rice or quinoa (optional base)

Mango Salsa:
1 ripe mango, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and minced
1 tbsp lime juice
Pinch salt

Lime‑Chili Sauce:
3 tbsp plain Greek yogurt or sour cream
1 tbsp lime juice
1/2 tsp chili powder (adjust to taste)
Pinch salt

directions

I start by tossing the shrimp with olive oil, salt, and pepper, then sauté them over medium‑high heat for about 2–3 minutes per side, until they turn pink and opaque. I set them aside once cooked.

Next, I make the mango salsa by combining diced mango, red onion, cilantro, jalapeño, lime juice, and a pinch of salt in a bowl. I stir it gently and let it sit while I prepare everything else.

For the lime-chili sauce, I whisk together the Greek yogurt, lime juice, chili powder, and salt until smooth.

To assemble, I divide the rice or quinoa among bowls, then top each with cooked shrimp, avocado, cherry tomatoes, and a generous scoop of mango salsa.

Finally, I drizzle the lime‑chili sauce over the bowls and garnish with extra cilantro before serving.

Servings and timing

This recipe serves 4. Prep time is 15 minutes and cooking time is 6 minutes, for a total of 21 minutes. Each serving contains approximately 350 kcal when served with a base.

Variations

I sometimes switch out the shrimp for grilled chicken or tofu to change things up. Adding black beans or shredded cabbage gives the bowls extra texture and nutrition.

storage/reheating

I store leftover components separately in the fridge for up to 2 days. The shrimp and rice can be gently reheated, while the salsa and avocado are best added fresh just before serving.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely before cooking and pat them dry for the best texture.

Is this recipe spicy?

It has a mild kick from the chili powder and jalapeño, but I can adjust the heat easily by using less or omitting them.

What other grains can I use instead of rice or quinoa?

Farro, couscous, or cauliflower rice all work well and bring different textures and flavors to the bowl.

Can I make it dairy-free?

Absolutely—I use a dairy-free yogurt for the sauce, and it still tastes fantastic.

How far in advance can I prep this?

I usually prep the salsa and cook the shrimp a few hours ahead, storing everything separately until ready to assemble.

Conclusion

Shrimp and Avocado Bowls with Mango Salsa & Lime‑Chili Sauce are a refreshing, colorful meal I can feel good about. With bold flavors and simple ingredients, it’s one of my favorite ways to eat light without sacrificing taste.