Dinner

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

Name: Mediterranean Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mediterranean
Ingredients: 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 ripe mango, diced; 1/4 red onion, finely chopped; 1 jalapeño, seeded and minced (optional); 1/4 cup fresh cilantro, chopped; 1 tablespoon lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup mayonnaise; 2 tablespoons Sriracha; 1 tablespoon lime juice; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1 cup cooked rice (white, brown, or jasmine); 1/2 avocado, sliced (per serving)

ByRafael Mansero November 15, 2025November 15, 2025

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Introduction

These Mediterranean Shrimp and Avocado Bowls are a vibrant and flavorful meal, perfect for a quick weeknight dinner or a casual gathering. Featuring grilled shrimp, fresh mango salsa, and a zesty lime-chili sauce, this dish balances smoky, sweet, and spicy notes beautifully.

The dish is served in a white bowl on a white marbled surface, showing four main layers. The bottom layer is white rice, soft and textured. On top of the rice, a row of grilled shrimp with a charred and slightly crispy orange-brown surface is placed on the left side. Next to the shrimp, a mix of diced mango, tomato, red onion, and green herbs adds bright yellow, red, and green colors with a fresh, chunky texture. On the right side, thin slices of bright green avocado are fanned out neatly. Creamy sauce with a light orange color is being poured over the middle of the dish, flowing over the shrimp and salsa layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 ripe mango, diced
1/4 red onion, finely chopped
1 jalapeño, seeded and minced (optional)
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
1/2 teaspoon salt (for salsa)
1/4 teaspoon black pepper (for salsa)
1/4 cup mayonnaise
2 tablespoons Sriracha
1 tablespoon lime juice (for sauce)
1/2 teaspoon garlic powder (for sauce)
1/4 teaspoon onion powder (for sauce)
1/8 teaspoon salt (for sauce)
1/8 teaspoon black pepper (for sauce)
1 cup cooked rice (white, brown, or jasmine)
1/2 avocado, sliced (per serving)

Instructions

Step 1: Toss the shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated. Grill over medium-high heat for 2 to 3 minutes per side, until the shrimp are pink and slightly charred.
Step 2: In a bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper. Stir gently and taste to adjust the seasoning.
Step 3: Whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper in a small bowl until smooth and creamy to make the lime-chili sauce.
Step 4: To assemble the bowls, start with a bed of cooked rice. Top with the grilled shrimp, sliced avocado, and generous spoonfuls of mango salsa. Drizzle with the lime-chili sauce and garnish with extra cilantro or lime wedges if desired.

Tips & Variations

For a milder dish, omit the jalapeño or reduce the Sriracha in the sauce to taste.
Swap the grilled shrimp for grilled chicken or tofu to vary the protein.
Use quinoa instead of rice for a gluten-free or higher-protein alternative.
Fresh lime wedges served on the side add a bright finish to each bowl.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp and rice gently in a skillet or microwave before assembling the bowls again. Avocado is best added fresh just before serving to avoid browning.

How to Serve

A white bowl filled with three layers: at the bottom, a bed of white rice; on top of the rice, a generous scoop of bright yellow mango salsa mixed with green herbs, red onion, and red pepper pieces; on one side, neatly arranged slices of smooth, light green avocado; and covering the other side, a row of grilled shrimp with a charred, deep reddish-brown color. In the background, two lime halves and a small bowl of creamy orange sauce sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mango salsa ahead of time?

Yes, the mango salsa can be prepared up to a day in advance. Store it in the refrigerator and stir gently before serving to redistribute the juices.

What if I don’t have a grill?

You can cook the shrimp in a hot skillet with olive oil on the stovetop. Cook for 2 to 3 minutes per side until pink and slightly charred for a similar result.