Dinner

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

ByRafael Mansero March 22, 2026March 22, 2026

Introduction

These Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce offer a vibrant, fresh meal perfect for warm days. The combination of juicy shrimp, creamy avocado, and tangy mango salsa creates a delightful balance of flavors and textures that’s both healthy and satisfying.

A white bowl filled with a colorful shrimp bowl is shown, starting with a base layer of white rice at the bottom. On top, thick slices of bright green avocado fan out on the left side. Next to the avocado is a mound of fresh green lettuce. In the middle, a fresh red and green salsa made of chopped tomatoes, onions, and herbs forms the next layer, with a creamy sauce being poured over it. To the right, there are small yellow cubes of mango, adding brightness. At the front, a row of well-grilled shrimp with char marks and a warm reddish-orange color lines the edge. A lime wedge sits on the right side, and the bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz shrimp
2 avocados
1 mango
1 small red onion
1 handful cilantro
1 small jalapeño
2 limes
1 tsp chili powder
2 tbsp olive oil
1 tsp honey
1 tsp salt
0.5 tsp black pepper

Instructions

Step 1: Season the shrimp with olive oil, chili powder, salt, and pepper.
Step 2: Cook the shrimp in a skillet or grill pan for 2–3 minutes per side until pink and slightly charred. Set aside.
Step 3: Dice the mango, red onion, jalapeño, and chop the cilantro. Toss these together with lime juice and a pinch of salt to make the mango salsa.
Step 4: Whisk together lime juice, olive oil, honey, chili powder, salt, and pepper to create the lime-chili sauce.
Step 5: Slice the avocados into wedges or cubes, then add a little lime juice to prevent browning.
Step 6: Assemble the bowls with a base of rice or greens if you like. Top with shrimp, avocado, and mango salsa.
Step 7: Drizzle the lime-chili sauce over the bowls and garnish with extra cilantro for a fresh finish.

Tips & Variations

For extra flavor, marinate the shrimp for 15 minutes before cooking.
Use brown rice, quinoa, or mixed greens as a nutritious base.
If you prefer less heat, remove the seeds from the jalapeño before dicing.
Swap shrimp for grilled chicken or tofu for a different protein option.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. The avocado is best sliced fresh to avoid browning, but if needed, toss with lime juice beforehand. Reheat shrimp gently in a skillet or microwave before assembling the bowl again.

How to Serve

A white bowl on a white marbled texture holds a colorful layered dish. The bottom layer is light brown rice spread evenly. On top, grilled shrimp with dark grill marks are arranged on the left side, showing a deep orange and brown color. Next to the shrimp, bright green avocado slices are thinly cut and fanned out in a neat row. In the center, a mix of chunky guacamole with red tomato pieces is visible. Yellow mango cubes with green herb sprinkles fill the right side, alongside two light green lime wedges. A creamy sauce with a light orange color is being poured over the center pile by a woman's hand. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Thaw completely before seasoning and cooking to ensure even cooking and the best texture.

What can I substitute if I don’t have jalapeño?

You can use mild chili flakes or a small pinch of cayenne pepper to add some heat, or omit it entirely if you prefer a milder dish.

Rafael Mansero