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

 These vibrant bowls are a celebration of fresh, bright flavors and satisfying textures. Succulent, chili-lime shrimp are paired with creamy avocado and a sweet, zesty mango salsa, all served over a bed of fluffy rice. It’s a healthy, restaurant-quality meal that comes together in under 30 minutes, perfect for a quick weeknight dinner or a impressive lunch.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• Salt and black pepper, to taste

• 1 lime, juiced (about 2 tablespoons)

For the Mango Salsa:

• 1 large ripe mango, diced

• ¼ cup finely diced red onion

• ¼ cup chopped fresh cilantro

• 1 jalapeño, seeds removed and finely diced

• 1 lime, juiced (about 2 tablespoons)

• Salt, to taste

For the Lime-Chili Sauce:

• ¼ cup Greek yogurt or mayonnaise

• 2 tablespoons fresh lime juice

• 1 teaspoon honey or maple syrup

• ½ teaspoon chili powder

• Pinch of salt

For Assembly:

• 2 cups cooked rice or quinoa, warm

• 1–2 ripe avocados, sliced or cubed

• Fresh cilantro, for garnish

• Lime wedges, for serving

Instructions

Step 1: Prepare the Mango Salsa
In a medium bowl, combine the diced mango, red onion, cilantro, and jalapeño. Squeeze the juice of one lime over the mixture, add a pinch of salt, and stir gently to combine. Set aside to allow the flavors to meld.

Step 2: Cook the Shrimp
Pat the shrimp dry with a paper towel and place them in a bowl. Drizzle with olive oil, then season with chili powder, garlic powder, salt, and pepper. Toss until the shrimp are evenly coated.
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they are pink and opaque. Remove from heat and immediately squeeze the juice of one lime over the top. Toss to coat.

Step 3: Make the Lime-Chili Sauce
In a small bowl, whisk together the Greek yogurt (or mayonnaise), 2 tablespoons of lime juice, honey, chili powder, and a pinch of salt until smooth. Adjust seasoning to your taste.

Step 4: Assemble the Bowls
Divide the warm rice or quinoa between two bowls. Arrange the chili-lime shrimp, sliced avocado, and a generous scoop of mango salsa over the rice.
Drizzle everything with the creamy lime-chili sauce and garnish with extra fresh cilantro. Serve immediately with lime wedges on the side.

Chef's Notes & Tips

• Meal Prep Friendly: Keep the components separate in airtight containers in the fridge for up to 2 days. The shrimp, salsa, and sauce are best cold, while the rice can be reheated.

• Spice Level: Control the heat by adjusting the amount of jalapeño in the salsa and chili powder on the shrimp. For a smokier flavor, use smoked paprika.

• Grill Option: For a smoky flavor, you can grill the shrimp instead of pan-searing them.

• Protein Swap: This bowl is also delicious with grilled chicken, scallops, or even black beans for a vegetarian version.