Save to Pinterest This shrimp and avocado bowl with mango salsa and lime chili sauce has become my go—to summer meal when I want something colorful and full of flavor without heating up the kitchen. Sweet juicy mango pairs with creamy avocado and quick—cooked spicy shrimp for a bowl that tastes like sunshine.
When I first served this for friends at a backyard dinner party it disappeared so fast I barely got a bite. The combination of citrus shrimp and cool mango just screams summer and everyone loved building their own bowls.
Ingredients
- Shrimp: fresh or frozen, peeled and deveined for quick cooking, look for wild caught if possible
- Olive oil: for sautéing, gives the shrimp flavor and helps the spices stick, use extra virgin for best taste
- Salt, pepper, and chili powder: to season the shrimp and bring out natural sweetness, choose a chili powder you love for more or less heat
- Mango: ripe and fragrant, yields the juiciest salsa, avoid stringy or underripe mango
- Red onion: for crunch and color, choose onions that feel firm
- Red bell pepper: offers sweetness and crunch, pick a pepper with shiny skin
- Cilantro: adds herby freshness, go for bright green leaves no wilting
- Lime juice: brings zing to the salsa and the sauce, use fresh limes for best results
- Greek yogurt or sour cream: creamy base for the sauce, for dairy free use coconut yogurt
- Base such as rice or quinoa: choose your favorite or whatever you have on hand
- Avocado: creamy richness, look for one that yields gently to a squeeze
- Lettuce or mixed greens (optional): I love adding for crunch and color
Instructions
- Season the Shrimp:
- Sprinkle cleaned shrimp generously with salt, pepper, and chili powder, then toss to coat evenly. Let them sit for five minutes so the spices start to absorb.
- Sauté the Shrimp:
- Heat a large skillet over medium high and add olive oil. Place shrimp in a single layer, cook for about two minutes, then flip and cook for another minute or two just until pink and curled. Transfer immediately to a plate so they do not overcook.
- Prepare Mango Salsa:
- Peel and dice the mango into small cubes for best texture. Combine with finely chopped red onion, diced red bell pepper, chopped cilantro, and freshly squeezed lime juice. Stir together and season with a bit of salt, then taste and adjust.
- Mix the Lime Chili Sauce:
- In a small bowl, whisk together Greek yogurt or sour cream, fresh lime juice, chili powder or hot sauce, and a pinch of salt. Mix until smooth. The sauce should be tangy and lightly spicy.
- Build the Bowls:
- Spoon cooked rice or quinoa into each serving bowl. Arrange shrimp, sliced avocado, a generous scoop of mango salsa, and fresh greens if using. Drizzle the lime chili sauce all over. Garnish with extra cilantro or lime wedges if desired.
Save to Pinterest Mango is my absolute favorite part of this bowl. The burst of sweet and tangy fruit over cool avocado is so refreshing. My kids now call this the sunshine bowl because it always feels festive and brings us together for bright summer dinners.
Storage Tips
Store leftover components separately in airtight containers in the fridge for up to two days. Keep the mango salsa and avocado covered to prevent browning. Wait until serving to slice avocado.
Ingredient Substitutions
If you cannot find good mango, pineapple makes a fun swap for the salsa. You can use tofu for shrimp if vegetarian, or grilled chicken for a heartier twist. Swap white rice for brown rice, quinoa, or even cauliflower rice for a lighter base.
Serving Suggestions
Serve with crispy tortillas or plantain chips for extra crunch. For a bigger meal, offer black beans on the side. Sometimes I add extra greens and call it a salad bowl.
Cultural Context
Bowls like these take inspiration from Latin American flavors where seafood, citrus fruit, and chilies are common. The fusion of sweet mango with tangy lime and fresh herbs brings a taste of the tropics to your table.
Seasonal Adaptations
Mangoes are best in summer, but in winter you can try using oranges or pineapple. Switch the greens to whatever is freshest at the market. Swap the sauce to a little olive oil and lime juice for ultra light bowls.
Recipe Notes
Prep time is quick, but slicing mango and avocado just before serving keeps it fresh. Adjust chili powder to suit your spice preference. Can double or triple for parties and set up a DIY bowl bar.
Success Stories
A few of my friends started making this for their work lunches and now it is a staple in our meal prep routine. One even told me her picky eater devoured her whole bowl without a single complaint. This recipe wins hearts.
Freezer Meal Conversion
The salsa and avocado are best fresh but you can prep the shrimp ahead, freeze in an airtight container, and thaw quickly for future bowl nights. Make the rice in advance and freeze in portioned bags for easy assembly.
Save to Pinterest This bowl is endlessly flexible and always a hit at the table. I hope you enjoy every bright, zesty bite this summer.
Common Recipe Questions
- → Can I substitute shrimp with another protein?
Yes, grilled chicken or tofu work well as alternatives to shrimp and maintain the dish's flavors.
- → What can I use instead of Greek yogurt for the sauce?
Coconut yogurt or sour cream makes great dairy-free and creamy substitutes in the lime-chili sauce.
- → Is this dish suitable for gluten-free diets?
Absolutely. Using rice or gluten-free quinoa as the base keeps the bowl gluten-free.
- → How spicy is the lime-chili sauce?
The spice level is mild but easily adjustable by adding more chili powder or hot sauce to taste.
- → Can I make the mango salsa ahead of time?
Yes, preparing the salsa in advance enhances the flavors; refrigerate until assembling the bowls.
- → What tools do I need to make these bowls?
A skillet for shrimp and mixing bowls for salsa and sauce preparation are all you need.