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

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

Delicious Shrimp and Avocado Bowls topped with fresh Mango Salsa and zesty Lime-Chili Sauce, perfect for a nutritious meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 bowls
Calories 450 kcal

Equipment

  • grill pan
  • mixing bowl
  • Whisk

Ingredients
  

For the Bowls

  • 1 lb large shrimp, peeled and deveined
  • 1–2 units ripe avocados, sliced
  • 1 large ripe mango, diced
  • 2 cups cooked rice or quinoa
  • Fresh cilantro, chopped for garnish
  • Lime wedges for serving

For the Lime-Chili Sauce

  • ¼ cup plain Greek yogurt
  • 1 tablespoon mayonnaise optional
  • 1 teaspoon chili powder
  • 1 units lime zest and juice
  • 1 teaspoon honey or agave
  • Salt and pepper to taste

For the Mango Salsa

  • 1 units diced mango
  • ¼ cup diced red onion
  • 1 small jalapeño finely chopped, optional
  • 1 units lime juice
  • 1–2 tablespoon chopped fresh cilantro
  • Salt to taste

Instructions
 

Instructions

  • Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge.
  • Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
  • Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
  • Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
  • Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Notes

For added crunch, sprinkle toasted pepitas, chopped nuts, or tortilla strips over the bowls. Shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days or frozen for up to 1 month. If you prefer, substitute the shrimp with grilled chicken or tofu for a different protein option. To adjust spice levels, reduce or omit the jalapeño in the salsa or use mild chili powder.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 80mgIron: 3mg
Keyword avocado, healthy meal, Lime-Chili Sauce, Mango Salsa, Quinoa, shrimp
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