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

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

Fresh, zesty, and full of tropical flavor — these Shrimp and Avocado Bowls combine juicy grilled shrimp, creamy avocado, sweet mango salsa, and a spicy lime-chili sauce over a bed of rice.

  • Total Time: 30 minutes
  • Yield: 2–3 servings 1x

Ingredients

Scale
    • For the Shrimp:
    • 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

 

    • For the Mango Salsa:
    • 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

 

    • For the Lime-Chili Sauce:
    • 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

 

  • For the Bowls:
  • 1 cup cooked rice (white, brown, or jasmine)
  • 1/2 avocado, sliced (per serving)

Instructions

  1. Grill the Shrimp: Toss shrimp with olive oil, garlic powder, onion powder, salt, and pepper. Grill on medium-high heat for 2–3 minutes per side, until pink and slightly charred.
  2. Make the Mango Salsa: In a bowl, mix diced mango, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Stir gently and adjust seasoning to taste.
  3. Prepare the Lime-Chili Sauce: Whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and pepper until smooth and creamy.
  4. Assemble the Bowls: Start with a bed of cooked rice. Top with grilled shrimp, sliced avocado, and generous spoonfuls of mango salsa. Drizzle with lime-chili sauce and garnish with extra cilantro or lime wedges, if desired.

Notes

  • Try using quinoa or cauliflower rice for a lighter option.
  • Adjust the spice level by adding more or less Sriracha.
  • Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
  • Author: Mateo
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 8g
  • Sodium: 850mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 32g
  • Cholesterol: 220mg

Keywords: shrimp bowl, mango salsa, avocado, lime chili sauce, tropical recipe