🍤🥑 Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
A tropical, tangy, and protein-packed bowl bursting with bold flavors and fresh ingredients.
Succulent shrimp, creamy avocado, sweet mango, zesty salsa, and a tangy yogurt-lime-chili drizzle all come together over rice or quinoa for a balanced and delicious bowl that feels like summer in every bite.
🛒 INGREDIENTS
🥗 For the Bowls:
- 1 lb large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- 2 cups cooked rice or quinoa (jasmine rice, brown rice, or tri-color quinoa)
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
🌶 For the Lime-Chili Sauce:
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional—for extra creaminess)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave syrup
- Salt and pepper, to taste
🥭 For the Mango Salsa:
- 1 mango, diced
- 1/4 cup red onion, diced
- 1 small jalapeño, finely chopped (optional, for heat)
- Juice of 1 lime
- 1–2 tbsp fresh cilantro, chopped
- Salt, to taste
🔪 INSTRUCTIONS
- Cook the shrimp:
Season shrimp with a little salt, pepper, and chili powder (optional). Heat a non-stick skillet over medium-high heat with a drizzle of oil. Sauté shrimp for 2–3 minutes per side, or until pink and opaque. Remove from heat. - Prepare the mango salsa:
In a small bowl, mix diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Stir and chill while prepping other components. - Mix the lime-chili sauce:
In another bowl, whisk together Greek yogurt, mayo (if using), chili powder, lime zest and juice, honey/agave, salt, and pepper. Taste and adjust spice or sweetness as needed. - Assemble the bowls:
Divide rice or quinoa between two bowls. Top with cooked shrimp, avocado slices, mango salsa, and a drizzle of the lime-chili sauce. - Garnish with chopped cilantro and serve with fresh lime wedges. Enjoy!
🍴 SERVINGS
Makes 2 hearty bowls
Double the ingredients to serve 4.
🧠 NOTES & TIPS
- Shrimp cook fast – don’t overcook or they’ll turn rubbery.
- Make it dairy-free: Use coconut yogurt or a dairy-free yogurt alternative.
- No mango? Pineapple or peach can be used as substitutes.
- Want it spicy? Add cayenne or a pinch of chipotle powder to the sauce.
- Meal prep tip: Keep components separate and assemble just before eating to keep everything fresh.
⚖️ NUTRITIONAL INFO (Per Bowl – Estimated)
- Calories: ~480–550
- Protein: ~28g
- Carbs: ~40g
- Fat: ~28g (mostly healthy fats from avocado and olive oil)
- Fiber: ~6g
- Sugar: ~12g (from mango and honey)
Values vary depending on rice type and optional ingredients.
💪 HEALTH BENEFITS
- High in protein: Shrimp and Greek yogurt support muscle maintenance and satiety.
- Loaded with antioxidants: Mango, lime, and cilantro provide immunity-boosting vitamins.
- Heart-healthy fats from avocado and olive oil.
- Good source of fiber to support digestion.
- Low in processed carbs when served with quinoa or brown rice.
❓ Q & A
Q: Can I use frozen shrimp?
A: Yes! Thaw thoroughly and pat dry before cooking to avoid excess water in the pan.
Q: Is this recipe gluten-free?
A: Yes, as long as your yogurt and rice or quinoa are gluten-free (most are by default).
Q: Can I make this vegan?
A: You can! Use grilled tofu or chickpeas instead of shrimp, plant-based yogurt, and skip the mayo.
Q: How long does mango salsa last?
A: Store in an airtight container in the fridge for up to 2 days. Best when fresh.
Q: Can I meal prep this recipe?
A: Yes! Store cooked rice/quinoa, shrimp, salsa, sauce, and avocado separately. Assemble right before serving to maintain texture and flavor.