If you are craving a vibrant, fresh, and ultra-satisfying meal, the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is a total game-changer. This dish dazzles with juicy grilled shrimp, creamy avocado slices, and a zesty mango salsa that’s beautifully balanced by a spicy, tangy lime-chili sauce. It comes together quickly, making it perfect for busy weeknights or weekend gatherings where you want to impress without the fuss. Every bite bursts with color, flavor, and texture, turning a simple bowl into a fiesta of taste you’ll happily dive into again and again.

Ingredients You’ll Need

A white bowl filled with cooked shrimp showing an orange-pink color and a slight char, arranged in a slight pile. Behind the shrimp bowl, a white bowl filled with chopped fresh green herbs, and another white bowl with white rice. To the left, there is a wooden bowl with bright yellow mango cubes and another wooden bowl with thinly sliced green avocado layers fanned out. In the center, two lime wedges rest on a white marbled surface next to a small white bowl with olive oil and a wooden bowl with red sauce. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, straightforward ingredients is the secret to this recipe’s magic. Each component plays a key role in layering flavors and textures — from the sweetness of ripe mango to the heat of jalapeño, all enhanced by the smoky shrimp and creamy avocado.

1 lb shrimp, peeled & deveined: Fresh or thawed shrimp provide the dish’s star protein, juicy and perfectly grilled.
1 tbsp olive oil: Helps season and sear the shrimp for that beautiful char.
1 tsp garlic powder: Packs savory depth into the shrimp seasoning and the sauce.
1/2 tsp onion powder: Adds a subtle sweetness and complexity.
1/4 tsp salt: Essential for enhancing all the flavors without overwhelming.
1/8 tsp pepper: Gives a gentle kick, balancing the seasoning.
1 mango, diced: Juicy and sweet, forming the juicy backbone of the salsa.
1/4 red onion, chopped: Provides crispness and a sharp counterpoint to the fruit.
1 jalapeño, minced: Adds a fresh, bright heat layer (adjust to your spice preference).
1/4 cup cilantro, chopped: Brings herbaceous, lively notes that tie the salsa together.
1 tbsp lime juice: Injects fresh acidity to brighten the whole bowl.
1/2 tsp salt and 1/4 tsp pepper: Seasonal balance for the salsa.
1/4 cup mayonnaise: Creates a creamy base for the lime-chili sauce.
2 tbsp Sriracha: Delivers spicy heat and a hint of sweetness in the sauce.
1 tbsp lime juice: Brings zingy brightness to contrast the creaminess.
1/2 tsp garlic powder & 1/4 tsp onion powder: Alliums that boost flavor complexity in the sauce.
Salt & pepper to taste: Final seasoning to round out the sauce.
1 cup cooked rice (white, brown, or jasmine): The comforting, neutral base that soaks up all the delicious toppings.
1/2 avocado, sliced per serving: Creamy, cooling, and rich – the perfect foil to the spicy sauce.

How to Make Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe

Step 1: Season and Grill the Shrimp

Start by tossing the shrimp in olive oil, garlic powder, onion powder, salt, and pepper. This simple seasoning lets the shrimp’s natural flavor shine while infusing a bit of smoky depth once grilled. Heat your grill or grill pan to medium-high and cook the shrimp about 2 to 3 minutes on each side until they turn pink and get those lovely char marks. There’s nothing quite like that juicy, slightly crispy bite.

Step 2: Prepare the Mango Salsa

While the shrimp cooks, mix together diced mango, chopped red onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper in a ball or bowl. This fresh salsa is the star brightener of the dish, providing sweetness, crunch, and a subtle bite all at once. It feels like summer sunshine in every spoonful.

Step 3: Whisk the Lime-Chili Sauce

In a small bowl, combine mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and pepper. Whisk until creamy and smooth. This sauce beautifully balances heat and tang while wrapping the dish in a luscious, velvety finish. You can adjust the spice level easily here by adding more or less Sriracha.

Step 4: Assemble the Bowls

Now for the fun part: Building your bowl! Spoon a generous base of cooked rice into each bowl, layer on the grilled shrimp, add sliced avocado, and top with plenty of mango salsa. Don’t hold back on the sauce — drizzle it over everything to bring those vibrant flavors together in perfect harmony.

Step 5: Garnish and Serve

Finally, garnish with some fresh cilantro leaves or a wedge of lime for an extra pop of color and zing. Serve immediately so you enjoy the contrast of warm shrimp and cool avocado paired with that lively salsa and creamy chili sauce. Your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is ready to wow!

How to Serve Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe

A white bowl holds a layered shrimp dish. The base layer is fluffy white rice that fills the bowl. On one side, there are thin slices of green avocado fanned out smoothly. Next to the avocado is a bright yellow mango salsa with small diced pieces mixed with green herbs. The top layer is a row of grilled shrimp with a light char and grill marks, coated lightly with yellow sauce and sprinkled with green herbs. The bowl sits on a white marbled surface with lime wedges blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your bowl elevates the experience beautifully. Fresh cilantro sprigs add a burst of herbal freshness and a vibrant green punch. Adding lime wedges on the side is perfect for guests to squeeze a little extra citrus juice right before eating, enhancing the sharpness and brightness of the dish. If you want a little extra texture, sprinkle some toasted pumpkin seeds or crushed tortilla chips for crunch.

Side Dishes

This dish can stand on its own but pairs wonderfully with light, refreshing sides. A simple mixed green or arugula salad with a lemon vinaigrette complements the richness without overwhelming. For something a little heartier, crispy sweet potato fries or a cold black bean salad make fantastic companions. The goal is to keep all components fresh and flavorful, highlighting the tropical vibe of the main bowl.

Creative Ways to Present

Thinking outside the bowl can be fun! Serve the components as build-your-own bowls at a casual gathering. Alternatively, use large lettuce leaves such as butter or romaine for a low-carb taco-style approach. Another crowd-pleaser is placing the shrimp and salsa atop toasted slices of crusty bread for an open-faced sandwich twist. No matter how you serve it, the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe shines.

Make Ahead and Storage

Storing Leftovers

Leftover shrimp and salsa can be stored in airtight containers in the refrigerator for up to two days. Keep avocado slices separate and add fresh to avoid browning. The rice can also be stored but reheated thoroughly. To maintain the best taste, store the lime-chili sauce in a small sealed container separately.

Freezing

This recipe isn’t ideal for freezing as avocado texture suffers, and mango salsa loses its fresh appeal. If you want to prep ahead, freeze only the seasoned and cooked shrimp in a single layer before assembling. Thaw overnight in the fridge and assemble fresh bowls on the day you plan to enjoy them.

Reheating

Reheat shrimp gently either in a skillet over medium heat or in the microwave just until warmed through; overcooking can make them rubbery. Warm rice separately and keep salsa and avocado fresh when serving. Drizzle the lime-chili sauce right before eating to preserve its vibrant flavor and creamy texture.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp works perfectly — just be sure to thaw them fully and pat dry before seasoning and grilling. This helps achieve a nice sear without excess moisture.

How spicy is the lime-chili sauce?

The sauce offers a moderate level of heat from Sriracha but is balanced by creamy mayo and lime juice. You can easily customize the spiciness by adjusting the amount of Sriracha used.

What type of rice is best for these bowls?

Any cooked rice works well — jasmine rice adds a fragrant touch, brown rice makes it more wholesome, and white rice keeps it classic. Choose based on your preference or what you have on hand.

Can I prepare any components ahead of time?

Yes! You can make the mango salsa and lime-chili sauce up to a day in advance. Store them separately in the refrigerator to keep the flavors fresh and vibrant.

Is this dish gluten-free?

This recipe is naturally gluten-free as long as the ingredients you use, like Sriracha and mayonnaise, do not contain gluten. Always double-check labels if you have strict dietary needs.

Final Thoughts

If you want a bright, flavorful meal that feels like a treat but comes together swiftly, the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce Recipe is your answer. It’s fresh, colorful, and totally crave-worthy, perfect for lunch, dinner, or impressing friends. Give it a try and watch how quickly it becomes a favorite you’ll return to again and again.