Shrimp and Avocado Bowls – Easy Mango Salsa Recipe for Perfect Summer Meals

Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound large shrimp, peeled and deveined (fresh or thawed frozen); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; Juice of 1/2 lime (about 1 tablespoon); 1 large ripe mango, peeled and diced (about 1 cup); 1/4 cup finely diced red onion; 1/2 red bell pepper, diced; 1 small jalapeño, seeded and minced (optional); 1/4 cup chopped fresh cilantro; Juice of 1 lime (about 2 tablespoons); 1/4 teaspoon kosher salt; 2 cups cooked rice (white, brown, jasmine, or cauliflower rice for low-carb); 1–2 ripe avocados, sliced or diced; Mixed salad greens or baby spinach (optional); 1/4 cup Greek yogurt (or dairy-free yogurt); Zest and juice of 1 lime (about 1 tablespoon zest + 2 tablespoons juice); 1 tablespoon honey or maple syrup; 1 teaspoon chili powder; 1/4 teaspoon cayenne pepper (optional); Pinch of salt

By:

Mala

August 11, 2025

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The moment I taste the sweet, juicy mango with spicy shrimp and creamy avocado, I’m instantly transported to a sunny summer patio—bare feet, laughter, and a cold drink in hand. These shrimp and avocado bowls with mango salsa & lime-chili sauce are basically summer in a bowl. I first threw this meal together on a scorching July afternoon when I just couldn’t face turning on the oven (honestly, who can?). That first bite was so fresh and zingy, it became my go-to for quick dinners, meal prep, or any time I want to feel like I’m on vacation—even if it’s just in my own backyard.

There’s something about shrimp and avocado bowls that just hits different. Maybe it’s the combo of hot, garlicky shrimp with cool, creamy avocado. Or the way the mango salsa gives you this perfect pop of sweetness and color. And don’t even get me started on the lime-chili sauce—tangy, a little spicy, and so addictive you’ll want to drizzle it over everything. I’ve made these bowls for friends, family, and even a couple of picky kids, and I swear, there’s never a grain of rice left in the bowl.

What’s even better is how easy these shrimp and avocado bowls are to pull together, even on a weeknight. No fancy ingredients, just a handful of fresh stuff (most of it you probably have already). As someone who’s made this recipe at least a dozen times, I can tell you it’s pretty much fail-proof and completely customizable. Whether you’re a meal-prep pro, a summer host, or just someone craving a bright and healthy dinner, this recipe is about to become your new obsession. Let’s dive in!

Why You’ll Love This Recipe

Quick & Easy: These shrimp and avocado bowls come together in under 30 minutes. Seriously! Even with the mango salsa and sauce, it’s a weeknight winner.
Simple Ingredients: Everything is super fresh and easy to find—shrimp, mango, avocado, lime, and a few pantry staples. No wild goose chases at the store.
Perfect for Summer: This recipe is made for hot days, picnics, or backyard barbecues. It’s colorful, light, and packed with flavor that screams “vacation mode.”
Crowd-Pleaser: I’ve served these bowls at family gatherings, and they always vanish fast. Even people who “don’t like shrimp” are won over by the flavors.
Unbelievably Delicious: The balance of juicy shrimp, creamy avocado, sweet mango, and zesty lime-chili sauce is next-level. It’s the kind of meal where you savor every bite.

What really sets my shrimp and avocado bowls apart is the homemade mango salsa and zingy lime-chili sauce. I blend the sauce with just enough heat, so it’s tangy without being overpowering. I also toss the shrimp with a hint of smoked paprika and garlic, which gives them this gorgeous color and flavor. The salsa isn’t just a side—it’s the star, with ripe mango, crunchy red onion, and fresh cilantro. And honestly, the creamy avocado just ties it all together.

This recipe isn’t just another “shrimp bowl”—it’s my favorite summer meal, made healthier and faster, but still totally comforting. Whether you’re a meal-prep junkie, trying to eat a little lighter, or just want to make something that’ll get you rave reviews, these shrimp and avocado bowls are the answer. Trust me, you’ll want to make this again and again!

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to grab at any grocery store. Here’s what you’ll need for shrimp and avocado bowls with mango salsa & lime-chili sauce:

For the Shrimp:
- 1 pound (450g) large shrimp, peeled and deveined (fresh or thawed frozen)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Juice of 1/2 lime (about 1 tablespoon)
For the Mango Salsa:
- 1 large ripe mango, peeled and diced (about 1 cup/165g)
- 1/4 cup (30g) finely diced red onion
- 1/2 red bell pepper, diced
- 1 small jalapeño, seeded and minced (optional for extra heat)
- 1/4 cup (10g) chopped fresh cilantro
- Juice of 1 lime (about 2 tablespoons)
- 1/4 teaspoon kosher salt
For the Bowls:
- 2 cups (350g) cooked rice—white, brown, jasmine, or cauliflower rice for low-carb
- 1–2 ripe avocados, sliced or diced (I like Haas avocados for their creaminess)
- Mixed salad greens or baby spinach (optional, for extra crunch and color)
For the Lime-Chili Sauce:
- 1/4 cup (60g) Greek yogurt (or dairy-free yogurt for vegan/dairy-free option)
- Zest and juice of 1 lime (about 1 tablespoon zest + 2 tablespoons juice)
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional for more spice)
- Pinch of salt

Ingredient Tips:

For the shrimp, I usually go for wild-caught if I can find it—better flavor and texture. If you’re using frozen, just thaw and pat them dry before cooking.
If mango isn’t in season, pineapple makes a great substitute in the salsa! You can also use pre-cut mango for speed.
For meal prep, use brown rice or quinoa for extra fiber. Cauliflower rice is my go-to when I want it lighter.
Swap Greek yogurt with coconut yogurt to keep it dairy-free and vegan-friendly.
Don’t skip the lime—it brightens everything up!

Equipment Needed

Large skillet or frying pan: For cooking the shrimp. Nonstick or cast iron both work—just heat evenly and clean up easily.
Cutting board and sharp knife: To dice mango, avocado, and veggies. A good chef’s knife makes a world of difference (mine is a total workhorse).
Small mixing bowls: For mixing salsa and sauce. I like to use glass so I can see all the colors.
Measuring spoons and cups: For accuracy—especially for the sauce and seasoning.
Spatula or tongs: To flip and toss the shrimp while cooking.
Citrus juicer (optional): Makes juicing limes way easier, but you can totally do it by hand.
Serving bowls: Wide, shallow bowls make for a gorgeous presentation (and easier mixing at the table).

If you don’t have a skillet, a grill pan works great for the shrimp—just brush with oil and cook quickly. I’ve even used a basic sauté pan on an old electric stove in a beach rental, and it still turned out awesome. And honestly, don’t spend big money on mixing bowls—any clean bowl will do! Just keep your knives sharp, and you’re golden.

Preparation Method

shrimp and avocado bowls preparation steps

Prep the rice (if needed):
If you don’t have leftover rice, cook 2 cups (350g) of your favorite rice or grain according to package instructions. White rice takes about 15–18 minutes, brown rice closer to 40. Fluff with a fork and set aside to cool. For a low-carb twist, microwave 2 cups (200g) cauliflower rice for 3–4 minutes until steamy.
Make the mango salsa:
In a small bowl, combine 1 cup (165g) diced mango, 1/4 cup (30g) red onion, 1/2 diced red bell pepper, 1 minced jalapeño (if using), 1/4 cup (10g) chopped cilantro, juice of 1 lime, and 1/4 teaspoon salt. Stir gently. Taste and adjust lime or salt if needed. Set aside—let those flavors mingle while you prep the rest!
Mix the lime-chili sauce:
In another bowl, whisk together 1/4 cup (60g) Greek yogurt, zest and juice of 1 lime, 1 tablespoon honey, 1 teaspoon chili powder, 1/4 teaspoon cayenne, and a pinch of salt. If it’s too thick, add a splash of water or extra lime juice. Chill until serving. (Tip: this sauce is SO good as a dip for veggies and chips, too!)
Prep the shrimp:
Pat shrimp dry with paper towels (this helps them sear, not steam). In a bowl, toss with 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and juice of 1/2 lime. Let marinate for 5–10 minutes if you have time (longer = more flavor, but honestly, they’re great even with a quick toss).
Cook the shrimp:
Heat your skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2–3 minutes on the first side (they’ll start turning pink and a little curled), then flip and cook another 1–2 minutes, just until opaque and slightly golden. Don’t overcook—they go rubbery fast! Remove from heat and set aside.
Slice the avocado:
Peel and pit 1–2 ripe avocados. Slice or dice them just before serving to prevent browning. (If you want to prep ahead, brush with a little lime juice for extra insurance.)
Assemble the bowls:
Grab your serving bowls. Start with a scoop of rice (or greens for a lighter bowl). Top with cooked shrimp, a generous spoonful of mango salsa, sliced avocado, and a drizzle of lime-chili sauce. Garnish with extra cilantro, lime wedges, or a pinch of chili powder if you’re feeling fancy.

Personal Tips: If your shrimp start sticking, add a splash more oil and reduce the heat slightly. If you want to save time, use pre-cooked shrimp—just toss quickly in the skillet to warm them up with the spices. For extra crunch, add shredded cabbage or sliced radish. And don’t be afraid to play with the salsa—sometimes I throw in diced cucumber or a handful of pomegranate seeds for a twist.

Cooking Tips & Techniques

Don’t overcrowd the pan: Shrimp like their space! If you pile them in, they’ll steam instead of sear. Cook in batches if needed for the best flavor and color.
Marinate, but don’t overdo it: Shrimp are delicate. 5–10 minutes is plenty for the spices and lime to soak in. Any longer, and the acid can start to “cook” the shrimp (like ceviche).
Keep an eye on the shrimp: They cook fast—just a couple minutes per side. As soon as they turn opaque and pink, pull them off the heat. Overcooked shrimp go rubbery, and nobody wants that!
Chop the salsa ingredients evenly: Small, even pieces mean you get a bit of everything in each bite. Plus, it just looks prettier in the bowl.
Taste as you go: Especially for the salsa and sauce. Mangoes vary in sweetness, and limes can be more or less tart. Adjust to your liking.

I’ve definitely had my share of shrimp disasters—undercooked, overcooked, or just bland. The key is high heat, dry shrimp, and not walking away from the stove (learned that one the hard way after a burnt batch). When multitasking, I like to prep the salsa first, then start the rice, so everything comes together at once. And if you’re prepping ahead, keep the shrimp separate until just before serving—they’re best hot and fresh.

Variations & Adaptations

Low-Carb/Keto: Swap rice for cauliflower rice or a bed of fresh greens. The flavors still shine, and it’s a lighter bowl perfect for hot days.
Vegan/Vegetarian: Sub the shrimp for grilled tofu or chickpeas tossed in the same spices. Use coconut yogurt for the sauce, and you won’t miss the shrimp at all!
Spicy Lovers: Add extra jalapeño to the salsa or a pinch of red pepper flakes to the shrimp marinade. I’ve even drizzled Sriracha on top for a real kick.
Seasonal Swaps: Use pineapple or peaches instead of mango in the salsa when they’re in season. Or try roasted corn for a late-summer twist.
Allergen Adaptations: For shellfish allergies, grilled chicken works beautifully. Dairy-free? Stick with coconut yogurt in the sauce.

My favorite personal twist: sometimes I add a little cooked quinoa to the rice for a protein boost, or top with toasted pumpkin seeds for crunch. The bowl is endlessly customizable, so don’t be afraid to make it your own!

Serving & Storage Suggestions

Serving: These shrimp and avocado bowls are best served fresh and slightly warm. I love them piled into wide bowls so you can see all the colors. They’re perfect for lunch, dinner, or even a fancy meal-prep situation. Add extra lime wedges, a sprinkle of fresh cilantro, or a dash of chili powder right before serving for that “wow” factor.

Pairings: Serve with a chilled glass of white wine, sparkling water with lime, or a light Mexican beer. I sometimes add a side of tortilla chips or grilled corn for a more filling meal. If you’re hosting, these bowls look gorgeous alongside a big salad and some fresh fruit.

Storage: Store leftovers in separate airtight containers—shrimp, salsa, rice, and sauce all keep best apart. Shrimp will keep in the fridge for up to 2 days (reheat gently in a skillet or microwave), salsa for 2–3 days, and sauce for up to 5 days. Avocado is best sliced fresh, but if you must store, brush with lime juice and wrap tightly. The flavors actually get even brighter after a few hours in the fridge!

Nutritional Information & Benefits

Each shrimp and avocado bowl packs a punch of lean protein, healthy fats, and fiber. Depending on your exact portions and rice choice, each serving is about 450–550 calories, with 25–30g protein, 18–22g healthy fats (thanks, avocado!), and 45–55g carbs (or much less if you use cauliflower rice).

Health Highlights: Shrimp is low in calories and high in protein and selenium. Avocado brings heart-healthy monounsaturated fats and potassium, while mango adds vitamin C and a touch of natural sweetness. These bowls are naturally gluten-free (just double-check your chili powder and yogurt) and can be made dairy-free and low-carb with easy swaps. If you have shellfish or dairy allergies, check the substitutions above—there’s something for everyone. I love that this meal keeps me full but never weighed down, and it always puts me in a good mood!

Conclusion

So, why make these shrimp and avocado bowls with mango salsa & lime-chili sauce? Because they’re fast, fresh, and bursting with the kind of flavor that makes you do a little happy dance at the table. Whether you’re cooking for a crowd, meal-prepping lunches, or just treating yourself to a summer-inspired dinner, this recipe is a guaranteed hit. I love how adaptable it is—swap in your favorite grains, change up the salsa, or add extra heat if you want. That’s the magic of a great bowl meal.

I hope you’ll try these shrimp and avocado bowls soon (and honestly, let me know how you customize yours!). Leave a comment below with your favorite twist, share with a friend, or pin it for your next meal-prep marathon. Here’s to fresh, easy, and seriously delicious eating—no matter what season it is!