Description
These shrimp and avocado bowls are the ultimate summer meal—juicy shrimp, creamy avocado, sweet mango salsa, and a zesty lime-chili sauce come together in under 30 minutes for a fresh, healthy, and crowd-pleasing dinner or meal prep option.
Ingredients
Scale
- 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
Instructions
- If needed, cook 2 cups of your favorite rice or grain according to package instructions. Fluff and set aside to cool. For low-carb, microwave 2 cups cauliflower rice for 3–4 minutes until steamy.
- In a small bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and salt. Stir gently and set aside.
- In another bowl, whisk together Greek yogurt, lime zest and juice, honey, chili powder, cayenne (if using), and a pinch of salt. Thin with a splash of water or extra lime juice if needed. Chill until serving.
- Pat shrimp dry. In a bowl, toss with olive oil, garlic, smoked paprika, cumin, salt, pepper, and lime juice. Marinate for 5–10 minutes.
- Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes on the first side, then flip and cook another 1–2 minutes until opaque and slightly golden. Remove from heat.
- Peel and pit avocados. Slice or dice just before serving (brush with lime juice if prepping ahead).
- To assemble, add rice (or greens) to serving bowls. Top with cooked shrimp, mango salsa, avocado, and a drizzle of lime-chili sauce. Garnish with extra cilantro, lime wedges, or chili powder if desired.
Notes
For dairy-free, use coconut yogurt in the sauce. For low-carb, use cauliflower rice or greens. Pineapple or peaches can substitute for mango in the salsa. Cook shrimp in batches to avoid overcrowding. Store components separately for best freshness. Adjust salsa and sauce to taste based on sweetness and tartness of fruit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 500
- Sugar: 14
- Sodium: 850
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 50
- Fiber: 7
- Protein: 28
Keywords: shrimp bowl, avocado, mango salsa, summer recipe, healthy dinner, gluten-free, meal prep, easy shrimp recipe, lime chili sauce, fresh bowls