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

If you’re craving something that’s vibrant, fresh, and full of tropical sunshine, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are going to be your new obsession. Sweet, spicy, creamy, and tangy all in one bowl—this is the summer dinner you’ll want on repeat!

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Ingredients You’ll Need

The ingredient list for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce is refreshingly simple, but every element is essential for the vibrant flavors and lively textures. Each ingredient—from the succulent shrimp to the juicy mango—plays a star role in making this bowl totally irresistible.

• Large Shrimp: Choose peeled and deveined for easy prep and a quick, even cook. The shrimp are the hero protein here—tender, slightly charred, totally crave-worthy.
• Ripe Avocados: Creamy slices of avocado add richness and the dreamiest texture to balance the tangy salsa and zesty sauce.
• Mango: Use a perfectly ripe mango for both the salsa and diced topping—the juicy sweetness is pure sunshine!
• Cooked Rice or Quinoa: Your hearty, comforting base. Use your favorite or whatever you have on hand; both soak up the sauces beautifully.
• Fresh Cilantro: Brings a pop of herby brightness—don’t skip it unless you’re firmly anti-cilantro.
• Lime Wedges: For the squeeze of extra tang at the end—so simple, so necessary.
• Plain Greek Yogurt: This forms the creamy heart of the Lime-Chili Sauce, keeping things light and tangy.
• Mayonnaise (optional): Adds a touch of richness to the sauce if you like it a bit silkier.
• Chili Powder: For just enough heat and smokiness—use mild or hot depending on your spice meter.
• Honey or Agave: Balances the sauce’s tang and chili kick with a touch of sweetness.
• Red Onion: Adds crunch and gentle bite to the mango salsa.
• Jalapeño (optional): For extra salsa heat and crunch–add as much or as little as you dare!

Variations

The best thing about Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce? They’re practically begging to be personalized! Don’t be afraid to play around—there’s so much room to riff on flavors and textures to fit your mood, pantry, or dietary needs.

• Grilled Chicken or Tofu: Swap out shrimp for juicy grilled chicken breast or crispy tofu cubes for a different (but equally delicious) protein base.
• Brown Rice, Cauliflower Rice, or Farro: Change up the grains for more fiber, a lower-carb option, or a nutty bite—any hearty base will support all those vibrant toppings.
• Pineapple Salsa: Out of mango? Use fresh pineapple instead for a tropical twist.
• No Mayo Sauce: Just use all Greek yogurt in the sauce for a lighter, tangier drizzle.
• Dairy-Free: Choose a coconut yogurt base for the sauce to make it entirely dairy-free and still luscious.

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

Step 1: Mix Up the Mango Salsa

Start by stirring together those luscious, tropical flavors for the salsa: diced mango, chopped red onion, jalapeño (if you like a kick!), fresh cilantro, and a good squeeze of lime. Letting this chill in the fridge while you prep the rest means the flavors get even brighter and juicier—total magic.

Step 2: Whisk the Lime-Chili Sauce

Next up, whisk together the Greek yogurt, a little mayo (if using), chili powder, honey or agave, lime zest and juice, plus salt and pepper. Taste and tweak until you get that ideal balance of creamy, tangy, sweet, and spicy—this sauce seriously brings every bite of your Shrimp and Avocado Bowls to life!

Step 3: Season & Sear the Shrimp

Pat the shrimp dry, then toss with a sprinkle of chili powder, garlic powder, salt, and pepper. Sear them quickly in a hot skillet or on a grill pan until they’re just pink and have those irresistible golden edges. This only takes a few minutes, so don’t wander off—the faster they hit your bowl, the better!

Step 4: Build Your Bowls

Grab your cooked rice or quinoa and divide it among the bowls for a cozy, hearty foundation. Layer on the perfectly cooked shrimp, swoon-worthy slices of avocado, and generous scoops of that zingy mango salsa. It’s already a rainbow on your table!

Step 5: Sauce & Garnish

Drizzle the Lime-Chili Sauce all over the bowls (don’t be shy), sprinkle with extra cilantro, and tuck in a few lime wedges. Want extra pop? Top with toasted pepitas or crunchy tortilla strips. Grab a fork—it’s showtime for Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce!

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

Garnishes

A little flourish goes a long way—think extra fresh cilantro, a sprinkle of toasted pepitas or chopped nuts for crunch, and a wedge of lime to really wake up every bite. Thinly sliced red chili or a few tortilla strips add even more color and texture to your Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce.

Side Dishes

These bowls are hearty on their own, but if you want to round things out, think light and zesty—maybe a crisp green salad, grilled corn on the cob, or even a bright gazpacho. A pitcher of iced hibiscus tea or sparkling limeade would be dreamy, too!

Creative Ways to Present

For a fun twist, serve everything family-style and let everyone build their own bowl—a guaranteed crowd-pleaser! Or, layer the components in mason jars for a portable lunch. Mini versions in cocktail glasses make an impressive (and delicious) appetizer for summer parties.

Make Ahead and Storage

Storing Leftovers

Leftover components keep well if stored separately. Place shrimp in an airtight container and refrigerate up to 2–3 days. The salsa keeps for a day, although the mango will soften, and rice or quinoa lasts several days. Avocado is best sliced fresh, but a spritz of lime and plastic wrap can help prevent browning.

Freezing

The shrimp can be frozen for up to a month—just thaw in the fridge before reheating. Mango salsa and avocado don’t freeze well, so it’s best to make those fresh when you’re ready to eat your next round of Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce.

Reheating

To reheat, gently warm the shrimp in a skillet over medium heat or in the microwave in short bursts. Assemble your bowl with fresh avocado and salsa right before serving for best flavor and texture—don’t reheat the veggies or salsa.

FAQs

Final Thoughts

Whether you’re ushering in a taste of summer or just craving something bright and different for dinner, Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are sure to win you over. I can’t wait for you to try this recipe—your kitchen is about to feel like a tropical getaway! Enjoy every stunning, flavor-packed bite.

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