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

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are fresh, colourful, and packed with bright Mediterranean-inspired flavours. Juicy seasoned shrimp are served over fluffy rice or quinoa with creamy avocado and sweet mango salsa, then finished with a smooth lime-chili sauce for a delicious balance of savoury, sweet, creamy, and zesty flavours.

Ready in just 25 minutes, these bowls are perfect for busy weeknight dinners, easy meal prep, or a fresh lunch. The combination of tender shrimp, buttery avocado, juicy mango, fresh cilantro, and tangy lime makes every bite feel light yet satisfying.

Why You’ll Love This Recipe

• Ready in just 25 minutes.
• Packed with protein from the seasoned shrimp and Greek yoghurt sauce.
• Fresh mango and lime add bright, tropical flavour.
• Easy to customise with rice or quinoa.
• Perfect for a quick lunch or weeknight dinner.
• Colourful and fresh enough for entertaining.

Recipe Information

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

For the Bowls

• 1 lb (450 g) large shrimp, peeled and deveined
• 1–2 ripe avocados, sliced
• 1 large ripe mango, diced
• 2 cups cooked rice or quinoa
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

For the Shrimp

• 1 tablespoon olive oil
• 1 teaspoon chilli powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

For the Mango Salsa

• 1 large ripe mango, diced
• ¼ cup red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Pinch of salt

For the Lime-Chilli Sauce

• ⅓ cup plain Greek yoghurt
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1 teaspoon honey
• ½ teaspoon chilli powder
• ¼ teaspoon garlic powder
• Pinch of salt

Equipment

• Large skillet
• Mixing bowls
• Small whisk
• Sharp knife
• Spoon

How to Make Shrimp and Avocado Bowls

Step 1: Season the Shrimp

1. Pat the shrimp dry with paper towels.
2. Place the shrimp in a bowl and add the olive oil, chilli powder, smoked paprika, garlic powder, salt, and black pepper.
3. Toss gently until the shrimp are evenly coated with the seasoning.

Step 2: Cook the Shrimp

4. Heat a large skillet over medium-high heat.
5. Add the seasoned shrimp to the hot skillet in an even layer.
6. Cook for 2–3 minutes per side, until the shrimp are pink, opaque, and cooked through.
7. Remove from the heat and set aside.

Step 3: Prepare the Mango Salsa

8. Add the diced mango, finely diced red onion, chopped cilantro, lime juice, and a pinch of salt to a bowl.
9. Gently toss the ingredients together, taking care not to crush the mango.
10. Set the salsa aside while you prepare the sauce.

Step 4: Make the Lime-Chilli Sauce

11. In a small bowl, combine the Greek yoghurt, lime juice, lime zest, honey, chilli powder, garlic powder, and salt.
12. Whisk until smooth and creamy.

Step 5: Build the Bowls

13. Divide the cooked rice or quinoa evenly between four serving bowls.
14. Arrange the cooked shrimp over the grains.
15. Add the sliced avocado alongside the shrimp.
16. Spoon the fresh mango salsa over each bowl.

Step 6: Finish and Serve

17. Drizzle the lime-chilli sauce generously over each bowl.
18. Garnish with fresh chopped cilantro.
19. Serve immediately with lime wedges for an extra burst of citrus flavour.

Helpful Tips

• Pat the shrimp dry: Removing excess moisture helps the shrimp season evenly and cook nicely in the skillet.
• Don’t overcook the shrimp: Shrimp cook quickly, so remove them from the heat as soon as they are pink, opaque, and cooked through.
• Use ripe mango: A ripe, juicy mango gives the salsa its best texture and flavour.
• Choose rice or quinoa: Both work well as the base, so use whichever you prefer.
• Serve immediately: The avocado and fresh mango salsa are best when served fresh.

Serving Suggestions

These shrimp bowls are satisfying on their own, but you can customise them with additional fresh toppings. Extra cilantro, lime wedges, sliced vegetables, or a little more mango salsa can add even more freshness.

For a lighter option, serve the seasoned shrimp, avocado, and mango salsa over mixed greens instead of rice or quinoa.

Storage

For the best texture, store the components separately in airtight containers in the refrigerator and assemble the bowls just before serving. Keep the avocado and mango salsa separate until ready to eat.

Nutritional Information

• Calories: Approximately 495 per serving
• Protein: Approximately 31 g per serving

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw the shrimp completely and pat them dry before seasoning and cooking.

Can I use quinoa instead of rice?

Absolutely. The recipe works with either 2 cups of cooked rice or cooked quinoa.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be prepared ahead of serving and kept refrigerated until you’re ready to assemble the bowls.

Can I make the lime-chilli sauce less spicy?

Yes. Simply reduce the amount of chilli powder to suit your preferred level of heat.

What can I use instead of Greek yoghurt?

The recipe specifically uses plain Greek yoghurt for the creamy lime-chilli sauce. If needed, you can adjust the sauce ingredients according to your preferred creamy base.

Final Thoughts

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are an easy way to turn simple ingredients into a colourful and flavourful meal. Tender chilli-seasoned shrimp, creamy avocado, sweet mango salsa, and a tangy lime-chilli sauce come together over rice or quinoa for a satisfying bowl that’s fresh, vibrant, and incredibly easy to prepare.

With only 25 minutes from start to finish, this recipe is ideal when you want something quick without sacrificing flavour. Serve it with plenty of fresh lime and cilantro for a bright finishing touch.

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