Shrimp and Avocado Bowls with Mango Salsa and Lime Chili Sauce

This shrimp and avocado bowl with zesty mango salsa and tangy lime-chili sauce has become my go-to recipe when I want something vibrant and fresh without spending hours in the kitchen. The combination of smoky grilled shrimp, creamy avocado, and sweet-spicy mango salsa creates the perfect balance of flavors and textures that feels both satisfying and light.

I first created this recipe during a particularly hot summer when turning on the oven felt like torture. My family now requests these bowls weekly, especially my teenage daughter who claims they're "restaurant worthy" but so much healthier.

Ingredients

• Large shrimp: Peeled and deveined; choose wild-caught when possible for best flavor and sustainability
• Ripe avocados: Look for ones that yield slightly to gentle pressure for perfect creaminess
• Fresh mango: Should smell sweet at the stem end and give slightly when pressed
• Cooked rice or quinoa: Brown rice or tricolor quinoa add extra fiber and nutty flavor
• Greek yogurt: Use full-fat for the creamiest sauce that won't separate
• Fresh lime: The zest contains essential oils for brightness so don't skip it
• Chili powder: Adds smoky depth to both the sauce and the shrimp
• Fresh cilantro: Bright herbal notes that tie all components together

Step-by-Step Instructions

Prepare the Mango Salsa:

Combine diced mango, red onion, and jalapeño in a medium bowl. The contrast between sweet mango and sharp onion creates a perfect balance. Add fresh lime juice to prevent browning and enhance flavors. Fold in chopped cilantro just before serving to maintain its bright color and aroma. A pinch of salt draws out the natural sweetness of the mango while balancing the heat from the jalapeño.

Make the Lime-Chili Sauce:

Whisk Greek yogurt and mayonnaise until smooth in a small bowl. The mayo adds richness while yogurt keeps it light. Add chili powder gradually, tasting as you go to control heat level. Incorporate lime zest first, then juice for maximum citrus impact. Drizzle in honey to balance acidity and enhance the chili flavor. Season with salt and pepper, starting with less than you think you need and adjusting to taste.

Cook the Shrimp:

Pat shrimp completely dry with paper towels to ensure proper searing. Season generously with chili powder, garlic powder, salt and pepper on both sides. Heat pan until it's very hot before adding oil to prevent sticking. Place shrimp in a single layer without overcrowding to avoid steaming. Cook until the underside develops a light char before flipping. Remove immediately when shrimp turn pink and just opaque to prevent rubbery texture.

Assemble the Bowls:

Start with a foundation of warm rice or quinoa, fluffed with a fork. Arrange grilled shrimp in a cluster rather than scattered for visual appeal. Fan avocado slices alongside the shrimp for contrast in color and texture. Spoon mango salsa to fill remaining space, keeping components somewhat separate.

Finish and Serve:

Drizzle sauce in a zigzag pattern rather than mixing it in to maintain distinct flavors. Sprinkle fresh cilantro leaves across the entire bowl for pops of color and aroma. Place lime wedges on the side for guests to adjust acidity to their preference.

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The magic ingredient here is definitely the lime zest in the sauce. I discovered this after making the recipe several times without it and wondering why restaurant versions always tasted brighter. That fragrant oil from the lime peel makes all the difference, especially when it has time to infuse into the yogurt for a few minutes before serving.

Make-Ahead Options

These bowls work beautifully for meal prep if you store components separately. Prepare the mango salsa and lime-chili sauce up to two days ahead, keeping them in airtight containers in the refrigerator. The sauce might separate slightly; just give it a quick stir before using. Cook the shrimp and rice the night before or morning of serving. For best quality, slice the avocado just before assembling to prevent browning.

Perfect Pairings

For a complete feast, serve these bowls with a side of plantain chips or toasted pita triangles for scooping up extra salsa and sauce. A cold Mexican beer with a lime wedge or a citrusy white wine like Sauvignon Blanc complements the tropical flavors beautifully. For a non-alcoholic option, a sparkling water with muddled cucumber and mint provides refreshing contrast to the bold flavors in the bowl.

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Temperature Matters

Serve this dish with contrasting temperatures for the best experience. The rice base should be warm but not hot, while the shrimp can be served hot or room temperature depending on preference. The mango salsa and lime-chili sauce should be served cold from the refrigerator to create a refreshing contrast against the warmer elements. This temperature variation enhances both flavor perception and overall enjoyment of the dish.

Frequently Asked Questions

→ How can I substitute the shrimp?

You can replace shrimp with grilled chicken, tofu, or salmon for a different protein option while maintaining the delicious flavor profile.

→ Can I make this dish ahead of time?

Yes! Prepare the components like the mango salsa, lime-chili sauce, and cooked shrimp separately. Assemble the bowls just before serving to maintain freshness.

→ What can I serve instead of rice or quinoa?

Try using cauliflower rice, mixed greens, or even a grain like couscous as an alternative base for the bowls.

→ How do I make this dish spicier?

Add extra chili powder to the shrimp seasoning or blend a bit of sriracha into the lime-chili sauce for an extra kick.

→ What toppings can I add for crunch?

Top the bowls with sliced radishes, black beans, or a cabbage slaw for additional texture and crunch.