This Shrimp and Avocado Bowl is a colorful celebration of bright, bold flavors and fresh ingredients.
Sweet mango salsa, grilled shrimp, creamy avocado, and a zesty lime-chili sauce come together over fluffy rice or quinoa for a satisfying, wholesome meal that’s perfect for lunch or dinner.
Why You’ll Love This Recipe
Light yet filling – Perfect balance of protein, healthy fats, and fiber.
Tropical flavor twist – Mango salsa adds vibrant, sweet contrast.
Meal-prep friendly – Components can be made ahead for quick assembly.
Naturally gluten-free – Great for those with dietary needs.
What You’ll Need (Ingredient Highlights)
Shrimp: Large, peeled, and deveined – a fast-cooking protein with great flavor.
Avocados: Sliced just before serving for optimal freshness and creaminess.
Mango Salsa: Fresh mango, red onion, jalapeño, cilantro, and lime juice.
Lime-Chili Sauce: Creamy yogurt-based sauce with a spicy citrusy punch.
Base: Cooked rice or quinoa makes this bowl hearty and nourishing.
Pro Tips Before You Start
Use ripe mangoes and avocados – They should give slightly to gentle pressure.
Don’t overcook shrimp – They cook quickly and become rubbery if left too long.
Chill your mango salsa – Letting it rest intensifies flavor and freshness.
Spice it up – Add extra jalapeño or hot sauce if you like heat.
How to Make Shrimp and Avocado Bowls
Step 1 – Make the Mango Salsa
In a bowl, mix diced mango, red onion, chopped jalapeño (optional), lime juice, cilantro, and a pinch of salt.
Chill while preparing the rest.
Step 2 – Mix the Lime-Chili Sauce
In a small bowl, whisk Greek yogurt, optional mayo, chili powder, lime zest, lime juice, honey or agave, salt, and pepper.
Adjust to taste and set aside.
Step 3 – Grill the Shrimp
Pat shrimp dry and season with chili powder, garlic powder, salt, and pepper.
Heat a skillet or grill pan with olive oil over medium-high heat.
Cook shrimp 2–3 minutes per side until pink and charred.
Step 4 – Assemble the Bowls
In serving bowls, layer rice or quinoa.
Top with shrimp, avocado slices, and mango salsa.
Step 5 – Finish with Sauce and Garnish
Drizzle lime-chili sauce over the bowls.
Garnish with chopped cilantro and lime wedges. Serve immediately.
What to Serve It With
Tortilla chips for a crunchy side.
Simple cucumber salad to keep things refreshing.
Fresh fruit or lime agua fresca for a tropical touch.
Variations / Substitutions
Swap the protein: Try grilled chicken, salmon, or tofu.
Low-carb option: Use cauliflower rice or a bed of greens instead of rice/quinoa.
Dairy-free: Use plant-based yogurt for the sauce.
Storage & Leftovers
Store components separately for best texture.
Refrigerate shrimp and salsa in airtight containers for up to 2 days.
Reheat shrimp gently in a pan or microwave. Assemble bowls just before serving.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry completely before seasoning.
Is this bowl spicy?
Mild as written, but you can adjust jalapeño and chili powder to suit your heat preference.
Can I make this ahead?
Yes, prepare the salsa, sauce, and cooked shrimp in advance.
Assemble bowls just before serving.
Final Thoughts
These Shrimp and Avocado Bowls are a vibrant, flavor-packed way to enjoy a healthy, refreshing meal any day of the week.
Whether you’re meal prepping or feeding a hungry family, this easy bowl hits every note—sweet, spicy, creamy, and citrusy!
Shrimp and Avocado Bowls
Ingredients
For the Bowls:
- 1 lb 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 Lime-Chili Sauce:
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise optional
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
For the Mango Salsa:
- 1 diced mango
- 1/4 cup diced red onion
- 1 small jalapeño finely chopped (optional)
- Juice of 1 lime
- 1 –2 tbsp chopped fresh cilantro
- Salt to taste
Instructions
- Prepare Mango Salsa: Combine diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt.
- Set aside in the fridge.
- Make Sauce: Whisk Greek yogurt, mayo, chili powder, lime zest and juice, honey, salt, and pepper in a bowl. Set aside.
- Cook Shrimp: Pat dry and season shrimp with chili powder, garlic powder, salt, and pepper.
- Sauté in olive oil for 2–3 minutes per side.
- See full steps with tips & photos → https://p4pd.org/shrimp-and-avocado-bowls/
Notes
- Swap shrimp for grilled chicken or tofu for variation.
- Use pre-cooked frozen shrimp for quicker prep—just thaw and sauté briefly.
- Great for meal prep: store components separately and assemble before serving.
- Add sliced cucumbers or shredded cabbage for extra crunch.
