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Drizzle with the lime-chili sauce and garnish with fresh cilantro and lime wedges

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

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are fresh, vibrant, and packed with bold flavor. Juicy seasoned shrimp, creamy avocado, sweet mango salsa, and spicy lime sauce come together over fluffy rice for a quick and satisfying meal perfect for busy weeknights or summer dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 Bowls
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
For the Mango Salsa
  • 1 ripe mango diced
  • ¼ cup finely diced red onion
  • 1 small jalapeño seeded and minced
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
For the Lime-Chili Sauce
  • ¼ cup mayonnaise
  • 1 tablespoon Greek yogurt
  • 1½ tablespoons sriracha
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon garlic powder
  • Pinch of salt
For the Bowls
  • 2 cups cooked jasmine rice
  • 1 avocado sliced
  • 1 cup shredded lettuce or cabbage
  • Lime wedges for serving
  • Extra cilantro for garnish

Equipment

  • Large skillet or grill pan
  • Mixing bowls
  • Small whisk
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Serving bowls

Method
 

  1. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly coated.
    In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly coated
  2. Heat a large skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side until pink, lightly charred, and cooked through. Remove from heat.
    Cook the shrimp for 2–3 minutes
  3. In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Toss gently to make the mango salsa.
    In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt
  4. In a small bowl, whisk together the mayonnaise, Greek yogurt, sriracha, lime juice, garlic powder, and salt until smooth.
    In a small bowl, whisk together the mayonnaise, Greek yogurt, sriracha, lime juice, garlic powder, and salt until smooth
  5. Divide the cooked rice between serving bowls.
    Divide the cooked rice between serving bowls.
  6. Top each bowl with shredded lettuce, cooked shrimp, avocado slices, and generous spoonfuls of mango salsa.
  7. Drizzle with the lime-chili sauce and garnish with fresh cilantro and lime wedges.
    Drizzle with the lime-chili sauce and garnish with fresh cilantro and lime wedges
  8. Serve immediately while fresh.

Notes

  • Swap jasmine rice with cauliflower rice or quinoa for a lighter option.
  • Adjust the amount of sriracha depending on your spice preference.
  • The mango salsa can be prepared a few hours ahead and refrigerated.
  • Leftover shrimp and sauce can be stored separately in the refrigerator for up to 2 days.