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

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A vibrant and fresh bowl combining tender shrimp, creamy avocado, sweet and spicy mango salsa, and a zesty lime-chili sauce. Ready in under 30 minutes, perfect for light lunches or casual dinners.

Ingredients

Scale
  • 1 lb (450g) fresh shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 ripe mango, peeled and diced
  • 1/2 small red onion, finely chopped
  • 1/2 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon chili flakes or 1 small fresh chili, minced
  • 1 tablespoon olive oil
  • Pinch of salt
  • 2 ripe avocados, sliced or cubed
  • 4 cups cooked rice or quinoa (optional)
  • Fresh lime wedges, for garnish
  • Extra cilantro leaves, for garnish

Instructions

  1. Prepare the Mango Salsa: In a medium bowl, combine diced mango, red onion, red bell pepper, minced jalapeño, and chopped cilantro. Squeeze juice of one lime over the mixture, add a pinch of salt, and gently toss. Set aside.
  2. Season the Shrimp: Pat shrimp dry. In a large mixing bowl, drizzle olive oil over shrimp, sprinkle smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
  3. Sauté the Shrimp: Heat skillet over medium-high heat. Add shrimp in a single layer, cook 2-3 minutes per side until pink and opaque with slight caramelization. Remove from heat.
  4. Make the Lime-Chili Sauce: Whisk together fresh lime juice, honey, chili flakes, olive oil, and a pinch of salt in a small bowl. Adjust heat to preference.
  5. Prepare the Avocado and Base: Slice or cube avocados just before serving. Warm rice or quinoa if using.
  6. Assemble the Bowls: Divide rice or quinoa between bowls. Arrange shrimp and avocado on top, spoon mango salsa over everything, drizzle with lime-chili sauce. Garnish with cilantro leaves and lime wedges.

Notes

Use wild-caught shrimp for better texture. Pat shrimp dry before cooking to get a good sear. Use ripe but firm mango and avocados for best flavor and texture. Adjust chili heat to taste. Assemble bowls just before serving to keep avocado fresh. Frozen mango can be used if fresh is unavailable. Cauliflower rice is a good low-carb alternative to rice or quinoa.

Nutrition

Keywords: shrimp bowl, avocado bowl, mango salsa, lime-chili sauce, quick dinner, healthy meal, gluten-free, seafood bowl

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