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

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Craving something fresh, fiery, and a little bit tropical? These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a flavor-packed experience you can whip up on a weeknight but feel like you’re indulging at a beachside grill.

Juicy grilled shrimp kissed with smoky char, creamy slices of ripe avocado, sweet and tangy mango salsa, and a rich drizzle of lime-chili crema come together in this colorful bowl layered over fluffy rice. It’s a meal that balances freshness and indulgence in the most satisfying way. Whether you’re meal prepping or hosting friends for a light summer dinner, this bowl checks every box.

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Preparation Phase & Tools to Use

To build the perfect Shrimp and Avocado Bowl, the right tools can make your job a whole lot easier. Here’s what you’ll need:

• Grill Pan or Outdoor Grill: Essential for getting those beautiful charred lines and smoky flavor on the shrimp. A nonstick skillet can work in a pinch but won’t yield quite the same caramelization.
• Sharp Knife: Crucial for cleanly slicing avocado and dicing mango, tomatoes, and red onions for the salsa.
• Mixing Bowls: You’ll want at least two medium bowls—one for marinating shrimp and another for mixing the mango salsa.
• Rice Cooker or Saucepan: To prepare your rice base effortlessly.
• Blender or Whisk: For blending the creamy lime-chili sauce until silky smooth. A small blender is ideal for emulsifying the sauce properly, but a whisk does the job too.

Each component in this recipe shines brightest when it’s given proper attention, so don’t skip on using the right tools to bring it together.

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

• Shrimp: The main protein and star of the dish. Choose large or jumbo shrimp for the best bite and grill marks.
• Avocado: Offers creamy texture and a cooling contrast to the heat of the chili sauce.
• Mango: Adds a juicy sweetness to balance the savory shrimp and spicy sauce.
• Tomatoes: A fresh, acidic component in the salsa to cut through the richness.
• Red Onion: Gives the salsa a bold bite and crunch.
• Cilantro: Brightens the salsa with a punch of herbaceousness.
• Jalapeño or Chili: For spice in the mango salsa; adjust to your heat preference.
• Lime Juice: Used in both the salsa and sauce, it ties all elements together with zing.
• Sour Cream or Greek Yogurt: Forms the creamy base for the lime-chili sauce.
• Chili Powder: Adds warmth and depth to the sauce.
• Garlic Powder: Enhances flavor in the marinade and the sauce.
• Olive Oil: Used for marinating and grilling the shrimp.
• Cooked Rice: The comforting base that holds all the toppings together.
• Salt & Pepper: Essential seasonings to balance and enhance the flavors.

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How To Make the Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Step 1: Marinate and Grill the Shrimp

Peel and devein the shrimp, then toss them in a mixture of olive oil, garlic powder, chili powder, salt, and pepper. Let marinate for 15–20 minutes. Grill on a hot grill pan or outdoor grill for about 2 minutes per side until charred and cooked through.

Step 2: Prepare the Mango Salsa

Dice the mango, tomatoes, red onion, and chili pepper. Mix with chopped cilantro and fresh lime juice. Season lightly with salt and let it rest to allow the flavors to meld.

Step 3: Make the Lime-Chili Sauce

In a small blender or mixing bowl, combine sour cream or Greek yogurt with lime juice, chili powder, garlic powder, and a pinch of salt. Blend or whisk until smooth and creamy.

Step 4: Cook the Rice

Cook your choice of white, jasmine, or brown rice according to package instructions. Fluff and keep warm.

Step 5: Assemble the Bowls

Spoon a serving of rice into each bowl. Arrange grilled shrimp and sliced avocado on top. Add a generous scoop of mango salsa in the center and drizzle with lime-chili sauce. Serve immediately with extra lime wedges if desired.

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How to Serve and Store Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Serve these bowls while the shrimp are still warm for the best contrast of temperatures. The creamy avocado and cold mango salsa complement the heat of the shrimp and rice beautifully. To elevate presentation, layer the ingredients in a circular pattern around the salsa for an Instagram-worthy look.

If meal prepping, store each component separately: shrimp in an airtight container in the fridge (up to 3 days), salsa in a sealed jar (up to 2 days), and rice in a microwave-safe container. Avocados should be sliced fresh to avoid browning. The lime-chili sauce can last in the fridge up to 4 days in a covered container.

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Frequently Asked Questions

How spicy is this dish?

The spiciness is moderate. The grilled shrimp has subtle heat, and the salsa can be adjusted by adding more or less chili. The lime-chili sauce has a creamy balance that mellows the spice.

Can I use frozen shrimp?

Yes, just make sure they are fully thawed and patted dry before marinating and grilling. This helps them absorb flavor and char properly.

What rice works best for this bowl?

Jasmine or basmati rice works beautifully due to their light, fluffy texture. Brown rice is great for a nuttier, healthier option.

Is there a dairy-free version of the sauce?

Absolutely! Swap sour cream or Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream.

Can I make this dish ahead of time?

Yes, it’s very meal-prep friendly. Just keep the components separate and assemble when ready to eat. The shrimp are best reheated gently in a skillet or microwave.

How do I keep the avocado from browning?

Toss the avocado slices in lime juice and store in an airtight container. Still, it’s best to slice them fresh when possible.

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Want More Shrimp Bowl Ideas?

If you love vibrant bowls with bold flavors, don’t miss out on these related meals from LadyPlate:

Try the Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce for another smoky, summery combination.

For something a little heartier, the Shrimp Burrito Bowls offer layers of flavor and plenty of customizable toppings.

Looking for variety? The Honey Garlic Chicken Rice Bowls swap shrimp for sweet-savory chicken with just as much texture and contrast.

You might also enjoy the Easy Seafood Casserole for a creamy, oven-baked twist on seafood meals.

Or if you’re prepping for the week, check out the Roasted Veggie and Hummus Bowl for a plant-based option that pairs beautifully with citrusy sauces.

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If you give this recipe a go, let me know in the comments. Did you go spicy or mild? Did you add extra toppings like pickled onions or cabbage slaw?

And for more colorful, flavor-packed bowls and other daily favorites, follow along on Pinterest @LadyPlate.

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