Shrimp and Avocado Bowls – Easy Mango Salsa Recipe for Healthy Dinner

Posted on August 17, 2025

shrimp and avocado bowls - featured image

The sizzle of shrimp, the creamy bite of avocado, and the sweet burst of mango salsa—honestly, this combo lights up my taste buds every single time. I still remember the first time I whipped up these shrimp and avocado bowls: it was a humid summer evening, and all I wanted was something light, fresh, and packed with flavor. There’s just something about the way citrus, chili, and tropical fruit come together that screams “vacation in a bowl!”

I’ve played around with a lot of shrimp bowl recipes, but this particular version—anchored by juicy shrimp, ripe avocados, and a zingy homemade lime-chili sauce—has become a weeknight favorite. It’s not just about the taste (though, trust me, you’ll be reaching for seconds). It’s about how quick it is to throw together, how customizable it can be, and how it looks absolutely gorgeous piled in a big bowl (Pinterest-worthy, if you ask me!).

Shrimp and avocado bowls are my go-to when friends drop by unexpectedly, or when I want to treat myself to a healthy dinner that doesn’t feel like a compromise. I’ve tested this recipe more times than I can count, playing with spice levels and different add-ins. The mango salsa especially has evolved—sometimes I toss in jalapeños for a kick, or swap cilantro for basil if that’s what’s left in the fridge. It’s forgiving, fun, and a guaranteed mood booster.

If you’re looking for a dinner that’s light but filling, nourishing but not boring, and beautiful enough to show off on your feed, these shrimp and avocado bowls check every box. Whether you’re cooking for family, impressing guests, or just treating yourself (because why not?), you’ll love how every bite pops with flavor. Let’s dive in—you’re about to discover your new favorite healthy dinner.

Why You’ll Love This Recipe

There’s no shortage of shrimp bowl recipes out there, but these shrimp and avocado bowls with mango salsa & lime-chili sauce truly stand apart. After years of testing shrimp recipes in my own kitchen (and, let’s be honest, eating my fair share of mediocre bowls at restaurants), I can confidently say this one delivers every time—no bland bites here!

Quick & Easy: Dinner in under 30 minutes? Yes, please! This recipe is perfect for busy weeknights when you want something wholesome but fast.
Simple Ingredients: You probably have almost everything you need already—shrimp, avocado, rice or greens, and a handful of fresh produce for the salsa.
Perfect for Any Occasion: These bowls are a hit for family dinners, easy lunches, or entertaining friends with minimal fuss. They’re even fancy enough for date night at home.
Crowd-Pleaser: My kids ask for these bowls all the time (and they’re picky!). Adults rave about the fresh flavors and how satisfying the meal is.
Unbelievably Delicious: The combo of sweet mango, creamy avocado, spicy shrimp, and tangy lime-chili sauce is just next-level. Every bite is a happy dance.

What really sets this shrimp and avocado bowl recipe apart is the balance—nothing overpowers anything else. I blend the lime-chili sauce just right, so it clings to the shrimp and seeps into the rice. The mango salsa is chunky, fresh, and not too sweet. And the avocados? Always sliced at the last minute for max creaminess. You won’t find soggy, flavorless bowls here.

This recipe is my answer to boring meal prep and uninspired salads. It’s a dinner you’ll crave, whether you’re after something healthy, crave-worthy, or downright beautiful (seriously, these colors!). If you’re after a meal that makes you feel good inside and out, give this one a try—you’ll see why it’s become a staple in my house.

Ingredients Needed

This recipe uses simple, fresh ingredients to deliver bright flavors and a satisfying bite—no complicated shopping lists or specialty items required. Most of these are pantry or fridge staples, and the rest are easy to find at any grocery store. Here’s what you’ll need to make your perfect shrimp and avocado bowls:

For the Shrimp

1 pound (450g) large shrimp, peeled and deveined (fresh or thawed frozen)
1 tablespoon olive oil (for sautéing)
1 teaspoon chili powder
1/2 teaspoon smoked paprika (adds a subtle smokiness)
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
Freshly ground black pepper, to taste

For the Mango Salsa

shrimp and avocado bowls preparation steps

1 ripe mango, peeled and diced (about 1 cup/165g)
1/2 small red onion, finely chopped
1 small red bell pepper, diced
1 jalapeño, seeded and finely diced (optional, for heat)
1/4 cup (10g) fresh cilantro, chopped
Juice of 1 lime
Pinch of salt

For the Bowls

2 ripe avocados, sliced or cubed
2 cups (360g) cooked brown rice, jasmine rice, or quinoa (use cauliflower rice for low-carb)
2 cups (60g) baby spinach or mixed greens
1/4 cup (30g) thinly sliced radishes (for crunch, optional)
Extra lime wedges, for serving

For the Lime-Chili Sauce

3 tablespoons mayonnaise (regular or light, or use Greek yogurt for a lighter option)
1 tablespoon fresh lime juice
1 teaspoon chili-garlic sauce (like sambal oelek, adjust for heat)
1/2 teaspoon honey (omit for sugar-free)
Pinch of salt

Ingredient Tips:

For the shrimp, I prefer wild-caught for the best flavor. If you’re using frozen, just thaw under cold running water in a pinch.
Choose a mango that feels slightly soft when pressed—if it smells sweet, it’s ripe!
Avocados are best just-ripe (a little give when you press near the stem), so they’re creamy but not mushy.
You can swap brown rice for white, or use quinoa for a protein boost. Cauliflower rice keeps it low-carb.
No fresh cilantro? Try basil or mint for a twist.
Extra veggies? Add shredded carrots, cucumber, or edamame for more crunch.

Don’t be afraid to make ingredient swaps based on what you have on hand. This bowl is super flexible!

Equipment Needed

You don’t need a chef’s kitchen to make shrimp and avocado bowls with mango salsa & lime-chili sauce. In fact, you can pull this off with just a few basic tools:

Large nonstick skillet or sauté pan: For cooking the shrimp. I’ve used both stainless and nonstick—both work, but nonstick is easier for quick cleanup.
Sharp chef’s knife: For dicing mango, chopping veggies, and slicing avocados. A sharp knife really helps keep your mango pieces pretty (and your fingers safe!).
Cutting board: Preferably one for produce and one for seafood, but if you’ve only got one, just give it a good wash in between.
Mixing bowls: You’ll want at least two—one for tossing together the salsa, one for the sauce.
Measuring spoons and cups: For accuracy, especially with the sauce and seasonings.
Rice cooker or saucepan: For cooking rice or quinoa. (Honestly, a rice cooker is a game-changer if you make bowls often!)
Tongs or spatula: To flip the shrimp quickly without overcooking.
Spoons for serving and mixing
Bowl(s) for serving: Wide, shallow bowls show off all the colors. Even a pie plate works in a pinch!

If you don’t have a rice cooker, the stovetop method for rice is just fine—just keep an eye out to avoid sticking. For the skillet, I’ve found that a well-seasoned cast iron pan gives the shrimp a nice sear, but any pan will do. And as for the mixing bowls, don’t stress—grab whatever you’ve got. Just don’t forget to give your tools a quick rinse between the shrimp and the salsa for food safety.

Preparation Method

Cook the Rice or Quinoa (about 20 minutes)
- Rinse 2 cups (360g) of rice or quinoa under cold water.
- Cook according to package instructions. For brown rice, use 2 cups water (480ml) per cup rice, bring to a boil, then simmer covered for 20-25 minutes. For quinoa, use the same ratio but simmer for 15-18 minutes.
- Fluff with a fork and set aside. (If using cauliflower rice, sauté in a dry pan for 5-6 minutes instead!)
Make the Mango Salsa (10 minutes)
- Combine 1 cup (165g) diced mango, 1/2 small red onion (finely chopped), 1 small diced red bell pepper, 1 diced jalapeño (if using), and 1/4 cup (10g) chopped cilantro in a bowl.
- Add juice of 1 lime and a pinch of salt.
- Gently stir to combine. Taste and add more lime or salt as needed.
- Let sit while you prep the rest—the flavors get even better!
Prepare the Lime-Chili Sauce (5 minutes)
- In a small bowl, whisk together 3 tablespoons mayo, 1 tablespoon lime juice, 1 teaspoon chili-garlic sauce, 1/2 teaspoon honey (if using), and a pinch of salt.
- Adjust to taste—add more chili-garlic sauce for heat or a squeeze more lime for tang.
- Set aside. (Pro tip: make extra for dipping veggies or drizzling on tacos!)
Cook the Shrimp (5-6 minutes)
- Pat shrimp dry with paper towels. Toss with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and black pepper.
- Heat skillet over medium-high. When hot, add shrimp in a single layer.
- Cook for 2-3 minutes per side, until pink and opaque. (Don’t overcrowd—do two batches if needed!)
- Watch closely—they cook fast. Overcooked shrimp get rubbery, so pull them as soon as they curl and turn pink.
Assemble the Bowls (5 minutes)
- Divide rice or greens between 4 bowls.
- Top with shrimp, mango salsa, sliced avocado, and radishes (if using).
- Drizzle with lime-chili sauce and garnish with extra cilantro and lime wedges.
- Serve immediately for best flavor and color.

Notes: If you’re prepping ahead, keep the salsa and shrimp separate until serving. Avocado browns quickly, so slice at the last minute. If the shrimp lets off a lot of liquid in the pan, just drain it off so the bowls stay fresh, not soggy. And if you’re in a hurry, pre-cooked frozen rice saves a ton of time (no shame in shortcuts!).

Cooking Tips & Techniques

After years of making shrimp and avocado bowls, I’ve picked up a few tricks to make sure every bowl turns out restaurant-worthy (even when I’m rushing or multitasking!):

Pat Shrimp Dry: This helps them sear instead of steaming—more flavor, better texture.
Don’t Overcook: Shrimp go from perfect to rubbery fast. As soon as they turn opaque and curl, pull them off the heat.
Layer Flavors: Season the shrimp generously and don’t skimp on the fresh herbs in the salsa. Every layer matters here.
Cut Mango Neatly: Use a sharp knife and score the mango flesh into cubes before scooping out. Makes for cleaner presentation (and less mess!).
Make Sauce Ahead: The lime-chili sauce can be made up to 3 days in advance and kept in the fridge. The flavors deepen and it thickens slightly—a win-win.
Troubleshooting Soggy Rice: If your rice is too wet, spread it out on a baking sheet to steam off excess moisture.
Multitask Smartly: Start the rice first, then prep salsa and sauce while it cooks. Shrimp cooks last and quick, so everything comes together at once.
Consistency Counts: Dice veggies in similar sizes for an even bite. Stir the salsa gently so it stays chunky, not mushy.

One time I got distracted and left the shrimp in the pan too long—major chewiness! Now I hover and pull them as soon as they’re pink. If you’re nervous, test one. And don’t worry about perfection; honestly, a little imperfection just makes it more homemade!

Variations & Adaptations

Shrimp and avocado bowls with mango salsa & lime-chili sauce are super flexible—here are my favorite twists and swaps for every craving or dietary need:

Low-Carb or Keto: Swap rice for cauliflower rice or extra greens. The bowl is still filling, and you keep the flavor.
Vegetarian: Sub the shrimp with sautéed tofu, grilled halloumi, or black beans. The mango salsa and lime-chili sauce shine no matter what!
Seasonal Swaps: In fall or winter, use diced pineapple or orange segments instead of mango. They’re just as juicy and sweet.
Heat Level: Add more jalapeño to the salsa or a pinch of cayenne to the shrimp seasoning for extra spice.
Allergy-Friendly: For shellfish allergies, swap shrimp for grilled chicken or chickpeas. Use vegan mayo in the sauce if needed.
Personal Favorite: Sometimes I sprinkle toasted coconut or crushed plantain chips on top for crunch—it’s a little unexpected but so good!
Different Grains: Try farro, barley, or even rice noodles for a fun change-up in texture.

Don’t be afraid to make these bowls your own. I’ve even done a “build your own bowl” night with friends, setting out all the toppings and letting everyone customize. It’s always a hit.

Serving & Storage Suggestions

These shrimp and avocado bowls are best served fresh, right when everything is still vibrant and crisp. I like to pile the bowls high and drizzle the lime-chili sauce over just before serving—it looks stunning and tastes even better!

Serving Temperature: Warm rice, hot shrimp, and cool salsa and avocado are the dream combo. If prepping ahead, reheat rice and shrimp, then add fresh toppings.
Presentation: Serve in wide, shallow bowls so all the colors pop. Garnish with extra lime wedges, cilantro, and a sprinkle of chili flakes if you’re feeling fancy.
Pairings: These bowls are great with a light white wine, sparkling water, or even a tropical iced tea. For sides, try tortilla chips or a crisp slaw.
Storage: Store leftover shrimp, rice, and salsa in separate airtight containers in the fridge for up to 2 days. Avocado is best sliced fresh, but you can brush slices with lime juice to slow browning for 1 day.
Reheating: Gently reheat shrimp and rice in the microwave or a skillet. Add fresh salsa and avocado just before serving.

Honestly, the flavors meld beautifully overnight—the mango salsa gets a little juicier, and the sauce thickens up. These bowls are just as good for lunch the next day!

Nutritional Information & Benefits

This shrimp and avocado bowl recipe is packed with wholesome goodness. Here’s a quick snapshot of what you’re getting in each serving (approximate values):

Calories: 420
Protein: 28g
Carbs: 38g (less if using cauliflower rice)
Fat: 18g (mostly from heart-healthy avocado and olive oil)

Shrimp is a lean protein source, rich in selenium and vitamin B12. Avocado brings fiber and healthy monounsaturated fats (great for heart health). Mango adds vitamin C and antioxidants, while the lime-chili sauce is low in sugar if you use Greek yogurt. These bowls can be gluten-free (with gluten-free grains) and are naturally dairy-free if you skip the yogurt option. Just watch for shellfish and egg (in mayo) if you have allergies.

Honestly, I love how light but satisfying these bowls are. They fuel me up but never leave me sluggish—perfect for a busy week or post-workout dinner!

Conclusion

If you’re searching for a dinner that’s healthy, seriously tasty, and easy enough for any night of the week, shrimp and avocado bowls with mango salsa & lime-chili sauce are it. Every element brings something special to the table—sweet, creamy, spicy, and refreshing, all in one bowl. You don’t have to be a chef to pull this off, but you’ll feel like one when you see (and taste!) the results.

Don’t be afraid to play around with the recipe—mix up the grains, toss in extra veggies, or make it as mild or spicy as you like. I love how customizable these bowls are. They’re a staple in my kitchen for a reason: they never get old, and there’s always a new twist to try.

So what are you waiting for? Try these shrimp and avocado bowls, snap a photo, and share your masterpiece with me in the comments below. I’d love to hear your favorite swaps or see your version! Here’s to healthy, happy, and absolutely delicious dinners—one bowl at a time.

Frequently Asked Questions

How do I know when the shrimp are cooked through?

Shrimp are ready when they turn pink and opaque and curl into a “C” shape. They usually take about 2-3 minutes per side. Don’t walk away—they cook super fast!

Can I make these bowls ahead of time?

Absolutely! Prep the rice, mango salsa, and sauce in advance. Cook the shrimp just before serving for best texture, and add avocado right before eating to keep it fresh.

What can I use instead of mango if it’s not in season?

Try pineapple, peaches, or even diced oranges. The goal is to get a sweet, juicy bite in the salsa—most stone fruits or tropical fruits work well.

How can I make this recipe spicier?

Add extra chili-garlic sauce to the lime-chili sauce, or include more jalapeño (or even a serrano) in the mango salsa. A sprinkle of cayenne on the shrimp does the trick too.

Is this recipe gluten-free?

Yes, if you use gluten-free grains like rice or quinoa. Double-check your chili-garlic sauce and mayo to make sure they’re gluten-free too.

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

Author: Bella
Total Time: 30 minutes
Yield: 4 servings 1x

Print Recipe

Description

These shrimp and avocado bowls are a vibrant, healthy dinner featuring juicy shrimp, creamy avocado, and a fresh mango salsa, all drizzled with a zesty lime-chili sauce. Quick to prepare and endlessly customizable, they’re perfect for busy weeknights or impressing guests.

Ingredients

Scale

1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
1 ripe mango, peeled and diced (about 1 cup)
1/2 small red onion, finely chopped
1 small red bell pepper, diced
1 jalapeño, seeded and finely diced (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Pinch of salt
2 ripe avocados, sliced or cubed
2 cups cooked brown rice, jasmine rice, or quinoa (or cauliflower rice for low-carb)
2 cups baby spinach or mixed greens
1/4 cup thinly sliced radishes (optional)
Extra lime wedges, for serving
3 tablespoons mayonnaise (or Greek yogurt for lighter option)
1 tablespoon fresh lime juice
1 teaspoon chili-garlic sauce (like sambal oelek, adjust for heat)
1/2 teaspoon honey (omit for sugar-free)
Pinch of salt

Instructions

Rinse 2 cups of rice or quinoa under cold water. Cook according to package instructions (brown rice: 2 cups water per cup rice, simmer covered for 20-25 minutes; quinoa: same ratio, simmer for 15-18 minutes). Fluff and set aside. For cauliflower rice, sauté in a dry pan for 5-6 minutes.
Combine diced mango, red onion, red bell pepper, jalapeño (if using), and cilantro in a bowl. Add lime juice and a pinch of salt. Stir gently and let sit while prepping other components.
In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, chili-garlic sauce, honey (if using), and a pinch of salt. Adjust to taste and set aside.
Pat shrimp dry. Toss with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Heat a skillet over medium-high and cook shrimp in a single layer for 2-3 minutes per side, until pink and opaque. Do not overcook.
Divide rice or greens among 4 bowls. Top with shrimp, mango salsa, avocado, and radishes (if using). Drizzle with lime-chili sauce and garnish with extra cilantro and lime wedges. Serve immediately.

Notes

For best results, slice avocado just before serving to prevent browning. If prepping ahead, store shrimp, salsa, and rice separately. The lime-chili sauce can be made up to 3 days in advance. Swap grains or add extra veggies as desired. For a spicier bowl, add more jalapeño or chili-garlic sauce.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Fusion