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

Experience a tropical escape with these Shrimp and Avocado Bowls, featuring smoky grilled shrimp, creamy avocado, sweet mango salsa, and a zesty lime-chili sauce. This vibrant dish offers a perfect balance of sweet, savory, and tangy flavors, making it ideal for quick weeknight dinners, meal prep, or impressing guests. It’s light yet satisfying, colorful, and packed with nutrients that make every bite feel like sunshine in a bowl.

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 (white, brown, jasmine) or quinoa

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)
  
  

For the Lime-Chili Sauce:

• 1/4 cup plain Greek yogurt or sour cream

• 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

1. Prepare the Mango Salsa
   In a bowl, combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Mix gently and refrigerate to let the flavors meld.

2. Make the Lime-Chili Sauce
   Whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey, and a pinch of salt and pepper. Adjust seasoning to taste and set aside.

3. Cook the Shrimp
   Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2–3 minutes per side until opaque and slightly charred.

4. Assemble the Bowls
   Divide the cooked rice or quinoa among bowls. Top with grilled shrimp, sliced avocado, and mango salsa. Drizzle with lime-chili sauce.

5. Garnish and Serve
   Sprinkle with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Serving and Nutrients

Serving Size:
This recipe yields 4 servings.

Storage:

• Refrigerator: Store components separately in airtight containers. Consume shrimp within 2–3 days.

• Freezer: Cooked shrimp can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
  
  

Approximate Nutritional Information (Per Serving):

• Calories: 450–500 kcal

• Protein: 30–35g

• Carbohydrates: 35–40g

• Fat: 20–25g

• Fiber: 5–7g

• Sugar: 8–10g

• Sodium: 500–600mg
  
  

This dish is not only refreshing and delicious but also a great way to fuel your body with clean proteins, healthy fats, and energizing carbs—all in one beautifully layered bowl.