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

Table of Contents

• Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
  • Time
  • Servings
• Ingredients
  • Shrimp
  • Mango Salsa
  • Lime-Chili Sauce
  • Bowls (Base & Toppings)
• Instructions
  • Make the mango salsa
  • Make the lime-chili sauce
  • Cook the shrimp
  • Assemble the bowls
• Q & A – Common Questions
  • Q: Can I use frozen shrimp?
  • Q: What’s the best mango to use?
  • Q: Can I make this dairy-free?
  • Q: How do I make it spicier?
  • Q: Is this good for meal prep?
  • Q: Can I substitute the shrimp?
  • Q: What sides go well with this?

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

Time

• Prep: 15 minutes
• Cook: 10 minutes
• Total: ~25 minutes

Servings

• 2–3 bowls

Ingredients

Shrimp

• 1 lb (450 g) raw shrimp, peeled & deveined
• 1 tbsp olive oil
• ½ tsp chili powder
• ½ tsp paprika
• ¼ tsp cumin
• Salt & black pepper, to taste
• 1 clove garlic, minced
• Juice of ½ lime

Mango Salsa

• 1 ripe mango, diced
• ¼ cup red onion, finely diced
• 1 small jalapeño, minced (optional)
• Juice of ½ lime
• 1–2 tbsp fresh cilantro, chopped
• Salt, to taste

Lime-Chili Sauce

• ¼ cup Greek yogurt or sour cream
• 1 tbsp mayonnaise (optional, for richness)
• Juice of 1 lime
• ½ tsp chili powder or chili flakes
• ¼ tsp garlic powder
• Salt, to taste
• 1–2 tbsp water or milk (to thin)

Bowls (Base & Toppings)

• 1–1½ cups cooked rice, quinoa, or cauliflower rice
• 1–2 avocados, sliced
• Extra cilantro or green onions (optional)

Instructions

Make the mango salsa

1. In a bowl, combine mango, red onion, jalapeño, lime juice, cilantro, and salt.
2. Mix gently and set aside.

Make the lime-chili sauce

1. Whisk yogurt, mayo, lime juice, chili powder, garlic powder, and salt.
2. Add water or milk until sauce is drizzle-able.
3. Refrigerate until ready to use.

Cook the shrimp

1. Toss shrimp with olive oil, chili powder, paprika, cumin, salt, pepper, garlic, and lime juice.
2. Heat a skillet over medium-high heat.
3. Cook shrimp 2–3 minutes per side until pink and opaque.
4. Remove from heat immediately to avoid overcooking.

Assemble the bowls

1. Add rice or quinoa to bowls.
2. Top with shrimp and sliced avocado.
3. Spoon mango salsa over the top.
4. Drizzle generously with lime-chili sauce.

Q & A – Common Questions

Q: Can I use frozen shrimp?

A: Yes—just thaw completely and pat dry before seasoning so they sear instead of steaming.

Q: What’s the best mango to use?

A: Ataulfo (yellow) or Honey mangoes are sweeter and less fibrous, but any ripe mango works.

Q: Can I make this dairy-free?

A: Yes! Replace yogurt with:

• Coconut yogurt
• Cashew cream
• Dairy-free sour cream

Q: How do I make it spicier?

A: Try:

• Extra jalapeño in the salsa
• Cayenne pepper in the shrimp
• Hot sauce in the lime-chili sauce

Q: Is this good for meal prep?

A: Yes!
Store components separately in the fridge for up to 3 days. Add avocado fresh.

Q: Can I substitute the shrimp?

A: Absolutely. Great alternatives:

• Grilled chicken
• Salmon
• Tofu or chickpeas (plant-based)

Q: What sides go well with this?

A: Tortilla chips, a simple green salad, or roasted corn are perfect pairings.