I made a Yummy Grilled Shrimp Bowl with smoky shrimp, mango salsa, creamy avocado, and lime-chili sauce over rice, and the mango salsa hides one unexpected ingredient.
I keep coming back to the way bright ripe mango plays against savory, slightly charred large shrimp in this bowl, it’s like summer in a single bite and somehow keeps surprising me. I love that it feels both light and seriously satisfying, the kind of dish that makes you pause and actually taste.
Call it Shrimp Bowl Mango Salsa if you want the quick tag, but there’s more going on than the name suggests. I’ll admit sometimes I overdo the fruit and regret nothing, and other times I wish I’d added a touch more heat.
Either way it never gets boring.
Ingredients
- Shrimp: Lean protein, low calories, iodine and B12, cooks super quick.
- Avocado: Creamy healthy fats, fiber and potassium, makes bowls rich and filling.
- Mango: Sweet juicy, high in vitamin C and fiber, adds bright tropical flavor.
- Lime: Sharp citrus acid, boosts brightness and balances sweet or spicy.
- Cilantro: Fresh herb, little vitamin kick, adds herbaceous zip some hate it.
- Rice or quinoa: Carbs for energy, quinoa adds protein and more fiber.
- Greek yogurt sauce: Tangy creaminess, adds protein and cools spicy bites.
Ingredient Quantities
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil plus extra for cooking
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 1 garlic clove, minced
- 1 large ripe mango, peeled pitted and diced (about 1 1/2 cups)
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced, or less if you want milder
- 1/4 cup cilantro, chopped
- 2 tbsp fresh lime juice for the salsa
- 1 tsp honey or agave (optional, to balance the mango)
- 2 cups cooked rice or quinoa, warm
- 2 ripe avocados, sliced or diced
- For the lime chili sauce 1/3 cup plain Greek yogurt (or mayo if you prefer)
- 3 tbsp fresh lime juice for the sauce
- 1 tbsp honey or agave for the sauce
- 1 tsp chili flakes or 1 tbsp sriracha, adjust to taste
- 1 tbsp olive oil for the sauce
- Salt and pepper to taste for the sauce
- Garnishes: lime wedges, extra cilantro leaves and flaky sea salt
How to Make this
1. Make the mango salsa: in a bowl toss the diced mango, red onion, minced jalapeño (seeded if you want milder), chopped cilantro, 2 tbsp fresh lime juice and 1 tsp honey or agave if the mango needs balancing; season with a pinch of salt, taste and set aside so flavors meld.
2. Whisk the lime-chili sauce: combine 1/3 cup plain Greek yogurt (or mayo), 3 tbsp fresh lime juice, 1 tbsp honey or agave, 1 tsp chili flakes or 1 tbsp sriracha (adjust heat to taste), 1 tbsp olive oil and salt and pepper; thin with a splash of water if it’s too thick and chill.
3. Prep the shrimp: in a bowl toss 1 lb peeled, deveined shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 minced garlic clove; let sit 10 to 30 minutes to absorb flavor.
4. Get the grains ready: have 2 cups cooked rice or quinoa warm and ready; if using leftovers reheat with a sprinkle of water and cover so it steams and doesn’t dry out.
5. Cook the shrimp: heat a skillet or grill over medium-high with a little extra olive oil, cook shrimp 1 to 2 minutes per side until opaque and just curled, don’t overcook them or they’ll be rubbery; remove from heat.
6. Prep the avocados: slice or dice 2 ripe avocados and toss gently with a little lime juice and pinch of salt to keep them bright, keep some larger slices for presentation.
7. Assemble the bowls: divide the warm rice or quinoa among bowls, arrange shrimp, spoonfuls of mango salsa and avocado on top.
8. Drizzle and finish: spoon the lime-chili sauce over each bowl, scatter extra cilantro leaves, a pinch of flaky sea salt and serve with lime wedges on the side.
9. Final tips: taste and adjust salt, heat and sweetness before serving, seed the jalapeño for less heat, thaw shrimp completely if frozen, and if you’re meal prepping keep the salsa and sauce separate until ready to eat so everything stays fresh.
Equipment Needed
1. Large mixing bowl, for salsa and marinating shrimp
2. Small bowl or prep bowls, for the lime chili sauce and tasting
3. Sharp chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Skillet or grill pan (stovetop)
7. Tongs or a spatula, for turning the shrimp
8. Small whisk and a spoon, to mix and drizzle the sauce
9. Saucepan or rice cooker, to make or reheat the rice or quinoa
10. Serving bowls and a citrus reamer or fork for juicing limes
FAQ
Shrimp And Avocado Bowls With Mango Salsa & Lime Recipe Substitutions and Variations
- Shrimp: swap for a firm white fish like cod or mahi mahi, it cooks fast (2–4 min per side) or go vegetarian with extra firm tofu, press it and pan sear so it gets a nice crust.
- Mango: use fresh pineapple or ripe peaches instead, both give that sweet-tart pop; if you pick pineapple cut back a bit on the lime or add a touch of honey so it isn’t too sharp.
- Avocado: replace with smashed chickpeas or a spoonful of hummus for creaminess and extra protein, or thinly sliced cucumber if you want something lighter and crunchy.
- Greek yogurt (lime chili sauce): swap for sour cream or mayo for a richer sauce, or use plain coconut yogurt to make it dairy free, then just taste and tweak the lime and salt.
Pro Tips
1. Pat the shrimp really dry with paper towels before seasoning, otherwise they’ll steam and won’t get that nice sear. Toss them and let them sit 10 to 30 minutes if you’re not adding citrus to the marinade, but if you do add lime juice keep it to 10 to 15 minutes so the acid doesn’t start “cooking” the shrimp.
2. Heat the pan until the oil is just shimmering and give each shrimp plenty of space, otherwise the temp will drop and they’ll stew instead of browning. Cook about 1 to 2 minutes per side, watch them closely, they go from perfect to rubbery fast.
3. Taste the mango first. If it’s not sweet enough add a little honey and a pinch of salt, then let the salsa sit 10 minutes so the flavors mingle. If your mango is underripe try a splash of orange juice or a tiny sprinkle of sugar to wake it up.
4. For a silky lime chili sauce, bring the yogurt to room temp first and whisk in the lime juice slowly, then add the oil. If you need to make it more drizzle friendly add a tablespoon or two of water. Use mayo instead if you’re prepping ahead because it stays stable longer.
5. Keep components separate if you’re packing these for later. Reheat rice or quinoa with a splash of water and a lid so it steams back to life. Toss avocado with lime and salt right before serving so it stays bright and doesn’t brown.
Shrimp And Avocado Bowls With Mango Salsa & Lime Recipe
I made a Yummy Grilled Shrimp Bowl with smoky shrimp, mango salsa, creamy avocado, and lime-chili sauce over rice, and the mango salsa hides one unexpected ingredient.
4
servings
519
kcal
Equipment: 1. Large mixing bowl, for salsa and marinating shrimp
2. Small bowl or prep bowls, for the lime chili sauce and tasting
3. Sharp chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Skillet or grill pan (stovetop)
7. Tongs or a spatula, for turning the shrimp
8. Small whisk and a spoon, to mix and drizzle the sauce
9. Saucepan or rice cooker, to make or reheat the rice or quinoa
10. Serving bowls and a citrus reamer or fork for juicing limes
Ingredients
-
1 lb (450 g) large shrimp, peeled and deveined
-
2 tbsp olive oil plus extra for cooking
-
1 tsp smoked paprika
-
1/2 tsp chili powder
-
1/2 tsp ground cumin
-
1/2 tsp kosher salt plus more to taste
-
1/4 tsp black pepper
-
1 garlic clove, minced
-
1 large ripe mango, peeled pitted and diced (about 1 1/2 cups)
-
1/4 cup red onion, finely chopped
-
1 jalapeño, seeded and minced, or less if you want milder
-
1/4 cup cilantro, chopped
-
2 tbsp fresh lime juice for the salsa
-
1 tsp honey or agave (optional, to balance the mango)
-
2 cups cooked rice or quinoa, warm
-
2 ripe avocados, sliced or diced
-
For the lime chili sauce 1/3 cup plain Greek yogurt (or mayo if you prefer)
-
3 tbsp fresh lime juice for the sauce
-
1 tbsp honey or agave for the sauce
-
1 tsp chili flakes or 1 tbsp sriracha, adjust to taste
-
1 tbsp olive oil for the sauce
-
Salt and pepper to taste for the sauce
-
Garnishes: lime wedges, extra cilantro leaves and flaky sea salt
Directions
- Make the mango salsa: in a bowl toss the diced mango, red onion, minced jalapeño (seeded if you want milder), chopped cilantro, 2 tbsp fresh lime juice and 1 tsp honey or agave if the mango needs balancing; season with a pinch of salt, taste and set aside so flavors meld.
- Whisk the lime-chili sauce: combine 1/3 cup plain Greek yogurt (or mayo), 3 tbsp fresh lime juice, 1 tbsp honey or agave, 1 tsp chili flakes or 1 tbsp sriracha (adjust heat to taste), 1 tbsp olive oil and salt and pepper; thin with a splash of water if it's too thick and chill.
- Prep the shrimp: in a bowl toss 1 lb peeled, deveined shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 minced garlic clove; let sit 10 to 30 minutes to absorb flavor.
- Get the grains ready: have 2 cups cooked rice or quinoa warm and ready; if using leftovers reheat with a sprinkle of water and cover so it steams and doesn't dry out.
- Cook the shrimp: heat a skillet or grill over medium-high with a little extra olive oil, cook shrimp 1 to 2 minutes per side until opaque and just curled, don't overcook them or they'll be rubbery; remove from heat.
- Prep the avocados: slice or dice 2 ripe avocados and toss gently with a little lime juice and pinch of salt to keep them bright, keep some larger slices for presentation.
- Assemble the bowls: divide the warm rice or quinoa among bowls, arrange shrimp, spoonfuls of mango salsa and avocado on top.
- Drizzle and finish: spoon the lime-chili sauce over each bowl, scatter extra cilantro leaves, a pinch of flaky sea salt and serve with lime wedges on the side.
- Final tips: taste and adjust salt, heat and sweetness before serving, seed the jalapeño for less heat, thaw shrimp completely if frozen, and if you're meal prepping keep the salsa and sauce separate until ready to eat so everything stays fresh.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 430g
- Total number of serves: 4
- Calories: 519kcal
- Fat: 29g
- Saturated Fat: 4.3g
- Trans Fat: 0.1g
- Polyunsaturated: 3.1g
- Monounsaturated: 17.9g
- Cholesterol: 220mg
- Sodium: 425mg
- Potassium: 863mg
- Carbohydrates: 49g
- Fiber: 7g
- Sugar: 19g
- Protein: 34.5g
- Vitamin A: 625IU
- Vitamin C: 52mg
- Calcium: 72mg
- Iron: 2.2mg