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

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🥑🍤 Shrimp & Avocado Bowls with Mango Salsa & Lime-Chili Sauce

🌟 Description

These Shrimp & Avocado Bowls are bright, fresh, and full of bold flavor. Juicy chili-spiced shrimp are paired with creamy avocado, sweet mango salsa, and a zesty lime-chili sauce. It’s a colorful, nourishing bowl that feels light but satisfying—perfect for lunch or dinner.

🍽️ Servings

Serves: 2–3
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: ~25 minutes

🛒 Ingredients

For the Shrimp

  • 1 lb (450 g) large shrimp, peeled & deveined
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • Salt & black pepper, to taste

For the Mango Salsa

  • 1 ripe mango, diced
  • ½ small red onion, finely diced
  • 1 small red bell pepper, diced
  • 1 tbsp fresh cilantro, chopped (optional)
  • Juice of ½ lime
  • Salt, to taste

For the Lime-Chili Sauce

  • ¼ cup Greek yogurt or sour cream
  • 1 tbsp mayonnaise (optional, for richness)
  • Juice & zest of 1 lime
  • ½ tsp chili powder or chili flakes
  • 1 small garlic clove, grated
  • Salt, to taste

For the Bowl Base (optional but recommended)

  • Cooked rice, quinoa, or cauliflower rice
  • 1–2 ripe avocados, sliced

👩‍🍳 Instructions

1️⃣ Cook the Shrimp

  1. Pat shrimp dry and toss with olive oil, chili powder, smoked paprika, cumin, salt, and pepper.
  2. Heat a skillet over medium-high heat.
  3. Cook shrimp for 2–3 minutes per side, until pink and lightly charred. Remove from heat.

2️⃣ Make the Mango Salsa

  1. In a bowl, combine mango, red onion, bell pepper, cilantro, lime juice, and salt.
  2. Gently toss and set aside.

3️⃣ Prepare the Lime-Chili Sauce

  1. Whisk together yogurt, mayonnaise, lime juice & zest, chili powder, garlic, and salt.
  2. Adjust seasoning to taste.

4️⃣ Assemble the Bowls

  1. Add rice or quinoa to bowls (if using).
  2. Top with shrimp, avocado slices, and mango salsa.
  3. Drizzle generously with lime-chili sauce.
  4. Serve immediately.

📝 Notes

  • Shrimp cook very quickly—avoid overcooking to keep them juicy.
  • Mango should be ripe but firm for best texture.
  • Sauce can be made up to 2 days ahead.

💡 Tips & Variations

  • 🌶️ Like it spicy? Add jalapeño to the salsa or extra chili flakes.
  • 🥬 Low-carb option: Use lettuce or cauliflower rice as the base.
  • 🍍 Swap mango for pineapple or peach if needed.
  • 🌱 Dairy-free: Use plant-based yogurt for the sauce.

🧮 Nutritional Information (Approx. per serving)

  • Calories: 420–480 kcal
  • Protein: ~35 g
  • Carbohydrates: ~30 g
  • Healthy Fats: ~22 g
  • Fiber: ~8 g

(Values vary based on base and sauce choices.)

💚 Health Benefits

  • Shrimp: Lean protein, low calorie, rich in selenium and B12
  • Avocado: Heart-healthy fats and fiber
  • Mango: Vitamin C, antioxidants, natural sweetness
  • Lime & spices: Support digestion and flavor without heavy calories

❓ Q & A

Q: Can I use frozen shrimp?
Yes—just thaw completely and pat dry before seasoning.

Q: Is this good for meal prep?
Yes! Store shrimp, salsa, and sauce separately for up to 2 days.

Q: Can I grill the shrimp instead?
Absolutely—grill for 2–3 minutes per side over medium-high heat.

Q: What’s the best grain for this bowl?
Quinoa adds protein, rice adds comfort, cauliflower rice keeps it light.

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