Can I use frozen shrimp?

Absolutely. Just thaw it first (overnight in the fridge or quickly under cold running water), then pat it dry before seasoning.

How do I store leftovers?

Store components separately if possible: shrimp in an airtight container mango salsa in its own container sauce in a small jar avocado is best fresh, but you can store it with extra lime juice and plastic wrap pressed directly onto the surface Everything keeps well for 2–3 days —though avocado is always the first to get moody.

Can I make the mango salsa ahead?

Yes! Make it a few hours ahead for even better flavor. Just keep it chilled.

What can I use as the base besides rice?

Greens, quinoa, cauliflower rice, or even chopped romaine. Honestly, this bowl is a “choose your own adventure.”

Is the lime-chili sauce very spicy?

It’s more zesty than fiery. If you’re sensitive to spice, use a little less chili powder and skip any jalapeño juice add-ins.

Shrimp and Avocado Bowls with Mango Salsa: Zesty Magic in 20 Minutes

Description

These Shrimp and Avocado Bowls with Mango Salsa are fresh, colorful, and bursting with flavor. Juicy chili-seasoned shrimp, creamy avocado, and sweet mango salsa come together over rice or greens, finished with a tangy lime-chili sauce. It’s a quick, healthy bowl perfect for busy weeknights or light summer dinners.

Ingredients

Scale

Shrimp

12 oz shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
1 tsp salt
½ tsp black pepper

Mango Salsa

1 ripe mango, diced
1 small red onion, finely diced
1 small jalapeño, finely chopped
1 handful fresh cilantro, chopped
Juice of 1 lime
Pinch of salt

Lime-Chili Sauce

Juice of 1 lime
2 tbsp olive oil
1 tsp honey
1 tsp chili powder
Salt and pepper to taste

Bowls

2 avocados, sliced
Cooked rice or greens (optional base)
Extra cilantro for garnish

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Instructions

Season the shrimp
In a bowl, toss shrimp with olive oil, chili powder, salt, and black pepper until evenly coated.
Cook the shrimp
Heat a skillet or grill pan over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and slightly charred. Remove from heat.
Make the mango salsa
Combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss gently to combine.
Prepare the lime-chili sauce
Whisk lime juice, olive oil, honey, chili powder, salt, and pepper until smooth and creamy.
Slice the avocado
Cut avocados into slices or cubes and drizzle with lime juice to prevent browning.
Assemble the bowls
Add rice or greens to bowls. Top with shrimp, avocado slices, and mango salsa.
Finish and serve
Drizzle with lime-chili sauce and garnish with fresh cilantro.

Serve immediately and enjoy!

Notes

• Pat shrimp dry before cooking for a better sear.
• Adjust spice level by adding or removing jalapeño seeds.
• Pineapple can replace mango for a tropical twist.
• Store leftovers in the refrigerator for up to 2 days (keep avocado separate if possible).

Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Dinner
Method: Stovetop
Cuisine: American / Tex-Mex Inspired

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 9 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 28 g
Cholesterol: 165 mg