Shrimp and avocado bowls with mango salsa & lime-chili sauce

Here’s a vibrant and fresh Shrimp & Avocado Bowl with Mango Salsa & Lime-Chili Sauce—perfect for a light lunch or dinner 🥑🍤🥭

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

Ingredients (2–3 servings)

For the Shrimp

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

For the Mango Salsa

• 1 ripe mango, diced
• ½ red bell pepper, diced
• ¼ red onion, finely chopped
• 1 small jalapeño, seeded and minced (optional)
• Juice of 1 lime
• 2 tbsp chopped cilantro
• Salt, to taste

For the Lime-Chili Sauce

• 3 tbsp mayonnaise or Greek yogurt
• 1 tsp sriracha or chili sauce (adjust to taste)
• Juice of 1 lime
• Pinch of salt

For the Bowls

• 2 cups cooked rice, quinoa, or cauliflower rice
• 1–2 avocados, sliced
• Optional: fresh greens (spinach, arugula), cucumber slices, or radishes

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Instructions

1. Cook the shrimp
   • Toss shrimp with olive oil, chili powder, paprika, salt, and pepper.
   • Sauté over medium-high heat 2–3 minutes per side until pink and opaque. Set aside.
2. Prepare mango salsa
   • In a bowl, combine mango, red bell pepper, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Set aside.
3. Make lime-chili sauce
   • Whisk together mayonnaise (or yogurt), sriracha, lime juice, and salt. Adjust spiciness to taste.
4. Assemble bowls
   • Start with a base of rice or greens.
   • Add shrimp, avocado slices, and a generous scoop of mango salsa.
   • Drizzle with lime-chili sauce.
5. Serve
   • Garnish with extra cilantro, lime wedges, or a sprinkle of chili flakes if desired.
   • Serve immediately.

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Tips & Variations

• Grilled shrimp: Brush with oil and chili powder, then grill for smoky flavor.
• Extra creamy: Mash avocado slightly into a spread before assembling bowls.
• Meal prep: Keep shrimp and mango salsa separate until serving to maintain freshness.
• Optional crunch: Top with toasted pumpkin seeds or crushed tortilla chips.

If you like, I can also give you a one-bowl sheet-pan version that roasts shrimp and mango together for even quicker prep.