Shrimp and Avocado Bowls With Mango Salsa Lime Chili Sauce

Want to know the secret to a meal that looks fancy but takes just 25 minutes? These shrimp and avocado bowls. People keep telling me they’re “a WINNER!”, “light and refreshing!”, and honestly? “The perfect healthy meal.” I get it. They’re colorful, packed with protein, and they work for literally everything—meal prep, lunch, dinner, or when you want to impress someone at your place without spending hours cooking.

Why You’ll Actually Love This Recipe

I’ll be real with you. One reader said it best: “Finally, a healthy bowl that tastes indulgent.” That’s the whole vibe here.

You’re getting succulent shrimp paired with creamy avocado—and that combo hits different. It’s satisfying but doesn’t leave you feeling stuffed. Plus, it comes together in 25 minutes flat. Not into cooking multiple times a week? Cook a big batch of shrimp once and you’ve got meals sorted for days.

And here’s the best part? You can prep everything ahead. When you’re ready to eat, just assemble. Done.

What You Need to Know Before You Start

Time breakdown:

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

Feeds: 4 people generously (or 2 people with leftovers)

Skill level: Easy enough for beginners, but fancy enough to impress literally anyone

Kitchen Tools You’ll Need

• Large skillet or sauté pan
• Cutting board
• Sharp knife
• A couple mixing bowls
• Wooden spoon or spatula
• Measuring spoons and cups
• Zester or microplane (optional—totally fine without it)

Ingredients for Shrimp and Avocado Bowls

For the Lime Chili Shrimp

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• Juice of 1 lime

For the Mango Salsa

• 2 cups fresh mango, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• Salt to taste

For the Lime Chili Sauce

• 1/4 cup mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon lime juice
• 1 teaspoon lime zest

For the Bowls

• 2 cups cooked rice (white, brown, or cilantro lime rice)
• 2 ripe avocados, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Ways to Make This Your Own

Want to switch things up? Here’s what works:

Add some crunch: Throw tortilla strips or crispy chickpeas on top.

Change the grain: Not feeling rice? Try quinoa, couscous, or even cauliflower rice.

Turn up the heat: Add more jalapeños or extra sriracha if you like things spicy.

Different protein: Use grilled chicken, baked tofu, or white fish instead of shrimp—honestly, it all works.

Go tropical: Mix pineapple chunks into the salsa for something sweeter.

Make it creamier: Drizzle lime crema or cilantro crema on top for extra richness.

How to Make Shrimp and Avocado Bowls

Step 1: Mix Your Shrimp Seasoning

Grab a small bowl and combine your olive oil, garlic powder, onion powder, salt, pepper, chili powder, and lime juice. This is where the flavor magic starts. The lime juice gives you that bright, zesty kick right from the beginning.

Step 2: Coat the Shrimp

Dump your peeled and deveined shrimp into that seasoning mixture and toss it around until everything’s coated. Now here’s the key: let it sit for 5 minutes. Yes, really. This gives the flavors time to actually sink into the shrimp instead of just sitting on the surface.

Step 3: Cook the Shrimp

Heat your large skillet over medium-high heat. When it’s hot, add your seasoned shrimp. Don’t touch them for 2-3 minutes—let them get a nice color on the bottom. Flip them over and cook another 2-3 minutes until they turn fully opaque.

Pro tip: Shrimp cooks fast. The second it’s no longer translucent, pull it off the heat. Overcook it even a little and you’ll end up with rubbery shrimp. Nobody wants that.

Step 4: Make Your Mango Salsa

While the shrimp is cooking, this is your moment. Combine your diced mango, red onion, jalapeño, cilantro, and lime juice in a separate bowl. Give it a taste and add salt as needed. This salsa is the bright, sweet part that balances out everything else. It’s honestly what makes this bowl sing.

Step 5: Whisk Together Your Lime Chili Sauce

In a small bowl, mix mayonnaise, sriracha, lime juice, and lime zest. This creamy, spicy sauce ties the whole thing together. Taste it—if you want it spicier, add more sriracha. Want it tangier? More lime juice.

Step 6: Assemble Your Bowls

Now for the fun part. Divide your cooked rice into four bowls. Top each one with shrimp. Arrange your avocado slices on the side. Spoon that fresh mango salsa over everything. Drizzle the lime chili sauce generously across the bowl. Top with cilantro and serve lime wedges on the side so people can squeeze them over as they eat.

How to Make It Look Good

Let’s be honest—presentation matters. Here’s what takes these from good to “wow”:

Crunch: Top with crushed tortilla chips or crispy onions for texture contrast.

More herbs: Layer on extra cilantro, mint, or basil for those fresh, herbaceous notes.

Texture: Sprinkle sesame seeds or crushed pistachios for visual appeal and crunch.

Extra vegetables: Add shredded cabbage, cucumber slices, or roasted vegetables if you want more on your plate.

Make it interactive: Set up a condiment bar with extra lime wedges, hot sauce, and sour cream so people can customize their own bowls.

Serving Ideas

This bowl is flexible. You can eat it solo or pair it with other stuff:

On its own: It’s a complete, balanced meal with protein, healthy fats, and carbs. You’re done.

With soup: A light tortilla soup or cilantro lime soup on the side? That’s a full meal right there.

As an appetizer: Make smaller portions and serve them in individual cups at parties. Fancy and easy.

With a salad: A simple mixed green salad alongside adds extra freshness if you’re feeling it.

How to Store These

Planning to make them ahead? Smart thinking.

Keep components separate: Store cooked shrimp in an airtight container for 2-3 days. Rice, mango salsa, and sauce each go in their own containers and last about 3 days too.

Assembled bowls: Fresh is best, but if you’ve already put them together, they’ll last 1 day in the fridge. Heads up though—the avocado might brown a bit. That’s why I recommend adding avocado right before eating.

Sauce: The lime chili sauce keeps in an airtight container for up to 5 days.

Reheating: Warm your shrimp and rice gently on the stovetop or in the microwave. Then add fresh avocado and salsa after everything’s warm. This keeps everything from getting mushy.

Tips to Actually Pull This Off

Fresh is best: Use the freshest shrimp you can find. But honestly? Frozen shrimp works too. Just thaw it completely under cold running water first.

Watch your shrimp: It cooks fast. The moment it turns opaque and firm, get it off the heat. You’re going for tender, not rubbery.

Prep the day before: Chop all your vegetables and cook your rice the day before. When mealtime hits, you’re basically just assembling.

Taste as you go: Check your mango salsa before serving. Need more lime? More salt? Make it yours.

Avocado timing: Pick avocados that give slightly when you squeeze them gently. They should never be mushy or brown inside. Add them just before serving so they don’t turn brown.

Extra lime on hand: Have lime wedges ready for people who want extra citrus flavor.

Try cilantro lime rice: It takes the same time as regular rice but adds flavor without extra work.

What’s Actually in Here (Nutrition)

Here’s the breakdown per serving:

Nutrient	Amount
Calories	420
Protein	28g
Carbs	42g
Fiber	7g
Total Fat	16g
Saturated Fat	3g
Cholesterol	190mg
Sodium	680mg
Calcium	85mg
Iron	3.2mg

These numbers are approximate and depend on what brands you use and how you prepare things.

Questions People Always Ask

Can I prep this ahead? Totally. Make all your components separately and store them. Assemble right before eating to keep avocado from browning and everything fresh.

What if I don’t have sriracha? No problem. Use hot sauce, a mix of cayenne and mayo, or any chili-based condiment you’ve got.

How do I know when shrimp is done? It should be opaque and firm, not translucent. Hit 145°F internally and you’re good to go.

Can I use frozen shrimp? Absolutely. Thaw it completely under cold water first, then cook normally.

What rice works best? White, brown, jasmine, or cilantro lime rice all work beautifully. Pick whatever you’re craving.

How ripe should my avocado be? Squeeze it gently. It should give slightly but not be mushy or brown inside. Add it right before eating.

Can I make it spicier? Yes. Add more sriracha, more jalapeños in the salsa, or fresh chili peppers. Make it however you like.

The Bottom Line

These shrimp and avocado bowls are honestly one of my go-to meals. Fresh. Vibrant. Done in under 30 minutes. You get succulent shrimp, creamy avocado, bright mango salsa, and this zesty lime chili sauce that ties everything together. It tastes like restaurant food, but you made it at home in your own kitchen.

The best part? It’s not just delicious—it actually feels good to eat. You’re getting protein, healthy fats, and tons of fresh vegetables. Your body feels nourished, and your taste buds are happy. That’s rare.

Whether you follow this exactly or throw in your own twist, these bowls work. They’re simple. They’re reliable. And they’re consistently delicious every single time.