Shrimp avocado bowl with mango salsa and lime-chili sauce

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

31 décembre 2025 par Chef Hanna Zest

These bowls are a weekday lifesaver bright, fast, and forgiving. Juicy grilled shrimp, creamy avocado, and a zippy mango salsa come together in under 30 minutes for a light but filling meal. Use pre-peeled shrimp and a ripe mango to cut prep time, and toss the salsa while the shrimp hit the grill. If you like the same quick shrimp vibe, try this cilantro lime shrimp tacos for another speedy dinner option.

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

Why This Recipe Works

This recipe sticks to a few fast, high-impact elements so you get big flavor with minimal fuss. Seasoned shrimp cook in just minutes, so active time stays low while results stay restaurant-quality. The mango salsa is raw and assembly-only, which keeps cleanup simple and the fruit bright. Creamy avocado adds richness without needing a sauce, and a final hit of lime-chili sauce ties everything together with fresh acidity and heat. You can scale portions, swap grilling for a stovetop skillet, and still keep the dish lively and balanced. For a contrasting comfort option that’s still quick, see the Ultimate French Onion Pasta to switch textures and flavors while keeping dinner simple.

Flavor and Texture

Bright mango and sharp red onion give a crisp, fruity bite that offsets the shrimp’s savory char. Cilantro and lime juice brighten the bowl and keep each forkful lively. Diced avocado melts into the mix with a silky mouthfeel that soothes the chili kick. Grilling the shrimp adds a smoky edge and a satisfying snap in every bite. The final drizzle of lime-chili sauce lifts the whole bowl and makes it taste like you spent more time than you did.

Ingredients

1 lb shrimp, peeled and deveined
2 avocados, diced
1 mango, diced
1/2 red onion, diced
1/4 cup cilantro, chopped
1 lime, juiced
1-2 tbsp chili powder
Salt and pepper to taste
Olive oil for grilling

Step by Step Instructions

In a bowl, combine diced mango, red onion, cilantro, and lime juice to make the mango salsa.
In another bowl, season shrimp with chili powder, salt, and pepper.
Heat olive oil in a grill pan over medium-high heat. Add shrimp and grill for about 2-3 minutes on each side until cooked through.
Assemble the bowls by placing diced avocado, grilled shrimp, and a generous amount of mango salsa.
Drizzle lime juice and chili sauce over the top before serving.

Quick Tips and Shortcuts

Use thawed, pre-peeled shrimp to save five to ten minutes on prep. If you lack a grill pan, a heavy skillet with a splash of olive oil gives excellent sear and flavor. Make the mango salsa up to a day ahead and store it chilled to let flavors meld; add avocado at the last minute to prevent browning. For faster chili sauce, mix lime juice with a bit of chili powder or store-bought chile sauce. Keep garnishes simple: extra cilantro, lime wedges, and a sprinkle of flaky salt finish the bowls fast.

Storage and Meal Prep

Store components separately for best texture: salsa in one airtight container, shrimp in another, and avocado diced in a small container with a squeeze of lime to slow browning. Assembled bowls hold for a few hours; for meal prep, keep shrimp and salsa refrigerated and assemble fresh each day. Cooked shrimp and salsa typically keep well for one to three days in the fridge if sealed properly.

Short Closing Note

This recipe is a perfect go-to when you want bright flavor without the fuss. With a handful of ingredients and literal minutes at the stove, you’ll have a bowl that feels special and travels well for quick lunches or easy dinners.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.