Healthy Shrimp and Avocado Bowl with Fresh Mango Salsa & Zesty Lime-Chili Sauce
A quick and healthy shrimp bowl recipe packed with protein, vibrant colors, and bold flavors. This avocado shrimp bowl with mango salsa is perfect for a light summer dinner or a gluten-free lunch idea that comes together in under 30 minutes!
Ingredients (Serves 2–3)
For the Spicy Shrimp
• 1 lb (450g) large shrimp, peeled & deveined
• 1 tbsp olive oil
• 1 tsp chili powder (or taco seasoning)
• ½ tsp smoked paprika
• ½ tsp ground cumin
• Salt & pepper, to taste
• Juice of ½ fresh lime
For the Fresh Mango Salsa
• 1 ripe mango, diced
• ½ small red onion, finely diced
• ½ red bell pepper, diced
• 1 small jalapeño, minced (optional for heat)
• Juice of 1 lime
• 2 tbsp freshly chopped cilantro
• Pinch of salt
For the Creamy Lime-Chili Sauce
• ½ cup plain Greek yogurt or sour cream (for a high-protein dressing)
• 2 tbsp mayonnaise
• Juice & zest of 1 lime
• 1–2 tsp Sriracha or chili sauce
• 1 tsp honey (optional)
• Pinch of salt
For the Bowls
• 2 cups cooked jasmine rice, brown rice, or quinoa
• 1–2 ripe avocados, sliced
• Extra cilantro & lime wedges for garnish
Instructions (Quick & Easy)
Make the Chunky Mango Salsa
In a bowl, mix mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and salt.
Stir gently and set aside so flavors combine.
Season and Cook the Shrimp
Pat shrimp dry and toss with chili powder, paprika, cumin, salt, pepper, and lime juice.
Heat olive oil in a skillet over medium-high and sear shrimp 2–3 minutes per side until pink and slightly charred. Set aside.
Whisk the Lime-Chili Yogurt Sauce
In a separate bowl, whisk together yogurt (or sour cream), mayo, lime juice and zest, chili sauce, honey, and salt until creamy.
Build Your Healthy Shrimp Bowls
Fill each bowl with a base of rice or quinoa. Layer with sliced avocado, spicy shrimp, and a scoop of fresh mango salsa.
Drizzle with lime-chili sauce and garnish with cilantro and lime wedges.
Tips for the Best Shrimp Avocado Bowl
Add roasted corn, shredded red cabbage, or black beans for extra fiber.
Swap rice for cauliflower rice or greens for a low-carb shrimp bowl.
Make extra mango salsa and use it in fish tacos or grilled chicken salads.
Serve with a chilled Sauvignon Blanc or sparkling lime water for a refreshing pairing.
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