Fresh, zesty, and weeknight-ready
These shrimp and avocado bowls are everything you want in a fresh, satisfying meal—bright flavors, bold textures, and a restaurant-worthy look made right at home. Juicy shrimp seasoned with lime and chili pair perfectly with creamy avocado and sweet mango salsa, all drizzled with a tangy lime-chili sauce. This bowl is ideal for busy weeknights, meal prep lunches, or when you’re craving something light yet filling. With simple ingredients and quick cooking time, it’s a healthy shrimp bowl recipe that feels exciting without being complicated. Fresh, colorful, and packed with flavor, this is one bowl you’ll want on repeat.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 bowls
📝 Ingredients List
Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lime
Mango Salsa
- 1 ripe mango, diced small
- ½ red onion, finely diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Lime-Chili Sauce
- ¼ cup plain Greek yogurt or sour cream
- 1 tbsp mayonnaise
- Juice and zest of 1 lime
- ½ tsp chili powder
- 1 tsp honey or maple syrup
- Salt, to taste
Bowls
- 2 cups cooked rice or quinoa
- 2 ripe avocados, sliced
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Mixing bowls
- Measuring cups & spoons
- Wooden spoon or spatula
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Season the shrimp.
In a bowl, toss shrimp with olive oil, chili powder, paprika, garlic powder, salt, pepper, and lime juice until evenly coated. - Cook the shrimp.
Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque 🍤. Remove from heat. - Make the mango salsa.
Dice mango into small cubes. Mix with red onion, cilantro, lime juice, and a pinch of salt. Set aside. - Whisk the lime-chili sauce.
In a small bowl, stir together yogurt, mayonnaise, lime juice and zest, chili powder, honey, and salt until smooth and creamy. - Assemble the bowls.
Divide rice or quinoa between bowls. Top with shrimp, avocado slices, and mango salsa. - Finish and serve.
Drizzle generously with lime-chili sauce and enjoy while fresh 😋.
💡 Pro Tips
- Meal prep friendly: Store shrimp, rice, and salsa separately for up to 3 days. Add avocado fresh.
- Heat control: Add a pinch of cayenne or hot sauce if you like extra spice.
- Swap the base: Cauliflower rice works great for a low-carb option.
- Sauce shortcut: Bottled chili-lime sauce can work in a pinch, but homemade tastes best.
🧊 Storage & Reheating
- Store leftovers in airtight containers in the fridge for up to 3 days.
- Reheat shrimp gently in a skillet or microwave; avoid overheating to keep them tender.