Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
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Fresh, fast, and full of sunshine these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce bring together juicy shrimp, creamy avocado, tropical mango salsa, and a bold lime-chili drizzle. Ready in 30 minutes for a vibrant gluten-free dinner.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Total time
- 30 minutes
- Yield
- 2 servings
Ingredients
For the Shrimp: 1 pound large shrimp, peeled and deveined 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt 1/8 teaspoon black pepper For the Mango Salsa: 1 ripe mango, diced 1/4 red onion, finely chopped 1 jalapeño, seeded and minced (optional) 1/4 cup fresh cilantro, chopped 1 tablespoon lime juice 1/2 teaspoon salt 1/4 teaspoon black pepper For the Lime-Chili Sauce: 1/4 cup mayonnaise 2 tablespoons Sriracha 1 tablespoon lime juice 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon salt 1/8 teaspoon black pepper For the Bowls: 1 cup cooked rice (white, brown, or jasmine) 1/2 avocado, sliced (per serving)Instructions
- Step 1: Toss shrimp with olive oil, garlic powder, onion powder, salt, and pepper. Grill 2–3 minutes per side until pink.
- Step 2: Mix mango, red onion, jalapeño, cilantro, lime juice, salt, and pepper for salsa.
- Step 3: Whisk mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and pepper for sauce.
- Step 4: Assemble bowls with rice base, shrimp, avocado slices, salsa, and drizzle sauce.
Notes
Spice Level: Adjust jalapeño and Sriracha to taste. Make It Low Carb: Use cauliflower rice or greens instead of rice. Protein Swap: Chicken, salmon, or tofu work well. Vegan Option: Swap shrimp for tofu or chickpeas with vegan mayo.Nutrition
- Calories
- 540
- Fat
- 24g
- Saturated fat
- 5g
- Sugar
- 12g
- Sodium
- 870mg
- Protein
- 35g
- Carbohydrates
- 48g
- Fiber
- 7g