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

Shrimp and avocado bowls with mango salsa and lime-chili sauce bring bright, fresh flavor with juicy pink shrimp and creamy avocado. This Mexican-style bowl recipe layers rice, mango salsa, and a tangy mayo-lime sauce for a colorful, easy main dish in minutes.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

shrimp
  • 1.5 lb large shrimp, peeled and deveined
olive oil
  • 2 tbsp olive oil
garlic
  • 3 cloves cloves garlic, minced
cumin
  • 1 tsp cumin
salt and pepper
  • 1 Salt and pepper to taste
rice
  • 2 cup cooked white or cilantro rice
avocado
  • 2 ripe avocados, sliced
mango salsa
  • 2 ripe mangoes, finely diced
  • 0.5 red onion, minced
  • 0.25 cup fresh cilantro, chopped
lime-chili sauce
  • 0.25 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp hot sauce
serving garnish
  • 1 Fresh cilantro and lime for serving

Equipment

  • 1 large skillet

Method
 

Make the lime-chili sauce
  1. Combine mayonnaise, lime juice, and hot sauce in a small bowl until smooth and glossy, with no streaks. Taste and adjust heat if desired.
Cook the shrimp
  1. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add minced garlic and cook for about 30 seconds, stirring, until fragrant.
  2. Season shrimp with cumin, salt, and pepper, then add to the skillet in a single layer. Cook for 2-3 minutes per side until pink and cooked through, with an opaque center.
Prepare the mango salsa
  1. In a separate bowl, mix diced mango, minced red onion, and chopped cilantro. Stir until evenly combined and colorful throughout.
Assemble the bowls
  1. Divide the cooked rice into four serving bowls. Press it into an even base so toppings sit level.
  2. Top each bowl with cooked shrimp, sliced avocado, and a generous portion of mango salsa. Arrange so the pink shrimp and green avocado are visible beside the mango.
  3. Drizzle lime-chili sauce over each bowl and garnish with fresh cilantro and a lime wedge before serving. Serve immediately while shrimp are warm and salsa stays bright.

Notes

For best texture, cook shrimp just until pink and done, then build the bowls right away so the avocado stays creamy and the mango salsa remains fresh. Refrigerate leftovers in airtight containers up to 2 days, but keep sauce and salsa separate if possible for best quality; freezing is not recommended due to avocado texture. For a lighter option, use Greek yogurt in place of mayonnaise for the lime-chili sauce.