This Yummy Grilled Shrimp Bowl offers a tropical escape with smoky grilled shrimp, fresh mango salsa, creamy avocado, and tangy lime-chili sauce served over rice. The combination creates a Shrimp Bowl Mango Salsa that is a simple gourmet recipe, perfect for a healthy dinner or meal prep delight with truly irresistible flavor.
I love making my Shrimp and Avocado Bowls with Mango Salsa and Lime because it’s a nutrient-packed meal that gives you lean protein and healthy fats all in one dish. I start with 1 lb large shrimp tossed in 2 tablespoons olive oil, garlic, salt and pepper which really brings out that grilled, smoky flavor.
I add diced mango and red bell pepper along with finely chopped red onion and jalapeno to create a salsa full of vitamin C and antioxidants. The dish gets even better with diced avocados and 2 tablespoons chopped fresh cilantro resting on top of a base of 2 cups cooked rice.
I also prepare a quick lime-chili sauce with juice of another lime, extra-virgin olive oil, and either red chili or red pepper flakes. This bowl is a simple gourmet recipe that packs a nutritious punch, perfect for a quick weeknight dinner or even meal prep.
Enjoy this savory and balanced dish any day!
Why I Like this Recipe
I really dig this recipe because first, the grilled shrimp come out smokey and perfectly charred, which just makes every bite burst with flavor. Second, I love the mix of the sweet mango salsa with the spicy touch from the jalapeno and red chili; it makes the dish exciting and different every time I make it. Third, the creamy avocado and tangy lime-chili sauce work together so well that they balance out the flavors perfectly and make the bowl feel refreshing. Lastly, it’s super easy to whip up on a busy weeknight while still tasting like a special, tropical meal so I always feel like I deserve a little treat.
Ingredients
- Shrimp: Bold protein, low fat, satisfying seafood flavor, cooks quickly.
- Mango: Juicy fruit bursting with natural sweetness, vitamins, and tangy flavor.
- Avocado: Creamy, rich in healthy fats, fiber and essential nutrients.
- Lime: Provides zesty tang, refreshing acidity, balancing overall dish flavors.
- Olive Oil: Rich in monounsaturated fats, enhances taste and aids in cooking.
- Jalapeno: Adds heat and spice, infusing vibrant flavor and antioxidants.
- Rice: Steady carbohydrate source providing energy and acts as a neutral base.
- Red Bell Pepper: Crunchy, colorful, rich in vitamin C, brightening up the dish.
- Cilantro: Fresh herb that adds aroma, a mild citrus note, and brightness.
Ingredient Quantities
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil (divided between shrimp and sauce)
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 ripe mango, diced
- 1 small red bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeno, seeds removed and minced
- Juice of 1 lime (for the salsa)
- 2 tablespoons chopped fresh cilantro
- 2 avocados, diced
- 2 cups cooked rice or your favorite grain
- Juice of another lime (for the lime-chili sauce)
- 1 red chili, finely chopped or 1/2 teaspoon red pepper flakes
- 2 tablespoons extra-virgin olive oil (for the sauce)
- Salt to taste (for the sauce)
How to Make this
1. Preheat your grill or skillet over medium-high heat while you prep the shrimp by tossing them in 1 tablespoon of olive oil, the minced garlic, salt and pepper.
2. In a bowl, mix the diced mango, red bell pepper, red onion, minced jalapeno, juice from one lime and the chopped cilantro; set this mango salsa aside.
3. Add the remaining olive oil along with the juice of another lime, the finely chopped red chili (or red pepper flakes) and a pinch of salt to a small bowl to create the lime-chili sauce.
4. Cook the shrimp on the grill or skillet for about 2 minutes each side until they turn pink and get a little smoky char.
5. While the shrimp is cooking, get your rice or favorite grain ready in serving bowls.
6. Once the shrimp is done, arrange them on top of the rice.
7. Add in the diced avocados evenly over the bowl.
8. Spoon the fresh mango salsa over the shrimp and avocado.
9. Drizzle that tangy lime-chili sauce all over everything.
10. Serve immediately and enjoy your tropical shrimp and avocado bowl, its sure to be a hit even if its a quick weeknight meal.
Equipment Needed
1. Grill or a skillet heated to medium-high
2. A large bowl for tossing shrimp with oil, garlic, salt and pepper
3. A small bowl for mixing the lime-chili sauce
4. A cutting board
5. A sharp knife for dicing the mango, chopping the onions, jalapeno and cilantro
6. A spatula or tongs to flip the shrimp on the grill/skillet
7. A citrus juicer for extracting the lime juice
8. Serving bowls for the final dish
FAQ
Shrimp And Avocado Bowls With Mango Salsa & Lime Recipe Substitutions and Variations
- Try swapping the shrimp for diced chicken breast or even tofu cubes if you’re want a vegetarian version.
- If you run out of olive oil, you can use avocado oil or just canola oil instead.
- If you cant find a ripe mango, diced peaches or pineapple pieces make a sweet substitute.
- Not into cilantro? Fresh parsley or basil works pretty well in its place.
- For a different grain option, use quinoa or even cauliflower rice instead of the standard rice.
Pro Tips
1. Make sure you heat up your grill or pan until it’s really hot before adding the shrimp so they sear quickly and dont end up soggy or overcooked.
2. Use fresh lime juice instead of bottled stuff and always taste your sauce as you mix it cause sometimes the limes can vary in sourness and you might need to adjust the salt accordingly.
3. Chop your mango, peppers, and onions roughly so you get a mix of sizes in your salsa – it gives a more interesting texture and flavor contrast.
4. Add the diced avocado right before serving, beacause if its mixed in too early it can get mushy and lose its fresh taste.
Shrimp And Avocado Bowls With Mango Salsa & Lime Recipe
This Yummy Grilled Shrimp Bowl offers a tropical escape with smoky grilled shrimp, fresh mango salsa, creamy avocado, and tangy lime-chili sauce served over rice. The combination creates a Shrimp Bowl Mango Salsa that is a simple gourmet recipe, perfect for a healthy dinner or meal prep delight with truly irresistible flavor.
4
servings
515
kcal
Equipment: 1. Grill or a skillet heated to medium-high
2. A large bowl for tossing shrimp with oil, garlic, salt and pepper
3. A small bowl for mixing the lime-chili sauce
4. A cutting board
5. A sharp knife for dicing the mango, chopping the onions, jalapeno and cilantro
6. A spatula or tongs to flip the shrimp on the grill/skillet
7. A citrus juicer for extracting the lime juice
8. Serving bowls for the final dish
Ingredients
-
1 lb large shrimp, peeled and deveined
-
2 tablespoons olive oil (divided between shrimp and sauce)
-
1 clove garlic, minced
-
Salt and pepper to taste
-
1 ripe mango, diced
-
1 small red bell pepper, diced
-
1 small red onion, finely chopped
-
1 jalapeno, seeds removed and minced
-
Juice of 1 lime (for the salsa)
-
2 tablespoons chopped fresh cilantro
-
2 avocados, diced
-
2 cups cooked rice or your favorite grain
-
Juice of another lime (for the lime-chili sauce)
-
1 red chili, finely chopped or 1/2 teaspoon red pepper flakes
-
2 tablespoons extra-virgin olive oil (for the sauce)
-
Salt to taste (for the sauce)
Directions
- Preheat your grill or skillet over medium-high heat while you prep the shrimp by tossing them in 1 tablespoon of olive oil, the minced garlic, salt and pepper.
- In a bowl, mix the diced mango, red bell pepper, red onion, minced jalapeno, juice from one lime and the chopped cilantro; set this mango salsa aside.
- Add the remaining olive oil along with the juice of another lime, the finely chopped red chili (or red pepper flakes) and a pinch of salt to a small bowl to create the lime-chili sauce.
- Cook the shrimp on the grill or skillet for about 2 minutes each side until they turn pink and get a little smoky char.
- While the shrimp is cooking, get your rice or favorite grain ready in serving bowls.
- Once the shrimp is done, arrange them on top of the rice.
- Add in the diced avocados evenly over the bowl.
- Spoon the fresh mango salsa over the shrimp and avocado.
- Drizzle that tangy lime-chili sauce all over everything.
- Serve immediately and enjoy your tropical shrimp and avocado bowl, its sure to be a hit even if its a quick weeknight meal.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 4
- Calories: 515kcal
- Fat: 25g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 15g
- Cholesterol: 200mg
- Sodium: 500mg
- Potassium: 800mg
- Carbohydrates: 60g
- Fiber: 8g
- Sugar: 12g
- Protein: 30g
- Vitamin A: 800IU
- Vitamin C: 40mg
- Calcium: 50mg
- Iron: 2mg
