Shrimp Avocado Mango Bowls

Juicy grilled shrimp paired with smooth avocado and bright mango salsa makes a taste adventure in every mouthful. These fun bowls mix sweet, hot, and tangy flavors, all tied together with a punchy lime-chili drizzle that turns basic stuff into a fancy-looking dinner that'll brighten any regular weeknight.

I came up with these bowls after coming home from a seaside trip where we ate tons of fresh seafood and tropical fruit. I wanted to bring that relaxed vacation feeling to my kitchen, so I played around until I found this amazing mix of flavors. The way the mango's sweetness plays with the smoky shrimp while the creamy avocado and zingy sauce blend everything is pure bowl magic. Now my family always asks for these "vacation bowls" whenever we need cheering up, showing that sometimes the right food can take you to your happy spot no matter where you actually are.

Pick Your Fresh Stuff

• Large Shrimp: Gives you tasty protein bites that cook fast and soak up all the good flavors
• Ripe Mango: Adds tropical sweetness and sunny color that makes the whole dish pop
• Creamy Avocado: Brings smooth richness and healthy fats that cool down the bold tastes
• Jasmine Rice: Makes a sweet-smelling, slightly sticky base that soaks up all the yummy sauces
• Red Onion: Adds zippy flavor and pretty purple color to the mango mix
• Fresh Jalapeño: Puts in as much heat as you want to wake up your mouth
• Fresh Cilantro: Sprinkles bright, herby notes all through the dish
• Greek Yogurt: Makes the tangy, smooth base for the lime-chili sauce
• Fresh Lime: Adds must-have tang and zesty brightness to both the salsa and sauce
• Chili Powder: Puts in smoky depth and nice color to both the shrimp and sauce
• Honey: Balances the tang with gentle sweetness in the lime-chili sauce

Making Your Amazing Bowl

Mix Up Bright Mango Salsa:

Throw together chopped ripe mango, tiny bits of red onion, minced jalapeño, fresh lime juice, chopped cilantro, and a pinch of salt in a bowl. Stir gently, then chill while making everything else. This short rest helps all the flavors blend together nicely.

Whip Up Tangy Lime-Chili Sauce:

In a small bowl, stir together Greek yogurt, mayo, chili powder, lime zest, lime juice, honey, salt, and pepper until smooth. Taste and fix it up with more lime if you want it tangier or honey if you need it sweeter. You want it creamy but easy to drizzle.

Cook Your Shrimp Just Right:

Dry shrimp with paper towels so they'll brown nicely. Sprinkle them with chili powder, garlic powder, salt, and pepper, and toss until covered. Heat up a pan with a bit of olive oil, then cook shrimp about 2-3 minutes on each side until pink and a little charred. Don't leave them too long or they'll get tough.

Cut Avocado Nicely:

Slice ripe avocados in half, take out the pit, and cut into thin pieces while still in the skin. Use a big spoon to scoop the slices out carefully. This keeps them looking pretty and stops them from getting mushy.

Fix Your Rice Base:

Cook jasmine rice following the package, then fluff it up and add a little salt. For extra flavor, try cooking your rice in coconut milk or chicken broth instead of water.

Put It All Together Prettily:

Share the cooked rice between your bowls, making a flat base. Put grilled shrimp, avocado slices, and a big spoonful of mango salsa on top of the rice, keeping each part separate so it looks nice. Pour the lime-chili sauce over everything, letting it pool a bit in the bowl.

Top With Fresh Stuff:

Sprinkle more chopped cilantro, add lime wedges, and maybe some black sesame seeds or toasted coconut for crunch. These last touches make it taste better and look fancier.

Eat Right Away:

Serve while the shrimp is still warm so you get that awesome mix of warm shrimp and rice with cool avocado and salsa—it's a really fun eating experience.

Pin it

My family really goes crazy for these bowls during summer when mangoes taste their sweetest. I've tried adding chopped pineapple to the mango mix for an even more tropical twist that my kids can't get enough of. My husband likes extra jalapeño on his for more kick, while I love throwing in sliced radishes for their spicy crunch.

I actually made this recipe for the first time during a hectic weeknight when I needed to use up stuff in my fridge before a trip. It turned out so good that it's now one of our most requested meals all year long. The fresh flavors and pretty look turn an everyday dinner into something special, showing that thoughtfully combining simple ingredients can make something really amazing.

Great Drink and Side Ideas

These colorful bowls taste even better with the right drinks and sides that boost their tropical vibe. Try them with ice-cold coconut water or chilled limeade for a refreshing match that goes with the bowl's flavors. For a party vibe, serve with frozen mango margaritas or mojitos topped with fresh mint. On the side, offer warm corn tortillas or crunchy tortilla chips for scooping up any escaped salsa. For a full meal, start with simple guacamole and chips before bringing out these bowls as the main dish. Finish with light coconut sorbet or grilled pineapple for dessert to keep the tropical theme going from start to finish.

Fun Ways to Switch It Up

Change these flexible bowls by trying different proteins and fruits while keeping that tropical feeling. Make a Hawaiian-style version by swapping in grilled pineapple for mango and adding a drizzle of teriyaki sauce. For Caribbean flair, use jerk-seasoned shrimp and mix black beans into the rice. If you don't eat meat, try grilled portobello mushrooms or crispy tofu with the same seasonings instead of shrimp. For a heartier meal, use quinoa or farro instead of rice for extra protein and chewiness. Seafood fans might enjoy mixing shrimp and scallops for a fancier version that's perfect for guests.

How to Save Leftovers

Keep everything fresh with smart storage tricks for all the parts of these colorful bowls. Keep cooked shrimp in a sealed container in the fridge for up to two days, separate from other ingredients until serving time. The mango salsa stays good for up to three days in the fridge, though it's best within the first day. You can make the lime-chili sauce up to five days ahead and keep it in a sealed jar or container. For the rice, store it in an airtight container for up to four days, and add a splash of water when reheating to bring back moisture. Cut avocados just before eating to stop them from turning brown. For meal prep, pack all parts except avocado and sauce into containers, adding these fresh parts right before eating.

I've brought these bowls to so many summer get-togethers, from simple family dinners to backyard parties, and they always wow people with their bright colors and layered flavors. What really makes them special is how they bring folks together—there's something magical about a meal that lets everyone customize to their own taste. The first time I made these for friends, the talking practically stopped as everyone enjoyed their first few bites. That moment when food makes everyone happy is what cooking is all about for me. No matter what's going on in our crazy busy lives, these colorful bowls have a way of lighting up the table and creating a mini vacation feeling, even if it's just for one meal.

Pin it

Frequently Asked Questions

→ Can I prepare this in advance?

Sure! Store each part separately in the fridge. The salsa and sauce are good for 2-3 days. Grill the shrimp fresh for the best bite or warm them gently before eating.

→ What else works besides shrimp?

You can substitute shrimp with grilled chicken, salmon, tofu, or even black beans for a plant-based option. The mango salsa and sauce go with any choice.

→ What’s a dairy-free option for the sauce?

Totally doable! Use dairy-free yogurt instead of Greek yogurt, or just mayo. Coconut yogurt is another tasty choice that matches the tropical vibe.

→ Can I change the grain base?

Other great options include quinoa, couscous, farro, or even cauliflower rice for fewer carbs. Mixed greens also make a light and fresh base.

→ Is this dish spicy?

It’s mildly spicy thanks to the jalapeño and chili powder. Dial it down by skipping the jalapeño or using less chili powder. Want it hotter? Add extra spice!