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

owls with Mango Salsa & Lime-Chili Sauce Recipe
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★★★★★

4.7 from 21 reviews

These Mediterranean Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce offer a vibrant and healthy meal bursting with fresh flavors. Juicy grilled shrimp are paired with creamy avocado, sweet and tangy mango salsa, and a zesty lime-chili sauce, all served over a bed of fluffy rice for a satisfying and colorful dish perfect for lunch or dinner.

Ingredients

Scale

Shrimp Marinade and Grilling

  • 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

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

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

Assembly

  • 1 cup cooked rice (white, brown, or jasmine)
  • 1/2 avocado, sliced (per serving)
  • Optional garnishes: extra cilantro, lime wedges

Instructions

  1. Grill the Shrimp: Toss the peeled and deveined shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated. Preheat a grill or grill pan over medium-high heat. Place the shrimp on the grill and cook for 2–3 minutes on each side, or until they turn pink and develop a slight char. Remove from heat and set aside.
  2. Make the Mango Salsa: In a medium bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper. Stir gently to combine all the ingredients. Taste and adjust seasoning if needed for balance.
  3. Prepare the Lime-Chili Sauce: In a small bowl, whisk together the mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Set aside to allow the flavors to meld.
  4. Assemble the Bowls: Place a bed of cooked rice at the bottom of each serving bowl. Top the rice with the grilled shrimp and sliced avocado. Spoon generous portions of the mango salsa over the top. Drizzle with the lime-chili sauce for a spicy, tangy finish. Garnish with extra cilantro or lime wedges, if desired, before serving.

Notes

  • For a milder salsa, omit the jalapeño or use less.
  • Use your preferred type of rice—white, brown, or jasmine—for varied texture and flavor.
  • You can substitute mayonnaise with Greek yogurt for a lighter sauce.
  • Grilling the shrimp on a grill pan works well indoors if an outdoor grill isn’t available.
  • Leftover shrimp can be stored in the refrigerator for up to 2 days.

Nutrition

Keywords: Mediterranean shrimp bowl, avocado bowl, mango salsa recipe, lime-chili sauce, grilled shrimp, healthy dinner, easy shrimp recipe

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