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

A vibrant, healthy, and flavor-packed bowl featuring smoky blackened shrimp, sweet mango salsa, creamy avocado, and a zesty lime-chili drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 Bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Fusion, Tropical
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Shrimp & Seasoning
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
Mango Salsa
  • 2 cups ripe mango diced
  • 0.5 cup red bell pepper diced
  • 0.25 cup red onion minced
  • 0.25 cup fresh cilantro chopped
  • 1 jalapeno minced
  • 1 tbsp lime juice
Lime-Chili Sauce
  • 0.5 cup mayonnaise or greek yogurt
  • 1-2 tbsp sriracha
  • 1 tbsp lime juice
  • 1 tsp honey
Assembly
  • 3 cups cooked rice warm
  • 2 large avocados sliced

Equipment

  • Cast iron skillet or frying pan
  • Mixing bowls
  • Chef's knife
  • Cutting board

Method
 

  1. In a small bowl, whisk together mayonnaise, sriracha, lime juice, honey, and a pinch of salt to create the sauce. Refrigerate.
  2. Combine diced mango, bell pepper, red onion, cilantro, jalapeno, and lime juice in a bowl. Toss to combine the salsa.
  3. Mix paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss shrimp with 1 tbsp oil and spice mix.
  4. Heat remaining oil in a large skillet over medium-high heat. Sear shrimp for 2-3 minutes per side until charred and cooked through.
  5. Assemble bowls with a base of rice, topped with mango salsa, sliced avocado, and hot shrimp.
  6. Drizzle generously with the lime-chili sauce and serve immediately.

Notes

Leftover salsa keeps for 2 days. Shrimp is best eaten fresh.