If you are craving a vibrant and satisfying meal that bursts with tropical flavors and a hint of spice, the Grilled Shrimp Bowls with Mango Salsa, Avocado, and Lime-Chili Sauce Recipe is here to excite your taste buds. This dish perfectly balances juicy, smoky grilled shrimp with a fresh, zesty mango salsa, creamy avocado slices, and a tangy lime-chili sauce that ties everything together. It’s not only colorful and inviting but also incredibly wholesome and quick to prepare, making it an ideal choice for a healthy dinner or a special weekend treat with friends.
Ingredients You’ll Need
Gathering just the right ingredients is the key to nailing this recipe. Each component adds its own magic — from the sweet mango to the fiery touch of sriracha in the sauce — ensuring every bite is flavorful and fresh.
- Large shrimp (1 pound): Peeled and deveined, these are the star protein with a juicy and tender bite after grilling.
- Olive oil (1 tablespoon): Helps to coat the shrimp for perfect grilling and adds a smooth richness.
- Garlic powder (1 teaspoon) & onion powder (1/2 teaspoon): A simple spice combo for a savory depth in the shrimp seasoning.
- Salt (1/4 teaspoon) & black pepper (1/8 teaspoon): Essential seasonings to enhance the shrimp’s natural flavor.
- Mango (1, diced): Adds a juicy sweetness and gorgeous color to the salsa.
- Red onion (1/4, finely chopped): Offers a subtle sharpness and crunch to balance the sweetness.
- Jalapeño (1, seeded and minced, optional): Brings a perfect gentle heat to the salsa if you like a kick.
- Chopped cilantro (1/4 cup): Fresh herbaceous notes that brighten the salsa and finish off the bowl.
- Lime juice (3 tablespoons total): Adds vibrant acidity in both the salsa and the sauce for a lively zest.
- Mayonnaise (1/4 cup): The creamy base of the lime-chili sauce for richness and smooth texture.
- Sriracha (2 tablespoons): Injects that bold chili flavor that wakes up the sauce and pairs beautifully with shrimp.
- Cooked rice (1 cup): The comforting, fluffy foundation that carries all the fabulous toppings.
- Avocado (1/2, sliced): Adds buttery creaminess and a cooling balance to the bold flavors.
How to Make Grilled Shrimp Bowls with Mango Salsa, Avocado, and Lime-Chili Sauce Recipe
Step 1: Prepare and Season the Shrimp
Start by preheating your grill to get it nice and hot for quick cooking. While the grill warms up, toss the peeled and deveined shrimp with olive oil, garlic powder, onion powder, salt, and black pepper. This simple seasoning mix ensures the shrimp develop a savory, well-rounded taste that complements the fresh toppings.
Step 2: Grill the Shrimp
Place the seasoned shrimp on the grill for about 2 to 3 minutes per side. Grill them just until they turn pink and opaque, which means they’re perfectly cooked and still juicy. Overcooking can make shrimp rubbery, so keep a close eye on them. Once done, set them aside to rest briefly while you prepare the other components.
Step 3: Make the Mango Salsa
Combine diced mango, finely chopped red onion, minced jalapeño (if you want some heat), chopped cilantro, fresh lime juice, salt, and pepper in a bowl. Mix these ingredients gently but thoroughly so that the flavors meld together while retaining the mango’s sweet, juicy texture. Chill the salsa a bit if you have time — this will make it even more refreshing.
Step 4: Whisk Together the Lime-Chili Sauce
In a separate bowl, whisk mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy. This sauce is a game-changer; it adds a fabulous spicy tang that ties the entire bowl together. Adjust the sriracha quantity if you prefer it milder or hotter.
Step 5: Assemble Your Bowls
Fill each bowl with a scoop of fluffy cooked rice as a base. Arrange the grilled shrimp over the rice, followed by slices of creamy avocado. Spoon generous amounts of mango salsa on top, and finish by drizzling the luscious lime-chili sauce over everything. Serve immediately for the best experience, enjoying a bowl that’s as beautiful as it is delicious.
How to Serve Grilled Shrimp Bowls with Mango Salsa, Avocado, and Lime-Chili Sauce Recipe
Garnishes
To really make your Grilled Shrimp Bowls with Mango Salsa, Avocado, and Lime-Chili Sauce Recipe pop, consider fresh garnishes like additional chopped cilantro, thin lime wedges, or even some toasted pumpkin seeds for crunch. These add a lovely contrast and enhance the bowl’s visual appeal, making every bite even more inviting.
Side Dishes
This bowl stands strong on its own, but if you want to round out your meal, light and refreshing sides like a simple cucumber salad or a crisp green garden salad pair beautifully. You could also serve a warm corn tortilla on the side for a fun handheld option.
Creative Ways to Present
For a festive touch, serve the bowl in hollowed-out bell peppers or even pineapple halves for a tropical vibe that’s sure to wow your guests. Layer the bowl ingredients in mason jars for a picnic-friendly presentation or create a vibrant spread with all the components laid out buffet-style so everyone can customize their own bowls.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the shrimp, mango salsa, and lime-chili sauce stored separately in airtight containers in the fridge to maintain their textures and flavors. The avocado is best sliced fresh, but you can prepare it in small amounts and store with a splash of lime juice to reduce browning.
Freezing
Frozen shrimp tend to lose a bit of their texture after thawing, so it’s better not to freeze the assembled bowls. However, the shrimp alone can be frozen before or after cooking for up to two months. The mango salsa and lime-chili sauce are best enjoyed fresh and do not freeze well.
Reheating
When reheating leftover shrimp, do so gently in a skillet over medium heat just until warmed through to prevent overcooking. Reheat the rice in the microwave or on the stovetop with a splash of water to keep it fluffy. Add fresh salsa, avocado, and sauce after warming for the most satisfying bowl.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely before marinating and grilling. Pat them dry to remove excess moisture so they cook evenly and get that perfect grilled texture.
Is the jalapeño necessary in the mango salsa?
The jalapeño is optional but highly recommended if you enjoy a little heat. You can adjust the amount or omit it entirely if you prefer a milder salsa without missing out on sweetness and freshness.
Can I substitute the rice with something else?
Yes! Cauliflower rice, quinoa, or even a bed of mixed greens make excellent alternatives if you’re looking for a lower-carb or more vegetable-focused bowl.
How spicy is the lime-chili sauce?
The sauce offers a moderate heat level thanks to the sriracha. You can easily tweak the spiciness by adding less sriracha for a milder flavor or more if you love extra heat.
Can I prepare this recipe for a larger group?
Definitely! This recipe scales up well. Just multiply the ingredients accordingly and consider grilling the shrimp in batches for consistent cooking. It’s a fantastic crowd-pleaser for parties and family dinners.
Final Thoughts
I promise that once you try the Grilled Shrimp Bowls with Mango Salsa, Avocado, and Lime-Chili Sauce Recipe, it will quickly become one of your favorite go-to meals. It’s bright, flavorful, and nourishing with every ingredient playing its perfect part. Easy, fresh, and utterly delicious — what more could you want? Give it a try and watch how it lights up your dinner table and your taste buds!
Print
Grilled Shrimp Bowls with Mango Salsa, Avocado, and Lime-Chili Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This vibrant and healthy shrimp bowl features grilled shrimp paired with a fresh mango salsa and a zesty lime-chili sauce, all served over fluffy cooked rice with creamy avocado slices. It’s a quick, delicious, and nutritious meal perfect for a light lunch or dinner.
Ingredients
Shrimp
- 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 mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chopped cilantro
- 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
- 1/2 avocado, sliced
Instructions
- Prep the Shrimp: Preheat your grill to medium-high heat. In a bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, onion powder, salt, and black pepper to coat evenly.
- Grill the Shrimp: Place the shrimp on the preheated grill and cook for 2 to 3 minutes per side, or until they turn pink and opaque. Remove from the grill and set aside.
- Make the Mango Salsa: In a separate bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper. Stir gently to mix. Chill the salsa until ready to serve.
- Prepare the Lime-Chili Sauce: In another bowl, whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and creamy.
- Assemble the Bowl: Start by placing the cooked rice into serving bowls. Top each bowl with grilled shrimp and sliced avocado. Spoon a generous amount of mango salsa over the shrimp and rice, then drizzle with the lime-chili sauce. Serve immediately for the freshest flavors.
Notes
- You can substitute cooked quinoa or cauliflower rice for a lower-carb option.
- Adjust the amount of jalapeño or sriracha in the sauce according to your spice preference.
- Grilling adds a smoky flavor, but shrimp can also be cooked on a stovetop grill pan or skillet if a grill is unavailable.
- For a dairy-free version, substitute mayonnaise with a vegan alternative.
- To prepare ahead, salsa and sauce can be made a few hours in advance and refrigerated.
