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

Shrimp and avocado bowls with mango salsa bring pink, pan-cooked shrimp and creamy avocado together with a bright mango-onion-cilantro topping. Finished with a quick lime-chili sauce for a fresh, bowl-style Mexican meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and lime-chili sauce components
  • 0.5 can (15 oz) hot sauce Use your preferred heat level; keep it for the sauce only.
  • 2 tbsp lime juice For mixing into the lime-chili sauce.
  • 0.25 fresh cilantro For both salsa and serving garnish.
  • 0.25 cup mayonnaise Forms the creamy lime-chili sauce base.
Shrimp bowl toppings and aromatics
  • 1.5 lb large shrimp, peeled and deveined Pat dry if wet for better browning.
  • 2 tbsp olive oil For cooking the shrimp and briefly sautéing garlic.
  • 3 cloves garlic, minced Cook just until fragrant; avoid browning.
  • 1 tsp cumin Seasoning for the shrimp.
  • salt and pepper to taste Season shrimp; adjust to preference.
  • 2 cup cooked white or cilantro rice Divide into four bowls.
  • 2 ripe avocados, sliced Slice right before assembling so they stay creamy.
  • 2 ripe mangoes, finely diced Keeps salsa juicy and sweet.
  • 0.5 red onion, minced Adds crunch to the mango salsa.

Equipment

  • 1 cast iron skillet

Method
 

Make the lime-chili sauce
  1. Combine mayonnaise, lime juice, and hot sauce in a small bowl until smooth and pourable.
  2. Set the lime-chili sauce aside so the flavors meld while you cook the shrimp and prep the toppings.
Cook the shrimp
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the minced garlic and cook for 15-30 seconds until fragrant.
  2. Season shrimp with cumin, salt, and pepper, then add to the skillet and cook for 2-3 minutes per side until pink and cooked through.
Make mango salsa and assemble bowls
  1. In a separate bowl, combine diced mango, minced red onion, and fresh cilantro to create the mango salsa.
  2. Divide cooked rice into four serving bowls.
  3. Top each bowl with cooked shrimp, sliced avocados, and a generous portion of mango salsa.
  4. Drizzle with lime-chili sauce and garnish with fresh cilantro and lime wedge before serving.

Notes

For best texture, cook shrimp just until pink and opaque, then assemble immediately to keep avocado creamy and mango salsa bright. Refrigerate leftovers in separate airtight containers for up to 2 days; freezing is not recommended for avocado-topped bowls. Dietary swap: use cauliflower rice (or cooked quinoa) instead of rice for a lower-carb option.