Mediterranean Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
These shrimp and avocado bowls are fresh, colorful, and bursting with Mediterranean-inspired flavors. Juicy shrimp tossed in warm spices are paired with creamy avocado, fragrant rice or quinoa, and a zesty mango salsa. A drizzle of lime-chili sauce ties it all together with just the right balance of creaminess and heat. It’s the perfect mix of light yet satisfying.
Time
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Servings: 4
Ingredients
For the Shrimp
1 lb (450g) large shrimp, peeled & deveined
1 tbsp olive oil
1 tsp chili powder
½ tsp smoked paprika
½ tsp cumin
Salt & pepper, to taste
Juice of ½ lime
For the Mango Salsa
1 ripe mango, diced
½ small red onion, finely diced
½ red bell pepper, diced
1 small jalapeño, seeded & minced (optional)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Pinch of salt
For the Lime-Chili Sauce
½ cup Greek yogurt or sour cream
2 tbsp mayonnaise
Juice & zest of 1 lime
1–2 tsp chili sauce (like Sriracha) or chili powder
1 tsp honey (optional, for balance)
Pinch of salt
For the Bowls
2 cups cooked jasmine rice or quinoa
1–2 ripe avocados, sliced
Extra lime wedges & cilantro, for garnish
Instructions
Prepare the mango salsa
In a small bowl, combine mango, red onion, bell pepper, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Mix well and set aside to let the flavors meld.
Make the lime-chili sauce
In another bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice and zest, chili sauce, honey (if using), and a pinch of salt. Adjust spice level to taste.
Cook the shrimp
Pat the shrimp dry with paper towels. In a mixing bowl, toss with olive oil, chili powder, smoked paprika, cumin, salt, pepper, and lime juice.
Heat a skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove from heat.
Assemble the bowls
Divide the cooked rice or quinoa among serving bowls.
Top with shrimp, avocado slices, and a generous scoop of mango salsa.
Drizzle with lime-chili sauce and garnish with fresh cilantro and lime wedges.
Tips
Pat shrimp dry before seasoning so they sear well and don’t steam.
Taste the mango salsa before serving and adjust lime or salt as needed.
Let the sauce chill in the fridge for 15 minutes to thicken and develop flavor.
Slice avocados just before serving to keep them from browning.
Cook shrimp quickly on high heat to keep them tender and juicy.
Variations
Base swap: Use couscous, farro, or cauliflower rice instead of jasmine rice or quinoa.
Protein boost: Add black beans, chickpeas, or even grilled chicken or halloumi.
Fruit change: Swap mango for pineapple, peach, or strawberries.
Extra crunch: Top with shredded cabbage, cucumber, or roasted chickpeas.
Heat level: Use more jalapeño or chili sauce for spice, or omit for mild flavor.
Grilled option: Cook the shrimp on a grill for smoky flavor instead of pan-searing.
Q&A
Q: Can I prepare this ahead of time?
Yes. The mango salsa and lime-chili sauce can be made a few hours in advance and kept in the fridge. Cook the shrimp fresh for best texture.
Q: What can I use instead of shrimp?
Grilled chicken, salmon, or even tofu are great alternatives.
Q: Can I make this dairy-free?
Yes. Use a dairy-free yogurt or a cashew-based sour cream for the sauce.
Q: How spicy is this recipe?
It’s mild to medium, depending on how much chili sauce and jalapeño you add. Adjust to your taste.
Nutrition
(per serving, with rice and sauce)
Calories: ~420
Protein: 28 g
Fat: 18 g
Carbohydrates: 38 g
Fiber: 6 g
Sodium: ~520 mg
(Values are approximate and depend on portion sizes and ingredients used.)
Conclusion
These shrimp and avocado bowls are fresh, satisfying, and easy to pull together in under 30 minutes. The sweet mango salsa, creamy avocado, and zesty lime-chili sauce balance the smoky-spiced shrimp perfectly. Whether you serve them for a quick weeknight dinner or a colorful weekend lunch, they’re a crowd-pleasing Mediterranean-inspired meal that feels both light and hearty.