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

Introduction

These Mediterranean Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce offer a fresh, vibrant meal perfect for warm days. Combining grilled shrimp with creamy avocado and a zesty mango salsa, they’re both flavorful and satisfying.

Ingredients

• 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
• 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 (for salsa)
• 1/4 teaspoon black pepper (for salsa)
• 1/4 cup mayonnaise
• 2 tablespoons Sriracha
• 1 tablespoon lime juice (for sauce)
• 1/2 teaspoon garlic powder (for sauce)
• 1/4 teaspoon onion powder (for sauce)
• 1/8 teaspoon salt (for sauce)
• 1/8 teaspoon black pepper (for sauce)
• 1 cup cooked rice (white, brown, or jasmine)
• 1/2 avocado, sliced (per serving)

Instructions

1. Step 1: Toss the shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
2. Step 2: Grill the shrimp over medium-high heat for 2–3 minutes per side, or until they turn pink and develop slight char marks.
3. Step 3: In a bowl, combine diced mango, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Stir gently and taste to adjust seasoning.
4. Step 4: Whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy to make the lime-chili sauce.
5. Step 5: To assemble the bowls, start with a bed of cooked rice. Top with grilled shrimp, sliced avocado, and generous spoonfuls of mango salsa.
6. Step 6: Drizzle the lime-chili sauce over everything and garnish with extra cilantro or lime wedges if desired. Serve immediately.

Tips & Variations

• For milder heat, omit the jalapeño or use just a small amount.
• Swap grilled shrimp for grilled chicken or tofu for a different protein option.
• Use quinoa or cauliflower rice as a wholesome alternative to traditional rice.
• Prepare the mango salsa a few hours ahead to let the flavors meld.

Storage

Store leftovers separately in airtight containers: grilled shrimp and rice can be refrigerated for up to 2 days, while salsa and sauce keep for 1–2 days. Reheat shrimp and rice gently in the microwave or on the stove. Add fresh avocado and sauce just before serving to keep them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely before marinating and grilling to ensure even cooking and the best texture.

What can I substitute for mayonnaise in the lime-chili sauce?

You can use Greek yogurt or sour cream as a lighter alternative, which will still give a creamy texture with a tangy flavor.

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

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4.5 from 67 reviews

A vibrant and flavorful Mediterranean-inspired bowl featuring grilled shrimp seasoned with aromatic spices, paired with fresh mango salsa, creamy avocado, and a zesty lime-chili sauce, all served over a bed of rice for a quick, healthy, and satisfying meal.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

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 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

Bowls

• 1 cup cooked rice (white, brown, or jasmine)
• 1/2 avocado, sliced (per serving)

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 to medium-high heat. Place the shrimp on the grill and cook for 2 to 3 minutes on each side until they turn pink and develop slight charring.
2. Make the Mango Salsa: In a mixing bowl, combine the diced ripe mango, finely chopped red onion, minced jalapeño (if you prefer some heat), chopped fresh cilantro, lime juice, salt, and black pepper. Stir gently to mix all the flavors together, then taste and adjust seasoning if needed.
3. Prepare the Lime-Chili Sauce: In a separate bowl, whisk together the mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until you achieve a smooth and creamy sauce with balanced spicy and tangy notes.
4. Assemble the Bowls: Begin by placing a bed of cooked rice at the bottom of each bowl. Top the rice with the grilled shrimp, followed by sliced avocado. Spoon generous amounts of mango salsa over the bowl, then drizzle with the lime-chili sauce. Garnish with extra cilantro leaves or lime wedges if desired for added freshness and a pop of color.

Notes

• The jalapeño in the mango salsa is optional and can be omitted for a milder dish.
• You can use any type of cooked rice you prefer, such as white jasmine, brown, or basmati rice.
• For a dairy-free version, substitute mayonnaise with a vegan or dairy-free mayo alternative.
• Make sure not to overcook the shrimp to keep them tender and juicy.
• Leftover mango salsa keeps well refrigerated for up to 2 days.

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