Enjoy a fresh, colorful, and delicious shrimp bowl loaded with juicy grilled shrimp, creamy avocado, sweet mango salsa, fluffy rice, and a tangy lime-chili sauce. This easy recipe is perfect for lunch, dinner, or healthy meal prep!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2
Cuisine: Healthy Fusion / Seafood
Difficulty: Easy
Ingredients
For the shrimp
– 12 oz (340 g) large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ½ teaspoon chili powder
– ½ teaspoon ground cumin
– ½ teaspoon salt, or to taste
– ¼ teaspoon black pepper
– 1 tablespoon fresh lime juice
For the bowls
– 2 cups cooked rice, white or brown
– 1 large ripe avocado, sliced
– 1 cup ripe mango, diced
– ¼ cup red onion, finely chopped
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon fresh lime juice
– 1 cup shredded lettuce, optional
For the creamy lime-chili sauce
– ¼ cup mayonnaise or Greek yogurt
– 1 tablespoon fresh lime juice
– 1 teaspoon honey, optional
– ½ teaspoon chili sauce or hot sauce
– 1 teaspoon water, or as needed
– A pinch of salt and black pepper
Instructions
Step 1: Season the shrimp
Pat the shrimp dry with paper towels. In a bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, chili powder, cumin, salt, black pepper, and lime juice. Toss well until every shrimp is evenly coated.
Step 2: Prepare the mango salsa
Add the diced mango, chopped red onion, cilantro, and lime juice to a small bowl. Gently mix everything together. Set aside while you cook the shrimp so the flavors can blend.
Step 3: Make the creamy lime-chili sauce
Whisk together the mayonnaise or Greek yogurt, lime juice, honey, chili sauce, salt, and black pepper. Add a little water until the sauce reaches your preferred consistency. Taste and adjust the lime juice or chili to your liking.
Step 4: Cook the shrimp
Heat a skillet or grill pan over medium-high heat. Arrange the shrimp in a single layer and cook for approximately 2–3 minutes per side, depending on their size, until opaque and cooked through. The shrimp should reach an internal temperature of 145°F (63°C).
Step 5: Prepare the avocado
Cut the avocado in half, remove the pit, and slice the flesh. For extra freshness, drizzle the avocado with a little lime juice to help prevent browning.
Step 6: Assemble the bowls
Divide the cooked rice between two serving bowls. Arrange the grilled shrimp, sliced avocado, and mango salsa on top. Add shredded lettuce if desired.
Step 7: Add the sauce and serve
Drizzle the creamy lime-chili sauce over the shrimp or serve it on the side. Garnish with fresh cilantro and an extra squeeze of lime juice. Serve immediately while the shrimp are warm and the mango salsa is fresh.
Nutrition Information
Estimated nutrition per serving, assuming 2 servings with white rice, mayonnaise-based sauce, and the listed ingredients.
Nutrient Amount
Calories 620 kcal
Protein 35 g
Total Carbohydrates 63 g
Dietary Fiber 7 g
Total Sugars 12 g
Total Fat 25 g
Saturated Fat 4 g
Cholesterol 220 mg
Sodium 950 mg
Nutrition values are estimates and can vary depending on shrimp size, rice portions, sauce brand, and added salt.
Frequently Asked Questions (Q&A)
Q1: Can I use frozen shrimp?
Yes! Thaw frozen shrimp completely in the refrigerator or under cold running water, then pat them dry before seasoning and cooking.
Q2: Can I make this recipe without rice?
Absolutely. Serve the shrimp over lettuce, cauliflower rice, quinoa, or your favorite greens for a different meal option.
Q3: Can I use Greek yogurt instead of mayonnaise?
Yes. Greek yogurt makes a creamy, tangy sauce with more protein and generally less fat than mayonnaise.
Q4: What can I use instead of mango?
Pineapple, diced peaches, or fresh papaya can provide a similar sweet and fruity flavor.
Q5: Is this recipe good for meal prep?
Yes. Store the cooked shrimp, rice, mango salsa, and sauce in separate airtight containers in the refrigerator. For food safety, refrigerate within two hours and use cooked shrimp within 3–4 days. Slice the avocado just before serving for the best texture and color.
Q6: How can I make the bowl spicier?
Add extra chili powder, cayenne pepper, diced jalapeño, or a few drops of your favorite hot sauce.
Q7: How do I know when shrimp are cooked?
Shrimp should be opaque and firm, with a slightly curled shape. For food safety, cook them to an internal temperature of 145°F (63°C).
Q8: Can I make this recipe dairy-free?
Yes. Use dairy-free mayonnaise or a dairy-free yogurt alternative for the sauce, and check the ingredient labels.
Q9: Is this recipe gluten-free?
It can be naturally gluten-free when you use plain rice, unseasoned shrimp, and gluten-free-certified sauces and seasonings.
Q10: What is the best way to store leftovers?
Keep leftovers in airtight containers in the refrigerator for 3–4 days. Store the sauce separately and avoid leaving cooked seafood at room temperature for more than two hours.