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

Shrimp and avocado bowls with mango salsa and a lime-chili sauce—quick skillet shrimp paired with creamy avocado and bright, diced mango. Serve over rice for a colorful Mexican-style main with a pink shrimp finish.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lime-Chili Sauce
  • 0.25 cup mayonnaise
  • 2 tablespoon lime juice
  • 1 tablespoon hot sauce
Shrimp
  • 1.5 lb large shrimp peeled and deveined
  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 tsp cumin
  • salt and pepper to taste
Rice
  • 2 cup cooked white or cilantro rice
Mango Salsa
  • 2 avocados ripe, sliced
  • 2 mangoes ripe, finely diced
  • 0.5 red onion minced
  • 0.25 cup fresh cilantro chopped
  • fresh cilantro and lime for serving

Equipment

  • 1 large skillet

Method
 

Make the lime-chili sauce
  1. Combine mayonnaise, lime juice, and hot sauce in a small bowl until smooth and pourable; the mixture should look thick but glossy.
  2. Set the sauce aside at room temperature so the flavors blend while you cook the shrimp and build the salsa.
Cook the shrimp
  1. Heat olive oil in a large skillet over medium-high heat, until it shimmers when you tilt the pan.
  2. Add the minced garlic and cook for 30 seconds, stirring, until fragrant and lightly sizzling.
  3. Pat shrimp dry with paper if needed, then season with cumin, salt, and pepper; add shrimp to the skillet in a single layer.
  4. Cook shrimp for 2-3 minutes per side, until pink and cooked through, with no gray in the center.
Make mango salsa
  1. In a separate bowl, mix diced mango, minced red onion, and chopped fresh cilantro until evenly combined.
Assemble bowls
  1. Divide cooked white or cilantro rice into four bowls so the rice forms a base layer.
  2. Top each bowl with cooked shrimp, then add sliced avocados for a creamy contrast.
  3. Spoon a generous portion of mango salsa over the shrimp and avocado.
  4. Drizzle lime-chili sauce over the top and garnish with fresh cilantro and lime wedge right before serving; the bowl should look colorful with visible mango pieces.

Notes

Pro tip: pat shrimp dry and avoid overcrowding the skillet so they sear quickly and turn pink in under 5 minutes. Store cooked shrimp and salsa separately in airtight containers in the refrigerator up to 2 days; assemble bowls within 24 hours for best texture. Freezing is not recommended for shrimp or avocado. For a lighter swap, use light mayonnaise in the lime-chili sauce (the flavor stays bright and creamy).