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

Introduction

Enjoy a vibrant and fresh meal with these Mediterranean Shrimp and Avocado Bowls topped with zesty mango salsa and a creamy lime-chili sauce. This dish combines juicy grilled shrimp, creamy avocado, and bright flavors that make for a perfect healthy lunch or dinner.

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 to 3 minutes per side or until they turn pink and have a slight char. Remove from heat.
3. Step 3: Prepare the mango salsa by combining diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper in a bowl. Stir gently and adjust seasoning if needed.
4. Step 4: For the lime-chili sauce, whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
5. Step 5: Assemble each bowl starting with a base of cooked rice. Top with grilled shrimp and sliced avocado.
6. Step 6: Add generous spoonfuls of mango salsa on top and drizzle with the lime-chili sauce. Garnish with extra cilantro or lime wedges if desired.

Tips & Variations

• For a milder flavor, omit the jalapeño or reduce the amount used in the salsa.
• Swap the shrimp for grilled chicken or tofu to suit dietary preferences.
• Use quinoa instead of rice for a nuttier texture and extra protein.
• Fresh lime juice adds brightness—use freshly squeezed rather than bottled for best flavor.
• Leftover sauce makes a great condiment for sandwiches or salads.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the grilled shrimp and rice gently in the microwave or on the stove. Add fresh avocado slices and mango salsa just before serving to keep them fresh and vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Thaw them completely before seasoning and grilling to ensure even cooking.

How spicy is the lime-chili sauce?

The sauce has a mild to moderate heat level from the Sriracha, which you can adjust by adding more or less to suit your taste.

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

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★★★★★

4.7 from 56 reviews

• Author: Simon
• Total Time: 21 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Mediterranean Shrimp and Avocado Bowl combines perfectly grilled shrimp with fresh mango salsa and a zesty lime-chili sauce, served atop a bed of fluffy rice and creamy avocado. It’s a vibrant, flavorful dish that’s quick to prepare and perfect for a healthy lunch or dinner.

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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

Assembly

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

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Instructions

1. Grill the Shrimp: Toss the 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, then cook the shrimp for 2 to 3 minutes on each side, until they are pink, opaque, and slightly charred.
2. Make the Mango Salsa: In a medium bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and pepper. Stir gently to mix all ingredients, then taste and adjust seasoning as needed.
3. Prepare the Lime-Chili Sauce: In a small bowl, whisk together the mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and pepper until smooth and creamy. Set aside.
4. Assemble the Bowls: Begin by placing a bed of cooked rice into each serving bowl. Top with the grilled shrimp, sliced avocado, and generous spoonfuls of the mango salsa. Drizzle with the prepared lime-chili sauce. Garnish with extra cilantro leaves or lime wedges if desired, then serve immediately.

Notes

• For spicier salsa, keep the jalapeño seeds or add extra if desired.
• Brown rice can be used as a healthier alternative to white rice.
• If you don’t have a grill, a grill pan or skillet on the stovetop works equally well.
• To make this dish gluten-free, ensure the Sriracha and mayonnaise are gluten-free brands.
• Leftover shrimp can be refrigerated for up to 2 days, but assemble bowls fresh for best texture.

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

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