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

Viral Dinner Fast

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Viral Chili Lime Shrimp Bowl Recipe with Fresh Mango Salsa

A refreshing balance of smoky chili lime shrimp, sweet homemade mango salsa, and a creamy citrus drizzle over rice.

★★★★★ 4.9 / 5 (294 reviews)

Prep Time15 Mins

Cook Time5 Mins

Total Time20 Mins

Ingredients

• – 1 cup cooked brown or white rice
• – 1 ripe mango, diced
• – 1 medium tomato, diced
• – 1 small red onion, diced
• – 1 small cucumber, diced (optional)
• – 2 tablespoons chopped fresh cilantro
• – 1 lime, juiced (for salsa)
• – 2 ripe avocados, sliced
• – 1 tablespoon olive oil
• – 1 pound large shrimp, peeled and deveined
• – 1 tablespoon lime juice (for shrimp marinade)
• – 1 teaspoon chili powder
• – 1 teaspoon garlic powder
• – 1/2 teaspoon salt
• – 1/4 cup mayonnaise or Greek yogurt
• – 1 tablespoon lime juice (for sauce)
• – 1/2 teaspoon chili powder (for sauce)
• – 1 tablespoon water (optional, to thin the sauce)
• – Pinch of salt (for sauce)

Instructions

1. 1
   Finely chop the fresh mango, tomato, red onion, and cucumber. Toss these components together with the chopped fresh cilantro and fresh lime juice inside a preparation bowl, season to your liking with salt, and set the mixture aside.
2. 2
   In a clean mixing bowl, whisk the olive oil, marinade lime juice, chili powder, garlic powder, and salt together. Toss the peeled, deveined large shrimp into this mixture to coat them thoroughly, allowing them to rest in the marinade for 15 minutes.
3. 3
   Bring a skillet or a grooved grill pan to medium-high heat on your stovetop. Cook the marinated shrimp for roughly 2 minutes on each side until they lose their translucency, become completely opaque, and take on beautiful char marks before pulling them off the heat.
4. 4
   In a separate small dish, combine the mayonnaise or Greek yogurt with the sauce lime juice, chili powder, and a single pinch of salt. Progressively add water in tiny increments to thin out the mixture until it reaches a perfect pouring consistency.
5. 5
   Base each individual serving bowl with a fluffy layer of cooked brown or white rice. Neatly arrange the sliced ripe avocado, place a generous spoonful of the prepared mango salsa right in the middle, lay out the charred shrimp along the open side, and finish with a decorative drizzle of the lime-chili sauce before adding any desired garnishes.

Frequently Asked Questions

Can I use frozen shrimp for these mango salsa bowls? Yes, absolutely! Frozen shrimp works perfectly. Just make sure to thaw them fully in the refrigerator or under cool running water, and pat them completely dry with a paper towel before adding the chili-lime marinade to ensure they get a perfect sear in the skillet.

How far in advance can I prepare the homemade mango salsa? The mango salsa can be made up to 24 hours in advance and stored in an airtight container in the fridge. In fact, prepping it a few hours early allows the citrus juices, red onion, and cilantro flavors to blend together beautifully.

What is the best way to prevent the sliced avocados from turning brown? The acidity from the fresh lime juice is your best friend here! Toss or coat your fresh avocado slices with a little extra lime juice if you are packing these bowls for a later meal prep lunch. Alternatively, slice the avocado right before serving.

Can I substitute Greek yogurt for the mayonnaise in the lime-chili sauce? Yes, definitely! Substituting plain Greek yogurt for the mayonnaise creates a lighter, high-protein alternative that still delivers an exceptionally creamy texture with a nice, natural tang that pairs wonderfully with the spicy shrimp.