Mango Salsa Avocado Bowl

Mango salsa avocado bowl with shrimp is bright, fresh, and bursting with tropical flavor. Tender shrimp, creamy avocado, and vibrant mango salsa with a zesty lime-chili sauce create a bowl that tastes like sunshine.

Why You’ll Love This Recipe

This bowl is summer on a plate, bringing together sweet mango, buttery avocado, and perfectly seasoned shrimp in one colorful, nutritious meal. The flavors are bright and fresh without being heavy, making it perfect for warm weather or when you’re craving something light but satisfying.

The lime-chili sauce adds just the right amount of zing and heat. Everything comes together in about 30 minutes, making it ideal for busy weeknights. Plus, it’s naturally gluten-free and packed with protein and healthy fats.

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Ingredients You’ll Need

For the Bowl:
• 1 lb fresh shrimp, peeled and deveined
• 2 ripe avocados, diced
• 2 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper to taste

For the Mango Salsa:
• 1 large mango, diced
• 1 small red onion, finely chopped
• 1 small jalapeño, seeded and minced
• Juice of 2 limes
• ¼ cup fresh cilantro, chopped

Use ripe but firm mangoes for the best texture. They should give slightly when pressed but not be mushy. Fresh shrimp works best, but thawed frozen shrimp is fine too.

Why These Ingredients Work

Fresh shrimp cook quickly and provide lean protein with a naturally sweet flavor that pairs beautifully with fruit.

Avocados bring creamy richness and healthy fats that balance the acidity of the lime and the sweetness of the mango. Mangoes add natural sweetness and bright color while providing vitamins and fiber.

Red onion gives a sharp bite that cuts through the richness. Jalapeño brings gentle heat without overwhelming the dish. Fresh lime juice ties everything together with bright acidity.

Cilantro adds an herbal freshness that complements the tropical flavors. Chili powder on the shrimp adds warmth and depth.

Essential Tools and Equipment

• Large skillet
• Sharp knife for dicing
• Cutting board
• Medium bowl for mixing salsa
• Tongs for flipping shrimp

Step-by-Step Instructions

Step 1: Make the Mango Salsa

In a medium bowl, combine diced mango, chopped red onion, minced jalapeño, cilantro, and the juice of one lime. Toss gently to combine. Season with salt to taste and set aside to let the flavors meld while you cook the shrimp.

Step 2: Season the Shrimp

Pat the shrimp dry with paper towels. Toss them with chili powder, salt, and pepper until evenly coated.

Step 3: Cook the Shrimp

Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque. Don’t overcrowd the pan or they’ll steam instead of sear. Squeeze the juice of the remaining lime over the cooked shrimp.

Step 4: Prepare the Avocado

While the shrimp cool slightly, dice the avocados and season with a pinch of salt and a squeeze of lime juice to prevent browning.

Step 5: Assemble the Bowls

Divide the diced avocado among serving bowls. Top with cooked shrimp and a generous scoop of mango salsa. Drizzle with any remaining lime juice and garnish with extra cilantro if desired.

You Must Know

Don’t overcook the shrimp. They’re done when they turn pink and opaque, which takes just 2-3 minutes per side. Overcooked shrimp become rubbery and tough. Also, make the mango salsa first so the flavors have time to develop while you cook the shrimp.

Personal Secret: Add a drizzle of honey to the mango salsa for extra sweetness that balances the heat from the jalapeño beautifully.

Pro Tips & Cooking Hacks

• Buy pre-cooked shrimp to save time—just warm them gently
• Use a mango slicer to dice mangoes quickly and safely
• Make extra salsa to use as a dip with tortilla chips
• Grill the shrimp instead of pan-frying for smoky flavor
• Add cooked quinoa or rice for a heartier meal

Flavor Variations & Suggestions

Swap shrimp for grilled chicken or fish for different protein options. Make it vegetarian with black beans or crispy tofu. Add diced pineapple to the salsa for extra tropical flavor.

Try using papaya instead of mango for a different sweetness. Include diced cucumber in the salsa for extra crunch and freshness.

Make-Ahead Options

Make the mango salsa up to one day ahead and store it covered in the refrigerator. Cook the shrimp the day of serving for the best texture, though they can be cooked a few hours ahead and served at room temperature.

Dice the avocado just before assembling to prevent browning.

What to Serve With Mango Salsa Avocado Bowl

Tortilla chips or plantain chips make great sides for scooping up extra salsa. Cilantro lime rice turns this into a more filling meal.

A simple green salad with citrus vinaigrette keeps things light. Black beans add protein and fiber for vegetarians.

Allergy Information

This recipe is naturally gluten-free and dairy-free. For shellfish allergies, substitute chicken, fish, or tofu. The dish is paleo and Whole30 compliant as written.

Storage & Reheating

Store components separately in airtight containers in the refrigerator for up to two days. The shrimp can be eaten cold or gently reheated in a skillet.

The salsa keeps well but may release some liquid—just drain it before serving. Avocado is best fresh but will keep for a day with lime juice squeezed over it.

Can I use frozen mango?

Fresh mango works best for texture, but thawed frozen mango can work in a pinch. Drain any excess liquid.

How spicy is this dish?

Mild to medium. Remove the jalapeño seeds for less heat or add more for extra kick.

What if I can’t find fresh mangoes?

Pineapple or peaches make excellent substitutes with similar sweetness and acidity.

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