Shrimp and Mango Rice Bowls with Avocado and Lime-Chili Sauce

There’s something truly magical about a bowl that has it all—protein, healthy fats, vibrant veggies, fresh fruit, and a zippy sauce that ties everything together. That’s exactly what these Shrimp and Mango Rice Bowls bring to the table. They’re more than just a pretty meal; they’re an explosion of flavor, texture, and nourishment in every bite.

If you’re anything like me, you crave meals that feel light but are still satisfying. These bowls check every box. They’re fresh and summery, yet they’ve got enough substance to leave you feeling full and energized. And let’s talk about that combo: sweet mango, creamy avocado, juicy shrimp, a kick from jalapeño, fluffy rice, and a drizzle of lime-chili yogurt sauce that brings it all together. It’s the kind of meal that tastes like it took hours, but comes together in less than 30 minutes.

I first made a version of this bowl on a hot day when I didn’t feel like turning on the oven. I had some shrimp in the fridge, a mango that was getting just a little too soft, and some leftover rice. The moment I tasted the final dish, I knew it was something special. Since then, it’s become one of my go-to dinners. I’ll even make a double batch just so I can have leftovers for lunch the next day.

This recipe is also endlessly customizable. You can swap the shrimp for grilled chicken or tofu, use quinoa instead of rice, or turn up the heat with more jalapeño. Whether you’re feeding your family or treating yourself, this bowl is going to make dinner feel like a mini vacation. It’s that good.

Why You’ll Love This Shrimp and mango salad Recipe

First of all, let’s talk about how easy this recipe is. It looks fancy, like something you’d order at a breezy coastal restaurant, but it’s incredibly simple to make. Most of the ingredients are things you may already have in your kitchen, and the steps are straightforward. Whether you’re a confident home cook or still finding your groove, this is the kind of dish that will make you feel like a pro.

Another reason to love this recipe is how balanced it is. You’ve got lean protein from the shrimp, heart-healthy fats from the avocado, and natural sweetness from the mango. The rice (or quinoa, if you prefer) brings satisfying carbs, while the lime-chili sauce ties everything together with just the right amount of tang and heat. It’s the kind of meal that makes your body feel good and your tastebuds even happier.

This dish is also incredibly family-friendly. Kids love the sweet mango and creamy avocado, while adults can appreciate the flavor complexity. You can even serve the elements deconstructed for picky eaters or spice-sensitive guests. It’s great for meal prepping too, since everything stores well and can be assembled on the go.

What makes it truly special is the layering of flavors and textures. Each bite offers something different—the char of grilled shrimp, the buttery softness of avocado, the crunch of red onion, and the kick of chili-lime yogurt. It’s colorful, it’s fresh, and it’s guaranteed to make dinner a little more exciting.

Health Benefits of this Shrimp and mango salad

Not only is this bowl bursting with flavor, but it’s also packed with nutrients. Let’s break down some of the health benefits that come from the key ingredients.

Starting with the shrimp, they’re a fantastic source of lean protein, which is essential for muscle repair and overall health. They’re also rich in selenium and vitamin B12, which support immune function and nervous system health. Plus, shrimp are low in calories and virtually fat-free, making them a great option for a light but filling meal.

Next up, avocado. This creamy fruit is full of heart-healthy monounsaturated fats that can help reduce inflammation and lower bad cholesterol levels. It also offers a good amount of potassium, which is important for blood pressure regulation. Not to mention, avocados are loaded with fiber, which helps with digestion and keeps you feeling full longer.

Mango adds a naturally sweet element while contributing important vitamins like vitamin C and vitamin A. These vitamins support immune health and vision, respectively. Mango is also high in antioxidants, which help protect the body from free radicals and oxidative stress.

Rice or quinoa provides complex carbohydrates that are your body’s preferred source of energy. Brown rice and quinoa in particular offer additional fiber and nutrients like magnesium and iron, supporting everything from muscle function to red blood cell production.

Finally, the lime-chili yogurt sauce isn’t just delicious—it brings its own health benefits too. Greek yogurt is high in protein and probiotics, which support gut health. Lime adds a dose of vitamin C, while the chili powder may have metabolism-boosting properties. Even the little bit of honey or agave gives a touch of natural sweetness without the need for processed sugar.

All in all, this is a meal you can feel great about eating. It’s balanced, nutrient-dense, and delicious—a win on every level.

Preparation Time, Servings, and Nutritional Information

Before diving into the kitchen, it helps to know what you’re signing up for. Good news—this recipe is quick and totally weeknight-friendly.

Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Servings: 4 generous bowls

Per Serving (Estimated):
Calories: 420
Protein: 28g
Carbohydrates: 32g
Fat: 22g
Fiber: 7g
Sugars: 8g

These nutritional estimates are based on using brown rice and include the lime-chili yogurt sauce. If you use quinoa or skip the sauce, the nutrition profile will adjust slightly. Regardless, you’re getting a well-balanced meal with healthy fats, lean protein, and complex carbs. It’s hearty enough to keep you full, but light enough to leave you feeling energized.

Ingredients List of this Shrimp and mango salad

Let’s get organized. Here’s everything you’ll need to make these shrimp and mango rice bowls. You can find most of these ingredients in any standard grocery store.

For the Bowls:

• 1 lb large shrimp, peeled and deveined
  Shrimp are the star protein here. You want them large enough to grill or sear without overcooking.
• 1–2 ripe avocados, sliced
  Creamy and rich, avocado adds texture and healthy fats. Use slightly firm avocados for easier slicing.
• 1 large ripe mango, diced
  The sweet and juicy component that makes this bowl sing. Choose a mango that gives slightly when pressed.
• 2 cups cooked rice (white, brown, jasmine) or quinoa
  A hearty base for your bowl. Brown rice or quinoa adds more fiber and nutrients, while jasmine or white rice offers a softer texture.
• Fresh cilantro, chopped (for garnish)
  Adds brightness and an herby finish.
• Lime wedges, for serving
  The finishing touch that brings everything together.

For the Mango Salsa:

• 1 mango, diced
  Yes, more mango! This adds both sweetness and a touch of acidity to balance the savory shrimp.
• ¼ cup red onion, finely diced
  For crunch and sharpness.
• 1 small jalapeño, finely chopped (optional)
  Adds heat. Use less or skip if you’re sensitive to spice.
• Juice of 1 lime
  Adds freshness and acidity.
• 1–2 tablespoons fresh cilantro, chopped
  Herbaceous and vibrant.
• Salt, to taste
  Just enough to bring out all the other flavors.

For the Lime-Chili Sauce:

• ¼ cup plain Greek yogurt
  Creamy and protein-rich base for the sauce.
• 1 tablespoon mayonnaise (optional, for extra creaminess)
  Adds a little richness and smooth texture.
• 1 teaspoon chili powder
  Brings heat and smokiness.
• Zest and juice of 1 lime
  Brightens and balances the sauce.
• 1 teaspoon honey or agave
  A touch of sweetness to mellow the spice and acidity.
• Salt and pepper, to taste
  Because every good sauce needs proper seasoning.

With everything prepped and ready, you’re only minutes away from assembling a bowl that’s as gorgeous as it is delicious.

Step-By-Step Cooking Instructions of this Shrimp and mango salad

Let’s walk through each step so you can approach this recipe with total confidence. Cooking should feel fun, not stressful, and these bowls come together smoothly with a little prep work.

Step 1: Prepare the Mango Salsa

Start by making the salsa so the flavors have time to mingle.

• Dice one ripe mango into small cubes.
• Finely chop ¼ cup of red onion.
• If using jalapeño, remove the seeds and finely dice the pepper.
• Toss mango, onion, jalapeño, juice of one lime, chopped cilantro, and a pinch of salt in a bowl.
• Mix gently, taste, and adjust salt or lime juice as needed.
• Cover and refrigerate while you prepare the rest of the dish.

Pro Tip: The longer the salsa sits, the better it gets. Make it up to a day ahead if needed.

Step 2: Make the Lime-Chili Sauce

This creamy, spicy sauce pulls everything together.

• In a small bowl, whisk together ¼ cup Greek yogurt, 1 tablespoon mayonnaise (if using), 1 teaspoon chili powder, lime zest, and juice of one lime.
• Add 1 teaspoon honey or agave, and season with salt and pepper to taste.
• Mix until smooth and creamy.

Pro Tip: If you want a thinner sauce, add a splash of water or a bit more lime juice.

Step 3: Season and Cook the Shrimp

Shrimp cook quickly, so have everything ready before they hit the heat.

• Pat the shrimp dry with a paper towel. This helps them sear instead of steam.
• Season with a mix of chili powder, garlic powder, salt, and pepper.
• Heat a drizzle of olive oil in a large skillet over medium-high heat.
• Add the shrimp in a single layer and sear for 2–3 minutes per side until pink, opaque, and lightly charred.

Pro Tip: Don’t overcrowd the pan. Cook in batches if needed to ensure a good sear.

Step 4: Assemble the Bowls

Now for the fun part—building your bowl.

• Start with a generous scoop of rice or quinoa in each bowl.
• Add the cooked shrimp on top.
• Arrange sliced avocado and a spoonful or two of mango salsa.
• Drizzle with lime-chili yogurt sauce.
• Sprinkle with chopped fresh cilantro.

Step 5: Garnish and Serve

Add lime wedges on the side for squeezing, and you’re ready to dig in. The colors, the textures, the aroma—it’s a full sensory experience.

Pro Tip: Want a little crunch? Add crushed tortilla chips or roasted pumpkin seeds on top.

How to Serve

Serving these shrimp and mango rice bowls can be as simple or as elevated as you want. The beauty of this dish is that it’s completely self-contained—it already has protein, carbs, and healthy fats all in one bowl. Still, you can have some fun with how you present and complement it.

One of the easiest and most popular ways to serve this meal is as a casual build-your-own bowl dinner. Lay out all the ingredients in separate bowls and let everyone assemble their own. This is especially helpful if you have picky eaters or guests with dietary preferences. They can go heavy on the mango, skip the jalapeño, or drizzle extra sauce—it’s completely customizable.

You can also portion these bowls ahead of time for a more structured presentation. Use wide, shallow bowls so you can fan out the ingredients attractively: rice on the bottom, shrimp and avocado on the sides, a scoop of salsa in the center, and a bright drizzle of sauce on top. Finish with fresh cilantro and a lime wedge on the rim. It’s a dish that looks just as beautiful as it tastes.

For a heartier meal, consider serving with warm flatbread or soft tortillas on the side. These are great for scooping or wrapping the ingredients, almost like a tropical taco bowl. You can even make smaller, appetizer-sized versions using lettuce wraps or mini tortillas.

If you’re hosting a brunch or lunch gathering, pair these bowls with a crisp green salad dressed with lime vinaigrette, and maybe some chilled fruit water or fresh lemonade. It’s light, refreshing, and perfect for warmer days.

This recipe can also go portable. Pack it in a bento box-style container for work or school lunches. Keep the sauce separate until serving to prevent sogginess.

Whether you’re enjoying it solo on the couch or serving a group on the patio, this bowl adapts to your vibe. Just scoop, drizzle, and enjoy.

Pairing Suggestions

While these bowls stand strong on their own, pairing them with the right side dish or drink can elevate the meal even more. Whether you’re keeping things casual or aiming for something a bit fancier, here are some thoughtful pairing options.

Side Dishes

If you’re looking for something light and green, a citrusy arugula or spinach salad works beautifully. Try tossing fresh greens with lime juice, olive oil, a little honey, and sliced almonds. The tartness of the lime balances the sweetness of the mango in the bowl.

Another fantastic pairing is grilled or roasted vegetables. Think bell peppers, zucchini, or corn on the cob with a little chili-lime seasoning. The smoky flavor of grilled veggies plays nicely with the sweetness of the mango and the creaminess of the avocado.

Tortilla chips or plantain chips make a great crunchy side. Serve them with extra mango salsa or even a quick homemade guacamole. This is especially fun if you’re serving the bowls at a gathering where people can nibble and build their own plates.

For a carb-forward option, consider coconut rice instead of plain rice or quinoa. Just cook jasmine rice in a mixture of water and coconut milk with a pinch of salt—it adds a slightly sweet, tropical flavor that fits right in with the shrimp and mango.

Beverage Pairings

When it comes to drinks, go for something bright and refreshing. Sparkling water with lime slices or cucumber-infused still water is a great non-alcoholic option that cleanses the palate between bites.

For something a little more festive, a chilled mango smoothie or a non-alcoholic mojito (mint, lime, soda water, and a little sweetener) would be perfect. If you’re planning to serve this dish during Ramadan or for a gathering with halal dietary preferences, mocktails made with tropical juices and herbs can make the meal feel special without compromising on values.

If you’re not concerned about keeping it halal, a light white wine like a citrusy Sauvignon Blanc or a floral Riesling would be delicious. But for halal meals, sparkling juices or herbal iced teas (think hibiscus or mint-lime) provide that same refreshing lift.

No matter the occasion, there’s a pairing out there to make this dish shine even brighter.

Storage, Freezing & Reheating Instructions

Whether you’re cooking for one or feeding a crowd, it’s always helpful to know how to store leftovers or prep parts of the dish ahead of time. These shrimp and mango rice bowls are ideal for meal prep and can be easily stored or reheated with just a few tweaks.

Storing Leftovers

If you plan on eating leftovers within a few days, keep the components separate for best results. Store the cooked shrimp, rice or quinoa, mango salsa, and sauce in individual airtight containers in the refrigerator.

• Shrimp: Store in an airtight container in the fridge for up to 3 days.
• Rice/Quinoa: Keeps well in the fridge for up to 5 days. Add a splash of water before reheating to prevent it from drying out.
• Mango Salsa: Best eaten within 2 days, as the mango can get mushy over time.
• Sauce: Will stay fresh for up to 5 days when refrigerated.

Freezing

Shrimp and rice can both be frozen, although avocado and mango do not freeze well due to their high water content and texture changes.

• Shrimp: After cooking, let cool completely and freeze in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag. They’ll keep for up to 2 months.
• Rice or Quinoa: Freeze in portions in airtight containers. Reheat with a little water to fluff it back up.

To enjoy later, thaw shrimp in the fridge overnight and reheat gently in a skillet. The rice can be microwaved directly from frozen.

Reheating

For best texture and flavor, reheat the shrimp and rice separately.

• Shrimp: Heat in a skillet over low-medium heat with a tiny bit of oil. Be careful not to overcook.
• Rice/Quinoa: Microwave with a splash of water for 1–2 minutes, stirring halfway through.
• Mango Salsa and Avocado: Always use fresh—don’t reheat these.
• Sauce: Serve chilled or bring to room temperature before drizzling over the bowl.

By keeping everything in its best condition, you can recreate the freshness of the original bowl, even from the fridge or freezer.

Common Mistakes to Avoid

Even with a simple recipe like this, a few missteps can sneak in and throw things off. Here are the most common pitfalls and how to steer clear of them.

Overcooking the Shrimp

Shrimp cook quickly—usually in under 5 minutes. Overcooking them is probably the most common mistake, and it can leave you with tough, rubbery bites instead of juicy, tender ones. As soon as they turn pink and curl slightly, they’re done. Remove them from the heat right away to avoid overcooking from residual heat.

Using Overripe Mango or Avocado

While ripe fruit is essential for flavor, overly ripe mango or avocado can become mushy and make the bowl feel sloppy. Look for mangoes and avocados that give slightly when pressed but still hold their shape when sliced.

Not Seasoning the Rice

Rice may seem like a background player, but seasoning it makes a big difference. Add a pinch of salt to the cooking water or toss the cooked rice with a splash of lime juice and a drizzle of olive oil for extra flavor.

Not Draining the Salsa

Mango salsa can get watery, especially if it sits for a while. Be sure to drain off any excess liquid before adding it to your bowl so it doesn’t soak into the rice and make everything soggy.

Skipping the Sauce

The lime-chili yogurt sauce pulls the whole dish together. Skipping it might save a minute or two, but you’ll lose out on the creamy, tangy contrast that makes the bowl truly pop. If you’re short on time, at least squeeze fresh lime juice and add a sprinkle of chili powder over the top.

By avoiding these small mistakes, you’ll be able to enjoy the full delicious potential of this dish every single time.

Pro Tips

Even the simplest recipes can benefit from a few expert tricks to take them to the next level. These pro tips will help you master this shrimp and mango rice bowl and make it something you’ll want to return to again and again.

Tip 1: Marinate the Shrimp Briefly

Although this recipe works great with just a simple seasoning, you can unlock even more flavor by marinating the shrimp for 15 to 20 minutes. Try mixing olive oil, lime juice, chili powder, garlic powder, and a pinch of cumin. Let the shrimp sit in this mixture while you prep the other ingredients. It’ll enhance the flavor and keep the shrimp extra juicy.

Tip 2: Char the Shrimp for Extra Flavor

Don’t be afraid of a little char. Searing the shrimp until they develop a slight golden crust brings out a subtle smoky depth. Use a cast iron skillet or grill pan for the best results. Make sure your pan is hot before adding the shrimp, and don’t move them around too much—they need contact with the pan to brown properly.

Tip 3: Use Cold Rice for Better Texture

If you’re using leftover rice, that’s actually a bonus. Cold rice holds its shape better than freshly cooked rice and won’t get mushy when you add warm shrimp or salsa on top. If you’re cooking rice specifically for this recipe, try making it earlier in the day and letting it cool to room temperature.

Tip 4: Adjust the Sauce to Taste

The lime-chili yogurt sauce is easy to customize. Want it spicier? Add a little extra chili powder or even a pinch of cayenne. Prefer it tangier? Add more lime juice or zest. Craving more sweetness? A touch more honey or agave does the trick. The sauce is your finishing touch, so make it exactly how you like it.

Tip 5: Chop Everything Evenly

Presentation and texture both benefit from consistent chopping. Dice your mango and red onion into even, small pieces so you get a little bit of everything in each bite. When slicing avocado, aim for smooth, uniform slices that layer nicely on the rice.

Tip 6: Keep It Fresh

Since this recipe leans into raw and lightly cooked ingredients, freshness matters. Use the best-quality produce you can find, especially when it comes to mango and avocado. A little extra care in your ingredient selection goes a long way in making the final dish shine.

Tip 7: Make It Ahead for Meal Prep

If you’re into meal prepping, this bowl is your friend. Cook the shrimp and rice ahead of time, prep the salsa, and store everything in separate containers. Keep the sauce in a small jar or squeeze bottle. When you’re ready to eat, just assemble and enjoy. It’s one of the most satisfying, low-maintenance lunches you can have in the fridge.

With these tips in your back pocket, this bowl will feel less like a recipe and more like second nature.

Frequently Asked Questions (FAQs)

Let’s answer some of the most common questions that might come up while you’re making or customizing this recipe. Consider this your go-to guide if you need a little troubleshooting help or want to make swaps.

Can I use frozen shrimp?

Yes, absolutely. Just be sure to thaw the shrimp completely before cooking. You can do this by placing them in a bowl of cold water for 15–20 minutes or thawing overnight in the fridge. Once thawed, pat them dry very well before seasoning and cooking to prevent them from steaming.

Is this recipe good for meal prep?

Definitely. It holds up really well for a few days if stored properly. Keep all the components in separate containers and assemble when you’re ready to eat. You can even portion the shrimp and rice together and store the salsa and sauce separately to keep everything fresh.

What can I use instead of shrimp?

No shrimp? No problem. This recipe works beautifully with grilled chicken, tofu, or even chickpeas. Just season and cook your protein of choice with similar spices. If using tofu, press and cube it, then pan-fry until golden. Chickpeas can be roasted with chili powder and olive oil for a crispy alternative.

Can I make this dairy-free?

Yes, you can easily make this recipe dairy-free. Simply skip the Greek yogurt and use a dairy-free yogurt alternative like coconut or almond-based yogurt. Make sure it’s unsweetened and plain so it doesn’t clash with the other flavors. You can also leave out the mayo or substitute with a dairy-free version.

Is this recipe gluten-free?

As long as your ingredients are certified gluten-free—especially your rice and spices—this bowl is naturally gluten-free. If you’re adding anything prepackaged (like store-bought tortillas or sauces), just double-check the labels to be safe.

What’s the best rice to use?

That depends on your texture preference. Jasmine rice is soft and aromatic, brown rice is nuttier and has more fiber, and quinoa is light and fluffy with a slightly earthy flavor. Any of them work well. Coconut rice is another fun option if you want to enhance the tropical vibes.

How spicy is this dish?

The base recipe is mild with a bit of warmth from the chili powder and jalapeño. If you want more heat, feel free to add cayenne pepper to the shrimp or use a spicier chili in the salsa. If you’re sensitive to spice, leave out the jalapeño and reduce the chili powder in the sauce.

Can I grill the shrimp instead of searing?

Absolutely. Grilling adds a smoky element that works really well here. Just thread the shrimp onto skewers or use a grill basket to prevent them from falling through the grates. Cook over medium-high heat for about 2 minutes per side, just until they turn pink and opaque.

How can I ripen a mango or avocado quickly?

To ripen mangoes or avocados faster, place them in a paper bag at room temperature. You can also add a banana to the bag to speed up the process—the ethylene gas from the banana helps trigger ripening.

What’s the best way to cut a mango?

Slice off the two rounded cheeks of the mango along the flat pit in the center. Score the flesh in a grid pattern without cutting through the skin, then turn the cheek inside out and slice off the cubes. It’s quick, safe, and results in perfectly diced mango.

If you’ve got more questions, feel free to drop them in the comments or shoot a message. I’m always happy to help troubleshoot or suggest substitutions.

Conclusion & Call to Action

At the end of the day, this Shrimp and Mango Rice Bowl is more than just a meal—it’s a little celebration in a bowl. It’s the kind of dish that makes you feel good about what you’re eating without sacrificing an ounce of flavor. It’s vibrant, satisfying, nourishing, and endlessly customizable. Whether you’re whipping it up on a weeknight, meal prepping for the week ahead, or impressing friends at a weekend lunch, this recipe delivers every single time.

What I love most about this dish is how it bridges so many worlds. It’s got the freshness of summer produce, the heartiness of a grain bowl, and the comfort of a home-cooked meal. Plus, it comes together quickly and doesn’t leave a sink full of dishes behind. That’s a major win in my book.

I hope this bowl becomes a favorite in your kitchen just like it has in mine. And if you’re making it tonight, tomorrow, or next week—I’d love to see how it turns out. Feel free to share your version, tag me, or leave a comment with your own spin. Did you make it spicier? Try it with chicken? Add coconut rice? I’m always so excited to see how these recipes come to life in your homes.

So go ahead—grab those shrimp, that ripe mango, and an avocado, and treat yourself to a bowl that’s as nourishing as it is beautiful. You deserve it.

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