A vibrant culinary bowl features seasoned grilled shrimp served over a bed of white cilantro rice, accompanied by sliced avocado, fresh mango salsa, and a lime wedge. The plate rests on a wooden board next to a small bowl of creamy lime-chili sauce and a silver fork. The bright colors and fresh textures highlight a healthy, tropical meal, captured for The Foodies' Kitchen. / Un vibrante tazón culinario presenta camarones a la parrilla sazonados servidos sobre una cama de arroz blanco con cilantro, acompañados de aguacate en rebanadas, salsa de mango fresca y una rodaja de lima. El plato reposa sobre una tabla de madera junto a un pequeño tazón de salsa cremosa de lima y chile y un tenedor plateado. Los colores brillantes y las texturas frescas resaltan una comida tropical y saludable, capturada para The Foodies' Kitchen.

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

The Foodies' KitchenMarch 18, 2026

This post is also available in ESPAÑOL (SPANISH)

Some meals just feel like summer, and this is one of them. Bright, fresh, a little zesty, and packed with bold flavors that somehow come together effortlessly.

You’ve got juicy shrimp with just the right amount of spice, creamy avocado for that buttery balance, and a vibrant mango salsa that brings sweetness, heat, and a pop of freshness in every bite. And then… the lime-chili sauce. Tangy, creamy, a little spicy—it’s the kind of drizzle that pulls everything together.

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

What we love most about this bowl is how flexible it is. Serve it over rice, quinoa, greens—or honestly, eat it straight from the bowl with a fork standing by. It’s light but satisfying, simple but layered, and perfect for those days when you want something that feels a little extra without doing the most.

Fresh, colorful, and full of flavor… and the mango? The perfect finishing touch.

Helga & Kitty

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

Yields 2 servings

Ingredients, for the shrimp:
1 lb shrimp, peeled & deveined
1 tbsp olive oil
1 tsp chili powder
½ tsp Mondu paprika
½ tsp Mondu garlic powder
Salt and Mondu black pepper, to taste
Juice of ½ lime

Ingredients, for the mango salsa:
1 ripe mango, diced
¼ red onion, finely chopped
1 small jalapeño, minced (optional)
Juice of 1 lime
Salt, to taste
Handful of chopped cilantro

Ingredients, for the lime-chili sauce:
⅓ cup Greek yogurt or sour cream
1–2 tbsp mayo
Zest + juice of 1 lime
½–1 tsp chili powder or Mondu chipotle sauce
Salt, to taste
Splash of water (if needed, to thin)

For serving:
Cilantro-lime rice
1–2 avocados, sliced
Extra cilantro
Lime wedges

Instructions:

Toss the shrimp with olive oil, spices, salt, pepper, and lime juice. Sauté over medium-high heat for 2–3 minutes per side, until pink and lightly charred. Set aside.
In a separate bowl, combine the mango, red onion, jalapeño, lime juice, salt, and cilantro. Taste and adjust as needed.
In a small bowl, whisk together the lime-chili sauce ingredients until smooth and drizzle-able.
To assemble, start with your base, then add the shrimp, avocado, and mango salsa. Finish with a generous drizzle of sauce.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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