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Healthy grilled shrimp and avocado bowls with mango salsa, rice, cabbage, lime, and chili-lime sauce in colorful dinner bowls.

Healthy Grilled Shrimp & Avocado Bowls with Mango Salsa

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 large mango, diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and minced, optional
  • 2 tablespoons fresh cilantro, chopped
  • 1-2 tablespoons lime juice
  • 2 cups cooked rice, quinoa, or cauliflower rice
  • 1-2 avocados, sliced
  • 1 cup shredded cabbage
  • Lime wedges, for serving

Method
 

  1. Thaw and dry the shrimp: If using frozen shrimp, thaw overnight in the fridge or in cold water for about 20 minutes. Drain well and pat dry with paper towels.
  2. Season the shrimp: Toss shrimp with olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, pepper, and cayenne if using. Let sit for 10–15 minutes.
  3. Make the mango salsa: Mix mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Taste and adjust with more lime, salt, honey, or jalapeño if needed.
  4. Mix the lime-chili sauce: Whisk Greek yogurt or mayo with lime juice, lime zest, honey, chili powder, garlic powder, sriracha, salt, and pepper. Add a splash of water to thin.
  5. Prepare the base: Warm rice, quinoa, or cauliflower rice. Stir in lime juice, salt, cilantro, and a little olive oil for extra flavor.
  6. Cook the shrimp: Grill or skillet-cook shrimp over medium-high heat for 2–3 minutes per side, until pink, opaque, and lightly charred.
  7. Assemble the bowls: Add the base to bowls, then top with shrimp, avocado, mango salsa, cabbage, cucumber or tomatoes, sauce, lime wedges, and tortilla chips if desired.