Spicy Shrimp & Avocado Rice Bowls with Mango Salsa & Lime-Chili Drizzle
This vibrant dish is a perfect harmony of heat, coolness, sweetness, and zest. Spicy shrimp are sautéed with smoky spices, nestled on a bed of fluffy rice, topped with creamy avocado, fresh mango salsa, and a punchy lime-chili drizzle. It’s a tropical-inspired, nutrient-packed rice bowl that’s ready in under an hour, yet impressive enough to serve guests. Great for meal prep or a healthy dinner with restaurant-style flair.
Time Breakdown
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 bowls
Ingredients
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp chili powder
¼ tsp cayenne pepper (optional for extra heat)
Salt and pepper to taste
Juice of ½ lime
For the Mango Salsa:
1 ripe mango, diced
¼ cup red onion, finely chopped
¼ cup red bell pepper, diced
1 small jalapeño, minced (optional)
Juice of ½ lime
2 tbsp chopped fresh cilantro
Salt to taste
For the Rice Bowls:
2 cups cooked jasmine or basmati rice
1–2 avocados, sliced or diced
¼ cup chopped green onions (for garnish)
Extra cilantro and lime wedges (optional)
For the Lime-Chili Drizzle:
2 tbsp olive oil
1 tbsp honey or agave
Juice and zest of 1 lime
1 tsp chili paste or sriracha (adjust to taste)
Pinch of salt
Instructions
Step 1: Make the Mango Salsa
In a bowl, combine mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt.
Mix well and refrigerate until ready to serve (flavor improves as it sits).
Step 2: Prepare the Lime-Chili Drizzle
Whisk together olive oil, honey, lime zest and juice, chili paste/sriracha, and salt in a small bowl.
Set aside or refrigerate.
Step 3: Cook the Shrimp
Toss shrimp with olive oil, paprika, cumin, chili powder, cayenne, salt, and pepper.
Heat a skillet over medium-high heat.
Cook shrimp for 2–3 minutes per side or until pink and opaque. Squeeze lime juice over shrimp before removing from heat.
Step 4: Assemble the Bowls
Divide cooked rice among 4 bowls.
Top each with shrimp, avocado slices, mango salsa, and chopped green onions.
Drizzle generously with the lime-chili sauce.
Garnish with extra cilantro and lime wedges if desired.
Pro Tips
Use Fresh Shrimp: If using frozen, thaw completely and pat dry before cooking for best texture.
Don’t Overcook the Shrimp: Shrimp cook fast — as soon as they turn pink and curl, they’re done.
Make It Ahead: Mango salsa and lime-chili drizzle can be made a day in advance.
Meal Prep Tip: Store shrimp, rice, salsa, and drizzle separately if prepping ahead.
Avocado Care: Slice avocado just before serving to prevent browning.
Customize the Heat: Add more or less jalapeño and chili paste to suit your spice tolerance.
Variations
Make It Low-Carb
Replace rice with cauliflower rice or shredded cabbage.
Protein Swaps
Substitute shrimp with grilled chicken, salmon, tofu, or tempeh.
Grain Options
Try brown rice, quinoa, or couscous instead of white rice.
Tropical Twist
Add diced pineapple or papaya to the mango salsa.
Add Creaminess
Add a dollop of Greek yogurt, sour cream, or chipotle crema on top.
Add Greens
Serve over a bed of baby spinach, arugula, or shredded romaine for a bowl-salad hybrid.
Frequently Asked Questions (Q&A)
Q: Can I use frozen shrimp?
A: Yes. Thaw them in cold water, pat dry, and cook as directed.
Q: How spicy is this dish?
A: Mild to medium. Adjust chili powder, cayenne, and sriracha to your preference.
Q: Can I make this dairy-free and gluten-free?
A: Yes! It’s naturally dairy-free and gluten-free as long as your sriracha/chili paste is certified GF.
Q: Can I make this vegan?
A: Replace shrimp with sautéed tofu or chickpeas and use agave instead of honey.
Q: How long will leftovers last?
A: 3–4 days in the fridge. Store rice, shrimp, salsa, and drizzle separately for best results.
Nutrition Facts (Per Bowl — Approximate)
Calories: 490
Protein: 28g
Carbohydrates: 44g
Fat: 24g
Fiber: 7g
Sugar: 11g
Sodium: 520mg
Nutrition may vary depending on brands and quantities used.
Conclusion
Spicy Shrimp & Avocado Rice Bowls with Mango Salsa and Lime-Chili Drizzle are the kind of meal that brings big flavor with little effort. From the sweet heat of the mango salsa to the zesty lime drizzle and creamy avocado, each bite is bright, balanced, and crave-worthy. Whether you’re trying to eat healthier, spice up your meal routine, or prep flavorful lunches, this bowl does it all — beautifully and deliciously.