Let Me Tell You About These Bowls…

Alright, so you know when you stumble into the kitchen after one of those days (the kind where your motivation is buried somewhere under a pile of laundry) and just want to eat something that doesn’t make you feel like you gave up? That’s when I go for these Shrimp and Avocado Bowls with Mango Salsa and the zingiest lime-chili sauce. My sister actually started calling them “Sunny Day Bowls,” even though, frankly, I make them way more often when it’s raining cats and dogs outside. Funny how that works. The first time I threw this together, I intended to impress—but forgot half my grocery list and winged it. Turned out, that weird little adventure made the recipe even better. (I can’t find my measuring cups, so apologies in advance, my quantities are occasionally a pinch generous or just, you know, ‘some.’) I pinky-promise, though—if you like your dinners easy, a bit bright, and totally satisfying, this is your vibe.

What Makes These So Good? I’ll Tell Ya

I make this when I want something kinda special but not, like, fussy. My family goes absolutely bonkers for the salsa, especially my niece who’s convinced the mango is magic (and, honestly, can you blame her?). I usually turn to this when I’m tired of the same bland chicken, or if I need to use up those almost-too-ripe avocados that always seem to form a secret club in my fruit bowl, plotting against me. And, hey, that sauce—sometimes it’s got more zing than a slap from your granny. I used to under-season the shrimp out of fear but, after trying it bold, I’ve never looked back. (If you don’t like a little mess, well, skip the sauce. But… really, don’t skip it.)

Here’s What You Need (But Don’t Panic if You’re Missing Something)

Shrimp (about 500g or 1 lb, peeled & deveined)—I sometimes use frozen, just make sure you pat them dry. My neighbor swears by wild-caught, but I’ve used the store-brand bag and nobody complained.
Avocado (2 medium) — Not too soft, but not hard as a rock. My grandmother always insisted on Hass, but in a pinch, I’ve used whatever’s rolling around.
Mango (1-2, diced) — Ataulfo are dreamy if you find them, but regular ol’ Tommy Atkins will do.
Red Onion (half, finely chopped)
Cilantro (a handful, chopped)—Or, skip it if it tastes like soap to you.
Cherry Tomatoes (a handful, quartered)—I’ve used regular tomatoes, it’s okay. Just scoop out the mushy seeds.
Rice (about 2 cups cooked, or more if you’re extra-hungry)—Sometimes I use leftover brown rice, or cheat with microwave packets (life’s too short sometimes).
Lime (juice from 2-3)
Olive Oil (glug for the shrimp and a drizzle for the sauce)—I’ve even tried it with that lemon-y infused oil, not bad.
Chili Flakes (just a pinch, or more if you like it hot)
Honey (about a teaspoon, though sometimes I forget it and it’s still fine)
Salt & Pepper

Here’s What You Do – Don’t Sweat the Small Stuff

Start with your rice: Cook it however you like. Stovetop is classic, but my rice cooker gets a workout on lazy nights. If you’re pulling rice from the freezer, just throw it in the microwave. Easy.
Mango Salsa time: Chuck the mango, red onion, tomatoes, and cilantro in a bowl. Squeeze in the juice of one lime, a shake of salt, mix it all up. (This is where I usually sneak a taste. Adjust as needed—not enough lime? Fling in more!)
Shrimp prep: Toss your shrimp with olive oil, a bit of lime juice, salt, pepper, and chili flakes. Sometimes I get fancy and add a sprinkle of smoked paprika, depends how the wind’s blowing. Let it sit for 5-10 minutes if you’ve got patience.
Cook those shrimp: Get a skillet hot (like, you should almost worry it’s too hot). Throw the shrimp on, and let them sizzle. Flip after a minute or so—when they go pink and curl up, they’re done. Don’t overthink it. (And don’t wander off chasing your dog, trust me.)
Whip up the sauce: In a jar or mug, combine juice of a lime, a glug of olive oil, honey, chili flakes; shake or whisk. If it tastes too sharp, toss in a pinch more honey. If it’s too sweet, another squeeze of lime. I know, technical!
Assembly line: Fluff up your rice in bowls, fan slices of avocado over it (or just heap them, honestly), spoon on the salsa, add a generous pile of shrimp. Drizzle with your zippy lime-chili sauce. Stand back and admire. Or just eat.

A Few Notes (Based on My Own Oopsies)

Unripe mango makes for a weird, crunchy salsa—don’t ask me how I know.
Shrimp cook fast. If they’re tiny, keep an eye out—or you’ll end up with rubber bands.
If you want to make this vegan, skip the shrimp, add crispy tofu. Actually, it works, but tofu doesn’t pick up the sauce as well. Live and learn.

How I Mix It Up (Some Hits, One Miss)

I’ve tried using pineapple instead of mango—wowza, super-tasty if you love sweet with seafood. Once, I attempted quinoa instead of rice; it’s… okay. Not my favorite, but if you’re not into rice, don’t let me stop you. Tried using hot honey instead of the usual stuff for the sauce once. Big swing, but actually awesome. One time I put black beans under everything—honestly, a bit much. That’s what I get for getting cocky.

Do You Need Fancy Gear?

You technically don’t need anything special, but a big skillet and a sharp knife go a long way. My food processor’s been MIA for a year, but I never miss it with this one. If you don’t have a citrus juicer – hands work, or a fork stabbed into the lime does in a pinch, though you might get squirted in the eye (lesson learned). See more handy kitchen hacks at The Kitchn if you like to MacGyver your way through cooking too.

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

Storing Leftovers… If You Have Any

Pop leftovers in an airtight thingy and stash in the fridge—should last about a day or two. (Though honestly, in my house, this bowl never makes it to lunch the next day. I once found a lone shrimp the morning after, but that’s rare.) Avocado does brown fast, so maybe spritz extra lime on there or just scoop it off before reheating. For more leftover tips, Serious Eats has some nifty tricks.

Dig In Your Own Way (Here’s How We Do It)

I usually serve these bowls with a pile of crunchy tortilla chips for scooping—no shame in my dipping game. My dad insists on adding hot sauce (Cholula’s his pick), which I finally admitted works here. Sometimes I crown the whole shebang with a fried egg (weekend treat), but my kids think that’s weird, so maybe keep that bit to yourself.

Lessons Learned (Some the Hard Way)

Rushing the shrimp? Don’t! I once cranked the heat up because I was hangry and ended up with shrimp so tough they could pass for stress balls.
I used to skip the honey in the sauce—nope. Makes all the difference, just do it.
Sometimes I try to multitask; don’t. The salsa deserves full attention, at least till the mango gets chopped properly (I’ve had some dodgy chunks in my time).

FAQ — Real Questions I’ve Actually Gotten

Can I use precooked shrimp?: Sorta. If you do, just toss them in the pan for a sec with the seasoning to warm and flavor. Won’t have quite as much get-up-and-go, but not bad in a pinch.
What if I hate cilantro?: You can totally swap it for parsley or—honestly—just skip it. No biggie (I know, the internet loves cilantro wars, but life’s too short).
Does the salsa keep?: Better the first day for sure. It does go a tiny bit soggy after a night in the fridge, but if you can live with that, go ahead.
I don’t like rice—anything else?: For sure! Quinoa works, or try barely-wilted spinach if you’re feeling virtuous.
Can I add more heat?: Chuck in more chili flakes or drizzle with sriracha. (And yeah, my cousin once tried ghost pepper sauce—never again. Unless you like pain, then go on.)

Anyway, if you give these a whirl, let me know. And if you find a way to make peeling shrimp less annoying, tell me immediately—pretty please. Hungry just writing this, actually. Enjoy!

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