Chili Lime Shrimp Bowls with Mango-Avocado Salsa

Chili lime shrimp bowls are boldly seasoned with Mexican spices & served over white rice with mango salsa & crunchy cabbage! They’re perfect for an easy dinner & leftovers are great the next day!

A close up photo of chili lime shrimp bowls made with white rice and mango avocado salsa

We’ve been all about quick and easy meals lately – and rice bowls have been at the top of that list! They’re so simple, you can add a variety of ingredients AND leftovers are perfect for lunches too! These chili lime shrimp bowls are probably our favorite yet!

They feature boldly seasoned shrimp that take minutes to cook + a refreshing and easy mango salsa all topped over white rice with crunchy shredded cabbage! We love serving them with tortilla chips to give them more of a “shrimp taco” feel.😉

Ingredients You’ll Need

Raw shrimp: To save time, buy shrimp that’s already peeled and deveined. (We’ll usually buy a large bag of frozen shrimp from Costco.) Make sure to take the tails off before cooking!

Mangoes: We love using ataulfo mangoes! (Some stores call them honey mangoes.) They’re sweeter and less stringy than regular mangoes. Plus it’s much easier to fine ripe ones!

Avocado: I love the creaminess it adds to your salsa! (You’ll need at least one large avocado.)

Jalapeño: Deseed the jalapeño if you don’t want too much spice in the salsa.

Onion: Use red onion for the best results. They don’t have a harsh “onion flavor” like white or yellow onions so they won’t overpower the other ingredients.

Cilantro: A must for any salsa recipe! Feel free to use as little or as much as you want!

Limes: You’ll need limes for the mango salsa and to squeeze over the bowl for serving!

Cabbage: Adds texture and crunch! We love using green cabbage but purple cabbage works too.

White rice: Used as the base for your shrimp bowls! Any type of white rice works for this recipe!

Spices: Chili powder, cumin, smoked paprika, garlic powder, cayenne, salt and black pepper are needed to season your shrimp.

A small bowl filled with mango-avocado salsa sitting next to fresh lime wedges
A large skillet filled with cooked chili lime shrimp and metal tongs sitting on the side

How To Make Chili Lime Shrimp Bowls

1. Make the mango-avocado salsa. Mix the salsa ingredients together in a large bowl. Then taste and add more lime juice, if needed. Cover and keep it chilled in the refrigerator while you prepare the shrimp.

2. Prepare the shrimp. Mix the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper and cayenne (if using) together in a small bowl. Pat the shrimp dry with a paper towel then add them to a large bowl. Add your olive oil and spice mix and toss until the shrimp are fully coated.

3. Cook the shrimp. Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side or until they’re cooked through. (You may need to cook them in batches so they don’t overcrowd the pan.) Remove your pan from the heat once done.

4. Assemble the bowls. Place a scoop of white rice on the bottom of each bowl. Then add your cooked shrimp, cabbage and mango salsa and squeeze lime juice over the top. Serve immediately with tortilla chips on the side.

a green bowl filled with chili lime shrimp, cabbage and mango avocado salsa over white rice

Variations

Replace the white rice! Use your favorite cilantro lime rice, Spanish rice or coconut rice instead!

Swap out the cabbage! Use purple cabbage or your favorite “coleslaw” mix!

Add black beans for extra protein!

Add chopped red bell pepper to the salsa!

We love meal prepping these bowls for an easy lunch during the week! There’s so many options and they’re so easy to put together!

Chili lime shrimp bowls with mango salsa surrounded by tortilla chips and fresh limes

Why you’ll love this shrimp bowl recipe!

  • Easy to put together! Shrimp takes minutes to cook & the other ingredients can easily be made ahead of time!
  • Healthy dinner! This bowl is packed with lean protein, healthy carbs + fruits & veggies! It’s a satisfying meal that tastes delicious!
  • An easy lunch idea for work! Have leftovers? Store them in a bowl & save it for a high protein lunch the next day!

Need it gluten free? Great news, it already is!

Need it dairy free? Great news, it already is!

[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]

A close up photo of chili lime shrimp bowls made with white rice and mango avocado salsa
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5 from 3 votes

Chili Lime Shrimp Bowls with Mango-Avocado Salsa

Chili lime shrimp bowls are boldly seasoned with Mexican spices & served over white rice with mango salsa & crunchy cabbage! They're perfect for an easy dinner & leftovers are great the next day!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Seafood
Cuisine: Mexican
Keyword: cabbage, chili lime shrimp bowls, mango-avocado salsa, shrimp recipes, white rice
Servings: 4 servings
Author: Caitlin

Ingredients

For the shrimp bowls:

  • 1 lb. raw shrimp, peeled & deveined
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • tsp cayenne pepper (omit if you don't want the shrimp too spicy)
  • Green cabbage, shredded
  • White rice, cooked
  • Limes, for serving
  • Tortilla chips, for serving (optional)

For the mango-avocado salsa:

  • 2 small mangos, diced (or 1 large mango)
  • 1 large avocado, diced
  • ¼ cup red onion, chopped
  • 1 jalapeño, deseeded & finely chopped
  • 2 Tbsp cilantro, chopped (leaves & stems)
  • 1 lime, juiced

Instructions

  • Make the salsa. Mix the salsa ingredients together in a large bowl. Then taste and add more lime juice, if needed. Cover and keep it chilled in the refrigerator while you prepare the shrimp.
  • Prepare the shrimp. Mix the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper and cayenne (if using) together in a small bowl.
    Pat the shrimp dry with a paper towel then add them to a large bowl. Add your olive oil and spice mix and toss until the shrimp are fully coated.
  • Cook the shrimp. Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side or until they're cooked through. (You may need to cook them in batches so they don't overcrowd the pan.) Remove your pan from the heat once done.
  • Assemble the bowls. Place a scoop of white rice on the bottom of each bowl. Then add your cooked shrimp, shredded cabbage and mango salsa and squeeze lime juice over the top. Serve immediately with tortilla chips on the side.

More shrimp recipes you might like:

6 Comments

  1. Another 5 stars. I’m writing this review as I eat it because it’s just so good. I omitted the cayenne pepper next time I’ll use it. Also couldn’t find ripe mango but Trader Joe’s carries frozen mango chunks so I used that. Love this!! Quick, easy and delicious!!

  2. So simple, flavourful, delicious! Thank you for another great recipe!

  3. So delish & simple. My husband & I absolutely loved this dish!!! So healthy too.
    A thousand thanks !!!

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