This Mediterranean Shrimp Avocado Bowl has been one of my go-to dinners ever since I first combined grilled shrimp with a quick mango salsa on a sultry summer evening. I remember the first time I served this: long-time friends swung by with little notice, and I tossed everything together in under 30 minutes. The bowls disappeared before I could grab a second helping, and ever since that night I’ve refined the balance of spice, acid, and richness so the flavors sing in every bite.

What makes this dish special is the contrast of textures and temperatures: hot, slightly charred shrimp layered over warm, fluffy rice; cool, buttery avocado for creaminess; bright, juicy mango salsa that cuts through the richness; and a spicy, tangy lime-chili sauce that ties every element together. It’s Mediterranean-inspired rather than strictly traditional, leaning on fresh herbs, citrus, and olive oil while embracing global touches like Sriracha for heat. These bowls travel beautifully from weeknight family dinners to casual entertaining because they’re colorful, balanced, and feel a little festive without requiring a lot of time.

Ingredients

• Shrimp: 1 lb large shrimp, peeled and deveined—choose sustainably sourced shrimp if possible. Look for uniform size (16/20) so they cook evenly; thaw completely if frozen and pat dry before seasoning.
• Olive oil & seasonings: 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons garlic powder, 3/4 teaspoon onion powder, 1/4 teaspoon fine salt, and 1/8 teaspoon freshly ground black pepper. These dry flavors cling to the shrimp and form a quick crust when grilled.
• Mango salsa: 1 ripe mango (peeled and diced), 1/4 cup finely chopped red onion, 1 jalapeño seeded and minced (optional), 1/3 cup chopped fresh cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon fine salt, and 1/8 teaspoon black pepper. A firm-yet-ripe mango works best—too soft will turn mushy; too underripe will lack sweetness.
• Lime-chili sauce: 1/4 cup mayonnaise, 2 tablespoons Sriracha (adjust to taste), 1 tablespoon fresh lime juice, 3/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Use a good-quality mayonnaise for creaminess; vegan mayo works as a substitute.
• Bowls: 1 1/4 cups cooked white rice (warmed) and 1 ripe avocado, sliced. Substitute brown rice or cauliflower rice depending on dietary needs.

Instructions

Season the shrimp: Toss 1 lb peeled, deveined shrimp with 1 tablespoon olive oil, 1 1/4 teaspoons garlic powder, 3/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl until every piece is evenly coated. Pat shrimp dry first to promote quick searing; the oil and spices should form a thin coating rather than a heavy paste. Preheat the grill or pan: Heat a grill or heavy grill pan over medium-high heat—aim for about 400°F (if using an infrared or gas grill, medium-high). A hot surface gives shrimp a short sear without overcooking the interior. Brush grates or the pan lightly with oil to prevent sticking. Grill the shrimp: Place shrimp on the hot grill and cook 2–3 minutes per side until opaque, pink, and just lightly charred. Shrimp cook quickly—watch for a firm texture and a slight curl; remove promptly to avoid rubberiness. If shrimp are large, use the longer end of the range and check the center of the thickest piece. Make the mango salsa: Combine one diced mango, 1/4 cup finely chopped red onion, the seeded and minced jalapeño (if using), 1/3 cup chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Gently fold to combine and taste—add more lime or salt if mango is very sweet or if the onion bites too hard. Whisk the lime-chili sauce: In a small bowl whisk together 1/4 cup mayonnaise, 2 tablespoons Sriracha, 1 tablespoon lime juice, 3/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt, and 1/8 teaspoon pepper until silky. Adjust Sriracha for heat—start with 1 tablespoon if you prefer milder spice. Assemble the bowls: Divide 1 1/4 cups warm cooked rice among four bowls. Arrange grilled shrimp and sliced avocado on top. Spoon mango salsa generously over each bowl and drizzle with the lime-chili sauce. Finish with extra cilantro and lime wedges if desired.

Storage Tips

Store components separately in airtight containers for the best texture: keep mango salsa and lime-chili sauce refrigerated for up to 3 days; cooked shrimp and rice will keep 2–3 days in the refrigerator. If freezing, freeze shrimp and rice in separate freezer-safe containers for up to 3 months; thaw overnight in the refrigerator and reheat gently to avoid overcooking. When reheating shrimp, warm slowly over medium heat or briefly in the microwave at 50% power to preserve juiciness. Avocado should be sliced just before serving; if you must store it, toss slices with a splash of lime juice and wrap tightly to limit browning for a few hours.

Ingredient Substitutions

For a vegetarian option substitute grilled tofu or charred halloumi (if not dairy-free) for shrimp. Use cooked quinoa or couscous instead of rice to add texture and extra fiber; reduce olive oil slightly when using couscous. Swap Sriracha for harissa for a North African twist, or use gochujang mixed with a touch of honey for a Korean-flavored bowl. If mango is out of season, pineapple or ripe peaches are excellent alternatives that keep the sweet-acid balance intact—use slightly less sweet fruit if your mango is very ripe.

Serving Suggestions

Serve these bowls with a crisp green salad dressed simply with lemon and olive oil, or add a side of warm pita to turn it into a shared platter. Garnish with extra cilantro, toasted sesame seeds, or thinly sliced radish for crunch. For a brunch-style twist, top bowls with a soft-boiled egg or a drizzle of yogurt (omit for dairy-free). Pair wines like a dry rosé or a bright Vermentino, or serve a sparkling water with lime for a refreshing nonalcoholic pairing.

Cultural Background

While inspired by Mediterranean flavors—olive oil, citrus, and fresh herbs—this bowl borrows tropical fruit and chili heat from broader culinary traditions, reflecting a modern, cross-cultural approach to bowl eating. The concept of layered bowls draws on Mediterranean mezze plating and global bowl trends that emphasize balanced nutrition, visual appeal, and the joy of combining different textures on a single plate.

Seasonal Adaptations

In warmer months, use peak-season mango and serve bowls at room temperature with chilled rice; in cooler months swap mango for roasted stone fruit or pomegranate arils for color and brightness. Add seasonal greens like arugula or baby spinach for a winter version, and switch to warm grains such as farro in fall for a heartier feel.

Meal Prep Tips

Make the mango salsa and lime-chili sauce up to 48 hours ahead—keep chilled. Cook a larger batch of rice and shrimp, split into individual containers, and assemble bowls the day you plan to eat for easy lunches. Use microwave-safe containers for single-serve portions and pack avocado separately or add fresh slices just before eating to keep them vibrant.

These bowls are an easy, joyful way to bring big flavors to the table without fuss. Whether you’re feeding a family or meal-prepping for the week, the balance of sweet, spicy, and creamy in every bite makes this one a keeper—I hope it becomes as regular in your rotation as it is in mine.