Chili Lime Shrimp Guacamole Bowl Recipe

Rhea Johansen • food

Dip Recipes

chili lime shrimp guacamole bowl recipe

I told you guys I would be back with my molcajete (thanks Heidi!). This time, I’m using it as double duty by both making the guacamole in it and then using it a festive serving dish for a DELICIOUS Chili Lime Shrimp Guacamole Bowl recipe. Nothing is worse than coming home in the summer to a hot house and then revving up the oven to bake up some dinner. Solution? Make a cool, not to mention healthy, dinner in minutes. This meal comes together in minutes (no, seriously!) and I think it’s best when served up with some crunchy tortilla chips. More time to serve up some cocktails and really take the edge off of summer. 

Chili Lime Shrimp Guacamole Bowls


  • 1 lb. wild caught shrimp, deveined and shells removed
  • 1 lime, juiced
  • 2 tsp chili powder
  • 2 tbsp. high heat oil (such as avocado or canola)


  • 2 large avocados, seeded
  • 2 tbsp. fresh cilantro, chopped
  • 1/2 jalapeno, finely chopped (seeds removed for less heat)
  • 2 tbsp. chopped red onion
  • 2 garlic cloves, minced
  • salt & pepper to taste

Mango Salsa:

  • 1 large or 2 small mangoes, peeled and seeded, then chopped
  • 1/2 cup chopped roasted red bell peppers
  • 1/2 jalapeno, finely chopped (seeds removed for less heat)
  • 1 tbsp. chopped red onion
  • 1/2 lime, juiced

grilled shrimp with guacamole

In a medium bowl, or molcajete, mash together the avocado with the cilantro, jalapeno, onion, garlic, and add salt and pepper as needed to taste. Cover, and place in the fridge.

In another bowl, toss together the mango, peppers, jalapeno, onion, and lime juice. Cover and keep in the fridge until ready to serve.

In a bowl or large ziplock bag, toss the shrimp with the lime juice and chili powder. Heat up the oil in a large skillet over medium-high heat and cook the shrimp, 1-2 minute son each side, until curled up and bright pink in color.

In a serving bowl, layer the guacamole, then the mango salsa, then top with the cooked shrimp. Serve with tortillas or chips.

quick guacamole lunch