Description
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a delightful mix of flavors and textures, perfect for a quick and satisfying meal. Succulent shrimp, creamy avocado, sweet mango salsa, and zesty lime-chili sauce come together in a vibrant bowl that’s as visually appealing as it is delicious.
Ingredients
Units
Scale
For the Bowls:
- 1 lb large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Lime-Chili Sauce:
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
For the Mango Salsa:
- 1 diced mango
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1–2 tbsp chopped fresh cilantro
- Salt to taste
Instructions
- Step 1: Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge.
- Step 2: Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
- Step 3: Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
- Step 4: Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
- Step 5: Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!
Notes
- For added crunch, sprinkle toasted pepitas, chopped nuts, or tortilla strips over the bowls.
- Shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days or frozen for up to 1 month.
- If you prefer, substitute the shrimp with grilled chicken or tofu for a different protein option.
- To adjust spice levels, reduce or omit the jalapeño in the salsa or use mild chili powder.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 14g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 175mg
