Description
These Shrimp and Avocado Bowls with Mango Salsa and Spicy Lime-Chili Sauce combine smoky grilled shrimp, creamy avocado, and a sweet, tangy mango salsa over a base of rice or quinoa. Enhanced with a zesty lime-chili sauce, this tropical-inspired recipe is fresh, vibrant, and perfect for a quick and nutritious meal.
Ingredients
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
- Prepare the mango salsa: In a bowl, combine diced mango, red onion, finely chopped jalapeño (if using), lime juice, chopped cilantro, and a pinch of salt. Mix thoroughly and refrigerate until ready to use to allow flavors to meld.
- Make the lime-chili sauce: Whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, honey, salt, and pepper in a small bowl. Taste and adjust seasoning as needed. Set aside.
- Cook the shrimp: Pat shrimp dry and season evenly 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 shrimp for 2-3 minutes per side until pink, opaque, and slightly charred.
- Assemble the bowls: Place a base of cooked rice or quinoa into each serving bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top carefully for a colorful presentation.
- Finish and serve: Drizzle the prepared lime-chili sauce generously over each assembled bowl. Garnish with fresh chopped cilantro and serve with lime wedges on the side. Enjoy immediately for best flavor and texture.
Notes
- For added crunch, sprinkle toasted pepitas, chopped nuts, or crispy tortilla strips over the bowls before serving.
- Store leftover shrimp in an airtight container in the refrigerator for up to 2-3 days or freeze for up to 1 month.
- To vary the protein, substitute shrimp with grilled chicken or tofu as preferred.
- Adjust spice levels by reducing or omitting jalapeño in the salsa and using mild chili powder if desired.