Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce will tantalize your taste buds!
Author:Alex Lee
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling or Sautéing
Cuisine:Latino
Diet:Low Calorie
Ingredients
Scale
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)
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
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 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.
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.
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.
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.
Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!
Notes
This recipe can be made with grilled or sautéed shrimp.
Adjust the spiciness of the mango salsa by adding more jalapeño, if desired.
For a creamier lime-chili sauce, use more mayonnaise.
You can substitute brown rice or cauliflower rice for a healthier option.