Description
A fresh and delightful shrimp and avocado bowl topped with mango salsa and a zesty lime-chili sauce.
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
Instructions
- Combine diced mango, red onion, chopped jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Stir everything together and set aside in the fridge for at least 10 minutes.
- In a bowl, whisk together Greek yogurt, mayonnaise (optional), chili powder, lime zest, lime juice, honey, salt, and pepper. Set aside.
- Pat the shrimp dry, season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat, drizzle with olive oil, and cook shrimp for 2-3 minutes per side until pink and slightly charred.
- Add cooked rice or quinoa to each bowl. Arrange grilled shrimp, avocado slices, and mango salsa on top.
- Drizzle the lime-chili sauce generously over the bowls.
- Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!
Notes
- Feel free to adjust the spiciness by adding more or less jalapeño.
- This recipe can be made gluten-free by using quinoa.
- For a dairy-free option, substitute Greek yogurt with a vegan alternative.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Shrimp, Avocado, Mango Salsa, Lime-Chili, Bowls, Fresh Meal