Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
A vibrant and refreshing bowl featuring juicy shrimp, creamy avocado, sweet mango salsa, and a zesty lime-chili sauce.
Servings: 4 servings
Equipment
- Mixing Bowl
- Nonstick Pan
Ingredients
For the Bowls
- 1 lb large shrimp, peeled and deveined
- 1-2 pieces 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, for extra creaminess)
- 1 tsp chili powder
- 1 pieces lime (zest and juice)
- 1 tsp honey or agave
- Salt and pepper, to taste
For the Mango Salsa
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional, for heat)
- 1 pieces lime (juice)
- 1-2 tbsp chopped fresh cilantro
Instructions
- Cook 2 cups of your favorite rice or quinoa according to package instructions. Fluff and set aside.
- In a bowl, combine the diced mango, red onion, jalapeño (if using), lime juice, and cilantro. Stir gently and set aside to let the flavors mingle.
- In a small bowl, whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest, lime juice, honey or agave, salt, and pepper. Adjust seasoning to taste. Keep refrigerated until ready to use.
- Pat the shrimp dry, then season lightly with salt and pepper. Heat a nonstick pan over medium-high heat with a touch of oil. Cook the shrimp for about 2 minutes per side, until pink and opaque. Remove from heat.
- Divide the cooked rice or quinoa among serving bowls. Arrange the cooked shrimp, sliced avocado, and generous spoons of mango salsa on top.
- Drizzle the lime-chili sauce over each bowl. Top with fresh cilantro and serve with extra lime wedges.
Notes
Quality shrimp matters! Use fresh or well-thawed frozen shrimp for the best flavor and texture. For a dairy-free sauce, replace Greek yogurt with coconut yogurt or mayonnaise with olive oil.