Shrimp Avocado Mango Bowls (Print Version)

# Ingredients:

→ For the Bowls

01 - 1 lb large shrimp, peeled and deveined
02 - 1–2 ripe avocados, sliced
03 - 1 large ripe mango, diced
04 - 2 cups cooked rice or quinoa
05 - Fresh cilantro, chopped (for garnish)
06 - Lime wedges (for serving)

→ For the Lime-Chili Sauce

07 - 1/4 cup plain Greek yogurt
08 - 1 tbsp mayonnaise (optional)
09 - 1 tsp chili powder
10 - Zest and juice of 1 lime
11 - 1 tsp honey or agave
12 - Salt and pepper to taste

→ For the Mango Salsa

13 - 1 diced mango
14 - 1/4 cup diced red onion
15 - 1 small jalapeño, finely chopped (optional)
16 - Juice of 1 lime
17 - 1–2 tbsp chopped fresh cilantro
18 - Salt to taste

# Instructions:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

# Notes:

01 - For added crunch, sprinkle toasted pepitas, chopped nuts, or tortilla strips over the bowls.
02 - Shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days or frozen for up to 1 month.
03 - If you prefer, substitute the shrimp with grilled chicken or tofu for a different protein option.
04 - To adjust spice levels, reduce or omit the jalapeño in the salsa or use mild chili powder.