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.