Description
A delicious and visually stunning meal that combines fresh shrimp, creamy avocado, and vibrant mango salsa for a tropical feast.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked rice or quinoa
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
- 1 mango, diced (for the mango salsa)
- ¼ cup red onion, diced
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime (for the mango salsa)
- 1–2 tablespoons chopped fresh cilantro (for the mango salsa)
- Salt, to taste (for the mango salsa)
- ¼ cup plain Greek yogurt (for the lime-chili sauce)
- 1 tablespoon mayonnaise (optional, for the lime-chili sauce)
- 1 teaspoon chili powder (for the lime-chili sauce)
- Zest and juice of 1 lime (for the lime-chili sauce)
- 1 teaspoon honey or agave (for the lime-chili sauce)
- Salt and pepper, to taste (for the lime-chili sauce)
Instructions
- Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, and cilantro in a bowl. Season with salt to taste and refrigerate to chill.
- Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, and honey or agave in a bowl. Season with salt and pepper to taste and set aside.
- Cook the shrimp by patting them dry, seasoning with salt, pepper, garlic powder, and chili powder, then grilling or pan-frying for 2–3 minutes on each side until pink and charred.
- Assemble the bowls with a base of rice or quinoa, topped with shrimp, avocado slices, and mango salsa. Drizzle with lime-chili sauce and garnish with cilantro.
- Serve with lime wedges for an extra zesty kick.
Notes
Watch the shrimp closely while cooking to avoid overcooking; it makes them rubbery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 25 g