Description
These Shrimp and Avocado Bowls featuring fresh mango salsa and a zesty lime-chili sauce are a quick and delicious meal perfect for a light lunch or dinner. Combining succulent grilled shrimp with creamy avocado, sweet mango, and vibrant herbs, this recipe balances sweet, spicy, and tangy flavors beautifully in just 25 minutes.
Ingredients
Scale
For the Shrimp and Bowl Base
- 1 lb large shrimp, peeled and deveined
- 1-2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- Olive oil, for cooking
- Chili powder, for seasoning shrimp
- Salt, to taste
For the Mango Salsa
- 1 large ripe mango, diced
- Red onion, finely chopped (about 1/4 cup)
- 1 jalapeño, minced (optional)
- Juice of 1 lime
- Fresh cilantro, chopped (for salsa and garnish)
- Salt, to taste
For the Lime-Chili Sauce
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey
- Salt and pepper, to taste
For Serving
- Lime wedges
- Additional cilantro for garnish
Instructions
- Prepare the mango salsa: In a bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), lime juice, chopped cilantro, and salt. Mix well and chill in the refrigerator to allow flavors to meld.
- Make the lime-chili sauce: In a separate bowl, whisk together the plain Greek yogurt, optional mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper until smooth. Refrigerate until ready to use.
- Cook the shrimp: Season the peeled and deveined shrimp with chili powder and salt. Heat a grill pan over medium-high heat and add a drizzle of olive oil. Sauté the shrimp for about 2–3 minutes per side until they turn opaque and are cooked through.
- Assemble the bowls: Start by spooning cooked rice or quinoa into bowls as the base. Top with grilled shrimp and sliced avocado. Spoon chilled mango salsa over the top.
- Finish and serve: Drizzle the lime-chili sauce generously over each bowl. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of citrus.
Notes
- You can substitute quinoa with brown rice or cauliflower rice for a different texture or low-carb option.
- Adjust the amount of jalapeño in the salsa depending on your heat preference.
- Mayonnaise in the lime-chili sauce is optional and can be left out for a lighter version.
- Use fresh lime juice for the best flavor in both the salsa and the sauce.
- Make sure not to overcook the shrimp to keep them tender and juicy.
