Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Tropical shrimp and avocado bowls with fresh mango salsa and zesty chili-lime sauce. Ready in under 30 minutes!
Ingredients
For the Bowls:
- 1 lb large shrimp peeled and deveined
- 1 –2 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:
- ¼ cup plain Greek yogurt
- 1 tbsp mayonnaise optional
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
For the Mango Salsa:
- 1 diced mango
- ¼ cup diced red onion
- 1 small jalapeño finely chopped (optional)
- Juice of 1 lime
- 1 –2 tbsp chopped fresh cilantro
- Salt to taste
Instructions
Step 1: Make the Mango Salsa
In a small bowl, combine:
- 1 diced mango
- ¼ cup diced red onion
- Jalapeño (if using)
- Lime juice
- Chopped cilantro
- A pinch of salt
- Mix well and set aside in the fridge. This allows the flavors to meld and intensify.
Step 2: Prepare the Lime-Chili Sauce
In another bowl, whisk together:
- ¼ cup plain Greek yogurt
- 1 tbsp mayonnaise (for richness, optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper
- Adjust seasoning to taste. This sauce is the zesty secret that makes the bowls unforgettable!
Step 3: Cook the Shrimp
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 light drizzle of olive oil. Cook the shrimp for 2–3 minutes per side, until they’re pink, slightly charred, and cooked through.
Step 4: Assemble the Bowls
In each bowl, start with:
- A base of cooked rice or quinoa
- A layer of grilled shrimp
- Slices of ripe avocado
- A scoop of mango salsa
- Drizzle generously with lime-chili sauce and garnish with chopped cilantro and lime wedges.