Description
These vibrant Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a fresh and flavorful meal perfect for a quick, healthy dinner. Juicy grilled shrimp paired with creamy avocado, sweet mango salsa, and a tangy lime-chili sauce come together over a bed of rice or quinoa for a colorful, satisfying bowl.
Ingredients
Scale
Shrimp and Base
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked rice or quinoa
- 1-2 ripe avocados, sliced
Mango Salsa
- 1 large ripe mango, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- Salt, to taste
Lime-Chili Sauce
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- 1 tsp lime zest
- 1 tbsp fresh lime juice
- 1 tsp honey
- Salt and pepper, to taste
For Cooking Shrimp
- 1 tbsp olive oil
- 1 tsp chili powder
- Salt, to taste
Garnish & Serving
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the mango salsa: In a medium bowl, combine the diced mango, finely diced red onion, chopped jalapeño (if using), fresh lime juice, chopped cilantro, and salt. Mix well and refrigerate to allow the flavors to meld while you prepare the rest of the dish.
- Make the lime-chili sauce: Whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest, fresh lime juice, honey, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste and set aside.
- Cook the shrimp: Season the peeled and deveined shrimp with chili powder and salt. Heat olive oil in a grill pan over medium-high heat. Sauté the shrimp for about 2–3 minutes on each side until they turn pink and are cooked through. Remove from heat.
- Assemble the bowls: Divide the cooked rice or quinoa among four bowls. Top each with the grilled shrimp and slices of ripe avocado. Spoon generous portions of the chilled mango salsa over the top.
- Serve and garnish: Drizzle the lime-chili sauce over the assembled bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For a spicier salsa, include the jalapeño seeds or add more chili powder to the shrimp and sauce.
- Mayonnaise in the lime-chili sauce is optional; you can omit it for a lighter sauce.
- Use quinoa instead of rice for a gluten-free, higher protein option.
- Grill pan can be substituted with a skillet or outdoor grill if preferred.
- Leftover shrimp can be stored in the fridge for up to 2 days.
