Description
Shrimp Avocado Bowls with Mango Salsa & Lime Chili Sauce offer a vibrant and healthy fusion meal that’s quick to prepare. Juicy, spiced shrimp are cooked to perfection and paired with creamy avocado, fresh mango salsa, and a zesty lime chili sauce over a bed of rice or quinoa, creating a refreshing and satisfying bowl full of flavor and texture.
Ingredients
Scale
For the shrimp:
- 1 lb shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the mango salsa:
- 1 ripe mango (diced)
- ½ red bell pepper (diced)
- ¼ red onion (finely chopped)
- 1 tablespoon fresh cilantro (chopped)
- Juice of ½ lime
- Pinch of salt
For the lime chili sauce:
- 2 tablespoons Greek yogurt or mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon chili sauce or sriracha
For the bowls:
- 2 cups cooked rice or quinoa
- 1 avocado (sliced)
- ½ cup shredded red cabbage or lettuce
- Lime wedges and extra cilantro (for garnish)
Instructions
- Prepare and cook shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until fully coated. Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
- Make mango salsa: Combine the diced mango, red bell pepper, finely chopped red onion, chopped cilantro, lime juice, and a pinch of salt in a mixing bowl. Stir gently to mix all ingredients well. Set aside to let flavors meld.
- Prepare lime chili sauce: In a small bowl, whisk together Greek yogurt or mayonnaise, lime juice, honey, and chili sauce or sriracha until smooth and creamy. Adjust seasoning if needed.
- Assemble the bowls: Evenly divide the cooked rice or quinoa among four bowls. Layer the cooked shrimp on top, followed by sliced avocado and shredded red cabbage or lettuce. Spoon mango salsa over each bowl, then drizzle with the lime chili sauce. Garnish with lime wedges and additional cilantro as desired. Serve immediately for the freshest flavor.
Notes
- To make this recipe low-carb, substitute cauliflower rice for the traditional rice or quinoa.
- The mango salsa and lime chili sauce can be prepared ahead of time and stored in the refrigerator for up to 1 day, making meal prep easier.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
