Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

A vibrant, tropical-inspired meal perfect for weeknights or meal prep

Total Time: 25 minutes
Yield: 4 servings
Cuisine: Tropical-Inspired / Fusion

Description:
These Shrimp and Avocado Bowls are bursting with fresh, bold flavors. Grilled, smoky shrimp meet creamy avocado, sweet mango salsa, and a zesty lime-chili sauce—served over a bed of rice or quinoa. It’s a balanced, nutritious bowl that’s quick to prepare and perfect for a refreshing dinner or lunch.

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

1. Make the Mango Salsa

In a small bowl, combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Mix well and refrigerate until ready to use.

2. Prepare the Lime-Chili Sauce

Whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey (or agave), salt, and pepper. Taste and adjust seasoning as needed. Set aside.

3. Cook the Shrimp

Pat shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook shrimp for 2–3 minutes per side until pink and slightly charred.

4. Assemble the Bowls

Spoon cooked rice or quinoa into bowls. Top with grilled shrimp, sliced avocado, and a generous scoop of mango salsa.

5. Drizzle & Garnish

Drizzle the lime-chili sauce over each bowl. Garnish with fresh chopped cilantro and serve with lime wedges. Enjoy immediately!

Notes

• Crunch factor: Add toasted pepitas, chopped nuts, or tortilla strips for texture.
• Storage: Cooked shrimp will keep in an airtight container in the fridge for 2–3 days or can be frozen for up to 1 month.
• Protein swap: Replace shrimp with grilled chicken or tofu for a different twist.
• Spice level: Adjust heat by omitting the jalapeño or using mild chili powder.

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