Shrimp Avocado Mango Bowls (Print Version)
# Ingredients:
→ Main
01 -
1 lb large shrimp, peeled and deveined
02 -
1-2 ripe avocados, sliced
03 -
1 large ripe mango, diced
04 -
2 cups cooked rice (white, brown, jasmine) or quinoa
05 -
Chopped fresh cilantro for garnish
06 -
Lime wedges for serving
→ Lime-Chili Sauce
07 -
1/4 cup plain Greek yogurt or sour cream
08 -
1 tbsp mayonnaise (optional)
09 -
1 tsp chili powder
10 -
Zest and juice of 1 lime
11 -
1 tsp honey or agave
12 -
Salt and pepper to taste
→ Mango Salsa
13 -
1 diced mango
14 -
1/4 cup diced red onion
15 -
1 small jalapeño, finely chopped (optional)
16 -
Juice of 1 lime
17 -
1-2 tbsp chopped fresh cilantro
18 -
Salt to taste
# Instructions:
01 -
Combine diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt in a bowl. Mix gently and refrigerate to let the flavors meld.
02 -
Whisk together Greek yogurt, mayonnaise, chili powder, lime zest, lime juice, honey, salt, and pepper. Adjust seasoning as needed and set aside.
03 -
Pat the shrimp dry with a paper towel. Season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with olive oil. Cook shrimp for 2-3 minutes per side until opaque and slightly charred.
04 -
In each serving bowl, add a base of cooked rice or quinoa. Arrange the grilled shrimp, sliced avocado, and mango salsa over the top. Drizzle the lime-chili sauce generously over everything.
05 -
Sprinkle chopped cilantro over the bowls and serve with lime wedges on the side for an extra burst of citrus. Serve immediately.