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

 

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
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional toppings: chopped cilantro, lime wedges, sliced jalapeños, or shredded red cabbage

For the Mango Salsa:

• 1 large ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, seeded and finely chopped (optional)
• Juice of 1 lime
• Pinch of salt

For the Lime-Chili Sauce:

• 1/4 cup Greek yogurt or sour cream
• Juice of 1 lime
• 1 tbsp honey or maple syrup
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt, to taste

---

Instructions

1. Make the Mango Salsa:
   In a small bowl, combine diced mango, red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt. Stir well and set aside to let the flavors meld.
2. Prepare the Lime-Chili Sauce:
   In another small bowl, whisk together Greek yogurt, lime juice, honey, chili powder, cayenne (if using), and salt until smooth. Refrigerate until ready to use.
3. Cook the Shrimp:
   Heat olive oil in a skillet over medium heat. Season shrimp with salt and pepper. Add shrimp to the pan and cook for 2–3 minutes on each side or until pink and opaque. Remove from heat.
4. Assemble the Bowls:
   Divide the cooked rice or quinoa between two bowls. Top each with cooked shrimp, avocado slices, mango salsa, and any additional toppings you like.
5. Drizzle & Serve:
   Drizzle the lime-chili sauce over the bowls and serve with lime wedges on the side. Enjoy immediately!