Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
A delicious and vibrant meal featuring tender shrimp, creamy avocado, and zesty mango salsa, drizzled with a spicy lime-chili sauce.
Ingredients
For the Shrimp
- 1 lb shrimp, peeled and deveined Use fresh shrimp for best flavor; frozen can be used if thawed.
- 1 tbsp olive oil
- 1 tsp chili powder
- to taste salt and pepper
For the Bowls
- 2 cups cooked jasmine rice Can substitute with brown rice or quinoa.
- 1 large avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup red onion, thinly sliced
- 1 cup shredded red cabbage
- 1 ripe mango, diced Can substitute with pineapple.
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced Adjust spice to your liking.
For the Mango Salsa
- Juice of 1 lime
- to taste salt
For the Lime-Chili Sauce
- 1/4 cup Greek yogurt Can use plant-based yogurt for vegan option.
- Juice of 1 lime
- 1 tsp chili paste or sriracha Adjust to your spice preference.
- 1 tsp honey
- 1 tbsp water Add more as needed to thin the sauce.
- a pinch salt
Instructions
Preparation
- In a bowl, toss shrimp with olive oil, chili powder, salt, and pepper.
- Sauté the shrimp in a skillet over medium-high heat for 3–4 minutes per side until they are opaque and cooked through. Set aside.
- Combine all mango salsa ingredients in a small bowl. Chill until ready to serve.
- Whisk together all ingredients for the lime-chili sauce in a small bowl. Adjust the consistency with water if needed.
Assembly
- Divide jasmine rice evenly into 4 bowls.
- Top each bowl with sautéed shrimp, sliced avocado, red onion, shredded cabbage, and a spoonful of mango salsa.
- Drizzle with lime-chili sauce and garnish with fresh cilantro.
Notes
Serve immediately for best flavor. Store leftovers in airtight containers, keeping shrimp and rice separate from fresh veggies and sauces. Can be customized with other proteins or ingredients like black beans or grilled vegetables.