This bowl is a vibrant explosion of flavors and textures! Sweet and spicy shrimp, creamy avocado, fresh mango salsa, and a tangy lime chili sauce come together over a bed of rice for a healthy, restaurant-quality meal that’s easy to make at home.
Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes | Serves: 4
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For the Mango Salsa:
- 1 ripe mango, diced
- ¼ red onion, finely chopped
- ½ red bell pepper, diced
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
For the Lime Chili Sauce:
- ¼ cup Greek yogurt or sour cream
- Juice of 1 lime
- 1 tsp honey (or maple syrup)
- ½ tsp chili powder
- Pinch of salt
For Assembling the Bowls:
- 2 cups cooked rice or quinoa (warm or cold)
- 2 ripe avocados, sliced
- 1 cup shredded lettuce or cabbage
- Lime wedges, for serving
- Extra cilantro, for garnish
Instructions
1. Make the Mango Salsa:
In a medium bowl, combine all the salsa ingredients: diced mango, red onion, bell pepper, jalapeño, and cilantro. Squeeze the lime juice over it and add a pinch of salt. Gently toss to combine. Set aside to allow the flavors to meld.
2. Make the Lime Chili Sauce:
In a small bowl, whisk together the Greek yogurt (or sour cream), lime juice, honey, chili powder, and a pinch of salt until smooth. Set aside.
3. Cook the Shrimp:
Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cayenne (if using), salt, and black pepper until evenly coated.
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they are pink, opaque, and cooked through. Be careful not to overcook.
4. Assemble the Bowls:
Divide the cooked rice or quinoa among four bowls. Top with shredded lettuce, sliced avocado, a generous scoop of mango salsa, and the cooked shrimp.
Drizzle the lime chili sauce over everything. Garnish with extra cilantro and serve immediately with lime wedges on the side.
Chef’s Notes & Tips
- Meal Prep Friendly: All components can be prepared ahead of time! Store the cooked shrimp, mango salsa, sauce, and sliced avocado (squeeze a little lime juice on it to prevent browning) separately in airtight containers in the fridge for up to 2 days. Assemble the bowls when ready to eat.
- Shrimp Doneness: Shrimp cook very quickly. They are done when they form a loose “C” shape. If they curl into a tight “O”, they are overdone.
- Customize Your Heat: Control the spice level with the amount of jalapeño (leave seeds in for more heat) and cayenne pepper.
- Grill Option: For a smokier flavor, thread the seasoned shrimp onto skewers and grill them over medium-high heat for 2-3 minutes per side.
- Alternative Proteins: This bowl is also fantastic with grilled chicken, scallops, or even black beans for a vegetarian option.
Enjoy your bright, healthy, and delicious creation!
