A vibrant, healthy, and flavor-packed bowl featuring spicy shrimp, creamy avocado, fresh mango salsa, and a tangy lime chili sauce. Perfect for a satisfying lunch or dinner.
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 2-3
Ingredients
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
For the Lime Chili Sauce:
- 1/4 cup Greek yogurt or sour cream
- Juice of 1 lime
- 1 tsp honey
- 1/2 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 (romaine, iceberg, or butter lettuce work well)
Instructions
- Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red onion, bell pepper, jalapeño, and cilantro. Squeeze the lime juice over the top and gently toss to combine. Set aside to allow the flavors to meld.
- 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. If the sauce is too thick, you can thin it with a teaspoon of water. Set aside.
-
Cook the Shrimp: Pat the shrimp dry with a paper towel. 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 2-3 minutes per side, until they are pink, opaque, and cooked through.
- Remove from heat.
-
Assemble the Bowls:
- Divide the cooked rice or quinoa between serving bowls.
- Top with a bed of shredded lettuce.
- Arrange the seasoned shrimp and sliced avocado alongside the rice.
- Spoon a generous amount of mango salsa over the top.
- Drizzle everything with the lime chili sauce.
- Serve immediately and enjoy!
Chef’s Notes & Tips
- Make-Ahead: The mango salsa and lime chili sauce can be made up to a day in advance and stored in airtight containers in the refrigerator.
- Grill Option: For a smokier flavor, thread the seasoned shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side.
- Heat Level: Adjust the spice level to your preference by adding more or less cayenne pepper to the shrimp and jalapeño to the salsa. Remember to remove the seeds and ribs from the jalapeño for less heat.
- Protein Swap: This bowl is also delicious with grilled chicken, scallops, or even black beans for a vegetarian option.
- Avocado Tip: To prevent the avocado from browning, you can squeeze a little extra lime juice over the slices right after you cut them.
