Fresh, colorful, and packed with flavor—these bowls balance sweet mango, creamy avocado, zesty lime, and perfectly seared shrimp. A quick, feel-good meal that tastes like summer in a bowl.
Servings: 2
Prep: 15 min | Cook: 10 min | Total: 25 min
Calories: ~480 kcal per serving
Ingredients
For the Bowls
- 1 lb (450 g) large shrimp, peeled & deveined
- 1–2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (garnish)
- Lime wedges (to serve)
Mango Salsa
- 1 large ripe mango, diced
- ¼ red onion, finely chopped
- ½ red bell pepper, diced
- 1 small jalapeño, minced
- 2 tbsp lime juice
- 1 tbsp fresh cilantro, chopped
- Pinch of salt
Lime-Chili Sauce
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp chili flakes (adjust to taste)
- 1 garlic clove, minced
- Salt & black pepper, to taste
Instructions
-
Cook the Shrimp
Toss shrimp with a little olive oil, salt, pepper, and a pinch of chili flakes.
Sear in a hot skillet over medium-high, 2–3 minutes per side, until pink and opaque. Set aside. -
Make the Mango Salsa
Gently mix mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and salt. Let sit while you prep the rest. -
Whisk the Lime-Chili Sauce
Combine olive oil, lime juice, honey, chili flakes, garlic, salt, and pepper until smooth. Taste and adjust. -
Assemble
Divide rice/quinoa between bowls. Top with avocado slices, shrimp, and a generous scoop of mango salsa. -
Finish & Serve
Drizzle with lime-chili sauce, sprinkle cilantro, and serve with lime wedges.
🔥 Tips & Variations
- Protein swap: Grilled chicken or tofu works great.
- Low-carb: Use cauliflower rice.
- Extra heat: Add chipotle powder or more jalapeño.
- Creamy drizzle: Swirl in a spoon of Greek yogurt with the sauce.
