Description
These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a vibrant, fresh, and delicious meal perfect for a quick lunch or dinner. Juicy grilled shrimp paired with creamy avocado, sweet and tangy mango salsa, and a zesty lime-chili yogurt sauce come together over a bed of rice or quinoa for a satisfying and flavorful bowl bursting with textures and tropical flavors.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Mango Salsa
- 1 large ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt, to taste
Lime-Chili Sauce
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- Juice and zest of 1 lime
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp honey or agave syrup
Assembly
- 1–2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- Fresh cilantro for garnish
Instructions
- Prepare Mango Salsa: In a medium bowl, combine the diced mango, finely chopped red onion, jalapeño (if using), lime juice, chopped cilantro, and salt. Mix well and refrigerate to allow flavors to meld.
- Make Lime-Chili Sauce: In a separate bowl, whisk together plain Greek yogurt, mayonnaise (if using), chili powder, lime zest and juice, and honey or agave until smooth and well combined. Adjust chili powder based on desired spice level.
- Season and Grill Shrimp: Season the peeled and deveined shrimp with chili powder, garlic powder, salt, and pepper. Heat olive oil in a grill pan over medium-high heat. Cook shrimp for 2-3 minutes per side until they turn pink and are cooked through. Remove from heat.
- Assemble Bowls: Start by placing cooked rice or quinoa as the base in each serving bowl. Top with grilled shrimp and sliced avocado. Spoon generous amounts of mango salsa on top.
- Finish and Serve: Drizzle each bowl with the lime-chili sauce, garnish with fresh cilantro leaves, and serve immediately for best freshness and flavor.
Notes
- For extra heat, keep the jalapeño seeds in the mango salsa or add more chili powder to the shrimp seasoning.
- Mayonnaise in the lime-chili sauce adds creaminess but can be omitted for a lighter sauce.
- Use quinoa instead of rice for a gluten-free or higher protein option.
- Ensure shrimp are cooked just until opaque and pink to avoid toughness.
- Leftover shrimp and salsa can be refrigerated separately for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American with Tropical Influence
Keywords: shrimp bowl, avocado bowl, mango salsa, lime chili sauce, grilled shrimp, healthy bowls, quick dinner, gluten free, summer recipes
