Shrimp, mango salsa, avocado, and lime-chili sauce unite for a fresh, vibrant tropical-inspired bowl.
# Components:
→ For the Bowls
01 - 1 pound large shrimp, peeled and deveined
02 - 1 to 2 ripe avocados, sliced
03 - 1 large ripe mango, diced
04 - 2 cups cooked rice or quinoa
05 - Fresh cilantro, chopped, for garnish
06 - Lime wedges, for serving
→ For the Lime-Chili Sauce
07 - 1/4 cup plain Greek yogurt
08 - 1 tablespoon mayonnaise, optional
09 - 1 teaspoon chili powder
10 - Zest and juice of 1 lime
11 - 1 teaspoon honey or agave
12 - Salt and pepper, to taste
→ For the Mango Salsa
13 - 1 mango, diced
14 - 1/4 cup red onion, diced
15 - 1 small jalapeño, finely chopped, optional
16 - Juice of 1 lime
17 - 1 to 2 tablespoons fresh cilantro, chopped
18 - Salt, to taste
→ For Shrimp Seasoning
19 - Chili powder, to season
20 - Garlic powder, to season
21 - Salt and pepper, to season
22 - Olive oil, for cooking
# Method steps:
01 - Combine diced mango, red onion, jalapeño if using, lime juice, cilantro, and a pinch of salt in a mixing bowl. Stir thoroughly, cover, and refrigerate until ready to serve.
02 - Blend Greek yogurt, mayonnaise if using, chili powder, lime zest and juice, honey, salt, and pepper in a small bowl. Whisk until smooth and adjust seasoning to taste. Set aside.
03 - Pat shrimp dry. Season evenly with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a light drizzle of olive oil. Grill shrimp 2 to 3 minutes per side until pink and lightly charred. Remove from heat.
04 - Add a bed of cooked rice or quinoa to each serving bowl. Arrange grilled shrimp, sliced avocado, and prepared mango salsa on top.
05 - Generously drizzle lime-chili sauce over each bowl. Garnish with chopped cilantro and serve with lime wedges. Enjoy immediately.
