Description
These vibrant Shrimp and Avocado Bowls are a fresh, flavorful meal featuring grilled shrimp, creamy avocado, sweet mango salsa, and a tangy lime-chili sauce. Perfect for a quick 25-minute dinner, they’re served over a bed of rice or quinoa and garnished with fresh cilantro and lime wedges for a bright, satisfying dish.
Ingredients
Shrimp and Base
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked rice or quinoa
- 1-2 ripe avocados, sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Mango Salsa
- 1 large ripe mango, diced
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1-2 tbsp chopped fresh cilantro
- Salt to taste
Lime-Chili Sauce
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
Seasoning for Shrimp
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare the mango salsa: In a bowl, combine diced mango, diced red onion, finely chopped jalapeño (if using), juice of 1 lime, chopped fresh cilantro, and a pinch of salt. Mix well and refrigerate to chill and allow flavors to meld.
- Make the lime-chili sauce: Whisk together plain Greek yogurt, mayonnaise (optional), chili powder, lime zest and juice, honey or agave, salt, and pepper in a small bowl. Adjust seasoning to your taste and set aside.
- Cook the shrimp: Pat the shrimp dry with paper towels and season evenly with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until they turn pink and develop a slight char.
- Assemble the bowls: Divide cooked rice or quinoa among four bowls. Arrange the grilled shrimp and sliced avocado on top, then spoon the chilled mango salsa over each bowl.
- Serve and garnish: Generously drizzle the lime-chili sauce over the assembled bowls. Garnish with chopped cilantro and serve immediately with lime wedges on the side for extra zest.
Notes
- For a vegan version, substitute shrimp with grilled tofu and use vegan yogurt and mayo alternatives.
- If fresh mango is unavailable, use frozen diced mango that has been thawed.
- Adjust the heat level by omitting jalapeño or adding more for extra spice.
- Rice or quinoa can be cooked ahead to save time.
- You can skip mayonnaise in the lime-chili sauce for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
