Description
Juicy shrimp, creamy avocado, sweet mango salsa, and a zesty lime-chili sauce all come together in this tropical-inspired bowl that’s bursting with color and flavor!
Ingredients
For the shrimp:
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1 lb large shrimp, peeled and deveined
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1 tbsp olive oil
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1 tsp chili powder
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½ tsp paprika
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½ tsp garlic powder
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¼ tsp cayenne pepper (optional)
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Salt and pepper to taste
For the mango salsa:
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1 large mango, diced
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½ red bell pepper, diced
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½ red onion, finely diced
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1 small jalapeño, finely chopped (optional for heat)
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¼ cup fresh cilantro, chopped
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Juice of 1 lime
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Salt to taste
For the lime-chili sauce:
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¼ cup mayonnaise (or Greek yogurt for a lighter version)
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1 tbsp lime juice
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1 tsp honey
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½ tsp chili powder
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¼ tsp cayenne pepper (optional)
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Salt to taste
For assembling the bowls:
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2 cups cooked jasmine rice (or cauliflower rice for low carb)
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2 avocados, sliced
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Extra lime wedges and cilantro for garnish
Instructions
1️⃣ Cook the shrimp:
In a bowl, toss shrimp with olive oil, chili powder, paprika, garlic powder, cayenne, salt, and pepper. Heat a skillet over medium-high heat and cook shrimp 2-3 minutes per side until pink and cooked through. Set aside.
2️⃣ Make the mango salsa:
In a medium bowl, combine mango, bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir gently and refrigerate until ready to serve.
3️⃣ Prepare the lime-chili sauce:
In a small bowl, whisk together mayonnaise (or yogurt), lime juice, honey, chili powder, cayenne, and salt until smooth.
4️⃣ Assemble the bowls:
Spoon rice into each bowl. Top with cooked shrimp, sliced avocado, and mango salsa. Drizzle with lime-chili sauce and garnish with extra cilantro and lime wedges.
Notes
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For a meal prep option, store shrimp, salsa, and sauce separately and assemble when ready to eat.
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Grilled shrimp adds a nice smoky flavor if you prefer outdoor cooking.
- Prep Time: 20 min
- Cook Time: 10 min