Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Ingredients
For the Bowls:
- 1 lb large shrimp peeled and deveined
- 1-2 ripe avocados sliced
- 1 large ripe mango diced
- 2 cups cooked rice or quinoa
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
For the Lime-Chili Sauce:
- ¼ 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
For the Mango Salsa:
- 1 diced mango
- ¼ cup diced red onion
- 1 small jalapeño finely chopped (optional)
- Juice of 1 lime
- 1-2 tbsp chopped fresh cilantro
- Salt to taste
Instructions
- Prepare the mango salsa by combining diced mango, red onion, japapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well, and set aside in the refrigerator.
- Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
- Pat the shrimp dry and season 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 pink and slightly charred.
- Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
- Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro, and serve with lime wedges on the side.
- Enjoy immediately!
