A Taste of the Tropics: The Shrimp and Avocado Bowl Story
This Tropical Shrimp Bowl is a refreshing and nutrient-packed dish featuring juicy grilled shrimp, sweet mango salsa, creamy avocado, and a zesty lime-chili sauce over a bed of rice or quinoa. A perfect balance of bold flavors and wholesome ingredients!
Ingredients
- 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:
- 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
For the Mango Salsa:
- 1 diced mango
- 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
Instructions
- Prepare the Mango Salsa: In a bowl, mix diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Let it chill in the fridge while preparing the other ingredients.
- Make the Lime-Chili Sauce: Whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning as needed and set aside.
- Cook the Shrimp: Pat shrimp dry, then 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 shrimp for 2-3 minutes per side until pink and slightly charred.
- Assemble the Bowl: Divide cooked rice or quinoa into bowls. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
- Finish and Serve: Drizzle the lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges. Enjoy immediately!
Notes
- Swap quinoa for cauliflower rice for a low-carb option.
- Adjust spice levels by adding more or less jalapeño and chili powder.
- Store leftovers in an airtight container for up to 2 days.