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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!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 -4 servings
Course: Main Course
Cuisine: Tropical / Fusion
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Assemble the Bowl: Divide cooked rice or quinoa into bowls. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
  5. 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.