Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Ingredients
For the Bowls:
1 lb (450 g) 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:
2 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp honey
1 tsp chili flakes (adjust to taste)
1 garlic clove, minced
Salt and pepper, to taste
For the Mango Salsa:
1 large ripe mango, diced
¼ red onion, finely chopped
½ red bell pepper, diced
1 small jalapeño, minced
2 tbsp lime juice
1 tbsp fresh cilantro, chopped
Pinch of salt
Instructions
Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, salt, pepper, and a pinch of chili flakes. Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and opaque. Remove from heat and set aside.
Make the Mango Salsa:
In a small bowl, combine the diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Stir gently and set aside to marinate.
Prepare the Lime-Chili Sauce:
Whisk together olive oil, lime juice, honey, chili flakes, minced garlic, salt, and pepper until smooth. Adjust sweetness or spice to taste.
Assemble the Bowls:
Divide the rice or quinoa between two bowls. Top each with sliced avocado, cooked shrimp, and a generous scoop of mango salsa.
Garnish & Serve:
Drizzle with the lime-chili sauce and sprinkle with chopped cilantro. Serve with lime wedges on the side for an extra burst of freshness.