Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

This Shrimp and Avocado Bowl with Mango Salsa & Lime-Chili Sauce is a fresh, vibrant, and flavorful meal packed with protein, healthy fats, and tropical flavors. Perfect for a light yet satisfying lunch or dinner!

Table of Contents

Ingredients

(Serves 2)

For the Shrimp:

12 oz (340g) large shrimp, peeled & deveined
1 tbsp olive oil

1 tsp chili powder
½ tsp cumin
½ tsp garlic powder

½ tsp smoked paprika
Salt & pepper to taste

For the Mango Salsa:

1 ripe mango, diced

½ red bell pepper, diced
¼ red onion, finely diced
½ jalapeño, seeded & minced (optional)

¼ cup cilantro, chopped
Juice of 1 lime
Salt to taste

For the Lime-Chili Sauce:

¼ cup Greek yogurt or sour cream
1 tbsp lime juice
½ tsp chili powder

½ tsp honey or agave
Salt to taste

For the Bowl:

1 cup cooked quinoa or rice

1 avocado, sliced
2 cups mixed greens (spinach, arugula, or lettuce)
Lime wedges for serving

Instructions

1. Cook the Shrimp:

In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and opaque. Set aside.

2. Make the Mango Salsa:

In a bowl, combine diced mango, bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Mix well.

3. Prepare the Lime-Chili Sauce:

Whisk together Greek yogurt, lime juice, chili powder, honey, and salt until smooth.

4. Assemble the Bowls:

Divide cooked quinoa or rice between two bowls.
Top with mixed greens, avocado slices, cooked shrimp, and mango salsa.

Drizzle with lime-chili sauce and serve with extra lime wedges.

Tips:

For extra crunch, add toasted pepitas or crushed tortilla chips.
Make it spicier by adding more jalapeño or a dash of hot sauce.

Meal prep-friendly: Store components separately and assemble when ready to eat.

Enjoy this bright, zesty, and satisfying bowl! 🌮🥑🍤