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

Description

This vibrant and refreshing dish combines juicy shrimp, creamy avocado, sweet and tangy mango salsa, and a zesty lime-chili sauce for a flavor-packed meal. Perfect for warm weather or when you want something light yet satisfying, these bowls balance protein, healthy fats, and fresh produce in one colorful creation. It’s a feast for both the eyes and taste buds.

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

• 1 lb (450 g) large shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp chili powder

• Salt and pepper, to taste

For the Mango Salsa:

• 1 ripe mango, diced

• ½ red bell pepper, finely diced

• ½ small red onion, finely diced

• 1 small jalapeño, minced (optional, for heat)

• Juice of 1 lime

• 2 tbsp fresh cilantro, chopped

• Pinch of salt

For the Lime-Chili Sauce:

• 3 tbsp mayonnaise or Greek yogurt

• 1 tbsp lime juice

• ½ tsp chili powder

• ½ tsp honey (optional)

• Pinch of salt

For the Bowls:

• 2 cups cooked rice (white, brown, or cauliflower rice for low-carb)

• 1 large avocado, sliced

• Extra lime wedges, for garnish

Instructions

1. Prepare the Mango Salsa:

   • In a medium bowl, combine mango, red bell pepper, onion, jalapeño (if using), lime juice, cilantro, and salt.

   • Mix gently and refrigerate until ready to serve.

2. Cook the Shrimp:

   • Pat shrimp dry with paper towels.

   • In a bowl, toss shrimp with olive oil, paprika, garlic powder, chili powder, salt, and pepper.

   • Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat.

3. Make the Lime-Chili Sauce:

   • In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, chili powder, honey (if using), and salt until smooth.

4. Assemble the Bowls:

   • Divide cooked rice between bowls.

   • Arrange shrimp, avocado slices, and mango salsa on top.

   • Drizzle with lime-chili sauce and garnish with extra lime wedges.

Notes

• You can substitute mango with pineapple for a tropical twist.

• If you prefer a lighter option, serve over lettuce instead of rice.

• Greek yogurt gives the sauce a tangy flavor, while mayo gives it creaminess — pick your preference.

Tips

• Use fresh shrimp for best flavor, but frozen works if thawed properly.

• Chill mango salsa for at least 10 minutes before serving for deeper flavor.

• Toasting the rice slightly in olive oil before cooking adds nuttiness.

• Add extra chili powder or hot sauce for more heat.

Servings

• Makes 4 servings

Nutritional Information (per serving, with rice and Greek yogurt sauce)

• Calories: ~380

• Protein: 25 g

• Carbohydrates: 38 g

• Fat: 15 g

• Fiber: 6 g

• Sugar: 10 g

• Sodium: 550 mg

Health Benefits

• Shrimp: High in lean protein and low in calories.

• Avocado: Rich in heart-healthy monounsaturated fats and potassium.

• Mango: Packed with vitamin C, fiber, and antioxidants.

• Cilantro & Lime: Provide freshness and aid digestion.

Q & A

Q: Can I make this ahead of time?
A: Yes, but store each component separately and assemble before serving to keep the flavors fresh.

Q: How do I store leftovers?
A: Keep shrimp, salsa, and sauce in separate airtight containers in the fridge for up to 2 days.

Q: Can I make it low-carb?
A: Swap rice with cauliflower rice or a leafy greens base.

Q: Can I grill the shrimp instead of pan-frying?
A: Absolutely — grilling adds a smoky flavor that pairs beautifully with the mango salsa.

---