🥗 Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce
🧾 Ingredients
For the Bowls:
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1 lb (450g) large shrimp, peeled and deveined
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2 tbsp olive oil
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1 tsp chili powder
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1/2 tsp paprika
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1/2 tsp garlic powder
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Salt and pepper to taste
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1 cup cooked rice or quinoa (white, brown, or your choice)
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1 avocado, sliced
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1/4 cup red cabbage, shredded (optional for crunch)
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1/4 cup chopped cilantro
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Lime wedges (for serving)
For the Mango Salsa:
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1 ripe mango, peeled and diced
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1/4 red onion, finely chopped
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1 small red bell pepper, diced
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1 small jalapeño, minced (optional, for heat)
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1 tbsp lime juice
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1 tbsp fresh cilantro, chopped
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Salt to taste
For the Lime Chili Sauce:
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2 tbsp lime juice
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2 tbsp honey or maple syrup
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1 tbsp olive oil
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1 tsp chili flakes or hot sauce (adjust to heat preference)
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1/2 tsp garlic, finely grated or minced
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Pinch of salt
🍤 Instructions
1. Prepare the Shrimp:
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In a bowl, toss the shrimp with olive oil, chili powder, paprika, garlic powder, salt, and pepper.
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Heat a skillet over medium-high heat.
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Cook shrimp for 2–3 minutes per side until opaque and lightly seared.
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Set aside.
2. Make the Mango Salsa:
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In a medium bowl, combine mango, red onion, red bell pepper, jalapeño (if using), lime juice, cilantro, and a pinch of salt.
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Stir and refrigerate until ready to serve.
3. Mix the Lime Chili Sauce:
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In a small bowl or jar, whisk together lime juice, honey (or maple syrup), olive oil, chili flakes or hot sauce, garlic, and salt.
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Set aside.
4. Assemble the Bowls:
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Add a base of cooked rice or quinoa to each bowl.
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Top with shrimp, sliced avocado, mango salsa, and shredded cabbage if using.
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Drizzle generously with the lime chili sauce.
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Garnish with fresh cilantro and lime wedges.
🍴 Serving Tip:
These bowls are best served fresh, but you can prep the components ahead of time. Store everything separately and assemble just before serving.
