🥭🍤 Shrimp & Avocado Bowls with Mango Salsa & Lime-Chili Sauce

A light, energizing Mediterranean-inspired meal packed with protein, healthy fats, and bright flavors.

Servings: 2–3

Prep Time: 15 minutes

Cook Time: 6–8 minutes

Total Time: 20–25 minutes

🧾 Ingredients

For the Shrimp

• 400g shrimp, peeled & deveined

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1/2 tsp paprika

• 1/2 tsp chili flakes (optional)

• Salt & pepper to taste

• Juice of 1/2 lime

For the Mango Salsa

• 1 ripe mango, diced

• 1/2 red onion, finely diced

• 1 small cucumber, chopped

• 1 small red bell pepper, diced

• 2 tbsp fresh cilantro or parsley, chopped

• Juice of 1 lime

• Salt to taste

For the Lime-Chili Sauce

• 3 tbsp Greek yogurt

• 1 tbsp olive oil

• 1 tbsp lime juice

• 1 tsp honey or maple syrup

• 1/4 tsp chili flakes

• Salt & pepper to taste

For the Bowls

• 1 cup cooked quinoa, couscous, bulgur OR brown rice

• 1–2 avocados, sliced

• Extra lime wedges

• Fresh herbs for topping

🍽️ Instructions

1. Make the Mango Salsa

In a bowl, combine:

• Mango

• Onion

• Cucumber

• Bell pepper

• Herbs

• Lime juice

• Salt

Mix and set aside to allow flavors to meld.

2. Prepare the Lime-Chili Sauce

In a small bowl whisk together:

• Greek yogurt

• Olive oil

• Lime juice

• Honey

• Chili flakes

• Salt & pepper

Taste and adjust lime or spice.

3. Cook the Shrimp

1. Pat shrimp dry.

2. Heat olive oil in a pan over medium-high.

3. Add garlic and sauté 20–30 seconds.

4. Add shrimp, paprika, chili flakes, salt, pepper.

5. Cook 2–3 minutes per side until pink and opaque.

6. Squeeze lime over the shrimp at the end.

4. Assemble the Bowls

In each bowl, layer:

• Warm quinoa/couscous/bulgur

• Sliced avocado

• Spoonfuls of mango salsa

• Hot garlic-lime shrimp

Drizzle generously with the lime-chili sauce.

Finish with:

• Fresh herbs

• Lime wedges

• Extra chili flakes if you like heat

🌿 Tips & Variations

Make it low-carb:

Swap grains for a base of chopped romaine, arugula, or cauliflower rice.

Add crunch:

Top with toasted almonds, cashews, or pumpkin seeds.

Make ahead:

Store shrimp separately; assemble bowls right before serving for freshness.

Mediterranean twist:

Add olives, cherry tomatoes, or a little feta to the salsa.