🌿 Shrimp & Avocado Bowls with Mango Salsa and Lime-Chili Sauce (Mediterranean Style)
⭐ Description
Juicy spiced shrimp, creamy avocado, and sweet mango salsa come together in a nourishing Mediterranean bowl, finished with a zesty lime-chili olive oil sauce. Light yet satisfying—perfect for lunch or dinner.
🛒 Ingredients (Serves 4)
Shrimp
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1 lb (450 g) large shrimp, peeled & deveined
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2 tbsp extra-virgin olive oil
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½ tsp paprika
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½ tsp ground cumin
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½ tsp garlic powder
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Salt & freshly ground black pepper, to taste
Mango Salsa
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1 large ripe mango, diced
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¼ cup red onion, finely diced
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1 small cucumber, diced
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Juice of ½ lime
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2 tbsp fresh cilantro or parsley, chopped
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Salt, to taste
Lime-Chili Sauce
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3 tbsp extra-virgin olive oil
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2 tbsp fresh lime juice
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1 tsp lime zest
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1–2 tsp honey
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½ tsp chili flakes or chili paste
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1 small garlic clove, finely grated
Bowl Base & Toppings
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2 cups cooked quinoa, brown rice, or couscous
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2 ripe avocados, sliced
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Mixed greens or baby spinach
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Extra lime wedges for serving
👩🍳 Instructions
1️⃣ Cook the Shrimp
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Toss shrimp with olive oil, paprika, cumin, garlic powder, salt, and pepper.
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Heat a skillet or grill pan over medium-high heat.
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Cook shrimp 1–2 minutes per side until pink and just cooked through.
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Set aside.
2️⃣ Make the Mango Salsa
In a bowl, combine mango, red onion, cucumber, lime juice, herbs, and salt. Mix gently and chill until ready to use.
3️⃣ Prepare Lime-Chili Sauce
Whisk olive oil, lime juice, zest, honey, chili flakes, and garlic until smooth.
4️⃣ Assemble the Bowls
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Divide quinoa or rice among bowls.
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Top with greens, shrimp, avocado slices, and mango salsa.
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Drizzle generously with lime-chili sauce.
5️⃣ Serve
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Finish with extra lime juice and herbs.
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Serve immediately while shrimp is warm.
🍽 Serving Suggestions
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Add roasted chickpeas for crunch
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Serve with warm pita or flatbread
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Pair with sparkling water or citrus-mint iced tea
🌟 Variations
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Spicy: Add harissa or fresh chili to the sauce
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Dairy-free & gluten-free: Naturally compliant
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Vegetarian: Swap shrimp for grilled halloumi or chickpeas
