Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Ingredients (Serves 2–4):
For the shrimp:
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1 lb shrimp, peeled and deveined
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1 tbsp olive oil
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1 tsp garlic powder
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1 tsp paprika (or chili powder for extra heat)
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1/2 tsp cumin
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Salt and pepper, to taste
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Juice of 1 lime
For the mango salsa:
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1 large mango, peeled and diced
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1/2 red onion, finely diced
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1/2 cup cilantro, chopped
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1 small jalapeño, deseeded and finely chopped (optional for heat)
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Juice of 1 lime
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Salt to taste
For the lime-chili sauce:
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2 tbsp lime juice
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1 tbsp olive oil
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1/2 tsp chili powder (or more, depending on spice preference)
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1/2 tsp honey (optional for a touch of sweetness)
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Salt to taste
For the bowls:
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2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
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1–2 avocados, sliced
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Fresh cilantro for garnish
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Lime wedges for serving
Instructions:
1. Prepare the shrimp:
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In a bowl, toss the shrimp with olive oil, garlic powder, paprika, cumin, salt, and pepper. Squeeze the juice of 1 lime over them and mix to coat.
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Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side, or until they turn pink and opaque. Set aside.
2. Make the mango salsa:
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In a bowl, combine the diced mango, red onion, cilantro, and jalapeño (if using).
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Squeeze the juice of 1 lime over the salsa and mix. Season with a pinch of salt. Set aside to let the flavors meld.
3. Prepare the lime-chili sauce:
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In a small bowl, whisk together the lime juice, olive oil, chili powder, honey (if using), and a pinch of salt. Adjust the chili powder for more heat, if desired.
4. Assemble the bowls:
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Start by placing a scoop of cooked rice in each bowl.
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Top with shrimp, sliced avocado, and a generous spoonful of mango salsa.
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Drizzle the lime-chili sauce over the top, and garnish with fresh cilantro.
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Serve with extra lime wedges on the side for an extra burst of citrus.
Serving Suggestions:
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Serve these bowls with tortilla chips on the side for extra crunch.
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Add a few pickled onions or sliced radishes for an extra pop of color and flavor.
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You can also serve these bowls with a side of black beans or a simple green salad.
Health Benefits:
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Shrimp: A great source of lean protein, omega-3 fatty acids, and minerals like selenium and zinc.
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Mango: Packed with Vitamin C, fiber, and antioxidants that promote skin health and digestion.
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Avocado: Loaded with healthy fats, fiber, and potassium to support heart health.
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Lime & Chili: Boost metabolism, promote digestion, and provide antioxidants and vitamins.
This dish is not only a treat for your taste buds, but it’s also healthy, filling, and bursting with fresh, tropical flavors! Would you like variations on this recipe, such as a vegetarian version or a different protein like chicken or tofu?