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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Bowls

1 lb large shrimp, peeled and deveined

1–2 ripe avocados, sliced

1 large ripe mango, diced

2 cups cooked rice (white, brown, or coconut rice)

1/2 cup shredded red cabbage (optional, for crunch and color)

1 tbsp olive oil

Salt and pepper to taste

1/2 tsp smoked paprika

1/2 tsp garlic powder

For the Mango Salsa

1 large ripe mango (already diced above)

1/4 cup red onion, finely chopped

1/2 small red bell pepper, diced

1 tbsp chopped fresh cilantro

Juice of 1/2 lime

Pinch of salt

For the Lime-Chili Sauce

2 tbsp mayonnaise or Greek yogurt

Juice of 1 lime

1 tbsp honey or maple syrup

1/2 tsp chili powder

1/4 tsp crushed red pepper flakes (optional for heat)

Pinch of salt

 

Instructions

1. Cook the Shrimp
In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque. Set aside.

2. Make the Mango Salsa
Combine diced mango, red onion, bell pepper, cilantro, lime juice, and a pinch of salt in a bowl. Stir and chill until ready.

3. Make the Lime-Chili Sauce
Whisk together mayo/yogurt, lime juice, honey, chili powder, red pepper flakes, and salt until smooth.

4. Assemble the Bowls

Start with a base of warm rice.

Top with cooked shrimp, sliced avocado, mango salsa, and cabbage (if using).

Drizzle with lime-chili sauce.

 

5. Serve
Garnish with extra cilantro or lime wedges. Enjoy immediately!