Description
These Shrimp and Avocado Bowls feature perfectly seasoned and sautéed shrimp paired with creamy avocado slices and vibrant mango salsa, all served over your choice of rice. A zesty lime-chili sauce adds a spicy and tangy kick, making this a fresh, flavorful, and balanced meal that comes together quickly for a satisfying lunch or dinner.
Ingredients
Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
Mango Salsa
- 1 large ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional for heat)
- Juice of 1 lime
- Salt to taste
Lime-Chili Sauce
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt to taste
To Serve
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 avocado, sliced
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lime juice until evenly coated to ensure the flavors are well distributed.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side, or until pink and opaque, indicating they’re perfectly cooked. Remove from heat and set aside.
- Make the Mango Salsa: In a separate bowl, combine the diced mango, red bell pepper, red onion, chopped cilantro, jalapeño (if using), lime juice, and salt. Mix well and adjust seasoning to taste.
- Prepare the Lime-Chili Sauce: In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, chili powder, cayenne pepper (if using), and salt until smooth and creamy.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each with cooked shrimp, sliced avocado, and a generous spoonful of mango salsa. Drizzle with the lime-chili sauce and garnish with fresh cilantro if desired.
Notes
- Use cauliflower rice for a low-carb, gluten-free option.
- Adjust jalapeño and cayenne pepper according to your spice preference.
- Can substitute shrimp with cooked chicken or firm tofu for variation.
- For extra flavor, squeeze additional fresh lime over the assembled bowls just before serving.
- Store any leftovers separately to keep avocado fresh and prevent sogginess.
