Description

Delight in these vibrant Shrimp Avocado Bowls featuring perfectly sautéed shrimp, creamy avocado, fresh mango salsa, and a zesty lime chili sauce. This Mexican-inspired, gluten-free meal is wholesome, flavorful, and ready in just 30 minutes, making it a perfect healthy dinner option.

Ingredients

Shrimp and Base

1 pound shrimp (peeled and deveined)
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
2 cups cooked rice or quinoa
1 large avocado (sliced)
1/4 cup fresh cilantro (chopped)
Lime wedges for serving

Mango Salsa

1 ripe mango (diced)
1/4 cup red bell pepper (diced)
2 tablespoons red onion (finely chopped)
1 tablespoon cilantro (chopped)
1 teaspoon lime juice
Pinch of salt

Lime Chili Sauce

2 tablespoons mayonnaise or Greek yogurt
1 tablespoon lime juice
1 teaspoon honey
1/4 teaspoon chili powder
Pinch of salt

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Instructions

Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, and salt until evenly coated to enhance flavor and seasoning.
Cook the Shrimp: Heat a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside to keep warm.
Make the Mango Salsa: In a small bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Mix well to create a fresh and vibrant salsa.
Prepare the Lime Chili Sauce: In another bowl, whisk together mayonnaise or Greek yogurt, lime juice, honey, chili powder, and salt until smooth and creamy for a tangy and spicy topping.
Assemble the Bowls: Divide the cooked rice or quinoa between two serving bowls. Top each with sautéed shrimp, sliced avocado, a scoop of mango salsa, and a sprinkle of chopped cilantro. Drizzle the lime chili sauce over the top and serve with lime wedges on the side.

Notes

For extra flavor, marinate the shrimp in the spice mix for 15–20 minutes before cooking to intensify the taste.
Substitute mango with pineapple or peach in the salsa for a different fruity twist.
Use Greek yogurt instead of mayonnaise in the lime chili sauce for a lighter, tangier option.
Serve over quinoa for a gluten-free and higher protein base option.