This colorful bowl is a fusion of coastal freshness and tangy tropical flair. Juicy shrimp sautéed in garlic and lime are paired with creamy avocado slices, a zippy homemade mango salsa, and a punchy lime-chili drizzle that ties everything together. The textures range from crisp to velvety, and the flavors are an exhilarating blend of sweet, spicy, creamy, and tart. Served over a bed of cilantro-lime rice or leafy greens, this dish is perfect for a summer dinner, a beachside brunch, or a healthy indulgence that satisfies every craving.
Ingredients:
For the shrimp marinade:
- 500g medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 clove garlic, finely minced
- 1 tsp chili flakes or paprika
- Juice of 1 lime
- Salt and black pepper to taste
For the mango salsa:
- 1 large ripe mango, diced
- ½ red bell pepper, finely chopped
- ¼ red onion, finely chopped
- 1 green chili (optional), deseeded and minced
- Juice of ½ lime
- 2 tbsp chopped fresh cilantro
- Pinch of salt
For the lime-chili sauce:
- 3 tbsp Greek yogurt or mayonnaise
- Juice of 1 lime
- 1 tsp honey
- ½ tsp chili powder
- Pinch of cumin
- Salt to taste
Other components:
- 1 ripe avocado, sliced
- 2 cups cooked cilantro-lime rice or salad greens
- Extra lime wedges for serving
- Fresh cilantro and chili slices for garnish (optional)
Instructions:
1. Marinate the shrimp:
In a bowl, combine olive oil, garlic, chili flakes, lime juice, salt, and pepper. Toss in the shrimp until well coated. Cover and let it marinate in the fridge for 15–30 minutes while you prepare the other elements.
2. Prepare the mango salsa:
In a medium mixing bowl, add diced mango, red pepper, red onion, green chili, and chopped cilantro. Squeeze in the lime juice and gently toss everything together. Taste and season with a pinch of salt. Let it sit at room temperature to allow the flavors to blend beautifully.
3. Whisk the lime-chili sauce:
In a small bowl, whisk together yogurt or mayonnaise, lime juice, honey, chili powder, cumin, and a pinch of salt. The result should be creamy with a touch of sweetness and heat. Adjust seasoning to your liking. Chill until ready to serve.
4. Cook the shrimp:
Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2–3 minutes per side or until they curl up and turn pink. Avoid overcooking to maintain juiciness. Remove from heat and set aside.
5. Build your bowls:
In each serving bowl, start with a scoop of cilantro-lime rice or a bed of mixed greens. Arrange sliced avocado artfully around the edge. Spoon generous amounts of mango salsa in one section, and nestle in the sautéed shrimp while still warm. Drizzle the lime-chili sauce over the top, or serve it on the side for dipping and layering.
6. Garnish and serve:
Add lime wedges, fresh chili slices, or a few sprigs of cilantro for extra flair. This dish is best served fresh, though you can chill it slightly if you prefer a cooler presentation on a hot day.
This bowl is endlessly versatile—feel free to add black beans, corn, or even toasted tortilla strips for extra texture. It’s the kind of dish that’s not only nourishing but worthy of a magazine spread with its bright hues and layered textures.
Would you like me to turn this into a plated gourmet version or offer presentation tips for a summer dinner party? I’d love to keep cooking up creativity with you!