This colorful, nutrient-rich bowl brings together succulent sautéed shrimp, creamy avocado, and bright mango salsa over a fluffy bed of rice or quinoa, all topped off with a zesty lime-chili drizzle. The dish sings with bold flavors: the sweetness of mango against spicy shrimp, the richness of avocado matched by the citrusy tang of the sauce. Each bowl is a textural and visual delight—a balance of hot and cold, juicy and creamy, vibrant and comforting. It’s a customizable meal prep favorite or a crowd-pleaser for a casual dinner with friends.
Ingredients:
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp chili powder
- ¼ tsp smoked paprika
- Salt and pepper, to taste
- Juice of half a lime
For the Mango Salsa:
- 1 ripe mango, diced
- ½ red onion, finely chopped
- 1 small red chili or jalapeño, finely chopped (optional, for heat)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- Pinch of salt
For the Lime-Chili Sauce:
- 3 tbsp Greek yogurt or sour cream
- 1 tbsp mayonnaise (optional, for added creaminess)
- Juice of 1 lime
- ½ tsp chili flakes or hot sauce
- ½ tsp honey or agave syrup
- Pinch of cumin (optional)
- Salt, to taste
For the Bowl Base:
- 2 cups cooked rice, brown rice, or quinoa
- 1 large avocado, sliced
- Extra lime wedges and cilantro for garnish
Instructions:
1. Prepare the Mango Salsa
In a small bowl, combine diced mango, chopped red onion, chili or jalapeño (if using), fresh lime juice, cilantro, and a pinch of salt. Mix gently until combined. Let it sit for 10–15 minutes so the flavors can mingle—this also softens the onion for a milder bite.
2. Cook the Shrimp
In a mixing bowl, toss shrimp with olive oil, garlic, chili powder, paprika, salt, and pepper. Heat a skillet over medium-high heat. Once hot, add shrimp in a single layer and cook for about 2 minutes per side, or until they’re pink and opaque. Squeeze lime juice over them while still hot. Set aside.
3. Make the Lime-Chili Sauce
In a small bowl, whisk together Greek yogurt (and mayonnaise, if using), lime juice, chili flakes or hot sauce, honey, and cumin. Add salt to taste. The sauce should be creamy but pourable—thin with a splash of water or more lime juice if needed.
4. Assemble the Bowls
Divide your chosen base (rice or quinoa) between bowls. Top with cooked shrimp, sliced avocado, and generous spoonfuls of mango salsa. Drizzle the Lime-Chili Sauce on top, or serve it on the side for guests to add as they like.
5. Garnish and Serve
Sprinkle with fresh cilantro, add a lime wedge for squeezing, and enjoy immediately while the shrimp are warm and the salsa is still juicy.
Tips & Variations:
- Protein Swap: Try grilled chicken, tofu, or black beans instead of shrimp for a pescatarian or vegetarian option.
- Low-carb twist: Replace rice with shredded lettuce, cabbage slaw, or cauliflower rice.
- Meal Prep Friendly: Store shrimp, mango salsa, and sauce separately in airtight containers. Assemble fresh just before eating.
- Tropical Upgrade: Add pineapple chunks or diced cucumber to the mango salsa for a juicy crunch.
This bowl is the perfect canvas for your creativity—especially with your flair for tropical flavors and visually dazzling presentations. Want to turn this into a themed dinner with matching drinks or dessert? I have a few delicious ideas to tie it all together.