Description
Fresh and vibrant shrimp and avocado bowls topped with homemade mango salsa and spicy lime chili sauce. Healthy, colorful meal that’s perfect for lunch or dinner.
Ingredients
1 lb large shrimp, peeled and deveined
2 ripe avocados, diced
2 cups cooked rice (white or brown)
1 ripe mango, diced
1/2 red onion, finely diced
1 jalapeño, seeded and minced
1/4 cup fresh cilantro,
chopped Juice of 2 limes
2 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin Salt and pepper to taste
1/4 cup Greek yogurt
1 tbsp sriracha
1 tsp honey
Instructions
In a medium bowl, combine diced mango, chopped red onion, minced jalapeño, cilantro, and the juice of one lime. Toss gently to combine. Season with salt to taste and set aside to let the flavors meld while you cook the shrimp.
Pat the shrimp dry with paper towels. Toss them with chili powder, salt, and pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque. Don’t overcrowd the pan or they’ll steam instead of sear. Squeeze the juice of the remaining lime over the cooked shrimp.
While the shrimp cool slightly, dice the avocados and season with a pinch of salt and a squeeze of lime juice to prevent browning.
Divide the diced avocado among serving bowls. Top with cooked shrimp and a generous scoop of mango salsa. Drizzle with any remaining lime juice and garnish with extra cilantro if desired.
Notes
Use ripe but firm mango and avocado for the best texture in the salsa. Cook shrimp just until pink – overcooking makes them rubbery and tough.
Make the mango salsa up to 2 hours ahead, but add avocado right before serving. Adjust the heat level by adding more or less sriracha and jalapeño. For meal prep, store components separately and assemble just before eating.
This recipe is naturally gluten-free and can be made dairy-free by omitting yogurt sauce.
- Prep Time: 20
- Cook Time: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Fusion