292cd374
A vibrant, fresh, and flavor-packed meal that’s perfect for warm weather or a light yet satisfying lunch or dinner. Juicy seasoned shrimp, creamy avocado, sweet mango salsa, and zesty lime-chili sauce — all layered over rice or greens for a bowl that bursts with tropical goodness.
⏱️ Prep Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
🥘 Equipment
- Skillet or grill pan
- Mixing bowls
- Knife and cutting board
- Citrus juicer (optional)
- Tongs or spatula
🧂 Ingredients
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt & pepper, to taste
For the Mango Salsa:
- 1 ripe mango, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt, to taste
For the Lime-Chili Sauce:
- 3 tablespoons Greek yogurt or sour cream
- 1 tablespoon mayonnaise (optional for creaminess)
- 1 tablespoon lime juice
- 1 teaspoon honey or agave
- ½ teaspoon chili powder or hot sauce
- Pinch of salt
For the Bowl Base:
- 2 cups cooked rice (white, brown, or coconut rice) or mixed greens
- 1–2 ripe avocados, sliced or cubed
- Optional: extra lime wedges, cilantro, or jalapeños for garnish
📌 Ingredient Notes
- Shrimp: Thawed frozen shrimp works well. Pat dry before seasoning to get a good sear.
- Mango: Use a ripe mango — it should give slightly when pressed.
- Rice: Coconut rice adds a tropical flair; quinoa is a good high-protein alternative.
- Yogurt Sauce: Use dairy-free yogurt for a vegan version.
👩🍳 Instructions
- Prep the Salsa: In a bowl, combine mango, red bell pepper, red onion, cilantro, and lime juice. Season with a pinch of salt. Set aside.
- Make the Sauce: In a small bowl, whisk together yogurt, lime juice, honey, chili powder, and a pinch of salt. Add mayo if using. Chill until ready to serve.
- Cook the Shrimp:
- In a bowl, toss shrimp with olive oil, garlic powder, paprika, chili powder, salt, and pepper.
- Heat a skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, or until pink and opaque.
- Assemble the Bowls:
- Divide rice or greens into bowls.
- Top with shrimp, avocado, and mango salsa.
- Drizzle with lime-chili sauce. Garnish with extra cilantro or lime wedges if desired.
- Serve: Enjoy immediately while shrimp is warm and avocado is fresh.
🧾 Nutrition Facts (Approx. per serving, with rice)
- Calories: 420
- Protein: 28g
- Fat: 20g
- Carbohydrates: 32g
- Sugars: 10g
- Fiber: 6g
- Sodium: 520mg
(May vary based on ingredients and serving size.)
💡 Tips and Variations
- Grill the Shrimp: For added smoky flavor, grill the shrimp on skewers instead of pan-searing.
- Meal Prep: Store shrimp, salsa, and sauce separately. Assemble bowls fresh.
- Make it Low-Carb: Swap rice for cauliflower rice or serve over greens only.
- Spice It Up: Add sliced jalapeños to the salsa or more hot sauce to the chili-lime drizzle.
- Vegan Version: Replace shrimp with grilled tofu, tempeh, or roasted chickpeas.
