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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

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Colorful shrimp bowls with sautéed seasoned shrimp, fresh mango-avocado salsa, and a creamy lime-chili sauce served over rice.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup cooked rice (for 2 bowls) or cooked rice/quinoa as preferred
  • 1 mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice (for salsa)
  • 1/2 teaspoon salt (for salsa)
  • 1/4 teaspoon black pepper (for salsa)
  • 1/2 avocado per serving, sliced (approx. 1 avocado for 2 bowls)
  • For the Lime-Chili Sauce: 1/4 cup mayonnaise
  • For the Lime-Chili Sauce: 2 tablespoons sriracha
  • For the Lime-Chili Sauce: 1 tablespoon lime juice
  • For the Lime-Chili Sauce: 1/2 teaspoon garlic powder
  • For the Lime-Chili Sauce: 1/4 teaspoon onion powder
  • For the Lime-Chili Sauce: 1/8 teaspoon salt
  • For the Lime-Chili Sauce: 1/8 teaspoon black pepper

Instructions

  1. Prepare the shrimp: In a bowl, toss 1 pound shrimp with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper until evenly coated.
  2. Cook the shrimp: Heat a skillet over medium-high heat and add the seasoned shrimp; cook 2–3 minutes per side until pink and opaque, then remove from heat.
  3. Make the mango salsa: In a bowl combine 1 diced mango, 1/4 cup finely chopped red onion, 1 minced jalapeño (optional), 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix and set aside.
  4. Prepare the lime-chili sauce: Whisk together 1/4 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon lime juice, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt and 1/8 teaspoon black pepper until smooth.
  5. Assemble the bowls: Divide 1 cup cooked rice between serving bowls (increase proportionally for more servings), top with sautéed shrimp and sliced avocado, spoon mango salsa over the top and drizzle with lime-chili sauce.
  6. Serve immediately and enjoy.

Notes

Adjust jalapeño and sriracha to taste for spiciness; substitute Greek yogurt for half the mayonnaise to lighten the sauce; prepare salsa ahead and refrigerate up to 2 hours for flavors to meld.

Nutrition

Find it online: https://www.receipster.com/shrimp-avocado-bowls-mango-salsa-2/

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