Description
Bright, fresh shrimp and avocado bowls topped with sweet mango salsa and a zesty lime-chili sauce. A quick, satisfying meal perfect for busy weeknights or light summer dinners.
Ingredients
Scale
- For the Lime-Chili Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For the Mango Salsa:
- 2 ripe mangoes, peeled and diced
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, minced
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon avocado oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For Serving:
- 3 cups cooked white rice, quinoa, or cauliflower rice
- 2 ripe avocados, sliced
- Lime wedges, for serving
Instructions
- Make the lime-chili sauce:
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper until smooth. Set aside.
- Make the mango salsa:
- In a medium bowl, combine the diced mango, red onion, cilantro, jalapeño, lime juice, and salt. Stir to combine and set aside.
- Cook the shrimp:
- Pat the shrimp dry with paper towels. In a small bowl, mix the chili powder, cumin, garlic powder, salt, and black pepper. Sprinkle the seasoning over the shrimp and toss to coat.
- Heat the avocado oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. Remove from heat.
- Assemble the bowls:
- Divide the cooked rice among 4 bowls. Top each with sliced avocado, a generous spoonful of mango salsa, and the cooked shrimp.
- Drizzle with the lime-chili sauce and serve with lime wedges on the side.
Notes
For best results, use large or extra-large shrimp and pat them completely dry before seasoning. If you prefer extra heat, add a pinch of cayenne to the lime-chili sauce or leave the seeds in the jalapeño for the salsa. The bowls are delicious over cilantro-lime rice, cauliflower rice, or a bed of greens.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dinner
- Cuisine: American
Nutrition
- Calories: 520 kcal
- Sugar: 18 g
- Fat: 28 g
- Carbohydrates: 48 g
- Protein: 25 g