Description
These Zesty Shrimp Avocado Bowls with Mango Salsa and a chili-lime drizzle are a fresh, colorful, and flavor-packed meal. With savory shrimp, creamy avocado, juicy mango, and a spicy-tangy sauce, this healthy shrimp bowl is perfect for quick weeknight dinners or vibrant meal prep lunches.
Ingredients
- For the Shrimp:
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Juice of 1/2 lime
- For the Chili-Lime Drizzle:
- Juice of 1 lime
- 1–2 tsp chili flakes or hot sauce (adjust to taste)
- 1 tsp honey or agave
- 1 tbsp Greek yogurt or mayo (optional, for creaminess)
- For the Bowl:
- 1–1.5 cups cooked rice or quinoa
- 1–2 ripe avocados, diced
- Extra cilantro for garnish (optional)
Instructions
-
Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
-
Sear shrimp in a hot skillet over medium-high heat for 2–3 minutes per side, until cooked through and slightly golden. Set aside.
-
In a bowl, combine diced mango, chopped red onion, cilantro, and lime juice. Chill if desired.
-
In a small bowl, whisk together lime juice, chili flakes or hot sauce, honey, and Greek yogurt or mayo (if using) to make the drizzle.
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To assemble, layer rice or quinoa in each bowl, followed by cooked shrimp, diced avocado, and mango salsa.
-
Drizzle with the chili-lime sauce and top with extra cilantro. Serve immediately.
Notes
- Swap shrimp for grilled chicken, tofu, or tempeh to vary the protein.
- Pineapple or papaya can replace mango for a twist.
- Use cauliflower rice for a low-carb version.
- Store each component separately and add avocado fresh before serving.
- To make it spicier, increase the chili or use a spicier hot sauce.
