INGREDIENTS
For the Bowls:
1 lb large shrimp, peeled and deveined
1–2 ripe avocados, sliced
1 large ripe mango, diced
2 cups cooked rice or quinoa
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
For the Lime-Chili Sauce:
1/4 cup plain Greek yogurt
1 tbsp mayonnaise (optional)
1 tsp chili powder
Zest and juice of 1 lime
1 tsp honey or agave
Salt and pepper to taste
For the Mango Salsa:
1 diced mango
1/4 cup diced red onion
1 small jalapeño, finely chopped (optional)
Juice of 1 lime
1–2 tbsp chopped fresh cilantro
Salt to taste
INSTRUCTIONS
Step 1: Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge.
Step 2: Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
Step 3: Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
Step 4: Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
Step 5: Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!