Description
This vibrant Shrimp and Avocado Bowl features perfectly spiced shrimp, creamy avocado slices, and a fresh mango salsa, all drizzled with a zesty lime-chili sauce. Quick to prepare and bursting with Mexican-inspired flavors, this healthy and colorful dish makes for a satisfying main course that’s perfect for any day of the week.
Ingredients
Scale
Shrimp and Bowl:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup cooked white or brown rice
- 1 large avocado (sliced)
- 1 tablespoon chopped fresh cilantro (for garnish)
Mango Salsa:
- 1 ripe mango (diced)
- ¼ cup red onion (finely diced)
- ½ red bell pepper (diced)
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- Pinch of salt
Lime-Chili Sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon hot sauce (optional)
- Pinch of salt
Instructions
- Prepare the Shrimp: In a small bowl, mix chili powder, smoked paprika, garlic powder, salt, and pepper. Toss the peeled and deveined shrimp with olive oil and the spice mixture until evenly coated.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side or until they turn pink and opaque. Remove from heat and set aside.
- Make the Mango Salsa: Combine diced mango, finely diced red onion, diced red bell pepper, fresh lime juice, chopped cilantro, and a pinch of salt in a small bowl. Mix well and set aside to let flavors meld.
- Prepare the Lime-Chili Sauce: Whisk together mayonnaise, sour cream, lime juice, chili powder, optional hot sauce, and a pinch of salt until smooth and creamy.
- Assemble the Bowls: Divide cooked rice evenly among 4 bowls. Top each bowl with cooked shrimp, sliced avocado, and a generous scoop of mango salsa. Drizzle lime-chili sauce over the top and garnish with chopped fresh cilantro. Serve immediately for best taste.
Notes
- For a low-carb option, substitute rice with cauliflower rice.
- The mango salsa can be prepared up to a day ahead and kept refrigerated to enhance the flavors.
- Grilled shrimp can be used instead of skillet-cooked shrimp for a smokier taste.
