Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 1 lb shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 ripe avocados, sliced; 1 cup cooked quinoa or rice; 1 cup mango, diced; 1/2 red onion, finely chopped; 1/4 cup cilantro, chopped; 1 small jalapeño, diced (optional); Juice of 1 lime; 1 tablespoon honey or agave syrup; 1 tablespoon olive oil; 1/2 teaspoon chili powder; Salt to taste

Description

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a perfect balance of fresh, vibrant flavors that make a healthy, light meal. Succulent shrimp paired with creamy avocado and a zesty mango salsa, topped with a spicy lime-chili sauce, deliver an unforgettable burst of flavor. Ideal for a quick weeknight dinner or a light weekend meal, this dish is both easy to make and packed with nutrients. Ready in just 25 minutes, it’s the ultimate meal for those seeking something delicious and satisfying.

Ingredients

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

2 ripe avocados, sliced

1 cup cooked quinoa or rice

1 cup mango, diced

1/2 red onion, finely chopped

1/4 cup cilantro, chopped

1 small jalapeño, diced (optional)

Juice of 1 lime

1 tablespoon honey or agave syrup

1 tablespoon olive oil

1/2 teaspoon chili powder

Salt to taste

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Instructions

Cook Shrimp: Heat olive oil in a large skillet over medium heat. Season shrimp with garlic powder, smoked paprika, salt, and pepper. Cook shrimp for 2-3 minutes on each side until pink and cooked through. Remove from skillet and set aside.
Make Mango Salsa: Combine diced mango, red onion, cilantro, and jalapeño (if using) in a bowl. Drizzle with lime juice and toss to combine.
Prepare Lime-Chili Sauce: In a small bowl, whisk together lime juice, honey, olive oil, chili powder, and salt.
Assemble Bowls: Divide cooked quinoa or rice into serving bowls. Top each with avocado slices, shrimp, and mango salsa. Drizzle lime-chili sauce over the top.
Serve: Enjoy immediately for a fresh and bold meal.

Notes

Variations: For a vegetarian version, swap shrimp for tofu or tempeh. You can also switch quinoa with couscous or farro for a different grain.

Storage: Store shrimp and mango salsa separately. Shrimp can last 2 days in the fridge, while salsa is best consumed within 1 day. Lime-chili sauce lasts 3 days in the fridge.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Seared, Fresh
Cuisine: Fusion

Nutrition

Serving Size: 4 servings
Calories: 420 kcal