Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Ingredients

For the bowls

1 lb (450 g) 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

2 tbsp olive oil

2 tbsp fresh lime juice

1 tbsp honey

1 tsp chili flakes, adjust to taste

1 garlic clove, minced

Salt and pepper, to taste

For the mango salsa

1 large ripe mango, diced

¼ red onion, finely chopped

½ red bell pepper, diced

1 small jalapeño, minced

2 tbsp lime juice

1 tbsp fresh cilantro, chopped

Pinch of salt

Directions

1. Cook the shrimp

In a bowl, toss the shrimp with a little olive oil, salt, pepper, and a pinch of chili flakes.

Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat and set aside.

2. Make the mango salsa

In a small bowl, combine the diced mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Stir gently and let it sit for a few minutes.

3. Prepare the lime-chili sauce

Whisk together the olive oil, lime juice, honey, chili flakes, minced garlic, salt, and pepper until well combined. Taste and adjust the sweetness or spice if needed.

4. Assemble the bowls

Divide the cooked rice or quinoa between 2 bowls.

Top with sliced avocado, cooked shrimp, and a generous spoonful of mango salsa.

5. Garnish and serve

Drizzle with the lime-chili sauce, sprinkle with chopped cilantro, and serve with lime wedges on the side.

Recipe Info

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Calories: 480 kcal

Servings: 2