Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 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; 1 tablespoon olive oil; 1 teaspoon chilli powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and black pepper, to taste; 1 large ripe mango, diced; 1/4 cup red onion, finely diced; 2 tablespoons fresh cilantro, chopped; 1 tablespoon fresh lime juice; Pinch of salt; 1/3 cup plain Greek yoghurt; 1 tablespoon fresh lime juice; 1 teaspoon lime zest; 1 teaspoon honey; 1/2 teaspoon chilli powder; 1/4 teaspoon garlic powder; Pinch of salt

Description

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce combine juicy seasoned shrimp, creamy avocado, sweet mango salsa, fluffy rice or quinoa, and a smooth lime-chilli yoghurt sauce for a fresh, colourful, and satisfying meal ready in just 25 minutes.

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 Shrimp:

1 tablespoon olive oil

1 teaspoon chilli powder

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and black pepper, to taste

For the Mango Salsa:

1 large ripe mango, diced

1/4 cup red onion, finely diced

2 tablespoons fresh cilantro, chopped

1 tablespoon fresh lime juice

Pinch of salt

For the Lime-Chilli Sauce:

1/3 cup plain Greek yoghurt

1 tablespoon fresh lime juice

1 teaspoon lime zest

1 teaspoon honey

1/2 teaspoon chilli powder

1/4 teaspoon garlic powder

Pinch of salt

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Instructions

Pat the shrimp dry with paper towels.

Place the shrimp in a bowl and add the olive oil, chilli powder, smoked paprika, garlic powder, salt, and black pepper.

Toss gently until the shrimp are evenly coated.

Heat a large skillet over medium-high heat.

Add the seasoned shrimp to the hot skillet in an even layer.

Cook for 2–3 minutes per side, until the shrimp are pink, opaque, and cooked through.

Remove from the heat and set aside.

Add the diced mango, finely diced red onion, chopped cilantro, lime juice, and a pinch of salt to a bowl.

Gently toss the ingredients together without crushing the mango.

Set aside.

In a small bowl, combine the Greek yoghurt, lime juice, lime zest, honey, chilli powder, garlic powder, and salt.

Whisk until smooth and creamy.

Divide the cooked rice or quinoa evenly between four serving bowls.

Arrange the cooked shrimp over the grains.

Add the sliced avocado alongside the shrimp.

Spoon the fresh mango salsa over each bowl.

Drizzle the lime-chilli sauce generously over each bowl.

Garnish with fresh chopped cilantro.

Serve immediately with lime wedges.

Notes

Pat the shrimp dry before seasoning for better browning.

Do not overcook the shrimp; remove them from the heat as soon as they are pink, opaque, and cooked through.

Use a ripe but firm mango for the best salsa texture.

Rice or quinoa both work well as the base.

For the freshest texture, assemble the bowls just before serving.

Store the components separately if preparing ahead.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean