Shrimp and Avocado Bowls with Mango Salsa Lime Chili Sauce

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Ingredients (serves 2–3)

For the Shrimp

• 1 lb (450g) large shrimp, peeled & deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp cumin
• Salt & pepper to taste
• Juice of ½ lime

For the Mango Salsa

• 1 ripe mango, diced
• ½ small red onion, finely diced
• ½ red bell pepper, diced
• 1 small jalapeño, seeded & minced (optional for heat)
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Pinch of salt

For the Lime-Chili Sauce

• ½ cup Greek yogurt or sour cream
• 2 tbsp mayonnaise
• Juice & zest of 1 lime
• 1–2 tsp chili sauce (like Sriracha) or chili powder
• 1 tsp honey (optional, for balance)
• Pinch of salt

For the Bowls

• 2 cups cooked jasmine rice or quinoa
• 1–2 ripe avocados, sliced
• Extra lime wedges & cilantro for garnish

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Instructions

1. Make the Mango Salsa

• In a bowl, combine mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and salt.
• Toss gently and let sit while preparing shrimp (flavors meld together).

1. Cook the Shrimp

• Pat shrimp dry and season with chili powder, paprika, cumin, salt, pepper, and lime juice.
• Heat olive oil in a skillet over medium-high.
• Cook shrimp 2–3 minutes per side until pink and slightly charred. Remove from heat.

1. Make the Lime-Chili Sauce

• In a small bowl, whisk together yogurt/sour cream, mayo, lime juice & zest, chili sauce or powder, honey, and salt until smooth.

1. Assemble the Bowls

• In each bowl, add a scoop of rice or quinoa.
• Top with avocado slices, shrimp, and generous spoonfuls of mango salsa.
• Drizzle with lime-chili sauce.
• Garnish with extra cilantro and lime wedges.

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Serving Tips

• For extra crunch: add shredded red cabbage or roasted corn.
• For a low-carb version: serve over cauliflower rice or salad greens.
• Perfect pairing: a chilled glass of Sauvignon Blanc or sparkling water with lime.,,,,