Description
A vibrant and healthy Shrimp and Avocado Bowl featuring perfectly seasoned sautéed shrimp, creamy avocado slices, fresh mango salsa, and a zesty lime-chili sauce. This Mexican-inspired dish is quick to prepare, gluten-free, and packed with bold flavors, making it ideal for a nutritious main course.
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, combine chili powder, smoked paprika, garlic powder, salt, and pepper. Toss the shrimp with olive oil and the spice mixture until evenly coated. Heat a large skillet over medium-high heat and cook shrimp for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside.
- Make the Mango Salsa: In a small bowl, combine diced mango, red onion, red bell pepper, lime juice, cilantro, and a pinch of salt. Mix well and set aside to let flavors meld.
- Prepare Lime-Chili Sauce: Whisk together mayonnaise, sour cream, lime juice, chili powder, hot sauce (if using), and a pinch of salt in a bowl until smooth and creamy.
- Assemble the Bowls: Divide cooked rice evenly among 4 bowls. Top each with shrimp, avocado slices, and a generous scoop of mango salsa. Drizzle with lime-chili sauce and garnish with chopped cilantro. Serve immediately for best flavor.
Notes
- For a low-carb alternative, substitute cooked rice with cauliflower rice.
- Mango salsa can be prepared up to one day in advance and stored in the refrigerator.
- Grilled shrimp may be used instead of sautéed shrimp for a smoky flavor variation.
