Description
These Shrimp and Avocado Bowls feature tender, spiced shrimp served over a bed of rice topped with creamy avocado slices and a vibrant mango salsa. A zesty lime-chili sauce adds a kick, making this dish fresh, flavorful, and perfect for a quick and satisfying meal.
Ingredients
Scale
Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
Mango Salsa
- 1 large ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional for heat)
- Juice of 1 lime
- Salt to taste
Lime-Chili Sauce
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt to taste
Additional
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 avocado, sliced
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lime juice until evenly coated. This ensures the shrimp are well seasoned and flavorful before cooking.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque, indicating they are cooked through. Remove from heat and set aside to keep warm.
- Make the Mango Salsa: In a separate bowl, combine the diced mango, red bell pepper, red onion, chopped cilantro, jalapeño (if using), lime juice, and salt. Mix well to combine all the fresh flavors. Set aside to let the flavors meld.
- Prepare the Lime-Chili Sauce: In a small bowl, whisk together the sour cream or Greek yogurt, mayonnaise, fresh lime juice, chili powder, cayenne pepper (if using), and salt. Adjust seasoning to taste for a creamy and zesty sauce.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each with cooked shrimp, a generous portion of mango salsa, and sliced avocado. Drizzle with the lime-chili sauce and garnish with fresh cilantro if desired.
- Serve: Serve the shrimp and avocado bowls immediately while the shrimp are warm and the flavors are fresh and vibrant. Enjoy this wholesome and colorful dish!
Notes
- You can use white, brown, or cauliflower rice based on preference or dietary needs.
- Adjust the jalapeño and cayenne pepper quantities to suit your desired spice level.
- For a dairy-free lime-chili sauce, substitute sour cream with a vegan alternative or omit the mayonnaise.
- Leftover shrimp and salsa can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Serve with lime wedges for extra citrus flavor if desired.
