Description
A healthy and flavorful tropical bowl featuring shrimp, creamy avocado, fresh mango salsa, and a zesty lime-chili sauce. Perfect for quick weeknight dinners or light summer lunches.
Ingredients
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
Juice of 1 lime
Salt and pepper, to taste
1 ripe mango, diced
1/4 cup red onion, finely chopped
1 small jalapeño, minced
1/4 cup chopped cilantro
Juice of 1 lime (for salsa)
2 avocados, sliced
2 cups cooked rice or quinoa
1 cup shredded lettuce or cabbage
Cherry tomatoes (optional)
Lime wedges, for serving
Instructions
1. In a bowl, toss shrimp with olive oil, garlic, chili powder, cumin, paprika, lime juice, salt, and pepper.
2. Heat a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Set aside.
3. In another bowl, mix mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt to make salsa. Chill.
4. Whisk together Greek yogurt, lime juice, chili powder, honey, and a splash of water to make the lime-chili sauce.
5. Assemble bowls with a base of rice or quinoa and shredded lettuce.
6. Top with shrimp, mango salsa, avocado slices, and optional cherry tomatoes.
7. Drizzle with lime-chili sauce and garnish with lime wedges.
8. Serve immediately.
Notes
Customize with cauliflower rice for a low-carb version.
Store ingredients separately and assemble fresh to keep textures perfect.
Substitute chicken or tofu for shrimp if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean, Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 530mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 145mg