Description
This vibrant, fresh Shrimp and Mango Rice Bowl is packed with juicy shrimp, creamy avocado, sweet mango salsa, and a tangy lime-chili sauce. It’s a quick, healthy meal that’s full of flavor and easy to customize.
Ingredients
For the Bowls:
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1 lb large shrimp, peeled and deveined
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1–2 ripe avocados, sliced
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1 large ripe mango, diced
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2 cups cooked rice or quinoa
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
For the Mango Salsa:
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1 mango, diced
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¼ cup red onion, diced
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1 small jalapeño, finely chopped (optional)
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Juice of 1 lime
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1–2 tbsp chopped fresh cilantro
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Salt, to taste
For the Lime-Chili Sauce:
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¼ cup plain Greek yogurt
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1 tbsp mayonnaise (optional)
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1 tsp chili powder
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Zest and juice of 1 lime
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1 tsp honey or agave
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Salt and pepper, to taste
Instructions
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Make the Mango Salsa: Combine mango, onion, jalapeño, lime juice, cilantro, and salt. Stir gently and chill.
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Make the Sauce: Whisk yogurt, mayo, chili powder, lime zest and juice, honey, salt, and pepper until smooth. Set aside.
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Cook the Shrimp: Pat shrimp dry. Season with chili powder, garlic powder, salt, and pepper. Cook in a skillet with olive oil for 2–3 minutes per side.
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Assemble: In each bowl, add rice or quinoa, top with shrimp, mango salsa, and avocado slices.
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Finish: Drizzle with lime-chili sauce, garnish with cilantro and lime wedges, and serve immediately.
Notes
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For meal prep, store components separately and assemble just before serving.
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Adjust heat level by adding or omitting jalapeños and chili powder.
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For a vegetarian version, substitute shrimp with grilled tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American