Description
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a vibrant and healthy meal packed with grilled shrimp, creamy avocado, zesty mango salsa, and a spicy lime-chili drizzle — perfect for summer lunches or light dinners.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper to taste
- 2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- 1/2 cup black beans (optional)
- Fresh cilantro for garnish
- For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 small red bell pepper, diced
- 1 tbsp fresh lime juice
- 1 tbsp chopped fresh cilantro
- Salt to taste
- For the Lime-Chili Sauce:
- 3 tbsp Greek yogurt or sour cream
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/2 tsp honey or maple syrup
- Salt to taste
Instructions
- In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper. Let marinate for 10–15 minutes.
- Heat a skillet or grill pan over medium-high heat. Cook shrimp 2–3 minutes per side until pink and cooked through. Set aside.
- In a small bowl, combine all mango salsa ingredients and stir gently. Chill until ready to use.
- In another bowl, whisk together all lime-chili sauce ingredients until smooth.
- To assemble, divide rice or quinoa between bowls. Top with shrimp, avocado slices, mango salsa, and black beans if using.
- Drizzle with lime-chili sauce and garnish with fresh cilantro. Serve immediately.
Notes
- Use brown rice or cauliflower rice for a healthier option.
- Shrimp can be grilled or air-fried for extra flavor.
- Double the mango salsa to enjoy as a snack with chips.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 10g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 160mg
Keywords: shrimp bowl, avocado bowl, mango salsa, lime chili sauce, healthy summer meal, gluten free dinner