Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tropical
Ingredients: 1 lb large shrimp, peeled and deveined; 1-2 ripe avocados, sliced; 1 large ripe mango, diced; 2 cups cooked rice or quinoa; 1/4 cup plain Greek yogurt; 1 tbsp mayonnaise (optional); 1 tsp chili powder; Zest and juice of 1 lime; 1 tsp honey or agave; Salt and pepper to taste; 1/4 cup diced red onion; 1 small jalapeño, finely chopped (optional); Juice of 1 lime; 1-2 tbsp chopped fresh cilantro

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Shrimp & Avocado Bowls: The Tropical Vibe You Need 🌴🍤

Ever had one of those days where you just wanna eat something that screams summer, but it’s, like, freezing outside? Ugh, yeah, me too. That’s when I whip up these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce. Seriously, it’s like a mini-vacation for your taste buds. Let’s dive in!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, picture this: you’re at the grocery store, and you’re like, “Wait, I need a bunch of stuff but not too much!” Here’s the rundown:

– Shrimp: 1 lb of those big, juicy guys (peeled and deveined, please!).
– Avocado: 1-2 ripe ones—gotta have that creaminess, right?
– Mango: Get a large ripe one for the salsa.
– Rice or Quinoa: 2 cups, whatever floats your boat.
– Cilantro: Fresh, chopped. It’s like the cherry on top!
– Lime: A whole one for juicing and zesting.
– Greek yogurt: 1/4 cup, trust me on this one.
– Chili powder, honey, salt, and pepper: Just tiny bits, but they make a huge difference.
– Red onion, jalapeño (if you’re feeling spicy): Adds that zing!

You got all that? Cool, let’s get cookin’!

So Here’s Why I Make This Constantly

Okay, so let me tell you a story. Last summer, my bestie came over, and I wanted to impress her with something fab but easy. I threw this together in no time, and she was like, “OMG, did you order this from a fancy restaurant?” I totally took that compliment and ran with it. Now, every time she visits, she legit demands it. It’s become our thing. Plus, it’s perfect for meal prep—like, I make a bunch and it’s good for days!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, here’s my secret weapon: the lime-chili sauce. Seriously, it’s a game-changer. You just whisk together yogurt, mayo (if you want it creamier), chili powder, lime zest and juice, honey, and a bit of salt and pepper. Like, you can’t skip it! It ties everything together like a bow on a gift.

Don’t Mess This Up (My Top Tips)

– Don’t overcook the shrimp! Seriously, if they turn rubbery, we can’t be friends. 2-3 minutes per side, and you’re golden.
– Let the salsa chill in the fridge. It makes the flavors pop! (I learned this the hard way. Trust me.)
– If you wanna spice things up, add more jalapeño, but, like, taste-test first! You never know how spicy they are.

How to Keep Them From Disappearing (Or, How to Store Them)

So here’s the deal: if you’re not inhaling these in one sitting (which is hard, but I believe in you), store the components separately. Keep the shrimp and avocado in airtight containers in the fridge. The salsa? It’ll keep for a few days (if it lasts that long). Just don’t mix everything together until you’re ready to eat again. Keeps things fresh and delish!

If You Liked This, You’ll Probably Like These Too

Oh, and if you dig this, you’re gonna love my Spicy Chicken Tacos and the Quinoa Salad with Roasted Veggies. Like, they are next-level!

Anyway, have you tried making shrimp at home? What’s your go-to recipe? I’m always looking for new ideas! 🍤💚

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

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Indulge in the vibrant flavors of Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce. This tropical-inspired dish features succulent grilled shrimp paired with creamy avocado, zesty mango salsa, and a tangy lime-chili sauce, all served over a bed of fluffy rice or quinoa. Perfect for a quick weeknight dinner or meal prep, these bowls are sure to transport your taste buds to a sunny paradise.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Lunch
Method: Grilling
Cuisine: Tropical

Ingredients

Scale

1 lb large shrimp, peeled and deveined
1–2 ripe avocados, sliced
1 large ripe mango, diced
2 cups cooked rice or quinoa
1/4 cup plain Greek yogurt
1 tbsp mayonnaise (optional)
1 tsp chili powder
Zest and juice of 1 lime
1 tsp honey or agave
Salt and pepper to taste
1/4 cup diced red onion
1 small jalapeño, finely chopped (optional)
Juice of 1 lime
1–2 tbsp chopped fresh cilantro

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Instructions

In a bowl, combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and salt to make the mango salsa. Mix well and refrigerate.
For the lime-chili sauce, whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest, lime juice, honey, salt, and pepper until smooth. Set aside.
Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat olive oil in a grill pan or skillet over medium-high heat; cook shrimp for 2-3 minutes per side until pink and charred.
Assemble the bowls by placing cooked rice or quinoa at the base. Top with grilled shrimp, avocado slices, and mango salsa.
Drizzle generously with lime-chili sauce. Garnish with chopped cilantro and serve with lime wedges.