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Shrimp avocado bowls topped with mango salsa, a vibrant and healthy dish.

Shrimp and Avocado Bowls

Quick and nutritious shrimp and avocado bowls topped with fresh mango salsa and zesty lime-chili sauce, perfect for any meal occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the bowls
  • 1 pound shrimp (peeled and deveined)
  • 2 ripe avocados (diced)
  • 1 cup cooked quinoa or brown rice
  • to taste Fresh cilantro (for garnish)
For the mango salsa
  • 1 ripe mango (diced)
  • 1 small red onion (finely chopped)
  • 1 jalapeño (seeded and minced)
  • 1 lime (juiced)
  • to taste Salt and pepper
For the lime-chili sauce
  • 1/4 cup Greek yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • to taste Salt

Method
 

Preparation
  1. Prepare the quinoa or rice according to package instructions and set aside.
  2. Make the mango salsa: In a bowl, combine the diced mango, red onion, jalapeño, lime juice, salt, and pepper. Set aside to allow the flavors to meld.
  3. Cook the shrimp: In a skillet, heat a drizzle of olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for about 4-5 minutes or until shrimp turn pink and opaque, stirring occasionally.
  4. Make the lime-chili sauce: In a small bowl, mix together Greek yogurt, lime juice, chili powder, and salt. Adjust seasoning to taste.
Assembly
  1. Assemble the bowls: Start with a base of quinoa or brown rice, then add the cooked shrimp. Top with diced avocado and a generous scoop of mango salsa. Drizzle lime-chili sauce on top.
  2. Garnish and serve: Finish off with fresh cilantro and enjoy your vibrant meal!

Notes

For a tangy twist, you could substitute lime with lemon juice in the sauce, and if you're looking to up the nutritional value, consider swapping white rice for cauliflower rice.