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A vibrant Shrimp and Avocado Bowl topped with mango salsa and lime-chili sauce in a white bowl.

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

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 cups jasmine rice, cooked
  • 2 ripe avocados , pitted and sliced
  • 1 large mango , peeled and diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, finely chopped
  • 3 tablespoons lime juice, divided
  • 1 tablespoon olive oil
  • 1.5 teaspoons chili powder, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon hone y
  • 1/4 teaspoon cayenne pepper

Method
 

  1. In a medium bowl, combine diced mango, red onion, cilantro, and 1 tablespoon of lime juice to create the salsa. Set aside at room temperature.
  2. In a small whisking bowl, prepare the sauce by mixing Greek yogurt, 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, and honey until smooth.
  3. Pat the shrimp dry with paper towels. Season evenly with 1 teaspoon of chili powder, garlic powder, and salt.
  4. Heat olive oil in a large non-stick skillet over medium-high heat. Add shrimp in a single layer and sauté for 2 to 3 minutes per side until pink and opaque.
  5. Divide the cooked jasmine rice into four serving bowls.
  6. Top each bowl with a portion of the sautéed shrimp, mango salsa, and sliced avocado.
  7. Drizzle the prepared lime-chili sauce over the ingredients and serve immediately with an optional lime wedge.