Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tsp chili powder
- Salt and pepper to taste
- 1-2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- 1 large ripe mango, diced
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1-2 tbsp chopped fresh cilantro
- Salt to taste
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- Zest and juice of 1 lime
- 1 tsp honey or agave
Instructions
- Prepare the mango salsa by mixing diced mango, red onion, lime juice, cilantro, and salt in a bowl. Refrigerate to let flavors meld.
- For the lime-chili sauce, whisk together Greek yogurt, mayonnaise (if using), chili powder, lime zest, lime juice, honey, salt, and pepper in another bowl.
- Season shrimp with chili powder, salt, and pepper. Cook on a heated grill pan for 2–3 minutes per side until pink and slightly charred.
- Assemble bowls with rice or quinoa as a base topped with shrimp, sliced avocado, and mango salsa.
- Drizzle lime-chili sauce over each bowl and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 530
- Sugar: 8g
- Sodium: 490mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 26g
- Cholesterol: 190mg