Ingredients
Scale
- For the Bowls:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- For the Lime-Chili Sauce:
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp chili flakes (adjust to taste)
- 1 garlic clove, minced
- Salt and pepper, to taste
- For the Mango Salsa:
- 1 large ripe mango, diced
- ¼ red onion, finely chopped
- ½ red bell pepper, diced
- 1 small jalapeño, minced
- 2 tbsp lime juice
- 1 tbsp fresh cilantro, chopped
- Pinch of salt
Instructions
- Prepare the Shrimp:
- In a bowl, toss the shrimp with olive oil, salt, pepper, and a pinch of chili flakes. Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and opaque. Remove from heat and set aside.
- Make the Mango Salsa:
- In a small bowl, combine the diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Stir gently and set aside to marinate.
- Prepare the Lime-Chili Sauce:
- Whisk together olive oil, lime juice, honey, chili flakes, minced garlic, salt, and pepper until smooth. Adjust sweetness or spice to taste.
- Assemble the Bowls:
- Divide the rice or quinoa between two bowls. Top each with sliced avocado, cooked shrimp, and a generous scoop of mango salsa.
- Garnish & Serve:
- Drizzle with the lime-chili sauce and sprinkle with chopped cilantro. Serve with lime wedges on the side for an extra burst of freshness
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 480 kcal