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Shrimp and Avocado Bowls

A vibrant and flavorful dish featuring shrimp and avocado, topped with mango salsa and lime chili sauce, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the bowls
  • 1 pound large shrimp, peeled and deveined Use fresh shrimp for best flavor
  • 1 ripe avocado sliced Consider mixing with lime juice and a pinch of salt for stronger flavor
  • 1 cup cooked rice or quinoa Use as a base for the bowl
For the mango salsa
  • 1 cup diced mango
  • 1/2 cup diced red onion
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • to taste lime juice
For the lime chili sauce
  • 2 tablespoons chili paste
  • 1 tablespoon lime juice
  • to taste salt
For cooking
  • to taste olive oil Use for cooking the shrimp
  • to taste salt and pepper To taste for seasoning the shrimp

Method
 

Preparation
  1. If using rice or quinoa, cook according to package instructions and set aside.
  2. In a medium bowl, combine diced mango, red onion, tomatoes, cilantro, and lime juice. Toss gently until mixed and set aside.
  3. In a bowl, toss the shrimp with a pinch of salt and pepper.
Cooking
  1. Heat olive oil in a large skillet over medium heat. Once hot, add the shrimp.
  2. Sauté until they turn pink and opaque, about 2-3 minutes on each side.
  3. In a small bowl, whisk together chili paste, lime juice, and salt to prepare the lime chili sauce.
Assembly
  1. In serving bowls, layer a scoop of rice or quinoa, followed by the cooked shrimp, sliced avocado, and a generous helping of mango salsa.
  2. Drizzle with lime chili sauce.
  3. Garnish with extra cilantro or lime wedges, if desired, and serve.

Notes

Feel free to adjust the ingredients to personal taste, or swap regular rice with cauliflower rice for a low-carb option. Leftovers can be stored in an airtight container for up to 2 days.