Description
A refreshing and vibrant bowl featuring succulent shrimp, creamy avocado, and a sweet-spicy mango salsa, all drizzled with zesty lime-chili sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 cups cooked white rice or quinoa
- 1 large mango, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 2 limes
- 1/4 cup olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional: sliced radishes or black beans for topping
Instructions
- In a small bowl, combine diced mango, red onion, cilantro, jalapeño, and juice of 1 lime to make mango salsa. Set aside.
- Season shrimp with chili powder, cumin, salt, and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink and opaque.
- For the lime-chili sauce, whisk together juice of 1 lime, remaining 2 tablespoons olive oil, a pinch of chili powder, and salt.
- Assemble bowls: divide cooked rice among 4 bowls. Top with diced avocado, cooked shrimp, and mango salsa.
- Drizzle lime-chili sauce over each bowl and garnish with optional toppings. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main
- Cuisine: Mexican