Description
A vibrant and easy-to-make bowl featuring seasoned shrimp, creamy avocado, bright mango salsa, and a tangy lime-chili sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 large ripe mango, diced
- ¼ cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- ¼ cup cilantro, chopped
- 1 tbsp lime juice (for salsa)
- ¼ tsp salt (for salsa)
- ¼ tsp black pepper (for salsa)
- ¼ cup mayonnaise
- 2 tbsp sriracha
- 1 tbsp lime juice (for sauce)
- ½ tsp garlic powder (for sauce)
- ¼ tsp onion powder (for sauce)
- ⅛ tsp salt (for sauce)
- ⅛ tsp black pepper (for sauce)
- 1 cup cooked rice
- ½ avocado, sliced (per bowl)
Instructions
- In a bowl, toss shrimp with olive oil, garlic powder, onion powder, salt, and pepper.
- Heat a skillet over medium‑high; cook shrimp 2–3 min per side until pink and opaque. Remove from heat.
- In another bowl, mix mango, red onion, jalapeño, cilantro, lime juice, salt, and pepper to make salsa.
- Whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and pepper in a small bowl to make lime‑chili sauce.
- Assemble bowls: place rice in serving bowls, top with shrimp, sliced avocado, and mango salsa.
- Drizzle bowls with lime‑chili sauce and serve immediately.
Notes
- Optional: use quinoa instead of rice for a gluten‑free alternative.
- Add jalapeño only if you like heat.
- For meal prep, make salsa and sauce ahead; add avocado just before serving.
- Store leftovers (without avocado) up to 2 days in the refrigerator.
Nutrition
- Serving Size: 1 bowl
- Calories: approx. 500 kcal
- Sugar: ~12 g
- Sodium: ~700 mg
- Fat: ~29 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~20 g
- Trans Fat: 0 g
- Carbohydrates: ~40 g
- Fiber: ~5 g
- Protein: ~28 g
- Cholesterol: ~220 mg
