Description
A vibrant tropical bowl featuring grilled chili-seasoned shrimp, creamy avocado, and fresh mango salsa served over rice or quinoa with a tangy lime-chili yogurt sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1–2 ripe avocados, sliced
- 1 large ripe mango, diced
- 2 cups cooked rice or quinoa
- 1/4 cup finely chopped red onion
- 1 small jalapeño, minced (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice and zest of 1 lime
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1/2 cup Greek yogurt
- 1 teaspoon honey
Instructions
1. In a bowl combine diced mango, red onion, jalapeño, lime juice, chopped cilantro, and a pinch of salt to make the mango salsa. Mix gently and set aside to chill.
2. In another bowl whisk together Greek yogurt, lime zest, lime juice, honey, salt, pepper, and a pinch of chili powder to create the lime-chili sauce.
3. Season the shrimp with chili powder, salt, and black pepper.
4. Heat a grill pan or skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and slightly charred.
5. Prepare bowls by adding a base of cooked rice or quinoa.
6. Top with grilled shrimp, sliced avocado, and a generous spoonful of mango salsa.
7. Drizzle the lime-chili sauce over the bowls.
8. Garnish with extra cilantro and a squeeze of fresh lime before serving.
Notes
Quinoa can be used instead of rice for extra protein and fiber.
Adjust jalapeño depending on your preferred spice level.
For extra flavor, marinate the shrimp in lime juice, garlic, and chili powder for 10 minutes before cooking.
These bowls are excellent for meal prep and can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 10g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 220mg