Description
These Shrimp and Avocado Bowls are a vibrant and flavorful dish perfect for summer gatherings. With tender shrimp, creamy avocado, and zesty mango salsa, it’s a delightful meal that brings everyone together.
Ingredients
Scale
- 1 lb 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)
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp chili powder
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
- 1 diced mango
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1–2 tbsp chopped fresh cilantro
- Salt to taste
Instructions
- Start by seasoning 1 lb of peeled and deveined shrimp with salt and pepper. Let them sit for about 5 minutes to absorb the flavors.
- Heat a skillet over medium-high heat and add a splash of olive oil. Once the oil is shimmering, add the shrimp in a single layer. Sauté for 2-3 minutes on each side until they turn pink and opaque. Avoid overcrowding the pan, as this can lead to steaming instead of searing.
- While the shrimp is cooking, prepare your base. Divide 2 cups of cooked rice or quinoa among 4 serving bowls. This step can be done while the shrimp cooks — multitasking at its best!
- After the shrimp is done, remove them from the skillet and place them on a plate to rest. In the same skillet, you can briefly warm the rice or quinoa for added flavor, if desired.
- Next, slice 1-2 ripe avocados and set them aside. Make sure they are not overly ripe to avoid mushiness, which can detract from the dish's presentation and texture.
- Now, prepare the lime-chili sauce. In a small bowl, mix together 1/4 cup plain Greek yogurt, 1 tbsp mayonnaise (if using), 1 tsp chili powder, the zest and juice of 1 lime, 1 tsp honey or agave, and salt and pepper to taste. Stir until smooth and creamy.
- In another bowl, create the mango salsa by combining 1 diced mango, 1/4 cup diced red onion, 1 small finely chopped jalapeño (optional), juice of 1 lime, 1–2 tbsp chopped fresh cilantro, and salt to taste. Mix well and let it sit for a few minutes to allow the flavors to meld.
- Now it’s time to assemble! Start with the rice or quinoa base, then layer on the sliced avocados, cooked shrimp, and top with the mango salsa.
- Finally, drizzle the lime-chili sauce over the bowls generously. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing of flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Make sure your shrimp are cooked just right to maintain their juiciness. Overcooking will make them rubbery. Adjust the chili powder based on your spice tolerance, and don't skip on letting the mango salsa rest for a few minutes to enhance the overall taste.