Shrimp & Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Servings: 2
Prep: 15 min | Cook: 10 min | Total: 25 min
Calories: ~480 kcal per serving

Ingredients

For the Bowls

• 1 lb (450 g) large shrimp, peeled & deveined
• 1–2 ripe avocados, sliced
• 2 cups cooked rice or quinoa
• Fresh cilantro, chopped (garnish)
• Lime wedges (to serve)

Mango Salsa

• 1 large ripe mango, diced
• ¼ red onion, finely chopped
• ½ red bell pepper, diced
• 1 small jalapeño, minced
• 2 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Pinch of salt

Lime-Chili Sauce

• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp chili flakes (adjust to taste)
• 1 garlic clove, minced
• Salt & black pepper, to taste

Instructions

1. Cook the Shrimp
   Toss shrimp with a little olive oil, salt, pepper, and a pinch of chili flakes.
   Sear in a hot skillet over medium-high, 2–3 minutes per side, until pink and opaque. Set aside.
2. Make the Mango Salsa
   Gently mix mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and salt. Let sit while you prep the rest.
3. Whisk the Lime-Chili Sauce
   Combine olive oil, lime juice, honey, chili flakes, garlic, salt, and pepper until smooth. Taste and adjust.
4. Assemble
   Divide rice/quinoa between bowls. Top with avocado slices, shrimp, and a generous scoop of mango salsa.
5. Finish & Serve
   Drizzle with lime-chili sauce, sprinkle cilantro, and serve with lime wedges.

Tips & Variations

• Protein swap: Grilled chicken or tofu works great.
• Low-carb: Use cauliflower rice.
• Extra heat: Add chipotle powder or more jalapeño.
• Creamy drizzle: Swirl in a spoon of Greek yogurt with the sauce.