Description
This vibrant Shrimp and Avocado Bowl features perfectly grilled shrimp paired with creamy avocado, fresh mango salsa, and a zesty lime-chili sauce. Served over a bed of fluffy rice, this dish combines smoky, tangy, and spicy flavors for a refreshing and satisfying meal perfect for warm-weather dinners or casual entertaining.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Mango Salsa
- 1 mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lime-Chili Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Assembly
- 1 cup cooked rice
- 1/2 avocado, sliced
Instructions
- Prepare the Shrimp: Preheat your grill to medium-high heat. Toss the peeled and deveined shrimp with olive oil, garlic powder, onion powder, salt, and black pepper to coat evenly.
- Grill the Shrimp: Place the shrimp on the grill and cook for 2–3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
- Make the Mango Salsa: In a bowl, combine diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper. Mix well and refrigerate to chill.
- Prepare the Lime-Chili Sauce: In a separate bowl, whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Assemble the Bowls: Place cooked rice in serving bowls. Top with the grilled shrimp and sliced avocado. Spoon the chilled mango salsa over the shrimp and rice, then drizzle generously with the lime-chili sauce. Serve immediately and enjoy.
Notes
- The jalapeño in the mango salsa is optional and can be omitted for a milder flavor.
- For added texture and freshness, consider adding chopped cucumber or radishes to the salsa.
- Grill shrimp over medium-high heat for best results, making sure not to overcook to keep them tender.
- May substitute cooked quinoa or cauliflower rice for a lower-carb option.
- Adjust sriracha in the lime-chili sauce to your preferred spice level.
