Description
This vibrant and healthy shrimp bowl features grilled shrimp paired with a fresh mango salsa and a zesty lime-chili sauce, all served over fluffy cooked rice with creamy avocado slices. It’s a quick, delicious, and nutritious meal perfect for a light lunch or dinner.
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
- Prep the Shrimp: Preheat your grill to medium-high heat. In a bowl, 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 preheated grill and cook for 2 to 3 minutes per side, or until they turn pink and opaque. Remove from the grill and set aside.
- Make the Mango Salsa: In a separate bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper. Stir gently to mix. Chill the salsa until ready to serve.
- Prepare the Lime-Chili Sauce: In another bowl, whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and creamy.
- Assemble the Bowl: Start by placing the cooked rice into serving bowls. Top each bowl with grilled shrimp and sliced avocado. Spoon a generous amount of mango salsa over the shrimp and rice, then drizzle with the lime-chili sauce. Serve immediately for the freshest flavors.
Notes
- You can substitute cooked quinoa or cauliflower rice for a lower-carb option.
- Adjust the amount of jalapeño or sriracha in the sauce according to your spice preference.
- Grilling adds a smoky flavor, but shrimp can also be cooked on a stovetop grill pan or skillet if a grill is unavailable.
- For a dairy-free version, substitute mayonnaise with a vegan alternative.
- To prepare ahead, salsa and sauce can be made a few hours in advance and refrigerated.
