Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeño pepper, seeded and minced (optional)
- 2 limes, juiced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions
- Step 1: Prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, cilantro, and jalapeño (if using). Set aside.
- Step 2: Make the lime-chili sauce: In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
- Step 3: Assemble the bowls: Divide the cooked rice or quinoa among four bowls. Top with the diced avocado, cooked shrimp, and mango salsa.
- Step 4: Drizzle the lime-chili sauce over the bowls.
- Step 5: Serve immediately and enjoy! Garnish with extra cilantro if desired.
Notes
- Store leftover shrimp and avocado separately to prevent browning, reassembling just before serving.
- For reheating, gently warm the rice or quinoa and shrimp separately to maintain their texture, then reassemble the bowls.
- Serve these vibrant bowls with a side of tortilla chips for extra dipping fun with the delicious lime-chili sauce.
- To prevent the avocado from browning too quickly, add a squeeze of lime juice to the diced avocado before assembling the bowls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American