Shrimp Avocado Mango Salsa Bowls (Print-Friendly Version)
Juicy shrimp, tangy mango salsa, and avocado over rice with zesty lime-chili sauce for a fresh bold meal.
# What You'll Need:
→ Shrimp
01 -
450 g large shrimp, peeled and deveined
02 -
15 ml olive oil
03 -
1 teaspoon garlic powder
04 -
0.5 teaspoon onion powder
05 -
0.25 teaspoon salt
06 -
0.125 teaspoon freshly ground black pepper
→ Mango Salsa
07 -
1 ripe mango, diced
08 -
0.25 red onion, finely chopped
09 -
1 jalapeño, seeded and minced (optional)
10 -
15 g fresh cilantro, chopped
11 -
15 ml freshly squeezed lime juice
12 -
0.5 teaspoon salt
13 -
0.25 teaspoon freshly ground black pepper
→ Lime-Chili Sauce
14 -
60 ml mayonnaise
15 -
30 ml Sriracha
16 -
15 ml freshly squeezed lime juice
17 -
0.5 teaspoon garlic powder
18 -
0.25 teaspoon onion powder
19 -
0.125 teaspoon salt
20 -
0.125 teaspoon freshly ground black pepper
→ Assembly
21 -
200 g cooked rice (white, brown, or jasmine)
22 -
0.5 avocado per bowl, sliced
# How to Make It:
01 -
Toss shrimp with olive oil, garlic powder, onion powder, salt, and black pepper. Sauté in a heated non-stick pan over medium-high heat for 3–4 minutes, turning once, until opaque and lightly golden. Transfer to a plate.
02 -
Combine diced mango, chopped red onion, minced jalapeño, chopped cilantro, lime juice, salt, and black pepper in a mixing bowl. Stir gently to blend flavors. Refrigerate until ready to serve.
03 -
Whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper in a small bowl until smooth.
04 -
Place a base of cooked rice in each bowl. Arrange sautéed shrimp, mango salsa, and sliced avocado on top. Drizzle generously with lime-chili sauce just before serving.
# Additional Tips:
01 -
For a nutritious alternative, substitute brown rice or quinoa as a base. Use vegan mayonnaise for a dairy-free version or Greek yogurt for a lighter sauce.