Description
This vibrant Shrimp and Avocado Bowl features juicy grilled shrimp marinated in a zesty lime and chili spice mix, paired with fresh mango salsa and creamy avocado slices. Served over fluffy jasmine or basmati rice and drizzled with a tangy lime-chili mayonnaise sauce, it’s a quick and colorful meal perfect for a light lunch or dinner.
Ingredients
Scale
Shrimp Marinade and Grill
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons lime juice (divided)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mango Salsa
- 1 mango, diced
- 1 medium tomato, chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Lime-Chili Sauce
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon chili flakes or hot sauce (to taste)
- Pinch of salt
Additional Components
- 1 avocado, sliced
- 2 cups cooked jasmine or basmati rice
- Lime wedges, for serving
- Extra fresh cilantro, for garnish
Instructions
- Marinate the shrimp: In a bowl, combine olive oil, 1 tablespoon lime juice, minced garlic, smoked paprika, chili powder, salt, and black pepper. Add the shrimp and toss them well to coat evenly. Let the shrimp marinate for 10 to 15 minutes to absorb the flavors.
- Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Place the marinated shrimp on the grill and cook for 2 to 3 minutes on each side until the shrimp turn pink and develop slight char marks. Remove from the grill and set aside.
- Prepare the mango salsa: In a bowl, gently combine the diced mango, chopped tomato, finely diced red onion, chopped cilantro, and 1 tablespoon lime juice. Mix carefully to blend the flavors and set aside to allow the salsa to meld.
- Make the lime-chili sauce: Whisk together mayonnaise, 1 tablespoon lime juice, honey, chili flakes or hot sauce, and a pinch of salt in a small bowl. Taste and adjust the seasoning if needed, balancing sweetness and heat.
- Cook the rice: Prepare jasmine or basmati rice according to package instructions. Once cooked, fluff the rice with a fork to separate the grains.
- Assemble the bowls: Divide the cooked rice evenly into serving bowls. Top each bowl with grilled shrimp, spoonfuls of mango salsa, and avocado slices. Drizzle the lime-chili sauce over the top and garnish with extra fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
Notes
- For a spicier kick, increase the chili flakes in the lime-chili sauce or add fresh chopped jalapeños to the mango salsa.
- You can substitute mayonnaise with Greek yogurt for a lighter lime-chili sauce.
- Use freshest shrimp possible for the best flavor and texture.
- If grilling is not available, shrimp can be cooked in a skillet over medium-high heat with the same marinade.
- Rice can be replaced with quinoa or cauliflower rice for a low-carb alternative.
