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In the world of culinary delights, few dishes can rival the vibrant and refreshing Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce. This recipe masterfully blends the succulent flavors of shrimp with the creamy richness of avocado, creating a dish that’s not only visually appealing but also a feast for the palate. With the added zing of zesty mango salsa and a tangy lime-chili sauce, this meal is an ode to the fresh ingredients that celebrate summer while also being perfectly suited for year-round enjoyment.

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Brighten up your meal with these Shrimp and Avocado Bowls topped with vibrant Mango Salsa and a zesty Lime-Chili Sauce. This recipe is a delightful fusion of flavors, featuring juicy sautéed shrimp, creamy avocados, and hearty black beans served over a bed of quinoa or brown rice. Perfect for a quick lunch or dinner, each bowl is bursting with freshness and nutrition. This easy to prepare dish serves 4 and only takes 30 minutes to whip up!
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Ingredients
  

For the Shrimp & Bowl:

1 lb large shrimp, peeled and deveined

2 ripe avocados, diced

2 cups cooked quinoa or brown rice

1 cup cherry tomatoes, halved

1 cup black beans, rinsed and drained

Fresh cilantro, for garnish

Salt and pepper, to taste

1 tbsp olive oil

For the Mango Salsa:

1 large ripe mango, diced

1/2 red onion, finely chopped

1/2 red bell pepper, diced

1 jalapeño, seeds removed and finely chopped

Juice of 1 lime

Salt to taste

For the Lime-Chili Sauce:

1/4 cup Greek yogurt or sour cream

Juice of 2 limes

1 tsp chili powder

1/2 tsp garlic powder

Salt to taste

Instructions
 

Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño, lime juice, and salt. Mix well and set aside for flavors to meld.

    Cook the Shrimp: In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and sauté for 3-4 minutes, or until they turn pink and opaque, flipping halfway through. Remove from heat.

      Make the Lime-Chili Sauce: In a small bowl, whisk together the Greek yogurt (or sour cream), lime juice, chili powder, garlic powder, and salt until smooth. Adjust seasoning according to taste.

        Assemble the Bowls: In serving bowls, place cooked quinoa or brown rice at the bottom. Top with sautéed shrimp, diced avocados, cherry tomatoes, and black beans.

          Finish with Salsa and Sauce: Spoon the mango salsa generously over each bowl. Drizzle with the lime-chili sauce and garnish with fresh cilantro.

            Serve: Enjoy these refreshing shrimp and avocado bowls immediately!

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings