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Dive into a culinary delight that embodies the essence of freshness and vibrant flavors—our Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce. This dish is not only a feast for the eyes but also a powerhouse of nutrition, making it an excellent choice for both a light lunch and a satisfying dinner. Imagine succulent shrimp marinated to perfection, creamy avocado, and a zesty mango salsa, all drizzled with a tangy lime-chili sauce that dances on your palate.

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

Savor the vibrant flavors of these Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce! This refreshing dish features perfectly seasoned shrimp, creamy avocado, and a zesty mango salsa, all layered over quinoa and black beans. It's garnished with fresh cilantro and a delightful lime-chili sauce for that extra kick. Perfect for a light lunch or a summer dinner, this recipe is simple and satisfies cravings for something healthy and delicious. Enjoy!
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Ingredients
  

For the Shrimp:

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lime

For the Avocado Bowls:

2 ripe avocados, halved and pitted

2 cups cooked quinoa

1 cup cherry tomatoes, halved

1 cup black beans, rinsed and drained

Fresh cilantro, for garnish

For the Mango Salsa:

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and minced

Juice of 1 lime

Salt to taste

For the Lime-Chili Sauce:

1/4 cup sour cream (or Greek yogurt)

1 tablespoon lime juice

1 teaspoon chili powder

Salt and pepper to taste

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Instructions
 

Prepare the Shrimp: In a bowl, combine the shrimp with olive oil, garlic powder, smoked paprika, salt, pepper, and lime juice. Marinate for at least 15 minutes.

    Make the Mango Salsa: In a separate bowl, mix the diced mango, red onion, jalapeño, lime juice, and a pinch of salt. Stir gently to combine and set aside to let the flavors meld.

      Cook the Shrimp: Heat a non-stick skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat.

        Prepare the Lime-Chili Sauce: In a small bowl, whisk together sour cream, lime juice, chili powder, salt, and pepper until smooth. Adjust seasoning to taste.

          Assemble the Bowls: In each avocado half, add a scoop of cooked quinoa, followed by black beans, cherry tomatoes, and a few shrimp. Top generously with mango salsa and a drizzle of lime-chili sauce.

            Garnish and Serve: Sprinkle fresh cilantro over the bowls for garnish. Serve immediately and enjoy your refreshing Shrimp and Avocado Bowls!

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                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4