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–+ servings

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

A vibrant and refreshing bowl featuring succulent shrimp, creamy avocado, and a zesty mango salsa, topped with a spicy lime-chili sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican, Seafood
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Shrimp and Bowl Base
  • 1 lb large shrimp peeled and deveined
  • 2 cups cooked quinoa or rice
  • 2 medium avocados diced
  • 1 cup black beans drained and rinsed
  • 1 cup corn canned or frozen
Mango Salsa
  • 1 medium mango diced
  • 1 small red onion finely chopped
  • 1 medium jalapeño seeded and minced
  • 1/4 cup cilantro chopped
  • 1 lime juice freshly squeezed
  • 1/2 tsp salt
Lime-Chili Sauce
  • 1/4 cup Greek yogurt
  • 2 tbsp lime juice freshly squeezed
  • 1 tsp chili powder
  • 1 clove garlic minced
  • 1/4 tsp salt

Method
 

Prepare the Shrimp
  1. Preheat the grill to medium-high heat. Season the shrimp with salt and grill for about 2-3 minutes on each side until they are pink and opaque.
  2. Remove from the grill and set aside.
Make the Mango Salsa
  1. In a mixing bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
Prepare the Lime-Chili Sauce
  1. In a small bowl, mix together Greek yogurt, lime juice, chili powder, minced garlic, and salt until smooth.
Assemble the Bowls
  1. In each bowl, layer cooked quinoa, black beans, corn, diced avocado, and grilled shrimp.
  2. Top with mango salsa and drizzle with lime-chili sauce before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gFiber: 10gSugar: 5g

Notes

For a spicier kick, add more jalapeño to the salsa or a dash of hot sauce to the lime-chili sauce.

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