Description
These shrimp and mango rice bowls are the perfect blend of sweet, spicy, creamy, and fresh. Packed with grilled shrimp, juicy mango, creamy avocado, and drizzled with a tangy lime-chili sauce, it’s a vibrant, healthy dish you can whip up in under 30 minutes.
Ingredients
For the Bowls
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1 lb large shrimp, peeled and deveined
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1–2 ripe avocados, sliced
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1 large ripe mango, diced
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2 cups cooked rice (white, brown, jasmine) or quinoa
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Fresh cilantro, chopped (for garnish)
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Lime wedges, for serving
For the Mango Salsa
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1 mango, diced
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¼ cup red onion, finely diced
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1 small jalapeño, finely chopped (optional)
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Juice of 1 lime
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1–2 tbsp fresh cilantro, chopped
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Salt, to taste
For the Lime-Chili Sauce
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¼ cup plain Greek yogurt
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1 tbsp mayonnaise (optional)
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1 tsp chili powder
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Zest and juice of 1 lime
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1 tsp honey or agave
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Salt and pepper, to taste
Instructions
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Make the Mango Salsa: Mix mango, red onion, jalapeño, lime juice, cilantro, and salt. Chill in fridge.
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Prepare the Sauce: In a bowl, whisk together yogurt, mayo, chili powder, lime juice + zest, honey/agave, salt, and pepper.
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Cook the Shrimp: Pat dry and season with chili powder, garlic powder, salt, and pepper. Sear or grill for 2–3 minutes per side.
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Assemble Bowls: Add rice to each bowl. Top with shrimp, avocado slices, mango salsa, and drizzle with sauce.
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Garnish and Serve: Add cilantro and lime wedges.
Notes
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Swap shrimp for grilled chicken or tofu for a different protein.
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Use quinoa or cauliflower rice for a lower-carb option.
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Add more chili or jalapeño for extra spice.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Category: Dinner, Main Course
- Method: Grilling, Searing
- Cuisine: Tropical, American, Fusion