Smoky shrimp, mango salsa, avocado, and lime-chili sauce layered over rice for bold tropical taste.
# What you'll need:
→ Main Components
01 - 1 pound large shrimp, peeled and deveined
02 - 1 to 2 ripe avocados, sliced
03 - 1 large ripe mango, diced
04 - 2 cups cooked rice or quinoa
05 - Chopped fresh cilantro, for garnish
06 - Lime wedges, for serving
→ Lime-Chili Sauce
07 - 1/4 cup plain Greek yogurt
08 - 1 tablespoon mayonnaise (optional)
09 - 1 teaspoon chili powder
10 - Zest and juice of 1 lime
11 - 1 teaspoon honey or agave
12 - Salt and freshly ground black pepper, to taste
→ Mango Salsa
13 - 1 mango, diced
14 - 1/4 cup red onion, diced
15 - 1 small jalapeño pepper, finely chopped (optional)
16 - Juice of 1 lime
17 - 1 to 2 tablespoons chopped fresh cilantro
18 - Salt, to taste
# Method:
01 - In a medium bowl, combine diced mango, red onion, jalapeño (if desired), lime juice, fresh cilantro, and a pinch of salt. Mix until evenly combined and set aside in the refrigerator to chill.
02 - Whisk together Greek yogurt, mayonnaise, chili powder, lime zest, lime juice, honey, salt, and black pepper until smooth. Taste and adjust seasoning as preferred. Refrigerate until ready to serve.
03 - Pat the shrimp dry. Season with chili powder, garlic powder, salt, and black pepper. Heat a grill pan or large skillet over medium-high, add a drizzle of olive oil, and cook shrimp for 2 to 3 minutes on each side until pink and lightly charred.
04 - Divide cooked rice or quinoa among four bowls. Arrange grilled shrimp, sliced avocado, and mango salsa on top of each.
05 - Generously drizzle the lime-chili sauce over the prepared bowls. Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.
