Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tsp chili powder
- Salt and pepper to taste
- 1 large ripe mango, diced
- 1/4 cup diced red onion
- 1 small jalapeño, finely chopped (optional)
- Juice of 1 lime
- 1–2 tbsp chopped fresh cilantro
- Salt to taste
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- Zest and juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
- 1–2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and salt in a mixing bowl. Chill in the fridge.
- For the lime-chili sauce, whisk together Greek yogurt, lime zest, lime juice, honey or agave, salt, and pepper until smooth. Set aside.
- Season shrimp with chili powder, salt, and pepper. Heat olive oil in a grill pan over medium-high heat and cook shrimp for 2-3 minutes per side until pink.
- Assemble bowls with a base of rice or quinoa topped with grilled shrimp, sliced avocado, and mango salsa.
- Drizzle with lime-chili sauce and garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 200mg