Ingredients
Scale
- 1 pound (450g) raw large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 large ripe mango, diced
- 2 cups cooked rice or quinoa (for the bowl base)
- 1/4 cup fresh cilantro, finely chopped
- 3 limes (for juice and wedges)
- 2 tablespoons olive oil
- 1 teaspoon chili powder or chili flakes
Instructions
- Step 1: Prepare the Mango Salsa. In a medium bowl, combine the diced mango and half of the chopped cilantro. Squeeze the juice of 1/2 lime over the mixture, stir gently, and set the salsa aside to allow the flavors to meld.
- Step 2: Make the Lime-Chili Sauce. In a separate small bowl, whisk together the olive oil, chili powder, and the juice of 1.5 limes, along with salt and pepper to taste. Divide this sauce equally into two separate portions.
- Step 3: Cook the Shrimp. Toss the shrimp with one portion of the prepared Lime-Chili Sauce, ensuring they are lightly coated. Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side until they are pink, opaque, and cooked through.
- Step 4: Assemble the Bowls. Distribute the cooked rice or quinoa evenly into individual serving bowls. Arrange the cooked chili-lime shrimp, diced avocado, and a generous scoop of the Mango Salsa over the rice base.
- Step 5: Finish and Serve. Drizzle the remaining Lime-Chili Sauce over the assembled ingredients in each bowl. Garnish with the remaining fresh cilantro and serve immediately with extra lime wedges on the side.
Notes
- Since the avocado and cooked shrimp degrade quickly, store the rice/quinoa base, shrimp, and salsa separately; only slice the avocado and assemble the final bowl just before serving time.
- If you must reheat leftover shrimp, warm them gently for brief intervals (30 seconds max) or better yet, serve the leftovers cold atop the rice base to prevent the shrimp from becoming tough and rubbery.
- Introduce a delightful textural contrast by topping the finished bowls with a sprinkle of toasted pepitas or crushed tortilla chips just before adding the final sauce drizzle.
- For a deeper flavor, reserve 15 minutes to allow the raw shrimp to marinate fully in the Lime-Chili Sauce before cooking; this ensures the chili and lime flavor truly penetrates the protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American