Ingredients
- Cooked Shrimp, peeled and deveined: 1 pound
- Ripe Avocados, diced: 2
- Ripe Mango, diced: 1 large
- Red Onion, finely chopped: 1/4 cup
- Cilantro, chopped: 1/4 cup
- Lime, juiced: 2
- Chili Garlic Sauce: 1 tablespoon
- Cooked Rice or Quinoa: 2 cups
Instructions
- Step 1: Prepare the Mango Salsa: In a bowl, combine the diced mango, red onion, and half of the chopped cilantro. Add the juice of one lime and mix gently. Set aside.
- Step 2: Make the Lime Chili Sauce: In a small bowl, mix the chili garlic sauce with the juice of the remaining lime. Adjust the amount of chili garlic sauce to your desired spice level.
- Step 3: Assemble the Bowls: Divide the cooked rice or quinoa evenly between two bowls.
- Step 4: Top with Shrimp and Avocado: Arrange the cooked shrimp and diced avocado on top of the rice or quinoa.
- Step 5: Add Salsa and Sauce: Spoon the mango salsa over the shrimp and avocado. Drizzle the lime chili sauce over everything.
- Step 6: Garnish and Serve: Garnish with the remaining cilantro. Serve immediately and enjoy!
Notes
- Store components separately in airtight containers in the refrigerator to prevent the avocado from browning and the salsa from getting soggy.
- Reheat only the rice or quinoa and shrimp gently; the other ingredients are best enjoyed fresh and cold.
- For a refreshing twist, serve the bowls over a bed of shredded lettuce instead of rice or quinoa.
- To prevent avocado from browning, toss it with a squeeze of lime juice immediately after dicing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American