Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Fresh and vibrant Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce, ready in 30 minutes for a gluten-free dinner.
Equipment
- Grill
- mixing bowl
- Whisk
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the Mango Salsa
- 1 ripe mango, diced
- ¼ cup red onion, finely chopped
- 1 jalapeño seeded and minced (optional)
- ¼ cup fresh cilantro, chopped
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Lime-Chili Sauce
- ¼ cup mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
For the Bowls
- 1 cup cooked rice (white, brown, or jasmine)
- ½ avocado sliced (per serving)
Instructions
Instructions
- Toss shrimp with olive oil, garlic powder, onion powder, salt, and pepper. Grill 2–3 minutes per side until pink.
- Mix mango, red onion, jalapeño, cilantro, lime juice, salt, and pepper for salsa.
- Whisk mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and pepper for sauce.
- Assemble bowls with rice base, shrimp, avocado slices, salsa, and drizzle sauce.
Notes
Spice Level: Adjust jalapeño and Sriracha to taste. Make It Low Carb: Use cauliflower rice or greens instead of rice. Protein Swap: Chicken, salmon, or tofu work well. Vegan Option: Swap shrimp for tofu or chickpeas with vegan mayo.
Nutrition
Serving: 1bowlCalories: 540kcalCarbohydrates: 48gProtein: 35gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 16gCholesterol: 190mgSodium: 870mgFiber: 7gSugar: 12g
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