Description
Bright mango salsa mingles with creamy avocado and tender chili-kissed shrimp, all nestled on warm rice and drizzled with a zesty lime chili sauce.
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked rice
- 2 avocados sliced
- 1 mango peeled and diced
- 1/4 cup red onion finely chopped
- 1 jalapeno seeded and minced
- 2 tbsp cilantro chopped
- 1 tbsp lime juice
- 1/8 tsp salt
- 1/2 cup Greek yogurt
- 1 tbsp mayonnaise
- 1 lime zested and juiced
- 1 tsp chili powder
- 1 pinch salt
Instructions
- In a bowl combine mango, red onion, jalapeno, cilantro, lime juice and 1/8 tsp salt to make the salsa. Set aside.
- In a small bowl whisk Greek yogurt, mayonnaise, lime zest and juice, 1 tsp chili powder and a pinch of salt to create the lime chili sauce. Chill until ready to serve.
- Pat shrimp dry, then toss with olive oil, 1 tsp chili powder, garlic powder, 1/2 tsp salt and black pepper.
- Heat a skillet over medium heat, add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from heat.
- Divide cooked rice among bowls, top with cooked shrimp, sliced avocado and mango salsa, then drizzle with lime chili sauce.
Notes
- Use quinoa or cauliflower rice instead of white rice for a lighter option.
- Prepare the mango salsa up to 2 hours ahead to let flavors meld.
- Adjust chili powder amounts to suit your preferred heat level.
- Store any leftover lime chili sauce in an airtight container for up to 3 days.