Description
This Mediterranean Shrimp and Avocado Bowl combines perfectly grilled shrimp with fresh mango salsa and a zesty lime-chili sauce, served atop a bed of fluffy rice and creamy avocado. It’s a vibrant, flavorful dish that’s quick to prepare and perfect for a healthy lunch or dinner.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Mango Salsa
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lime-Chili Sauce
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Assembly
- 1 cup cooked rice (white, brown, or jasmine)
- 1/2 avocado, sliced (per serving)
Instructions
- Grill the Shrimp: Toss the shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated. Preheat a grill or grill pan to medium-high heat, then cook the shrimp for 2 to 3 minutes on each side, until they are pink, opaque, and slightly charred.
- Make the Mango Salsa: In a medium bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and pepper. Stir gently to mix all ingredients, then taste and adjust seasoning as needed.
- Prepare the Lime-Chili Sauce: In a small bowl, whisk together the mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and pepper until smooth and creamy. Set aside.
- Assemble the Bowls: Begin by placing a bed of cooked rice into each serving bowl. Top with the grilled shrimp, sliced avocado, and generous spoonfuls of the mango salsa. Drizzle with the prepared lime-chili sauce. Garnish with extra cilantro leaves or lime wedges if desired, then serve immediately.
Notes
- For spicier salsa, keep the jalapeño seeds or add extra if desired.
- Brown rice can be used as a healthier alternative to white rice.
- If you don’t have a grill, a grill pan or skillet on the stovetop works equally well.
- To make this dish gluten-free, ensure the Sriracha and mayonnaise are gluten-free brands.
- Leftover shrimp can be refrigerated for up to 2 days, but assemble bowls fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: shrimp bowl, avocado bowl, mango salsa, lime-chili sauce, grilled shrimp, Mediterranean recipe, healthy bowls, quick dinner
