shrimp avocado mango bowls
A vibrant, light, and protein-packed dinner bowl featuring warm-spiced seared shrimp, a sweet and tangy fresh mango-avocado salsa, and a creamy, zesty lime-chili dressing. Perfect for a quick 30-minute weeknight meal or summer brunch.
Equipment
- Large skillet or frying pan
- Medium mixing bowl (for salsa)
- Small mixing bowl or jar (for sauce
- Whisk or fork
- Chef’s knife and cutting board
- Paper towels
Ingredients
- 1 lb large shrimp peeled, deveined, and tails removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon fresh lime juice
- For the Fresh Mango Avocado Salsa:
- 1 large ripe mango peeled and diced
- 1 large avocado pitted and diced
- 1/4 cup red onion finely chopped
- 1 jalapeño seeded and finely minced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- A pinch of salt
- For the Creamy Lime-Chili Sauce:
- 1/3 cup plain Greek yogurt or mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon lime zest
- 1/2 teaspoon chili powder or a squeeze of Sriracha
- 1/2 teaspoon honey or maple syrup