Shrimp Mango Bowl (Print Version)
# Ingredients:
→ Main Bowl Ingredients
01 -
2 cups of cooked quinoa or rice
02 -
1-2 ripe avocados, sliced up
03 -
1 pound of large peeled shrimp (cleaned properly)
04 -
Chopped fresh cilantro for topping
05 -
Slices of lime to serve on the side
→ Zesty Lime Sauce
06 -
1 teaspoon chili powder
07 -
A quarter cup of plain Greek yogurt
08 -
1 teaspoon of honey or agave syrup
09 -
Zest and juice of one lime
10 -
Salt and black pepper as per taste
11 -
1 tablespoon of mayonnaise (optional)
→ Fresh Mango Topping
12 -
One ripe mango, diced small
13 -
Two tablespoons of fresh chopped cilantro
14 -
Juice squeezed from a lime
15 -
Chopped red onion (1/4 cup)
16 -
A small jalapeño finely minced (optional)
17 -
Pinch of salt to round the flavors
# Instructions:
01 -
Toss together mango, lime juice, jalapeño (if you're using it), cilantro, red onion, and salt in a bowl. Mix it up thoroughly and stash it in the fridge to chill.
02 -
In a bowl, whip up Greek yogurt, chili powder, lime juice and zest, honey, mayo (if needed), and some salt and pepper. Give it a taste to tweak the seasoning and set off to the side.
03 -
Dry off the shrimp with paper towels, then sprinkle garlic powder, chili powder, salt, and pepper over them. Heat a skillet or grill pan with olive oil on medium-high. Sear both sides for about 2-3 minutes until cooked and lightly browned.
04 -
Start by putting rice or quinoa into your bowls. Add shrimp, avocado slices, and spoonfuls of the mango salsa on top.
05 -
Pour some lime-chili sauce over everything, sprinkle some cilantro, and put lime wedges on the side. Dig in while it's fresh!
# Notes:
01 -
If you'd like a crunchy addition, sprinkle tortilla strips, toasted seeds, or crushed nuts on top.
02 -
Cooked shrimp can stay fresh in the fridge for 2 or 3 days, or freeze them for up to 4 weeks.
03 -
Switch the shrimp with tofu or grilled chicken if you'd rather a different protein.
04 -
Tone down the heat by skipping the jalapeño or using a milder chili powder.