Shrimp Avocado Mango Lime Bowls (Print Version)

# Ingredients:

→ Bowls

01 - 1 lb large shrimp, peeled and deveined
02 - 1–2 ripe avocados, sliced
03 - 1 large ripe mango, diced
04 - 2 cups cooked rice or quinoa
05 - Fresh cilantro, chopped (for garnish)
06 - Lime wedges (for serving)

→ Lime-Chili Sauce

07 - 1/4 cup plain Greek yogurt
08 - 1 tbsp mayonnaise (optional)
09 - 1 tsp chili powder
10 - Zest and juice of 1 lime
11 - 1 tsp honey or agave
12 - Salt and pepper to taste

→ Mango Salsa

13 - 1 diced mango
14 - 1/4 cup diced red onion
15 - 1 small jalapeño, finely chopped (optional)
16 - Juice of 1 lime
17 - 1–2 tbsp chopped fresh cilantro
18 - Salt to taste

# Instructions:

01 - In a small bowl, combine mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and refrigerate until serving.
02 - Whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
03 - Pat shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a skillet or grill pan with a drizzle of olive oil over medium-high heat. Cook for 2–3 minutes per side until pink and lightly charred.
04 - In each bowl, add a base of cooked rice or quinoa. Top with grilled shrimp, sliced avocado, and mango salsa.
05 - Drizzle lime-chili sauce generously over each bowl. Garnish with fresh cilantro and serve with lime wedges on the side.

# Notes:

01 - Swap shrimp for grilled chicken, tofu, or salmon for variety.
02 - For extra heat, blend a dash of sriracha into the lime-chili sauce.
03 - Add sliced radishes, black beans, or cabbage slaw for crunch.