🥗 Shrimp & Avocado Bowls with Mango Salsa & Lime‑Chili Sauce

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A zesty and satisfying bowl—grilled shrimp, creamy avocado, and sweet‑spicy mango salsa over rice, drizzled with tangy lime‑chili sauce.

Prep Time: 15 minutes · Cook Time: 8 minutes · Total Time: 23 minutes
Servings: 4 bowls
Dietary Tags: High-Protein · Balanced Meal · W-W Adaptable · Gluten-Free Option

âś… Ingredients Checklist

Build Your Bowls

  • 1 lb large shrimp, peeled & deveined

  • 1–2 ripe avocados, sliced

  • 1 large ripe mango, diced

  • 2 cups cooked rice or quinoa (brown rice/quinoa for W-W points)

  • Fresh cilantro, chopped (for garnish)

  • Lime wedges (for serving)

Lime‑Chili Sauce

  • ÂĽ cup plain Greek yogurt

  • 1 Tbsp mayonnaise (optional—omit for lighter version)

  • 1 tsp chili powder

  • Zest & juice of 1 lime

  • 1 tsp honey or agave

  • Salt & pepper, to taste

Mango Salsa

  • 1 diced mango

  • ÂĽ cup diced red onion

  • 1 small jalapeño, finely chopped (optional)

  • Juice of 1 lime

  • 1–2 tbsp chopped fresh cilantro

  • Salt, to taste

🥄 Instructions Overview

  1. Make salsa: Combine mango, red onion, jalapeño, lime, cilantro, salt. Chill.

  2. Whisk sauce: Mix yogurt, mayo, chili powder, lime zest/juice, honey, salt & pepper.

  3. Cook shrimp: Season shrimp, grill/skillet for 2–3 min per side until pink.

  4. Assemble bowls: Layer rice/quinoa, shrimp, avocado, salsa.

  5. Top & serve: Drizzle lime‑chili sauce, garnish with cilantro, and add lime wedges.

đź’ˇ Quick Tips

  • Use leftover rice or prep grains ahead to speed up assembly.

  • Fully ripe mango and avocado elevate texture and sweetness.

  • For an extra veggie boost, toss in sliced cucumber or bell peppers for crunch.

I. Why “Recipe‑First”?

You can jump right in—ingredients and straightforward steps are up top. Scroll below for styling, W-W swaps, serving ideas, and Kristy’s expert tips!

II. Introduction

Bright, fresh, and full of texture—these shrimp bowls bring summer to your plate. The sweet-tart mango salsa and creamy avocado balance the lime-chili yogurt sauce and savory shrimp perfectly. Ideal for weeknight dinners, meal prep, or a visually stunning lunch.

III. Step‑by‑Step Cooking Guide

1. Mango Salsa Prep

  • Mix mango, red onion, jalapeño, lime juice, cilantro, and salt.

  • Chill while you prep the rest to let flavors meld.

2. Lime‑Chili Sauce

  • In a small bowl, whisk Greek yogurt, mayo (if using), chili powder, lime zest and juice, honey, salt, and pepper.

  • Taste and adjust for your preferred heat-sweet balance.

3. Cook the Shrimp

  • Pat shrimp dry; season with chili powder, garlic powder, salt, and pepper.

  • Heat a grill pan or skillet with a little olive oil.

  • Cook shrimp 2–3 minutes per side until plump and slightly charred. Set aside.

4. Build the Bowls

  • Start with ½ cup of rice or quinoa per bowl.

  • Arrange grilled shrimp, sliced avocado, mango salsa evenly on top.

5. Final Touches

  • Generously drizzle each bowl with lime‑chili sauce.

  • Garnish with chopped cilantro and serve with lime wedges.

IV. Ingredient Insights & W-W Swaps

  • Protein: Shrimp is low in calories and high in protein; you can swap for grilled chicken or fish.

  • Grains: Swap white rice for quinoa or cauliflower rice for a lower-carb, W-W-friendly version.

  • Sauce: Use all Greek yogurt and no mayo to lower points; omit honey for a tangier sauce.

  • Avocado: Adds healthy fats and creamy texture—delicious and satisfying.

W-W-Friendly Options

  • Use cauliflower rice or less rice/quinoa

  • Skip mayo in sauce and stick to Greek yogurt

  • Load up salsa and shrimp to balance fewer grains

V. Serving & Pairing Suggestions

  • Refreshers: Serve with cucumber slices or a crisp, citrusy slaw.

  • Finishing Flavors: A sprinkle of cotija cheese or chopped nuts adds creaminess or nutty crunch.

  • Beverages: Pair with sparkling water with lime, iced green tea, or a light white wine.

VI. Storage & Make‑Ahead

  • Refrigerator: Store shrimp and grains separately for up to 2 days. Salsa and sauce keep 2–3 days.

  • Meal Prep: Assemble bowls the night before (store components separately), then combine fresh before eating.

  • Freezing: Not recommended (avocado and sauce affect texture).

VII. Nutrition Info (Per Bowl; approx with white rice + full sauce)

  • Calories: ~420 kcal

  • Protein: 28 g

  • Carbs: 45 g

  • Fat: 18 g

  • W-W Points: ~10–11 (lighter with cauliflower rice and yogurt-only sauce)

VIII. Frequently Asked Questions

Q: Can I prep this ahead?
A: Yes—cook shrimp and grains, prep salsa and sauce 1 day ahead, then assemble for freshness.

Q: Can I make it dairy-free?
A: Use avocado-based or dairy-free yogurt and omit mayo in the sauce.

Q: Spice it up more?
A: Add hot sauce to the shrimp marinade, or mix diced jalapeños into the sauce.

IX. Kristy’s Note

These bowls are my go-to for showing some color, flavor, and good nutrition in one bowl. Warm-season staple here—light enough for lunches but satisfying for dinners, and so easy to adapt to W-W goals.

X. More Fresh Bowl Recipes

  • BBQ Chicken & Corn Burrito Bowls

  • Mediterranean Salmon Pita Bowls

  • W-W Buddha Bowls with Roasted Chickpeas

🌟 Build, Enjoy & Tag!

Made these Shrimp & Avocado Bowls? I’d love to see! Tag @KristyCookRecipes on Instagram or share your favorite twists below—I’m all about flavor inspiration!

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