Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Ingredients
For the Bowls
300 g shrimp, peeled and deveined (halal)
1 tbsp olive oil
Salt and freshly cracked black pepper, to taste
1 tsp smoked paprika
1 tsp garlic powder
2 cups cooked rice or quinoa
1 ripe avocado, sliced
1 cup mixed greens or lettuce
Mango Salsa
1 ripe mango, diced
½ red bell pepper, diced
¼ red onion, finely chopped
1 tbsp fresh cilantro, chopped
1 tsp lime juice
Pinch of salt
Lime-Chili Sauce
3 tbsp lime juice
1 tbsp olive oil
1 tsp honey
½ tsp chili flakes (adjust to taste)
Salt, to taste
Directions
In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through.
In a small bowl, combine mango, red bell pepper, red onion, cilantro, lime juice, and salt for the salsa.
Whisk together lime juice, olive oil, honey, chili flakes, and salt for the lime-chili sauce.
Assemble bowls: start with a base of rice or quinoa, top with shrimp, avocado slices, and mixed greens. Spoon mango salsa over the top and drizzle with lime-chili sauce. Serve immediately.
Nutritional Information (Per Serving – Approx., serves 2)
Calories: 420 kcal
Protein: 28 g
Fat: 18 g
Carbohydrates: 40 g
Fiber: 8 g
Sodium: 450 mg