Shrimp and Avocado Bowls with Mango Salsa & Lime-chili Sauce
These vibrant shrimp and avocado rice bowls are topped with fresh mango salsa and a zesty lime-chili sauce for an easy and flavorful dinner.
Equipment
- 1 Mixing bowl for coating shrimp and mixing sauces
- 1 Skillet for cooking shrimp
- 1 Pressure cooker for cooking rice
Ingredients
Main ingredients
- 1 lb Shrimp peeled and deveined
- 1 tablespoon Olive oil
- 1 teaspoon Chili powder
- ½ teaspoon Garlic powder
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 cup Cooked rice white or brown
- 1 Avocado diced
- 1 Mango diced
- ¼ cup Red onion finely chopped
- ¼ cup Fresh cilantro chopped
- 1 Jalapeño seeded and minced
- 1 tablespoon Lime juice
- 2 tablespoons Sour cream
- 1 tablespoon Mayonnaise
- 1 teaspoon Lime zest
- ½ teaspoon Chili sauce
Instructions
Instructions
- Toss shrimp with olive oil, chili powder, garlic powder, salt, and black pepper in a bowl until well coated.
- Heat a skillet over medium heat and cook shrimp 3-4 minutes per side until pink and cooked through.
- To make mango salsa, combine mango, red onion, cilantro, jalapeño, and lime juice in a bowl and mix well.
- In a separate bowl, mix sour cream, mayonnaise, lime zest, and chili sauce to make the lime-chili sauce.
- If needed, cook rice in pressure cooker on high pressure for 3-4 minutes with quick release.
- Assemble bowls by layering cooked rice, shrimp, diced avocado, and mango salsa.
- Drizzle with lime-chili sauce and serve immediately.
Notes
Store components separately for best freshness. Mango salsa is best eaten day-of. Avocado may brown if stored too long—add lime juice for freshness.