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Welcome to a culinary adventure that brings the vibrant flavors of the ocean and the sweetness of tropical fruits right to your dining table. The Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce is not just a meal; it’s a celebration of fresh, wholesome ingredients that marry beautifully to create a dish that is both delicious and nutritious. Whether you are looking for a refreshing lunch option or a light dinner, this recipe checks all the boxes.

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Dive into a burst of flavors with these Shrimp and Avocado Bowls featuring a vibrant mango salsa and zesty lime-chili sauce! This easy recipe combines perfectly marinated shrimp with creamy avocados, nutty quinoa or rice, and a medley of fresh veggies. Topped with a refreshing mango salsa and a kick of lime-chili sauce, this dish is a feast for the senses. Perfect for a healthy dinner or meal prep, it's deliciously satisfying and oh-so-simple to make!
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Ingredients
  

For the shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

2 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper, to taste

For the avocado bowl:

2 ripe avocados, diced

2 cups cooked quinoa or rice

1 cup cherry tomatoes, halved

1 cup corn (fresh, frozen, or canned)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

For the mango salsa:

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, seeds removed and finely chopped

Juice of 1 lime

Salt, to taste

For the lime-chili sauce:

1/4 cup sour cream or Greek yogurt

2 tbsp mayonnaise

Juice of 1 lime

1 tsp chili powder

1/2 tsp garlic powder

Salt, to taste

Instructions
 

Prepare the shrimp: In a mixing bowl, combine the shrimp, olive oil, garlic, smoked paprika, cayenne pepper, salt, and pepper. Toss until the shrimp are evenly coated. Let marinate for about 15 minutes.

    Make the mango salsa: In a separate bowl, combine the diced mango, red onion, jalapeño, lime juice, and salt. Mix gently and set aside for flavors to meld.

      Prepare the lime-chili sauce: In a small bowl, whisk together sour cream (or yogurt), mayonnaise, lime juice, chili powder, garlic powder, and salt until smooth. Adjust seasoning to taste and set aside.

        Cook the shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat.

          Assemble the bowls: In each bowl, layer cooked quinoa or rice, diced avocado, cherry tomatoes, corn, and cooked shrimp. Top generously with mango salsa, a drizzle of lime-chili sauce, and chopped cilantro.

            Serve immediately and enjoy!

              Prep Time: 20 mins | Total Time: 40 mins | Servings: 4