Mediterranean Shrimp Avocado Bowls (Print Version)
Shrimp, creamy avocado, and tangy mango salsa meet a spicy lime-chili sauce in Mediterranean-inspired bowls.
# Ingredients:
→ Shrimp
01 -
450 g large shrimp, peeled and deveined
02 -
15 ml olive oil
03 -
5 g garlic powder
04 -
2.5 g onion powder
05 -
1.5 g salt
06 -
0.5 g black pepper
→ Mango Salsa
07 -
1 mango, diced
08 -
40 g red onion, finely chopped
09 -
1 jalapeño, seeded and minced (optional)
10 -
15 g fresh cilantro, chopped
11 -
15 ml lime juice
12 -
3 g salt
13 -
0.5 g black pepper
→ Lime-Chili Sauce
14 -
60 g mayonnaise
15 -
30 ml Sriracha sauce
16 -
15 ml lime juice
17 -
2.5 g garlic powder
18 -
1 g onion powder
19 -
0.5 g salt
20 -
0.5 g black pepper
→ Bowls
21 -
250 g cooked rice
22 -
1 avocado, sliced
# Instructions:
01 -
In a bowl, toss shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated. Preheat grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes per side, until pink and lightly charred. Remove from heat promptly to avoid overcooking.
02 -
Combine diced mango, red onion, jalapeño if using, chopped cilantro, lime juice, salt, and black pepper in a mixing bowl. Gently fold ingredients together. Taste and adjust lime juice or salt as needed.
03 -
In a small bowl, whisk together mayonnaise, Sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Adjust the amount of Sriracha for preferred spice level.
04 -
Divide warm cooked rice among serving bowls. Arrange grilled shrimp and avocado slices on top. Spoon mango salsa generously over each bowl. Drizzle with lime-chili sauce. Garnish with additional cilantro or lime wedges if desired.
# Notes:
01 -
Grilled chicken, tofu, or salmon may be substituted for shrimp; quinoa, couscous, or cauliflower rice for rice. Add cucumber, cherry tomatoes, or leafy greens for extra freshness. Pineapple or diced peaches can be used in place of mango.