Mediterranean Shrimp Avocado Bowls (Print version)

Smoky shrimp, creamy avocado, mango salsa, rice, and lime-chili sauce in a fresh 30-minute bowl.

# Ingredients:

For the shrimp

01 - 1 lb (450 g) large shrimp, peeled and deveined
02 - 1 tablespoon (15 ml) olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper

For the mango salsa

09 - 1 large ripe mango, diced
10 - 1/3 cup (45 g) finely chopped red onion
11 - 1 small jalapeno, seeded and minced, optional
12 - 1/4 cup (10 g) chopped fresh cilantro
13 - 1 tablespoon (15 ml) fresh lime juice
14 - 1/4 teaspoon kosher salt
15 - Pinch of black pepper

For the lime-chili sauce

16 - 1/3 cup (75 g) mayonnaise
17 - 2 tablespoons (30 ml) chili-garlic hot sauce or sriracha
18 - 1 tablespoon (15 ml) fresh lime juice
19 - 1/4 teaspoon garlic powder
20 - 1/4 teaspoon onion powder
21 - Pinch of salt and black pepper

For the bowls

22 - 3 cups (555 g) warm cooked rice
23 - 2 ripe avocados, sliced
24 - Lime wedges, for serving
25 - Extra cilantro, for serving

# Instructions:

01 - Pat the shrimp dry with paper towels. Toss with olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper until evenly coated.
02 - In a medium bowl, gently fold together mango, red onion, jalapeno if using, cilantro, lime juice, salt, and pepper. Set aside while the shrimp cooks.
03 - In a small bowl, whisk mayonnaise, chili-garlic hot sauce, lime juice, garlic powder, onion powder, salt, and pepper until smooth. Add 1 teaspoon water if needed to make it drizzleable.
04 - Heat a grill pan or large skillet over medium-high heat. Cook the shrimp in a single layer for 2-3 minutes per side, until pink, opaque, and lightly charred. Remove from the heat right away.
05 - Divide warm rice among 4 bowls. Top with shrimp, avocado slices, and mango salsa. Drizzle with lime-chili sauce and finish with cilantro and lime wedges.

# Good to know:

01 - Best served right after cooking while the shrimp are warm.
02 - Store components separately for the best texture.
03 - Use gluten-free chili sauce if cooking for a strict gluten-free diet.

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