Mediterranean Shrimp Avocado Bowls (Printable Version)
Grilled shrimp, creamy avocado, and mango salsa atop fluffy rice with a tangy lime-chili drizzle.
# Ingredients:
→ Protein
01 -
300 grams large shrimp, peeled and deveined
02 -
15 milliliters olive oil, cold-pressed
→ Spices and Seasonings
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon salt
06 -
½ teaspoon freshly ground black pepper
→ Mango Salsa
07 -
1 ripe mango, diced (approximately 150 grams)
08 -
50 grams red onion, finely chopped
09 -
1 small jalapeño, seeded and minced (optional)
10 -
15 grams fresh cilantro, chopped
11 -
15 milliliters fresh lime juice
12 -
Salt and pepper to taste
→ Lime-Chili Sauce
13 -
60 grams mayonnaise, full-fat
14 -
15 milliliters sriracha sauce
15 -
15 milliliters fresh lime juice
16 -
½ teaspoon garlic powder
17 -
½ teaspoon onion powder
18 -
¼ teaspoon salt
19 -
¼ teaspoon black pepper
→ Base and Garnish
20 -
200 grams cooked jasmine or brown rice
21 -
1 medium avocado, sliced (about 150 grams)
22 -
Extra cilantro and lime wedges for garnish
# Steps:
01 -
Pat shrimp dry with paper towels. Drizzle olive oil over shrimp then evenly sprinkle with garlic powder, onion powder, salt, and black pepper. Toss to coat thoroughly.
02 -
Heat grill or grill pan over medium-high until water droplets sizzle on contact. Arrange shrimp in a single layer and grill 2 to 3 minutes per side until opaque and lightly charred. Remove promptly to prevent overcooking.
03 -
Combine diced mango, chopped red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Gently fold to maintain mango pieces intact. Adjust seasoning to balance brightness and saltiness.
04 -
Whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, salt, and black pepper until smooth. Taste and adjust heat or acidity as desired.
05 -
Divide cooked rice evenly into serving bowls. Arrange grilled shrimp and sliced avocado atop the rice. Spoon mango salsa generously over the top and drizzle with lime-chili sauce or serve it on the side. Garnish with extra cilantro and lime wedges.
# Notes:
01 -
Allow shrimp to rest briefly after grilling to retain juices. Store leftover components separately; avocado slices are best fresh to maintain texture and color.