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Traditional Greek potato salad recipe with feta and lemon olive oil dressing.

SHRIMP AND AVOCADO BOWLS WITH MANGO SALSA AND LIME CHILI SAUCE

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 445
Ingredients Method Notes

Ingredients
  

  • For the Shrimp:
  • 1 lb Large Shrimp peeled/deveined
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic minced
  • 1 tsp Paprika
  • 1/2 tsp Chili Flakes
  • Salt and Pepper to taste
  • For the Mango Salsa:
  • 1 large Mango diced
  • 1/4 cup Red Onion finely diced
  • 1/4 cup Fresh Cilantro chopped
  • 1 tbsp Lime Juice
  • For the Lime Chili Sauce:
  • 1/2 cup Greek Yogurt
  • 1 tbsp Lime Juice
  • 1 tsp Lime Zest
  • 1 tbsp Sriracha or Chili Sauce
  • 1 tsp Honey optional
  • For the Bowls:
  • 2 cups Cooked Jasmine Rice or Quinoa
  • 2 Ripe Avocados sliced
  • 2 cups Mixed Greens

Method
 

  1. Season the Shrimp: In a bowl, toss shrimp with olive oil, garlic, paprika, chili flakes, salt, and pepper.
  2. Sauté: Heat a skillet over medium-high. Add shrimp and cook for 2–3 minutes per side until pink. Remove from heat.
  3. Prepare Salsa: Toss mango, onion, cilantro, and lime juice in a small bowl.
  4. Whisk Sauce: Combine Greek yogurt, lime juice, zest, chili sauce, and honey. Whisk until smooth.
  5. Assemble: Build bowls by layering greens and rice, then topping with shrimp, salsa, and avocado. Drizzle with sauce and serve.

Notes

  • Shrimp Texture: Pat shrimp completely dry before seasoning to ensure a golden sear rather than steaming in the pan.
  • Perfect Avocado: Use "firm-ripe" avocados. If they are too soft, they will turn into a mash when tossed with the other bowl components.
  • Sauce Consistency: If using thick Greek yogurt, add 1 tsp of water or extra lime juice to achieve a "drizzlable" consistency.
  • Grains vs. Greens: For a lower-calorie or keto-friendly version, replace the 2 cups of rice with 4 cups of baby spinach or cauliflower rice.
  • Make-Ahead Salsa: Prepare the mango salsa up to 4 hours in advance to allow the lime juice to macerate the onions, but add the cilantro right before serving to keep it bright green.
  • Reheating: If meal prepping, reheat only the rice and shrimp. Serve the mango salsa, avocado, and lime chili sauce cold for the best flavor contrast.