Tropical Shrimp Rice Bowls (Print Version)

# Ingredients:

→ For the Bowls

01 - 1 lb large shrimp, peeled and deveined
02 - 1–2 ripe avocados, sliced
03 - 2 cups cooked rice or quinoa
04 - Fresh cilantro, chopped (for garnish)
05 - Lime wedges (for serving)
06 - Olive oil, for cooking
07 - Chili powder, garlic powder, salt, and pepper (for seasoning shrimp)

→ For the Mango Salsa

08 - 1 large ripe mango, diced
09 - 1/4 cup diced red onion
10 - 1 small jalapeño, finely chopped (optional)
11 - Juice of 1 lime
12 - 1–2 tbsp chopped fresh cilantro
13 - Salt to taste

→ For the Lime-Chili Sauce

14 - 1/4 cup plain Greek yogurt
15 - 1 tbsp mayonnaise (optional)
16 - 1 tsp chili powder
17 - Zest and juice of 1 lime
18 - 1 tsp honey or agave
19 - Salt and pepper to taste

→ Optional Toppings

20 - Toasted pepitas or chopped nuts
21 - Tortilla strips

# Instructions:

01 - In a medium bowl, combine the diced mango, red onion, finely chopped jalapeño (if using), lime juice, fresh cilantro, and a pinch of salt. Gently mix everything together until well combined. Cover and refrigerate while you prepare the other components to allow the flavors to meld.
02 - In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), chili powder, lime zest, lime juice, honey or agave, salt, and pepper until smooth. Taste and adjust the seasonings as needed - add more lime juice for tanginess or honey for sweetness. Set aside.
03 - Pat the shrimp dry with paper towels and place in a bowl. Season with chili powder, garlic powder, salt, and pepper, tossing to coat evenly. Heat a grill pan or skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if needed). Cook for 2-3 minutes per side until the shrimp are pink, opaque, and slightly charred. Remove from heat.
04 - Halve the avocados, remove the pits, and carefully slice each half while still in the skin. Use a spoon to scoop out the slices. If not serving immediately, toss the avocado slices with a bit of lime juice to prevent browning.
05 - Divide the cooked rice or quinoa among four serving bowls, creating a base layer. Arrange the grilled shrimp, sliced avocado, and a generous scoop of mango salsa on top of the grain base, keeping each component separate for visual appeal.
06 - Drizzle the lime-chili sauce over each bowl. Sprinkle with additional chopped cilantro and add lime wedges on the side for squeezing over the top. If using, add toasted pepitas, chopped nuts, or tortilla strips for extra crunch.
07 - Serve the bowls immediately while the shrimp are still warm. Encourage diners to squeeze the lime wedges over their bowls before eating for an extra burst of fresh flavor.

# Notes:

01 - These vibrant bowls bring together tropical flavors with nutritious ingredients for a balanced meal that's as colorful as it is delicious.
02 - For meal prep, store components separately in airtight containers: cooked shrimp for 2-3 days, mango salsa for 2 days, and lime-chili sauce for up to 5 days. Slice avocados just before serving.
03 - Feel free to customize with your protein of choice - grilled chicken, tofu, or tempeh work beautifully as substitutes for the shrimp.
04 - This recipe is naturally gluten-free when served with rice or quinoa, and can be made dairy-free by substituting coconut yogurt for Greek yogurt in the sauce.

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