Ingredients
- Shrimp (peeled and deveined) – 1 pound
- Avocados (ripe) – 2 medium
- Mango (diced) – 1 large
- Red Onion (finely diced) – 1/4 cup
- Lime Juice – 3 tablespoons
- Cilantro (chopped) – 1/4 cup
- Chili Garlic Sauce – 1 tablespoon
- Cooked Rice or Quinoa – 2 cups
Instructions
- Step 1: Prepare the Mango Salsa: Combine the diced mango, red onion, cilantro, and 1 tablespoon of lime juice in a bowl. Mix well and set aside to allow flavors to meld.
- Step 2: Make the Lime-Chili Sauce: In a small bowl, whisk together the chili garlic sauce with the remaining 2 tablespoons of lime juice. Adjust to your desired level of spice.
- Step 3: Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- Step 4: Assemble the Bowls: Divide the cooked rice or quinoa evenly between two bowls.
- Step 5: Top the bowls: Add the cooked shrimp, sliced avocado, and mango salsa to each bowl. Drizzle generously with the lime-chili sauce. Serve immediately.
Notes
- Store components separately in airtight containers in the fridge for optimal freshness.
- Reheat shrimp gently in a skillet or microwave; avoid overcooking to prevent rubbery texture.
- Garnish with toasted coconut flakes or sesame seeds for an extra layer of flavor and texture.
- For a richer flavor, marinate the shrimp in a little lime juice and chili garlic sauce for 15 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American