Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

 Ingredients (serves 2–3)

For the Shrimp

 • 1 lb (450g) large shrimp, peeled & deveined

 • 1 tbsp olive oil

 • 1 tsp chili powder

 • ½ tsp smoked paprika

 • ½ tsp cumin

 • Salt & pepper to taste

 • Juice of ½ lime

For the Mango Salsa

 • 1 ripe mango, diced

 • ½ small red onion, finely diced

 • ½ red bell pepper, diced

 • 1 small jalapeño, seeded & minced (optional for heat)

 • Juice of 1 lime

 • 2 tbsp fresh cilantro, chopped

 • Pinch of salt

For the Lime-Chili Sauce

 • ½ cup Greek yogurt or sour cream

 • 2 tbsp mayonnaise

 • Juice & zest of 1 lime

 • 1–2 tsp chili sauce (like Sriracha) or chili powder

 • 1 tsp honey (optional, for balance)

 • Pinch of salt

For the Bowls

 • 2 cups cooked jasmine rice or quinoa

 • 1–2 ripe avocados, sliced

 • Extra lime wedges & cilantro for garnish

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 Instructions

1. Make the Mango Salsa

 • In a bowl, combine mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and salt.

 • Toss gently and let sit while preparing shrimp (flavors meld together).

2. Cook the Shrimp

 • Pat shrimp dry and season with chili powder, paprika, cumin, salt, pepper, and lime juice.

 • Heat olive oil in a skillet over medium-high.

 • Cook shrimp 2–3 minutes per side until pink and slightly charred. Remove from heat.

3. Make the Lime-Chili Sauce

 • In a small bowl, whisk together yogurt/sour cream, mayo, lime juice & zest, chili sauce or powder, honey, and salt until smooth.

4. Assemble the Bowls

 • In each bowl, add a scoop of rice or quinoa.

 • Top with avocado slices, shrimp, and generous spoonfuls of mango salsa.

 • Drizzle with lime-chili sauce.

 • Garnish with extra cilantro and lime wedges.

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 Serving Tips

 • For extra crunch: add shredded red cabbage or roasted corn.

 • For a low-carb version: serve over cauliflower rice or salad greens.

 • Perfect pairing: a chilled glass of Sauvignon Blanc or sparkling water with lime.