Shrimp Avocado Bowls

why make this recipe

Mediterranean Shrimp Avocado Bowls are a delightful and refreshing meal perfect for any occasion. They combine juicy shrimp with creamy avocado, sweet mango salsa, and spicy lime-chili sauce. This dish is not only tasty but also packed with nutrients, making it an excellent choice for a healthy lunch or dinner. Plus, it’s easy to make and can be customized to suit your taste.

how to make Mediterranean Shrimp Avocado Bowls

Ingredients :

• 450 g large shrimp, peeled and deveined
• 15 ml olive oil
• 5 g garlic powder
• 2.5 g onion powder
• 1.5 g salt
• 0.5 g black pepper
• 1 mango, diced
• 40 g red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 15 g fresh cilantro, chopped
• 15 ml lime juice
• 3 g salt
• 0.5 g black pepper
• 60 g mayonnaise
• 30 ml Sriracha sauce
• 15 ml lime juice
• 2.5 g garlic powder
• 1 g onion powder
• 0.5 g salt
• 0.5 g black pepper
• 250 g cooked rice
• 1 avocado, sliced

Directions :

1. In a bowl, toss shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
2. Preheat the grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side until they are pink and lightly charred. Remove from heat promptly to avoid overcooking.
3. In another bowl, combine diced mango, red onion, jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper. Gently fold the ingredients together and taste. Adjust lime juice or salt if needed.
4. In a small bowl, whisk together mayonnaise, Sriracha sauce, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy. You can adjust the amount of Sriracha for your preferred spice level.
5. Divide warm cooked rice among serving bowls. Arrange grilled shrimp and avocado slices on top. Spoon mango salsa generously over each bowl and drizzle with lime-chili sauce. Garnish with more cilantro or lime wedges, if you like.

how to serve Mediterranean Shrimp Avocado Bowls

Serve the Mediterranean Shrimp Avocado Bowls warm for the best flavor. You can enjoy them on their own or pair them with a refreshing drink. These bowls are perfect for sharing at gatherings or enjoying as a quick weeknight meal.

how to store Mediterranean Shrimp Avocado Bowls

To store the leftovers, place the shrimp, mango salsa, and avocado in separate airtight containers. Store in the refrigerator for up to two days. Keep the rice in another container. When ready to eat, reheat the rice and shrimp, and add fresh avocado and salsa to preserve their textures.

tips to make Mediterranean Shrimp Avocado Bowls

• Make sure not to overcook the shrimp; they should be pink and tender.
• Feel free to add other veggies like bell peppers or corn for extra flavor.
• For a vegan version, substitute shrimp with grilled tofu or chickpeas.
• Adjust the spice level in the sauce according to your taste.

variation

You can change up the ingredients by using other fruits like pineapple or add different herbs like parsley instead of cilantro. Additionally, switching out the rice for quinoa or a mixed grain can give a different texture and flavor to the meal.

FAQs

1. Can I use frozen shrimp for this recipe?
   Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

2. What can I substitute for mayonnaise?
   You can use Greek yogurt as a healthier alternative to mayonnaise.

3. How spicy is the Sriracha sauce?
   Sriracha has a moderate spice level. You can adjust the amount used, or leave it out entirely if you prefer a milder sauce.

4. Can I prepare this dish ahead of time?
   Yes, you can prepare the marinade and mango salsa ahead of time. Just assemble the bowl when you’re ready to serve for the freshest taste.

Mediterranean Shrimp Avocado Bowls

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• Author: earthsea
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delightful and refreshing meal combining juicy shrimp, creamy avocado, sweet mango salsa, and spicy lime-chili sauce.

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Ingredients

Scale 1x2x3x

• 450 g large shrimp, peeled and deveined
• 15 ml olive oil
• 5 g garlic powder
• 2.5 g onion powder
• 1.5 g salt
• 0.5 g black pepper
• 1 mango, diced
• 40 g red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 15 g fresh cilantro, chopped
• 15 ml lime juice
• 3 g salt
• 0.5 g black pepper
• 60 g mayonnaise
• 30 ml Sriracha sauce
• 15 ml lime juice
• 2.5 g garlic powder
• 1 g onion powder
• 0.5 g salt
• 0.5 g black pepper
• 250 g cooked rice
• 1 avocado, sliced

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Instructions

1. In a bowl, toss shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
2. Preheat the grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side until they are pink and lightly charred. Remove from heat promptly to avoid overcooking.
3. In another bowl, combine diced mango, red onion, jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper. Gently fold the ingredients together and taste. Adjust lime juice or salt if needed.
4. In a small bowl, whisk together mayonnaise, Sriracha sauce, lime juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Adjust the amount of Sriracha for your preferred spice level.
5. Divide warm cooked rice among serving bowls. Arrange grilled shrimp and avocado slices on top. Spoon mango salsa generously over each bowl and drizzle with lime-chili sauce. Garnish with more cilantro or lime wedges, if desired.

Notes

Serve warm for the best flavor. Store leftovers separately in airtight containers for up to two days.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 8g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 150mg