Ingredients
- Cooked shrimp, peeled and deveined: 1 pound
- Ripe avocados: 2, diced
- Ripe mango: 1, diced
- Red onion: 1/4 cup, finely diced
- Cilantro: 1/4 cup, chopped
- Lime juice: 2 tablespoons, plus wedges for serving
- Chili sauce (like sriracha): 1-2 tablespoons, or to taste
- Cooked rice or quinoa: 2 cups
Instructions
- Step 1: Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red onion, and cilantro. Add 1 tablespoon of lime juice. Gently toss to combine and set aside.
- Step 2: Make the Lime Chili Sauce: In a small bowl, whisk together the remaining 1 tablespoon of lime juice and chili sauce. Adjust the amount of chili sauce to your preference for spiciness.
- Step 3: Assemble the Bowls: Divide the cooked rice or quinoa between two bowls.
- Step 4: Add the Toppings: Top each bowl with half of the cooked shrimp, diced avocado, and mango salsa.
- Step 5: Drizzle with Lime Chili Sauce: Drizzle the lime chili sauce over each bowl.
- Step 6: Serve: Serve immediately with lime wedges for extra flavor.
Notes
- To prevent avocado from browning, toss it with a little extra lime juice before adding it to the bowls.
- Reheat the rice or quinoa separately for best texture, and avoid reheating the avocado or salsa.
- Garnish with toasted coconut flakes or chopped macadamia nuts for a tropical twist.
- If you don't have fresh mango, substitute with canned mango chunks, but be sure to drain them well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American