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

Ingredients:

For the Bowls

·      1 lb. large shrimp, peeled and deveined (substitute chicken breast if you wish)

·      1-2 ripe avocados, sliced

·      2 cups cooked rice or quinoa (I like a mixture – about 2 parts rice to 1 part quinoa.)

·      Fresh cilantro, chopped (for garnish)

·      Lime wedges (for serving)

For the Lime-Chili Sauce

·      ¼ cup plain Greek Yogurt

·      1 T. Mayonnaise

·      1 tsp. chili powder

·      Zest and juice of one lime

·      1 tsp. honey or agave

·      Salt and pepper to taste

For the Mango Salsa

·      1 large ripe mango, diced

·      ¼ cup diced red onion

·      1 small jalapeño, finely chopped

·      Juice of one lime

·      2 T. chopped fresh cilantro

·      Salt to taste

Instructions:

Step 1: Prepare the mango salsa by combining diced mango, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Mix well and set aside in the fridge.

Step 2: Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.  

Step 3: Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper (measure with your heart). Heat in a grill pan or in the oven until pink. Do not overcook.

Step 4: Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.

 Step 5: Drizzle lime—chili sauce generously over the bowls. Garnish with the chopped cilantro and serve with the lime wedges on the side.

Enjoy!