Blackened Shrimp Bowls with Mango Salsa and Avocado
Savor the bold flavors of blackened shrimp, sweet mango salsa, and creamy avocado slices served over a bed of fluffy white rice. The perfect balance of heat and sweet in every bite, Enjoy!
Ingredients
MANGO SALSA:
- 1 lg. ripe mango diced
- 1/4 c. diced red onion
- 1 sm. jalapeño finely chopped (optional)
- Juice of 1 lime
- 1 -2 T. chopped fresh cilantro
- Salt to taste
CHILI-LIME SAUCE:
- 1/4 c. plain Greek yogurt
- 1 T. mayonnaise optional
- 1 tsp. chili powder
- Zest and juice of 1 lime
- 1 tsp. honey or agave
- Salt and pepper to taste
SHRIMP:
- 1 lb. large shrimp peeled and deveined
- Blackened seasoning
- 1 T. extra virgin olive oil
BOWLS:
- 1-2 ripe avocados sliced
- 2 c. cooked rice or quinoa
- Fresh chopped cilantro for garnish
- Lime wedges for serving
Instructions
- MANGO SALSA: In a medium bowl, combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Cover and refrigerate until ready to use.
- CHILI-LIME SAUCE: In a small bowl, whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste, Cover and refrigerate until ready to use.
- SHRIMP: Pat the shrimp dry and add to a large bowl. Season the shrimp with chili powder, garlic powder, salt, and pepper, toss to coat. Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Add the shrimp, cook for 2-3 minutes per side until pink and slightly charred.
- 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.
- Drizzle Chili-Lime Sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!
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