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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!
Course: Entrée
Cuisine: American

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!