Seafood Bowl Fix (Print Version)
# Ingredients:
→ Bowl Ingredients
01 -
Cooked rice or quinoa, 2 cups
02 -
1-2 avocados, ripe and sliced
03 -
1 pound of large shrimp, deveined and peeled
04 -
Cilantro, chopped (sprinkled on top)
05 -
Lime wedges (serve on the side)
→ Zesty Lime-Chili Sauce
06 -
1 teaspoon of chili powder
07 -
1/4 cup plain Greek yogurt
08 -
1 teaspoon honey or agave nectar
09 -
Juice and zest from one lime
10 -
Salt and black pepper, for taste
11 -
1 tablespoon mayonnaise (optional)
→ Sweet & Spicy Mango Salsa
12 -
Chopped cilantro, 1-2 tablespoons
13 -
1 lime, juiced
14 -
1 large mango, diced into small chunks
15 -
1 small jalapeño, finely minced (optional)
16 -
1/4 cup finely diced red onion
17 -
Salt to your preference
# Instructions:
01 -
In a mixing bowl, toss together mango pieces, onion, jalapeño (if you'd like), lime juice, cilantro, and a dash of salt. Stir, then chill it in your fridge while you prep the rest.
02 -
In a small bowl, blend yogurt, mayo, chili powder, lime juice, lime zest, and honey. Stir until smooth. Add salt and pepper until it suits your taste, then set aside.
03 -
Dry off the shrimp and sprinkle with chili powder, garlic powder, salt, and pepper. Heat a skillet or grill pan with olive oil over medium-high heat and cook each side for 2–3 minutes. Remove when pink and slightly crispy.
04 -
Start with a base layer of rice or quinoa in each bowl. Add grilled shrimp, avocado slices, and a scoop of mango salsa on top.
05 -
Top each bowl with the lime-chili sauce, sprinkle chopped cilantro all over, and offer lime wedges on the side. Serve fresh and enjoy right away!
# Notes:
01 -
Crunchy toppers like toasted pepitas, crushed nuts, or tortilla strips bring extra texture to your bowl.
02 -
Store shrimp in an airtight box for 2–3 days in the fridge or freeze them for up to 4 weeks.
03 -
Switch out shrimp for chicken or tofu if you want an alternative main protein option.
04 -
For less heat, skip the jalapeño or opt for a milder chili powder in your cooking.