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owls with Mango Salsa & Lime-Chili Sauce Recipe

owls with Mango Salsa & Lime-Chili Sauce Recipe
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★★★★★

4.9 from 10 reviews

A vibrant and flavorful Shrimp and Avocado Bowl featuring juicy seasoned shrimp, creamy avocado slices, fresh mango salsa, and a zesty lime-chili sauce. This refreshing dish combines smoky, spicy, and tangy elements over a bed of jasmine or basmati rice, perfect for a quick, nutritious lunch or dinner.

Ingredients

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Shrimp Bowl

  • 450 g large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • Salt and black pepper, to taste
  • 2 cups cooked jasmine or basmati rice (or quinoa)
  • 2 ripe avocados, sliced
  • Fresh cilantro, chopped (optional)

Mango Salsa

  • 1 large ripe mango, finely diced
  • ½ small red onion, finely diced
  • 1 small red bell pepper, finely diced
  • Juice of 1 lime
  • 1 tbsp olive oil
  • Salt, to taste
  • Fresh cilantro, finely chopped (optional)

Lime-Chili Sauce

  • ½ cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • Zest and juice of 1 lime
  • 1–2 tsp chili sauce or chili paste (adjust to taste)
  • 1 tsp honey
  • Salt, to taste

Instructions

  1. Prepare the Mango Salsa: In a bowl, combine the diced mango, red onion, bell pepper, lime juice, olive oil, salt, and cilantro if using. Mix gently until well combined and refrigerate to let the flavors meld while you prepare the other components.
  2. Make the Lime-Chili Sauce: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime zest, lime juice, chili sauce or paste, honey, and salt until the mixture is smooth and creamy. Chill this sauce in the refrigerator to develop the flavors further.
  3. Season and Cook the Shrimp: Toss the peeled and deveined shrimp with olive oil, smoked paprika, chili powder, garlic powder, salt, and black pepper ensuring an even coating. Heat a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes on each side until they turn pink, become opaque, and are lightly charred. Remove the skillet from heat once cooked.
  4. Assemble the Bowls: Divide the cooked jasmine or basmati rice evenly among serving bowls. Layer each bowl with the cooked shrimp and sliced avocado. Spoon a generous amount of the prepared mango salsa over the top to add freshness and sweetness.
  5. Finish and Serve: Drizzle each bowl with the lime-chili sauce and garnish with fresh chopped cilantro if desired. Serve immediately to enjoy the blend of warm, creamy, tangy, and spicy flavors.

Notes

  • For a gluten-free option, use quinoa instead of rice.
  • Adjust the chili sauce in the lime-chili dressing to make the dish milder or spicier.
  • Use ripe but firm avocados to maintain good texture in the bowls.
  • Leftover mango salsa and lime-chili sauce can be stored in the fridge for up to 2 days.
  • Fresh cilantro is optional but adds a bright, herbal note that complements the flavors well.

Nutrition

Keywords: shrimp bowl, avocado bowl, mango salsa, lime chili sauce, easy seafood recipe, healthy bowl, quick dinner, gluten-free option, summer recipe

Find it online: https://maicook.com/owls-with-mango-salsa-and-lime-chili-sauce-recipe/