Savory Shrimp and Avocado Bowls with Tropical Bliss

This Shrimp and Avocado Bowls recipe is a quick, gluten-free, tropical meal featuring grilled shrimp, creamy avocado, and mango salsa.

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Prep Time 15

Cook Time 15

Marinating Time 15

Total Time 30

Servings: 2 bowls

Course: Lunch

Cuisine: Healthy, Tropical

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound wild-caught shrimp peeled and deveined
2 tablespoons olive oil for drizzling
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt

For the Mango Salsa

1 cup fresh mango diced
1 cup tomatoes diced
1 small red onion finely chopped
1/4 cup cilantro chopped
1 tablespoon lime juice fresh

For the Creamy Lime-Chili Sauce

1/2 cup Greek yogurt or mayo for creaminess
1 tablespoon chili sauce or Sriracha
1 tablespoon lime juice remaining

For Assembling

1 ripe avocado sliced
2 cups cooked rice such as jasmine, brown, or cauliflower rice

Equipment

Grill Pan
Mixing bowl
serving bowls

Method

Step-by-Step Instructions

Marinate the shrimp in olive oil, garlic powder, paprika, and salt for 15 minutes.
Prepare the mango salsa by dicing the mango, tomatoes, red onion, and cilantro, and mix with lime juice and salt.
Grill the shrimp for 2–3 minutes per side until pink and lightly charred.
Combine Greek yogurt or mayo with lime juice and chili sauce to create the creamy sauce.
Assemble bowls with rice, shrimp, avocado, and mango salsa. Drizzle with the creamy sauce before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 750IUVitamin C: 35mgCalcium: 75mgIron: 3mg

Notes

Feel free to customize ingredients based on personal preferences. Store leftovers in airtight containers for optimal freshness.

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