Directions
- Prepare the Shrimp: In a bowl, toss shrimp with olive oil, salt, pepper, and a pinch of chili flakes. Heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
- Make the Mango Salsa: In a small bowl, combine diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Stir gently and set aside to marinate.
- Prepare the Lime-Chili Sauce: Whisk together olive oil, lime juice, honey, chili flakes, minced garlic, salt, and pepper until smooth. Taste and adjust sweetness or spice as desired.
- Assemble the Bowls: Divide cooked rice or quinoa between two bowls. Top each with sliced avocado, cooked shrimp, and a generous scoop of mango salsa.
- Garnish & Serve: Drizzle the lime-chili sauce over the bowls and sprinkle with chopped cilantro. Serve with lime wedges on the side for an extra pop of freshness.
Recipe Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Difficulty: Easy
Variations & Substitutions
- Swap shrimp for grilled chicken or tofu for a protein alternative.
- Use cauliflower rice or brown rice for a lower-carb option.
- Add sliced cucumber or radish for extra crunch and freshness.
- Adjust the heat by omitting jalapeño or adding extra chili flakes for spice lovers.
Serving Suggestions
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