Tropical Shrimp Bowl (Print Version)
# Ingredients:
→ Bowls Essentials
01 -
2 cups of quinoa or cooked rice
02 -
A handful of fresh cilantro, chopped (as topping)
03 -
1 lb shrimp, deveined and peeled
04 -
Slices of 1-2 ripe avocados
05 -
Lime pieces (to serve)
→ Zesty Chili-Lime Dressing
06 -
1 tsp of honey or agave syrup
07 -
A dash of salt and pepper (adjust to taste)
08 -
1/4 cup plain Greek yogurt
09 -
Juice and rind of one lime
10 -
1 tsp chili powder
11 -
Optional: 1 tbsp mayo
→ Mango Salsa Mix
12 -
Dice one big, ripe mango
13 -
Small jalapeño, finely minced (optional)
14 -
1/4 cup of diced red onion
15 -
A splash of fresh lime juice
16 -
A couple of tablespoons of chopped cilantro
17 -
A small pinch of salt
# Instructions:
01 -
In a mixing bowl, toss together the mango chunks, onion, jalapeño (if you want heat), cilantro, lime juice, and a sprinkle of salt. Chill in the fridge while you prep the rest.
02 -
Blend the yogurt, chili powder, lime zest, lime juice, honey, mayo (if using), and a bit of salt and pepper. Stir well, adjust as needed, and set aside.
03 -
Dry the shrimp, sprinkle it with garlic powder, chili powder, salt, and pepper. Heat a splash of olive oil in a pan or grill over medium-high heat. Grill shrimp 2-3 minutes per side till pink and slightly seared.
04 -
Spoon some quinoa or rice into your bowl. Arrange the cooked shrimp, avocado, and salsa on top—it doesn’t have to be perfect.
05 -
Generously drizzle the chili-lime sauce over the bowl. Sprinkle cilantro on top and serve with lime slices for an extra zing. Dig in before it cools!
# Notes:
01 -
For crunch, toss in toasted nuts, seeds, or crumbly tortilla strips.
02 -
Leftover shrimp? Store in the fridge (airtight) up to 3 days, or freeze for a month.
03 -
Try chicken or tofu instead of shrimp if you'd like.
04 -
Tone down the heat by skipping jalapeño or using a milder chili powder.