Shrimp & Avocado Bowls with Mango Salsa

For the lime-chili sauce

• 3 tbsp Greek yogurt or mayo – Yogurt creates a lighter, tangier sauce, while mayo delivers extra richness.
• 1 tbsp lime juice – Adds acidity and freshness.
• ½ tsp chili flakes or hot sauce – Provides heat; adjust depending on preference.
• ½ tsp honey – Softens the spice and acidity with gentle sweetness.
• Pinch of salt – Balances and sharpens the overall flavor.

For the bowls

• Cooked rice, quinoa, or salad greens – Choose based on whether you want something hearty or light.
• 1 avocado, sliced – Creamy and mild, it balances spice and acidity.
• Cherry tomatoes (optional) – Add juiciness and a pop of color.
• Cucumber slices – Bring crisp freshness.
• Extra lime wedges – For serving and added brightness.

Instructions

1. Make the mango salsa

In a medium bowl, gently mix the diced mango, finely chopped red onion, red pepper (if using), chopped cilantro or parsley, lime juice, and a pinch of salt. Stir just enough to combine without crushing the fruit. Let the salsa rest for about 5 minutes; this short resting time allows the flavors to meld and the lime juice to slightly soften the onion, creating a more balanced and cohesive taste.

2. Cook the shrimp

1. Place the shrimp in a bowl and season evenly with paprika, chili powder, garlic powder, salt, and pepper. Toss gently to coat each piece.
2. Heat the olive oil in a skillet over medium-high heat until shimmering but not smoking.
3. Add the shrimp in a single layer, avoiding overcrowding. Cook for 1–2 minutes per side until the shrimp turn pink, opaque, and lightly golden at the edges.
4. Remove from heat immediately to prevent overcooking, then finish with a fresh squeeze of lime juice.

3. Mix the lime-chili sauce