👨🍳 Step-by-Step Instructions
1️⃣ Make the Mango Salsa (10 mins ahead)
- Combine mango, red onion, jalapeño, lime juice, cilantro, and salt.
- Chill to let flavors meld.
2️⃣ Whip Up the Lime-Chili Sauce
- Whisk together yogurt, mayo, chili powder, lime zest/juice, and honey.
- Season with salt & pepper, then refrigerate.
3️⃣ Cook the Shrimp
- Pat shrimp dry and toss with garlic powder, smoked paprika, salt & pepper.
- Heat 1 tbsp oil in a skillet/grill pan over medium-high.
- Cook shrimp 2-3 mins per side until opaque with light char.
4️⃣ Assemble the Bowls
- Layer in bowls:
- Rice/quinoa
- Grilled shrimp
- Avocado slices
- Mango salsa
- Drizzle sauce generously.
- Garnish with cilantro & lime wedges.
🔥 Pro Tips for Success
Flavor Boosters
✅ Marinate shrimp in 1 tbsp sauce for 15 mins before cooking
✅ Add ½ tsp cumin to the rice while cooking
Meal Prep Friendly
- Store components separately:
- Shrimp: 3 days
- Salsa: 2 days
- Sauce: 5 days
Dietary Swaps
- Paleo: Skip rice, use cauliflower rice
- Vegan: Substitute shrimp with crispy tofu
🌴 Serving Suggestions
Pair With
- Coconut water or mango sparkling water
- Plantain chips for crunch
Presentation Tips
- Color contrast: Use black rice for drama
- Sauce art: Drizzle in zig-zag pattern
📊 Nutritional Info (Per Serving, ½ recipe)
- Calories: 520
- Protein: 36g
- Carbs: 55g (healthy complex carbs!)
- Fats: 18g (mostly avocado’s good fats)
🎉 Why You’ll Love This Bowl
✔ 20-minute meal with gourmet flavors
✔ Gluten-free & dairy-free (without mayo)
