Tropical Shrimp Bowl
Tropical Shrimp Bowl
Ingredients
For the Grilled Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango & Bell Pepper Salsa
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 jalapeño, minced (optional)
For the Creamy Lime Drizzle
- 1/2 cup Greek yogurt, plain
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/8 teaspoon salt
For Serving
- 3 cups cooked rice, or quinoa
- 1 avocado, sliced
- 4 lime wedges
Instructions
- 1
Prepare the shrimp: In a medium bowl, combine the shrimp with olive oil, 1 tablespoon lime juice, chili powder, cumin, 1/2 teaspoon salt, and black pepper. Toss to coat evenly. Set aside.
⏱️ 5 min
- 2
Make the mango salsa: In another bowl, combine the diced mango, red bell pepper, red onion, fresh cilantro, 1 tablespoon lime juice, and minced jalapeño (if using). Stir gently and set aside.
⏱️ 10 min
- 3
Prepare the creamy lime drizzle: In a small bowl, whisk together the Greek yogurt, 1 tablespoon lime juice, honey, and 1/8 teaspoon salt until smooth.
⏱️ 5 min
- 4
Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque.
⏱️ 6 min
- 5
Assemble the bowls: Divide the cooked rice or quinoa among 4 serving bowls. Top each with grilled shrimp, a generous spoonful of mango salsa, and sliced avocado.
⏱️ 3 min
- 6
Drizzle each bowl with the creamy lime drizzle and garnish with a lime wedge. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tropical Shrimp Bowl
Ingredients
For the Grilled Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango & Bell Pepper Salsa
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 jalapeño, minced (optional)
For the Creamy Lime Drizzle
- 1/2 cup Greek yogurt, plain
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/8 teaspoon salt
For Serving
- 3 cups cooked rice, or quinoa
- 1 avocado, sliced
- 4 lime wedges
Instructions
- 1
Prepare the shrimp: In a medium bowl, combine the shrimp with olive oil, 1 tablespoon lime juice, chili powder, cumin, 1/2 teaspoon salt, and black pepper. Toss to coat evenly. Set aside.
⏱️ 5 min - 2
Make the mango salsa: In another bowl, combine the diced mango, red bell pepper, red onion, fresh cilantro, 1 tablespoon lime juice, and minced jalapeño (if using). Stir gently and set aside.
⏱️ 10 min - 3
Prepare the creamy lime drizzle: In a small bowl, whisk together the Greek yogurt, 1 tablespoon lime juice, honey, and 1/8 teaspoon salt until smooth.
⏱️ 5 min - 4
Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque.
⏱️ 6 min - 5
Assemble the bowls: Divide the cooked rice or quinoa among 4 serving bowls. Top each with grilled shrimp, a generous spoonful of mango salsa, and sliced avocado.
⏱️ 3 min - 6
Drizzle each bowl with the creamy lime drizzle and garnish with a lime wedge. Serve immediately.
⏱️ 1 min