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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.

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.

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.

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.

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.

Drizzle each bowl with the creamy lime drizzle and garnish with a lime wedge. Serve immediately.


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.

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.

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.

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.

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.

Drizzle each bowl with the creamy lime drizzle and garnish with a lime wedge. Serve immediately.
