Shrimp Avocado Bowls With Mango Salsa & Cilantro Lime Rice

Bahan-bahan

INGREDIENTS

FOR THE SHRIMP: > 1 LB SHRIMP, PEELED & DEVEINED: - 1TBSP OLIVE OIL › 1 TSP CHILI POWDER > ½ TSP SMOKED PAPRIKA > ½ TSP GARLIC POWDER > SALT & BLACK PEPPER > JUICE OF ½ LIME

FOR THE LIME-CHILI SAUCE: ⅓ CUP GREEK YOGURT OR SOUR CREAM > 1-2 TBSP MAYO (OPTIONAL) › ZEST + JUICE OF 1½ LIMES (DIVIDED) > ½-1 TSP CHILI PASTE OR SRIRACHA OR CHILI POWDER > SALT, TO TASTE > SPLASH OF WATER (IF NEEDED TO THIN) > JUICE OF ½ LIME

FOR THE MANGO SALSA: > 1 RIPE MANGO, DICED > ¼ RED ONION, FINELY CHOPPED > 1 SMALL JALAPENO, MINCED (OPTIONAL) > JUICE OF 1 LIME > SALT, TO TASTE › HANDFUL CHOPPED CILANTRO

FOR THE TOPPINGS: > 2 AVOCADOS, SLICED > EXTRA CILANTRO > LIME WEDGES

FOR THE BOWL BASE (OPTIONAL): > 2-3 CUPS COOKED CILANTRO-LIME RICE OR QUINOA OR CAULIFLOWER RICE OR MIXED GREENS

Petunjuk

DIRECTIONS

1. COOK THE SHRIMP: TOSS SHRIMP WITH OLIVE OIL, CHILI POWDER, SMOKED PAPRIKA, GARLIC POWDER, SALT, BLACK PEPPER, AND LIME JUICE. SAUTÉ OVER MEDIUM-HIGH HEAT FOR 2-3 MINUTES PER SIDE UNTIL SHRIMP ARE PINK AND LIGHTLY CHARRED. SET ASIDE.

2. MAKE THE MANGO SALSA: MIX DICED MANGO, FINELY CHOPPED RED ONION, MINCED JALAPENO (IF USING), LIME JUICE, SALT, AND CHOPPED CILANTRO. TASTE AND ADJUST SALT OR LIME JUICE AS NEEDED.

3. WHISK THE SAUCE: COMBINE GREEK YOGURT OR SOUR CREAM, MAYO (IF USING), LIME ZEST, LIME JUICE, CHILI PASTE OR SRIRACHA OR CHILI POWDER, SALT, AND SPLASH OF WATER (IF NEEDED TO THIN) UNTIL SMOOTH AND DRIZZLE-ABLE.

4. ASSEMBLE: START WITH CILANTRO-LIME RICE OR QUINOA OR CAULIFLOWER RICE OR MIXED GREENS (IF USING), THEN ADD COOKED SHRIMP, SLICED AVOCADO, MANGO SALSA, AND DRIZZLE GENEROUSLY WITH LIME-CHILI SAUCE. TOP WITH EXTRA CILANTRO AND SERVE WITH LIME WEDGES.