Ingredients
- Cooked Shrimp, peeled and deveined: 1 pound
- Avocado, diced: 2 medium
- Mango, diced: 1 large
- Red Onion, finely diced: 1/4 cup
- Cilantro, chopped: 1/4 cup
- Lime, juiced: 2
- Red Chili Flakes: 1/2 teaspoon
- Cooked Rice (or Quinoa): 2 cups
Instructions
- Step 1: Prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, and cilantro. Add the juice of one lime and mix gently. Set aside.
- Step 2: Make the lime chili sauce. In a small bowl, combine the juice of one lime and red chili flakes. Whisk to combine.
- Step 3: Gently toss the cooked shrimp with half of the lime chili sauce.
- Step 4: Divide the cooked rice (or quinoa) into bowls.
- Step 5: Top the rice with the seasoned shrimp, diced avocado, and mango salsa.
- Step 6: Drizzle the remaining lime chili sauce over the bowls and serve immediately.
Notes
- Store the mango salsa separately in an airtight container in the fridge to prevent it from making the rice soggy.
- Reheat the shrimp and rice gently in the microwave to avoid overcooking the shrimp and making it rubbery.
- Garnish with extra cilantro and a lime wedge for an extra pop of freshness and flavor.
- For a richer flavor, lightly grill the shrimp before tossing it with the lime chili sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American