Grilled Shrimp Mango Avocado Rice Bowls with Creamy Sauce

Ingredients

For the shrimp

• 1 lb (450 g) large raw shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp chili powder

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp fresh lime juice

For the rice bowls

• 3 cups cooked white or jasmine rice

• 1 large ripe mango, diced

• 1 large avocado, sliced

• ½ cup cucumber, diced

• ½ cup cherry tomatoes, chopped

• ¼ cup red onion, finely diced

• 2 tbsp fresh cilantro, chopped

• Lime wedges for serving

For the creamy sauce

• ½ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• 1 tbsp lime juice

• 1 tsp honey

• 1 tsp hot sauce or sriracha

• ½ tsp garlic powder

• 1 tbsp chopped cilantro

• Salt and black pepper to taste

• 1–2 tbsp water to thin, if needed

Instructions

1. Prepare the shrimp

1. Pat the shrimp dry with paper towels.

2. Place shrimp in a mixing bowl.

3. Add olive oil, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and lime juice.

4. Toss until every shrimp is evenly coated.

5. Let the shrimp marinate for 10–15 minutes in the refrigerator.

2. Cook the shrimp

1. Heat a large skillet over medium-high heat.

2. Add the seasoned shrimp in a single layer.

3. Cook for approximately 2–3 minutes per side, depending on size.

4. Remove when the shrimp are opaque and reach 145°F (63°C) internally.

5. Avoid overcooking so they remain juicy and tender.

3. Make the creamy sauce

1. Add mayonnaise and sour cream or Greek yogurt to a small bowl.

2. Stir in lime juice, honey, hot sauce, garlic powder, and cilantro.

3. Season with salt and black pepper.

4. Whisk until smooth and creamy.

5. Add a little water if you prefer a thinner drizzle.

4. Prepare the toppings

• Dice the mango into small cubes.

• Slice the avocado.

• Chop the cucumber, tomatoes, and red onion.

• Cook the rice according to package instructions if not already prepared.

5. Assemble the bowls

1. Divide the warm rice among four serving bowls.

2. Arrange the grilled shrimp over the rice.

3. Add mango, avocado, cucumber, tomatoes, and red onion.

4. Sprinkle fresh cilantro over the top.

5. Drizzle generously with creamy sauce.

6. Finish with fresh lime juice and serve immediately.

Nutrition Information

Estimated per serving, assuming four servings and all sauce is divided equally.

Values vary with the rice portion, mayonnaise, shrimp size, and sauce ingredients.

Nut & Allergen Information

• Peanuts: Not included in the basic recipe.

• Tree nuts: Not included in the basic recipe.

• Shellfish: Contains shrimp, a major allergen.

• Eggs: May be present in mayonnaise.

• Dairy: Sour cream and Greek yogurt contain dairy.

• Soy: Check mayonnaise and hot sauce labels.

• Gluten: The basic ingredients are generally gluten-free, but check packaged sauces and seasonings.

Important: Always check ingredient labels for possible nut cross-contact, especially if preparing this recipe for someone with a severe allergy.

Q/S — Questions & Tips

Q: Can I use frozen shrimp?

Yes. Thaw completely in the refrigerator, drain, and pat dry before seasoning.

Q: Can I use chicken instead of shrimp?

Yes. Use diced chicken breast and cook until it reaches an internal temperature of 165°F (74°C).

Q: Can I make the sauce spicy?

Absolutely! Add extra sriracha, cayenne pepper, or red pepper flakes.

Q: Can I make this recipe without mayonnaise?

Yes. Use plain Greek yogurt instead for a lighter, tangier sauce.

Q: Can I prepare the bowls ahead of time?

Yes. Prepare the rice, shrimp, and chopped vegetables separately. Add avocado and sauce just before serving.

Q: How do I store leftovers?

Refrigerate shrimp and rice in airtight containers within 2 hours. Use within 3–4 days. Keep avocado and sauce separate for better freshness.

Q: What other toppings can I add?

Try shredded cabbage, corn, black beans, jalapeños, or extra fresh cilantro.

Chef’s tip: For the best flavor, sear the shrimp over medium-high heat and drizzle the creamy lime sauce over the bowls just before serving.