Shrimp and Avocado Bowls with Mango Salsa and Lime Chili Sauce

In a small bowl, combine mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and refrigerate until serving.

Whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.

Pat shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a skillet or grill pan with a drizzle of olive oil over medium-high heat. Cook for 2–3 minutes per side until pink and lightly charred.

In each bowl, add a base of cooked rice or quinoa. Top with grilled shrimp, sliced avocado, and mango salsa.

Drizzle lime-chili sauce generously over each bowl. Garnish with fresh cilantro and serve with lime wedges on the side.