Chili Lime Shrimp Bowls (Print Version)
# Ingredients:
→ For the Shrimp
01 -
1 pound raw shrimp, peeled & deveined
02 -
1 tablespoon olive oil
03 -
2 teaspoons chili powder
04 -
1 teaspoon cumin
05 -
1 teaspoon salt
06 -
1⁄2 teaspoon smoked paprika
07 -
1⁄2 teaspoon garlic powder
08 -
1⁄4 teaspoon black pepper
09 -
1⁄8 teaspoon cayenne pepper (optional)
→ For the Mango-Avocado Salsa
10 -
2 small mangos, diced (or 1 large mango)
11 -
1 large avocado, diced
12 -
1⁄4 cup red onion, chopped
13 -
1 jalapeño, deseeded & finely chopped
14 -
2 tablespoons cilantro, chopped
15 -
1 lime, juiced
→ For Assembly
16 -
Green cabbage, shredded
17 -
White rice, cooked
18 -
Limes, for serving
19 -
Tortilla chips, for serving (optional)
# Instructions:
01 -
Combine diced mangos, avocado, red onion, jalapeño, and cilantro in a large bowl. Add lime juice and mix well. Taste and adjust lime juice if needed. Refrigerate while preparing the rest.
02 -
In a small bowl, combine chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne (if using). Pat shrimp dry, then toss with olive oil and spice mixture until evenly coated.
03 -
Heat olive oil in a large sauté pan over medium-high heat. Cook shrimp for 2-3 minutes per side until they're pink and cooked through. Work in batches if needed to avoid overcrowding.
04 -
Start with a base of white rice in each bowl. Top with the spiced shrimp, shredded cabbage, and mango-avocado salsa. Finish with a squeeze of fresh lime juice and serve with tortilla chips if desired.
# Notes:
01 -
Can be meal prepped for convenient lunches
02 -
Adjust spice level by modifying cayenne pepper amount
03 -
Best served fresh while shrimp is warm and salsa is cold