Tropical Seafood Bowl (Print Version)

# Ingredients:

→ Main Bowl Components

01 - Fresh lime wedges for squeezing over your meal
02 - A handful of chopped cilantro for sprinkling
03 - 2 cups of cooked quinoa or rice, your choice
04 - 1-2 avocados, sliced just before serving
05 - 1 lb of large shrimp, cleaned and ready to use

→ Zesty Lime Sauce

06 - 1 teaspoon of honey or agave syrup for sweetness
07 - 1/4 cup of plain Greek yogurt as the base
08 - 1 tablespoon of mayonnaise (optional for creaminess)
09 - The zest and juice from a single lime
10 - 1 teaspoon chili powder for light heat
11 - Salt and black pepper to adjust taste

→ Tropical Mango Topping

12 - Juice from one lime for a tangy finish
13 - A pinch of salt to bring out the flavors
14 - 1 small jalapeño, finely chopped (optional if you like heat)
15 - 1/4 cup red onion, chopped up small
16 - 1-2 tablespoons of freshly chopped cilantro
17 - 1 large mango, cut into bite-sized pieces

# Instructions:

01 - Toss the mango, diced onion, jalapeño (if using), a squeeze of lime juice, cilantro, and a little salt in a mixing bowl. Give it a good stir, then chill in the fridge until you’re ready to eat.
02 - Mix the Greek yogurt, mayo, lime juice and zest, honey, chili powder, and some salt and pepper in a small bowl. Taste and tweak it however you like, then set it aside.
03 - Get the shrimp dry using a paper towel, then sprinkle on garlic and chili powder along with some salt and pepper. Heat up olive oil in a pan over medium-high heat, then cook the shrimp for 2-3 minutes per side till they turn pink and get a light char.
04 - Start with a layer of rice or quinoa in each serving bowl. Add shrimp on one side, the mango salsa next to it, and sliced avocado alongside.
05 - Pour the lime-chili sauce over everything, toss on some fresh cilantro, and don’t forget lime wedges on the side. Dive in while it’s nice and fresh!

# Notes:

01 - For extra crunch, sprinkle on nuts, toasted pepitas, or tortilla strips before serving.
02 - Grilled chicken or tofu works great instead of shrimp if you're switching up proteins.
03 - To dial down the spice, skip the jalapeño in the salsa or use a mild chili powder option.
04 - Leftover shrimp keeps well in the fridge (2-3 days) or freezer (up to 1 month).

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