Fresh Tropical Seafood Dish (Print Version)
# Ingredients:
→ For the Shrimp
01 -
1 pound large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
1/4 teaspoon salt
06 -
1/8 teaspoon black pepper
→ For the Mango Salsa
07 -
1 mango, diced
08 -
1/4 red onion, finely chopped
09 -
1 jalapeño, seeded and minced (optional)
10 -
1/4 cup chopped cilantro
11 -
1 tablespoon lime juice
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
→ For the Lime-Chili Sauce
14 -
1/4 cup mayonnaise
15 -
2 tablespoons sriracha
16 -
1 tablespoon lime juice
17 -
1/2 teaspoon garlic powder
18 -
1/4 teaspoon onion powder
19 -
1/8 teaspoon salt
20 -
1/8 teaspoon black pepper
→ For the Bowls
21 -
1 cup cooked rice
22 -
1/2 avocado, sliced
# Instructions:
01 -
Ensure your shrimp are well seasoned with garlic powder, onion powder, salt, and pepper before placing them on a preheated grill. Cook them for approximately 2-3 minutes on each side, aiming for a juicy, tender texture.
02 -
Start by finely dicing your ripe mango and red onion. If you want a bit more heat, mince a jalapeño. Toss these together with freshly chopped cilantro and lime juice, then season with salt and black pepper to your liking.
03 -
Create a creamy, spicy sauce by combining mayonnaise with Sriracha, lime juice, garlic powder, onion powder, salt, and pepper. Whisk well until smooth and thoroughly blended.
04 -
Begin with a base of warm, fluffy rice in your bowl. Arrange the grilled shrimp atop the rice, followed by slices of fresh avocado. Generously spoon the mango salsa over everything and finish with a drizzle of the lime-chili sauce, adding a touch of indulgence with every mouthful.
# Notes:
01 -
The heat level of this dish can be easily adjusted to your preference
02 -
Feel free to omit the jalapeño or reduce the Sriracha in the lime-chili sauce for a milder experience
03 -
Spice enthusiasts can up the ante with extra jalapeños or a sprinkling of red pepper flakes