Caribbean Shrimp Bowls
Very Quick, very easy. The longest cook time is the Rice Quinoa blend cooking. If you have left overs this could easily be tossed together in 30 minutes
Bowls:
1 lb large shrimp, peeled and deveined
2 T Garlic Olive Oil
2 ripe avocados, sliced
1 large ripe mango, diced
2 cups shredded lettuce
2 cups cooked rice & quinoa blend
Spicy Lime Sauce:
1/4 cup plain Greek yogurt
1 T mayonnaise (optional)
1 t cayenne
3 clove garlic
1/2 inch ginger or 1 tsp ginger powder
Zest and juice of 1 lime
1 T honey or agave
B&G to Taste
Mango Salsa:
1 diced mango
1/4 cup diced red onion
1 t Jalapenos
Juice of 1 lime
2 T chopped fresh cilantro
B&G to taste
If rice/quinoa needs to be cooked, start it now. The rest will be done in a flash
Marinate Shrimp in B&Gerk and 2T garlic olive oil
Prepare the mango salsa by combining diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of B&G in a bowl. Mix well and set aside in the fridge.
Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, B&G.
Cook the shrimp in skillet, I used garlic olive oil again.
Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Add shredded lettuce. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
Drizzle spicy lime sauce over the bowls.
