Shrimp and Avocado Bowls with Mango Salsa and Lime-Chili Sauce
This bright and fresh shrimp and avocado bowl brings a burst of tropical sunshine with sweet mango, creamy avocado, and zesty lime-chili sauce, making weeknight dinners feel special.
Equipment
- Air Fryer
- Mixing Bowl
Ingredients
Ingredients
- 400 g Shrimp peeled and deveined
- 1 unit Avocado sliced
- 1 unit Mango diced
- 1 unit Lime juiced
- 1 g Chili minced
- 15 g Cilantro chopped
- 30 ml Olive oil for cooking
- 1 g Salt to taste
Instructions
- Start by mixing diced mango with finely chopped red onion, cilantro, and minced chili for the salsa. Toss with lime juice and salt, then let it sit for a few minutes.
- In a mixing bowl, whisk together fresh lime juice, lime zest, minced chili, and salt for the lime-chili sauce.
- Pat the shrimp dry, season, and cook in the air fryer at 200°C for about 8-10 minutes until crispy and cooked through.
- Assemble the bowls starting with a base of greens or quinoa, then add the sliced avocado, mango salsa, and warm shrimp. Drizzle with lime-chili sauce and sprinkle fresh herbs on top.
Notes
Tip: Don't overcrowd the air fryer for perfect crispy shrimp. Prepare the salsa and sauce ahead of time to save on prep during mealtime.