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.
