Fresh, colorful bowls with sautéed shrimp, creamy avocado, juicy tomatoes, and sweet mango salsa—perfect for a healthy, quick dinner.

1 lb medium shrimp, peeled and deveined

1 tbsp olive oil

Salt and pepper, to taste

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1 cup cooked rice or quinoa (optional base)

Mango Salsa:

1 ripe mango, diced

¼ cup red onion, finely chopped

¼ cup fresh cilantro, chopped

1 jalapeño, seeded and minced

1 tbsp lime juice

Pinch of salt

Lime-Chili Sauce:

3 tbsp plain Greek yogurt or sour cream

1 tbsp lime juice

½ tsp chili powder (adjust to taste)

Pinch of salt

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Toss shrimp with olive oil, salt, and pepper. Sauté over medium-high heat for 2–3 minutes per side until cooked through.

Mix all salsa ingredients in a bowl. Let sit while prepping other elements.

In another bowl, whisk yogurt, lime juice, chili powder, and salt to make the sauce.

Assemble bowls with rice or quinoa (if using), then top with shrimp, avocado, tomatoes, and mango salsa.

Drizzle with lime-chili sauce and garnish with extra cilantro.

Swap shrimp for grilled chicken or tofu.

Add black beans, shredded cabbage, or corn for variety.

Use dairy-free yogurt for a vegan option.

Best served fresh; store components separately.