Chili Lime Shrimp Mango Bowl

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with the olive oil, garlic powder, lime juice, salt, black pepper, and the optional pinch of chili flakes until evenly coated.

Heat a large skillet over medium‑high heat. Add the seasoned shrimp and cook, stirring occasionally, for 2–3 minutes until the shrimp turn pink and are just cooked through. Remove from heat and set aside.

While the shrimp cooks, prepare the mango salsa: In a medium bowl combine the diced mango, cucumber, green bell pepper, finely diced red onion or shallot, and chopped cilantro. Add a splash of lime juice and a pinch of salt, then toss gently to blend the flavors.

If the rice is not already warm, reheat it in the microwave or on the stovetop until hot.

Assemble the bowls: Divide the warm cooked rice between two serving bowls.

Top each bowl with an equal portion of the cooked shrimp, then spoon the mango salsa over the shrimp.

Arrange sliced avocado on the side of each bowl.

Drizzle a generous amount of creamy cilantro lime sauce over the entire bowl.

Serve immediately, optionally garnishing with extra cilantro leaves or a lime wedge.