Shrimp and Avocado coliseums with Mango Salsa & Lime- Chili Sauce
constituents
For the coliseums
1 lb large shrimp, hulled and deveined
– 2 ripe avocados, sliced
large ripe mango, minced
mugs cooked rice or quinoa
Fresh cilantro, diced( for trim)
Lime wedges( for serving)
For the Lime- Chili Sauce
mug plain Greek yogurt
1 tbsp mayonnaise( voluntary)
1 tsp chili greasepaint
tang and juice of 1 lime
1 tsp honey or agave
swab and pepper to taste
For the Mango Salsa
1 minced mango
mug minced red onion
1 small jalapeño, finely diced( voluntary)
Juice of 1 lime
1 – 2 tbsp diced fresh cilantro
swab to taste
INSTRUCTIONS
Step 1 Prepare the mango salsa by combining minced mango, red onion, jalapeño( if using), lime juice, cilantro, and a pinch of swab in a coliseum. Mix well and set aside in the fridge.
Step 2 Make the lime- chili sauce by whisking together Greek yogurt, mayonnaise, chili greasepaint, lime tang and juice, honey, swab, and pepper. Acclimate seasoning to taste and set away.
Step 3 Pat the shrimp dry and season with chili greasepaint, garlic greasepaint, swab, and pepper. toast a caff
visage or skillet over medium-high heat with a mizzle of olive oil painting. Cook the shrimp for 2- 3 twinkles per side until pink and slightly scorched.
Step 4 Assemble the coliseums by adding a base of cooked rice or quinoa to each coliseum. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
Step 5 mizzle lime- chili sauce freehandedly over the coliseums. Garnish with diced cilantro and serve with lime wedges on the side. Enjoy incontinently!
constituents
For the coliseums
1 lb large shrimp, hulled and deveined
– 2 ripe avocados, sliced
large ripe mango, minced
mugs cooked rice or quinoa
Fresh cilantro, diced( for trim)
Lime wedges( for serving)
For the Lime- Chili Sauce
mug plain Greek yogurt
1 tbsp mayonnaise( voluntary)
1 tsp chili greasepaint
tang and juice of 1 lime
1 tsp honey or agave
swab and pepper to taste
For the Mango Salsa
1 minced mango
mug minced red onion
1 small jalapeño, finely diced( voluntary)
Juice of 1 lime
1 – 2 tbsp diced fresh cilantro
swab to taste
INSTRUCTIONS
Step 1 Prepare the mango salsa by combining minced mango, red onion, jalapeño( if using), lime juice, cilantro, and a pinch of swab in a coliseum. Mix well and set aside in the fridge.
Step 2 Make the lime- chili sauce by whisking together Greek yogurt, mayonnaise, chili greasepaint, lime tang and juice, honey, swab, and pepper. Acclimate seasoning to taste and set away.
Step 3 Pat the shrimp dry and season with chili greasepaint, garlic greasepaint, swab, and pepper. toast a caff
visage or skillet over medium-high heat with a mizzle of olive oil painting. Cook the shrimp for 2- 3 twinkles per side until pink and slightly scorched.
Step 4 Assemble the coliseums by adding a base of cooked rice or quinoa to each coliseum. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
Step 5 mizzle lime- chili sauce freehandedly over the coliseums. Garnish with diced cilantro and serve with lime wedges on the side. Enjoy incontinently!