High Protein Chilli Lime Shrimp Bowls

Ingredients

• 700g raw shrimp/prawns
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp cayenne
• 1 tsp black pepper
• 1 tsp salt
• Cooking spray (roughly 1 tsp oil)
• 100g tomato diced
• 1/2 red onion diced
• 150g diced pineapple (I used canned in juice)
• 150g diced mango
• 2 tbsp coriander/cilantro (chopped)
• 1/2 lime juice
• Salt to taste
• 100g 0% Greek yoghurt
• 30g light mayo
• 2 tsp sriracha
• 15ml soy sauce
• 1 tsp sesame oil
• 1 tbsp coriander/cilantro (chopped)
• black pepper to taste
• 1 tsp honey
• Water for consistency
• 6 tbsp mashed avocado (roughly 3/4 avocado)

Method

1. Season the shrimp with garlic powder, smoked paprika, oregano, cayenne, black pepper, and salt.
2. Lightly coat a pan with cooking spray and cook the shrimp over medium-high heat until pink and cooked through, about 4-6 minutes.
3. In a bowl, combine diced tomato, red onion, pineapple, mango, cilantro, and lime juice; season with salt to make the mango pineapple salsa.
4. In another bowl, whisk together Greek yogurt, light mayo, sriracha, soy sauce, sesame oil, cilantro, black pepper, lime juice, and honey; add water a little at a time until you reach a pourable sauce consistency.
5. Assemble bowls with cooked shrimp, mango pineapple salsa, mashed avocado, and a drizzle of chilli lime sauce.
6. For meal prep, store shrimp, salsa, and sauce in separate containers and add avocado fresh at serving time; refrigerate up to 4 days.
7. To reheat, microwave shrimp partially covered for 2-3 minutes, then top with salsa, avocado, and sauce before serving.