Mango or Peach Shrimp Bowls

This recipe looks to have many ingredients but it's actually easy to prepare. As usual, use ingredients you have making substitutions were needed. I'm using orzo, which is a rice-like pasta noodle, which I prefer in this dish.

Julian's Peach Shrimp Bowl

Today I'm also using peaches but it works equally well with fresh mango. You can adjust the spice level in various ways as noted below.

Prepared Ingredients Below
Ready for Final Cooking and Assembly

Ingredients (Serves 4 Adults)

Shrimp
1 pound large/jumbo shrimp, peeled & deveined
1 tablespoon olive oil
1 teaspoon chili powder (reduce or remove as you prefer)
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and black pepper
Juice of ½ lime

 
Mango or Peach Salsa
1 ripe mango or 2 peaches, diced
¼ red onion, finely chopped
1-2 small jalapeños, minced (optional)
Juice of 1/2 lime
Salt, to taste
Handful chopped fresh cilantro or basil
 
Lime-Chili Sauce
1/3 cup Greek yogurt or sour cream
1-2 tablespoon mayonnaise
Zest plus juice of 1 lime
½ - 1 teaspoon chili paste/crisp (substitute sriracha or chili powder)
Salt, to taste
Splash of water (if needed to thin)
 
Toppings
1-2 avocados, skinned, pit removed and sliced

Tablespoon lime or lemon juice
Extra cilantro or basil
 
Bowl Base
Cooked Orzo (about 1/2 pound)

Cooked Rice
Quinoa
Cauliflower rice
Mixed greens

2 tablespoons avocado oi (or other high temperature oil)

Instructions

Bowl Base: Start by preparing your bowl base and if you are using orzo, rice, quinoa or cauliflower rice, cook it so it is ready and slightly cooled when the other ingredients are ready for assembly. 

Shrimp: Toss all of the shrimp ingredients together and allow to marinate while you make the other ingredients.

Salsa and Sauce: Mix together the ingredients for the mango/peach salsa and set aside. Do the same for the Lime-Chili sauce. Cut the avocados if using and sprinkle over a little lime or lemon juice to stop it from discoloring. 

Finish: In a large non-stick skillet over moderately high heat, add oil until just shimmering. Using tongs add the shrimp to the hot skillet, being careful to leave behind the remaining liquid that has accumulated as the shrimp marinated. (Too much liquid in the pan will stop the shrimp from browning.) As the shrimp cook, place the bowl base (orzo, rice, etc) on the plate/bowl, and add the salsa to the middle. Turn the shrimp and cook for another minute on the second side until the shrimp are just done yet still tender. Add the shrimp to the plate/bowl around the edge. Add the avocados to the side of the dish. Spoon or use a squeeze bottle to top tall of the ingredients with some of the sauce. (If using a squeeze bottle, you may need to think the sauce with a splash of water.)