Chili Lime Shrimp:

• 1 pound raw shrimp (16–20 per bag)
• 1/4 cup extra virgin olive oil
• 1/3 cup fresh lime juice
• zest of 2 limes
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon garlic, minced
• 1 tablespoon soy sauce (sub Tamari for gluten-free)
• 1/4 teaspoon kosher salt

Mango Salsa:

• 1 1/2 cup mango, diced
• 1/2 small red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 cup avocado, diced
• 1 small jalapeño, minced
• 3 tablespoons lime juice
• 1/4 teaspoon kosher salt

Cilantro Lime Sauce:

• 1/2 cup sour cream
• 1 tablespoon lime juice
• zest of 1 lime
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon garlic, minced
• 1/8 teaspoon kosher salt

Sweet Chili Cucumbers:

• 1 cup mini cucumbers, sliced (sub English cucumber)
• juice of 1/2 lime
• 1 teaspoon chili powder
• pinch of kosher salt
• 1–2 teaspoons olive oil
• 2 teaspoon honey, more if desired

Other Bowl Ingredients:

• 2 cups cooked rice of your choice
• red onion, thinly sliced (as desired)