Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 ripe avocados, sliced or cubed
- 1 cup fresh mango, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Cooked rice or quinoa, for serving
Instructions
- Dice the fresh mango into small cubes, finely chop the red onion, and mince the jalapeño.
- In a bowl, combine the mango, red onion, jalapeño, and lime juice. Season with salt and pepper, then toss to meld the flavors. Set aside.
- Season the shrimp with chili powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Prepare the base in bowls with cooked rice or quinoa.
- Top the rice with sliced avocado and cooked shrimp.
- Spoon the mango salsa generously over the bowls and garnish with chopped cilantro.
Notes
- Use fresh, ripe mango for the best flavor.
- Cooked shrimp can be prepared ahead and stored separately.
- Assemble bowls just before serving to prevent avocado from browning.
- You can substitute cauliflower rice for a low-carb option.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Sautéing, Assembly
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 145 mg