Description
This Delightful Shrimp and Avocado Bowl with Mango Salsa is a refreshing and healthy dish featuring succulent sautéed shrimp, creamy diced avocado, and a zesty mango salsa. Ready in just 25 minutes, it perfectly balances sweet, tangy, and spicy flavors, making it an ideal light meal for any occasion.
Ingredients
Scale
Shrimp and Avocado
- 1 lb fresh or frozen shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 tbsp olive oil
- Salt and pepper to taste
Mango Salsa
- 1 large ripe mango, diced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Prepare Ingredients. Gather all ingredients. Dice the mango and avocado, keeping the avocado slightly chunky to maintain texture.
- Cook Shrimp. Heat olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then cook for 3-4 minutes until the shrimp are pink and opaque, indicating they are fully cooked.
- Make Mango Salsa. In a mixing bowl, combine the diced mango, chopped cilantro, lime juice, chili powder, salt, and pepper. Mix gently to blend flavors without breaking up the mango.
- Assemble Bowls. Layer diced avocado at the bottom of each serving bowl, then top with the cooked shrimp. Spoon generous amounts of the mango salsa on top of each bowl.
- Finish and Serve. Drizzle any remaining lime-chili juice over the bowls as a dressing before serving to add extra zest.
Notes
- For extra heat, add a pinch of cayenne pepper or finely chopped jalapeño to the mango salsa.
- Use fresh shrimp for the best texture and flavor; if frozen, thaw completely before cooking.
- Serve immediately after assembly to prevent the avocado from browning.
- This dish pairs well with a side of quinoa or a light green salad for a complete meal.
