Description
These Shrimp and Avocado Bowls with Mango Salsa are a delightful blend of flavors and textures, combining succulent shrimp with creamy avocado and sweet mango salsa. A perfect dish for a quick and flavorful meal!
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
For the Bowls:
- 2 cups cooked white or brown rice
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Extra cilantro and lime wedges for garnish
For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 cup red bell pepper, diced
- 2 tablespoons red onion, finely diced
- 1 small jalapeño, seeded and minced
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Pinch of salt
Instructions
- Prepare the Shrimp: Toss shrimp with olive oil, chili powder, paprika, cumin, salt, and pepper.
- Cook the Shrimp: Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque.
- Make the Mango Salsa: Combine mango, bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a bowl; mix well.
- Assemble the Bowls: In serving bowls, layer rice, cooked shrimp, diced avocado, and mango salsa. Garnish with extra cilantro and lime wedges if desired.
Notes
- For extra creaminess, drizzle bowls with a lime crema or yogurt sauce.
- You can also swap rice for quinoa or cauliflower rice for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 165 mg
