Description
Bright and refreshing, these shrimp and avocado bowls topped with zesty mango salsa are a quick, flavorful escape to tropical bliss.
Ingredients
Scale
- 1 ripe mango, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
- 1 lb large shrimp, deveined and peeled
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tbsp lime juice
- 2 ripe avocados, diced
- Extra lime-chili sauce (made from olive oil and lime juice) for drizzling
Instructions
- In a bowl, combine diced mango, chopped cilantro, salt, and half of the lime juice. Mix well and set aside.
- Heat olive oil in a skillet over medium-high heat.
- Add minced garlic and sauté until fragrant (about 30 seconds).
- Toss in the shrimp along with chili powder and remaining lime juice. Sauté until shrimp turns pink and opaque (about 3-4 minutes).
- Slice avocados in half, remove the pit carefully, and scoop out into bite-sized pieces.
- In serving bowls, layer diced avocado first, then top with cooked shrimp.
- Spoon generous portions of mango salsa over each bowl.
- Drizzle with extra lime-chili sauce.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 10g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 170mg
Keywords: Substitute shrimp with grilled chicken or tofu for a different protein option. Add black beans or corn for extra fiber and texture. Store leftovers in an airtight container for up to two days; reheat shrimp gently to avoid overcooking.