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Shrimp and Avocado Bowls with Mango Salsa

Bright, fresh, and bursting with flavor, these bowls combine succulent shrimp with creamy avocado and zesty mango salsa.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Mediterranean, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the mango salsa
  • 1 cup Diced mango
  • 1/4 cup Chopped red onion
  • 1 medium Diced jalapeño Adjust for desired spice level.
  • 1/4 cup Chopped cilantro
  • 1 tablespoon Fresh lime juice
For the shrimp
  • 1 pound Large fresh shrimp Peeled and deveined.
  • 1 tablespoon Olive oil For cooking.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Chili powder
For assembly
  • 2 ripe Avocados Mashed with salt and lime juice.
  • 2 cups Cooked rice or quinoa As a base for the bowls.
  • 2 tablespoons Lime chili sauce Made from lime juice, olive oil, and chili sauce.

Method
 

Prepare the mango salsa
  1. In a bowl, combine diced mango, chopped red onion, diced jalapeño, chopped cilantro, and fresh lime juice. Mix well and set aside.
Cook the shrimp
  1. In a skillet over medium-high heat, heat the olive oil. Once hot, add the shrimp and season with salt, pepper, and chili powder. Cook for 2-3 minutes per side until pink and opaque. Remove from heat.
Assemble the bowls
  1. Mash the avocados with a pinch of salt and lime juice.
  2. In each bowl, layer cooked rice or quinoa, mashed avocado, cooked shrimp, and mango salsa.
  3. Drizzle lime chili sauce over the top.

Notes

Serve with a wedge of lime for extra zing. Store leftovers in airtight containers, but keep avocados separate to prevent browning.
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