Description
These Delightful Shrimp and Avocado Bowls with Mango Salsa combine juicy, sautéed shrimp with creamy avocado and a zesty, fresh mango salsa. Perfect for a quick, healthy meal packed with vibrant flavors and textures.
Ingredients
Scale
Shrimp and Avocado Components
- 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 pieces slightly chunky to maintain their creamy texture and visual appeal.
- Cook Shrimp: Heat olive oil in a skillet over medium heat. Season the shrimp with salt and pepper and cook for 3-4 minutes, or until they turn pink and opaque, indicating they are perfectly cooked.
- Make Mango Salsa: In a mixing bowl, combine diced mango, chopped cilantro, lime juice, chili powder, salt, and pepper. Mix gently to blend the flavors without mashing the fruit.
- Assemble Bowls: Layer diced avocado at the bottom of each serving bowl, then place the cooked shrimp on top. Spoon generous amounts of mango salsa over each bowl to add a fresh, tangy element.
- Finish and Serve: Drizzle with additional lime-chili sauce if desired, then serve immediately to enjoy the vibrant combination of flavors and textures.
Notes
- Use fresh shrimp for best flavor, but frozen shrimp is a great convenient alternative—just ensure it is thoroughly thawed before cooking.
- Adjust chili powder and lime juice to taste for preferred heat and acidity.
- This dish is best served fresh to maintain the creamy texture of avocado and crispness of mango salsa.
- Optional: Add a sprinkle of toasted pumpkin seeds or sliced jalapeños for extra crunch and heat.
- For a more filling meal, serve over cooked quinoa, rice, or mixed greens.
