Description
These Shrimp and Avocado Bowls with Mango Salsa are a delightful mix of flavors and textures, combining succulent shrimp with creamy avocado and a zesty mango salsa. Perfect for a quick and satisfying meal that’s bursting with tropical vibes.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 2 cups cooked jasmine rice or cauliflower rice
- 1 large avocado, diced
- 2 tablespoons fresh lime juice, divided
For the Mango Salsa:
- 1 cup fresh mango, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, minced (optional)
- 2 tablespoons fresh cilantro, chopped
- juice of 1 lime
- 1/4 teaspoon salt
Instructions
- Prepare the Shrimp: In a bowl, combine shrimp with olive oil, chili powder, paprika, garlic powder, salt, pepper, and 1 tablespoon lime juice. Toss to coat.
- Make the Mango Salsa: In a separate bowl, mix mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and salt.
- Cook the Shrimp: Heat a skillet over medium-high heat, cook shrimp for 2–3 minutes per side until pink and opaque.
- Assemble the Bowls: Divide rice among serving bowls, top with shrimp, avocado, and mango salsa. Serve with lime wedges.
Notes
- You can substitute quinoa for rice for extra protein.
- For a creamier flavor, drizzle bowls with a light chipotle-lime dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course, Bowl Meal
- Method: Stovetop
- Cuisine: Mexican-Inspired, Tropical
Nutrition
- Serving Size: 1 prepared bowl
- Calories: 420
- Sugar: 12g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 220mg
