Description
A vibrant and fresh Shrimp and Avocado Bowl featuring tender pan-seared shrimp, creamy avocado, and a zesty mango salsa, perfect for a quick and healthy meal in just 15 minutes.
Ingredients
Scale
Shrimp and Base
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup cooked rice (optional)
Mango Salsa
- 1/2 cup mango, diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- Pinch of salt
Toppings
- 1 avocado, diced
Instructions
- Heat the Oil: Heat olive oil in a skillet over medium heat, preparing it for cooking the shrimp.
- Cook the Shrimp: Season the peeled and deveined shrimp with salt and pepper. Add to the skillet and cook for 2–3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from heat and set aside.
- Prepare Mango Salsa: In a small bowl, combine diced mango, finely chopped red onion, chopped fresh cilantro, lime juice, and a pinch of salt. Mix well to create a fresh and tangy salsa.
- Assemble Bowls: Layer the cooked rice (if using) in serving bowls. Top with the cooked shrimp, diced avocado, and finish with a generous scoop of mango salsa.
- Serve and Enjoy: Serve immediately to enjoy the fresh, bold flavors of this light and healthy bowl.
Notes
- You can substitute cooked quinoa or cauliflower rice for a low-carb alternative.
- For extra flavor, marinate shrimp briefly with garlic and chili flakes before cooking.
- Use fresh lime juice for the best tangy flavor in the salsa.
- If you prefer a spicier salsa, add finely chopped jalapeño or chili pepper.
