Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup of fresh mango, diced
- ½ cup of red bell pepper, diced
- ¼ cup of red onion, finely chopped
- Juice of 1 lime
- 2 tablespoons of olive oil
- 1 teaspoon of chili powder
- ½ teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: shredded coconut or chopped nuts for topping
Instructions
- Prepare the mango salsa by combining diced mango, red bell pepper, red onion, and chopped cilantro in a bowl. Squeeze lime juice over and season with salt and pepper. Mix well and let sit for at least 10 minutes.
- In a small bowl, mix olive oil, chili powder, cumin, salt, and pepper. Toss the shrimp in this mixture until evenly coated.
- Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and opaque.
- Slice avocados and lightly squeeze lime or lemon juice over to prevent browning.
- Assemble bowls by layering sliced avocado, then topping with cooked shrimp and mango salsa. Garnish with cilantro, shredded coconut, or chopped nuts if desired.
Notes
- Use ripe mangoes for the best flavor.
- Prepare ingredients ahead of time and store separately in airtight containers in the refrigerator for up to 24 hours.
- For extra crunch, add sliced cucumbers, cherry tomatoes, or shredded lettuce.
- For a spicy kick, drizzle hot sauce or sprinkle cayenne pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop, No-Bake
- Cuisine: Tropical
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 150 mg