Ingredients
Scale
- 1 lb (450g) of cooked shrimp (peeled and deveined)
- 2 ripe avocados, diced
- 1 cup fresh mango, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: lettuce leaves or cooked quinoa as base
Instructions
- Prepare the Mango Salsa: In a bowl, combine diced mango, cherry tomatoes, red onion, lime juice, and cilantro. Season with salt and pepper. Mix gently and set aside.
- Cook the Shrimp: Heat olive oil in a skillet over medium heat. Add cooked shrimp, season with salt and pepper, and sauté for 2-3 minutes until heated through and slightly golden.
- Assemble the Bowls: Start with your preferred base—lettuce or cooked quinoa. Top with diced avocado, cooked shrimp, and mango salsa. Drizzle with lime juice and garnish with fresh cilantro.
Notes
- Store leftovers separately in airtight containers to maintain freshness and prevent browning, and consume within 24 hours.
- You can substitute grilled shrimp with grilled tofu, tempeh, or chickpeas for a vegetarian version.
- Add extra spice with hot sauce, jalapeños, or red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Main Course
- Method: Sauté, Assemble
- Cuisine: Mexican, Healthy
- Diet: Low Carb, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 150mg