Description
These Shrimp and Avocado Bowls with Mango Salsa are a delicious and healthy meal option. Succulent shrimp seasoned with a blend of spices, paired with creamy avocado slices, fluffy rice, and a vibrant mango salsa, create a flavorful and satisfying dish that is perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 2 cups cooked rice or quinoa
- 2 ripe avocados, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
For the Mango Salsa:
- 2 ripe mangos, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- Pinch of salt
Instructions
- Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Cook the Shrimp: Heat a large skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side, until pink and opaque. Remove from heat and set aside.
- Make the Mango Salsa: Combine the diced mango, bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Stir to combine and refrigerate until ready to use.
- Assemble the Bowls: Divide the rice or quinoa into four bowls. Top each with shrimp, avocado slices, mango salsa, and cilantro. Serve with lime wedges.
Notes
- For extra creaminess, consider drizzling the bowls with a light chipotle mayo or Greek yogurt sauce.
- The mango salsa can be made up to a day in advance and stored in the refrigerator.
- This recipe is also delicious with cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 165 mg
