Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup ripe mango, diced
- 1 red bell pepper, sliced
- 1 small red onion, finely chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish
- Optional: JalapeƱo slices for extra heat
Instructions
- Begin by combining the diced mango, red onion, and red bell pepper in a bowl. Add the juice of 1 lime, a pinch of salt, and chopped cilantro. Mix well and set aside to let the flavors meld.
- In a small bowl, mix the chili powder, paprika, cumin, salt, and pepper. Toss the shrimp with 1 tablespoon of olive oil and the spice mixture until evenly coated. Heat a skillet over medium-high heat, then cook the shrimp for 2-3 minutes per side until they turn pink and are cooked through.
- Slice the avocados and prepare your bowls by layering the cooked shrimp, sliced avocados, and generous spoonfuls of mango salsa. Garnish with fresh cilantro and optional jalapeƱo slices for added heat.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 24 hours.
- Keep avocado slices separate and assemble bowls just before serving for maximum freshness.
- Mango salsa can be made ahead and stored separately for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop, No-Bake
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 12 g
- Sodium: 440 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 165 mg