Ingredients
Scale
- 1 pound of fresh shrimp (peeled and deveined)
- 2 ripe avocados, diced
- 1 cup mango chunks (fresh or frozen)
- 1 small red onion, finely chopped
- 1 jalapeño, minced (optional for heat)
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: lettuce or mixed greens for serving
Instructions
- Season the shrimp with chili powder, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through. Set aside.
- In a bowl, combine mango chunks, finely chopped red onion, minced jalapeño (if using), and lime juice. Mix well and let sit for about 10 minutes.
- In individual bowls, layer fresh greens or lettuce if desired. Add diced avocado, cooked shrimp, and top with mango salsa. Garnish with fresh cilantro.
- Serve immediately for the best taste, or prepare ingredients ahead of time and assemble before serving.
Notes
- Best enjoyed fresh to keep the shrimp tender and the salsa vibrant.
- Store leftovers separately in airtight containers for up to 24 hours.
- To prevent browning, add a squeeze of lime to avocado if storing.
- Feel free to pair with quinoa or jasmine rice for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch/Dinner
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 150mg