Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 ripe mangoes, diced
- ¼ red onion, finely diced
- ¼ cup fresh cilantro, chopped
- Juice of 2–3 limes
- 2–3 cups cooked rice or quinoa
- 2 tablespoons olive oil
- Chili powder, to taste
- Cumin, to taste
- Garlic powder, to taste
- Salt and black pepper, to taste
Instructions
- Prepare your ingredients by dicing avocados and mangoes, finely chopping red onion and cilantro.
- In a large skillet over medium heat, add olive oil. Season shrimp with chili powder, cumin, garlic powder, salt, and black pepper; cook for about 3-4 minutes until pink and opaque.
- Combine diced mangoes, red onion, cilantro, and lime juice in a bowl to make mango salsa.
- Assemble your bowls starting with a base of cooked rice or quinoa. Top with cooked shrimp followed by diced avocado and generous spoonfuls of mango salsa.
- Optional: Whisk together olive oil and lime juice for dressing; drizzle over assembled bowls before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 490
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 220mg