Description
A quick and refreshing shrimp and avocado bowl featuring succulent pan-seared shrimp paired with creamy avocado and a vibrant mango salsa. Perfect for a light yet flavorful meal in just 15 minutes.
Ingredients
Scale
Shrimp and Main Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 avocado, diced
- 1 cup cooked rice (optional)
Mango Salsa
- 1/2 cup mango, diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Heat the skillet: Warm 2 tablespoons of olive oil in a skillet over medium heat to prepare for cooking the shrimp.
- Cook the shrimp: Season the peeled and deveined shrimp with salt and pepper. Place them in the hot skillet and cook for 2–3 minutes on each side until they turn pink and opaque, indicating they are fully cooked. Remove the shrimp from heat and set aside.
- Prepare the mango salsa: In a small bowl, combine diced mango, finely chopped red onion, chopped fresh cilantro, lime juice, and a pinch of salt. Mix well to create a fresh and zesty salsa.
- Assemble the bowls: If using, place cooked rice as the base in serving bowls. Then add the cooked shrimp, diced avocado, and top with the prepared mango salsa.
- Serve and enjoy: Serve the shrimp and avocado bowls immediately to enjoy the fresh and bold combination of flavors.
Notes
- For a lower-carb dish, omit the rice or substitute with cauliflower rice.
- You can use frozen shrimp; just be sure to thaw and pat dry before cooking.
- Add a pinch of chili flakes to the salsa for a spicy kick.
- Use fresh lime juice for the best bright citrus flavor.
- Can be served as a light lunch or dinner option.
