Ingredients
Scale
- 1 pound of peeled and deveined shrimp
- 2 ripe avocados, diced
- 1 cup fresh mango chunks
- 1 small red bell pepper, diced
- 1 small red onion, finely chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: jalapeño slices for extra heat
Instructions
- Start by tossing the shrimp with 1 tablespoon of olive oil, chili powder, salt, and pepper. Mix well to evenly coat the shrimp.
- Prepare the mango salsa by combining mango chunks, red bell pepper, red onion, and cilantro in a bowl. Drizzle with lime juice and season with salt, mixing gently.
- Peel and dice the avocados just before assembly to keep them fresh and prevent browning.
- Heat the remaining tablespoon of olive oil in a skillet over medium heat. Cook the seasoned shrimp for 2-3 minutes per side until pink and cooked through.
- Divide cooked shrimp into bowls. Top with diced avocado, spoon mango salsa over the shrimp, and squeeze fresh lime juice on top. Garnish with cilantro and optional jalapeño slices.
Notes
- Use fresh or properly thawed frozen shrimp for best results.
- Prepare the mango salsa ahead of time and store in the fridge for up to 4 hours to enhance flavors.
- Customize spice level with additional jalapeños or chili powder.
- Serve immediately for the freshest flavor and to prevent avocado browning.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner, Summer Recipes
- Method: Stove Top, No-Bake
- Cuisine: Tropical, American
- Diet: Gluten-Free, Dairy-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 150mg