Delicious Shrimp and Avocado Bowls with Mango Salsa
A vibrant tropical bowl featuring perfectly cooked shrimp, creamy avocado, and a zesty mango salsa served over fluffy rice or quinoa. This dish balances sweet, savory, and spicy flavors with minimal effort, ideal for a quick, healthy meal.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 4 bowls
- Category: Dinner
- Method: Sauté and Assemble
- Cuisine: Tropical-American Fusion
Ingredients
1 lb peeled and deveined shrimp
2 ripe avocados
2 cups cooked rice or quinoa
2 large mangoes, diced
1 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon olive oil
Optional: microgreens or avocado slices for garnish
Instructions
Heat olive oil in a skillet over medium heat.
Sauté shrimp with salt and chili powder until pink and opaque(i.e., 2-3 minutes). Set aside.
In a bowl, combine mango, red onion, cilantro, lime juice, and a pinch of salt to make the salsa.
Divide cooked rice or quinoa into bowls.
Top each bowl with shrimp, avocado slices, and a generous portion of mango salsa.
Garnish with microgreens or additional cilantro if desired.
Notes
Use frozen mango (thawed) if fresh isn’t available.
Substitute shrimp with grilled white fish or black beans for a vegan option.
Prep salsa up to 2 hours ahead to let flavors meld.