Name: Shrimp Avocado Bowls with Mango Salsa
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 2 ripe avocados, diced; 1 ripe mango, peeled and diced; 1/2 red bell pepper, finely chopped; 1/4 cup red onion, finely chopped; 1 jalapeño, seeded and minced; 1/4 cup fresh cilantro, chopped; Juice of 2 limes; 1 tablespoon olive oil; 1 teaspoon ground cumin; Salt and pepper to taste; Optional: cooked rice or quinoa for serving

This Shrimp Avocado Bowl with Mango Salsa is the perfect vibrant, refreshing dish that combines juicy shrimp with creamy avocado, topped off with a sweet and tangy mango salsa. It’s light, full of flavor, and a fantastic option for those seeking a healthy and satisfying meal.

Ingredients

1 lb shrimp, peeled and deveined

2 ripe avocados, diced

1 ripe mango, peeled and diced

1/2 red bell pepper, finely chopped

1/4 cup red onion, finely chopped

1 jalapeño, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

1 tablespoon olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Optional: cooked rice or quinoa for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, toss the shrimp with olive oil, cumin, salt, and pepper.

Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through. Set them aside to cool slightly.

In another bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Stir gently to create the mango salsa. Season with salt to taste.

To assemble the bowls, divide the diced avocado between bowls. Top each with the cooked shrimp and a generous spoonful of mango salsa.

Serve as is, or for a more filling meal, serve over a bed of cooked rice or quinoa.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 8 minutes

Total Time: 23 minutes

Storage/Reheating

If I have leftovers, I store the shrimp and salsa separately to preserve their freshness. I refrigerate both in airtight containers, and they should stay fresh for up to 2 days. I prefer to serve the shrimp cold or at room temperature, so I usually don’t reheat them. However, the salsa can be served chilled or at room temperature. If I’ve added rice or quinoa, I store them separately as well, and they can be reheated in the microwave or on the stove.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I can definitely use frozen shrimp! Just be sure to thaw them properly in the fridge before cooking.

Can I make the mango salsa ahead of time?

I like to make the mango salsa ahead of time, but I recommend consuming it within a day or two to keep the ingredients fresh. I store it in an airtight container in the fridge.

Can I make this recipe without cumin?

If I don’t have cumin, I can substitute it with other spices like paprika or chili powder for a different flavor profile. It will still be delicious!

How can I make this dish spicier?

If I love spice, I can add more jalapeño to the salsa or even a pinch of cayenne pepper to the shrimp for an extra kick.

Can I use a different fruit for the salsa?

While mango gives the salsa its signature sweetness, I could also try using pineapple or papaya for a tropical twist. Each would bring its own unique flavor to the dish.

Conclusion

Shrimp Avocado Bowls with Mango Salsa is one of those dishes that is both simple and impressive. It’s quick to prepare, bursting with flavor, and can easily be adjusted to fit my tastes. Whether I enjoy it as a light meal or pair it with a side of rice or quinoa, this dish is sure to become a favorite in my recipe rotation.

Shrimp Avocado Bowls with Mango Salsa

Ingredients

Directions

Servings and Timing

Storage/Reheating