Description

A vibrant, refreshing dish combining juicy shrimp with creamy avocado, topped off with a sweet and tangy mango salsa. It’s light, full of flavor, and perfect for 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

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

If you prefer a spicier dish, add more jalapeño to the salsa or a pinch of cayenne pepper to the shrimp.

This recipe can be made ahead of time; just store the shrimp and salsa separately to maintain freshness.

Frozen shrimp can be used if thawed properly.

You can substitute cumin with paprika or chili powder if you don’t have it on hand.

For a twist, try using pineapple or papaya instead of mango in the salsa.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 8g
Sodium: 520mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 8g
Protein: 22g
Cholesterol: 160mg