Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 mango, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro leaves, chopped
- Optional: shredded lettuce or mixed greens for serving
Instructions
- In a small bowl, combine olive oil, chili powder, cumin, salt, and pepper to prepare the marinade.
- Toss the peeled and deveined shrimp with the marinade until evenly coated.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and cooked through. Set aside.
- In a medium bowl, combine diced mango, cherry tomatoes, and chopped red onion.
- Squeeze lime juice over the mixture and gently toss. Add chopped cilantro and mix well.
- To assemble each bowl, start with shredded lettuce or greens if desired. Layer sliced avocado, cooked shrimp, and mango salsa.
- Garnish with additional cilantro and a squeeze of lime. Serve immediately for best freshness.
Notes
- For extra flavor, add sliced jalapeños to the salsa.
- You can prepare the salsa and cook the shrimp ahead of time and assemble just before serving.
- Use fresh, ripe avocado for creaminess and flavor.
- Optional: serve with additional lime wedges and hot sauce for extra zest.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop, No-Bake
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 150mg