Shrimp and Avocado Bowls with Mango Salsa Recipe
Shrimp and Avocado Bowls with Mango Salsa is a fresh, vibrant, and flavorful dish that combines the best of tropical ingredients. The sweetness of the mango salsa pairs perfectly with the tender shrimp and creamy avocado, making it an ideal meal for a light lunch or dinner. It’s packed with protein, healthy fats, and fresh vegetables, providing a deliciously balanced dish.
Instructions
Step 1: Prepare the Mango Salsa
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Start by preparing the mango salsa so it has time to marinate. In a medium bowl, combine the diced mango, red bell pepper, red onion, and jalapeño (if using).
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Add the chopped cilantro, lime juice, and season with salt and pepper to taste. Gently stir everything together.
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Cover and refrigerate the salsa for at least 15-20 minutes to allow the flavors to meld together. If you’re in a rush, you can skip the refrigeration, but it tastes even better after some time to marinate.
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Step 2: Prepare the Shrimp
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While the salsa is chilling, prepare the shrimp. In a small bowl, combine the olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper. Stir to combine.
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Place the shrimp in a large bowl or a resealable plastic bag and pour the marinade over them. Toss or shake to coat the shrimp evenly. Let the shrimp marinate for 10-15 minutes, but no longer, as shrimp can get too tender if marinated for too long.
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Heat a large skillet or grill pan over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from the pan and set them aside.
Step 3: Assemble the Bowls
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While the shrimp cooks, prepare your bowls. Start by adding a base of cooked quinoa or rice to each bowl. Quinoa works great because it’s light yet filling and adds extra protein.
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Layer in a handful of mixed greens, such as spinach, arugula, or baby kale. These greens will provide a fresh, leafy contrast to the richness of the shrimp and avocado.
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Slice the avocado and arrange the slices on top of the greens and quinoa/rice. You can either slice the avocado into wedges or dice it into cubes depending on your preference.
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Top each bowl with the cooked shrimp, making sure to distribute them evenly.
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Spoon the mango salsa generously over the shrimp, letting the sweetness of the mango balance the savory flavors of the shrimp and avocado.
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Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of freshness.
Step 4: Serve
Serve the shrimp and avocado bowls immediately, with extra lime wedges on the side for an additional zing of citrus. These bowls are perfect for a light dinner or lunch, and they hold up well if you want to make them in advance. The combination of juicy shrimp, creamy avocado, and tangy mango salsa is sure to impress!
Tips for Success
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Choosing Perfect Mangoes: When selecting mangoes for the salsa, look for ones that are slightly soft to the touch but not mushy. They should have a sweet aroma near the stem and give slightly when pressed.
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Marinating the Shrimp: While marinating the shrimp enhances flavor, don’t over-marinate them as shrimp cook quickly and can become rubbery if left in marinade too long.
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Add Spice to Your Salsa: If you like your salsa with a bit more kick, you can add more jalapeño or even a pinch of cayenne pepper to the mango salsa. Adjust according to your spice tolerance.
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Meal Prep: This recipe is great for meal prep. You can cook the shrimp in advance and store them separately, along with the salsa and quinoa. Assemble the bowls when ready to eat.
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Protein Variations: If you’re not a fan of shrimp or want a different protein, this recipe works wonderfully with grilled chicken breast, fish, or even tofu for a vegetarian version.
Conclusion
Shrimp and Avocado Bowls with Mango Salsa is a refreshing and nutritious dish that’s bursting with tropical flavors. The sweetness of the mango salsa, combined with the savory shrimp and creamy avocado, creates a harmonious balance that is both satisfying and light. With its combination of fresh ingredients and vibrant flavors, it’s the perfect meal for a warm day, but it works equally well as a comforting dinner year-round. Enjoy this healthy, colorful bowl as a quick weeknight dinner or a fun meal to share with family and friends!
Shrimp and Avocado Bowls with Mango Salsa Recipe
Shrimp and Avocado Bowls with Mango Salsa is a fresh, vibrant, and flavorful dish that combines the best of tropical ingredients. The sweetness of the mango salsa pairs perfectly with the tender shrimp and creamy avocado, making it an ideal meal for a light lunch or dinner. It’s packed with protein, healthy fats, and fresh vegetables, providing a deliciously balanced dish.
Ingredients
- For the Mango Salsa:
- 1 large ripe mango, peeled, pitted, and diced
- ½ small red onion, finely diced
- 1 red bell pepper, finely diced
- 1 small cucumber, diced (optional for extra crunch)
- 1-2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon fresh lime juice
- For the Bowls:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 2 ripe avocados, sliced
- 1 tablespoon olive oil (for drizzling)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
1. Make the Mango Salsa:
- In a medium bowl, combine the diced mango, red onion, red bell pepper, cucumber (if using), and cilantro.
- Add lime juice, and season with salt and pepper to taste. Toss gently to combine and set aside to allow the flavors to meld.
2. Prepare the Shrimp:
- In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side until they’re pink and opaque. Squeeze fresh lime juice over the shrimp once cooked. Remove from heat.
3. Assemble the Bowls:
- Start with a base of cooked rice in each bowl. You can use white rice, brown rice, or cauliflower rice for a lighter option.
- Arrange the sliced avocado on top of the rice. Add the cooked shrimp on top, followed by a generous scoop of mango salsa.
4. Drizzle and Garnish:
- Drizzle a little olive oil over the shrimp and avocado for added richness (optional).
- Garnish with fresh cilantro and serve with lime wedges on the side for extra zing.
Notes
- Rice Alternative: If you’re looking for a low-carb option, you can use quinoa, lettuce, or a grain-free base like cauliflower rice.
- Shrimp: Make sure to not overcook the shrimp—once they turn pink and opaque, they’re done! Overcooking can make them tough.
- Spice Level: If you prefer a spicier dish, add a finely chopped jalapeño or red chili pepper to the mango salsa, or sprinkle some chili flakes on the shrimp before cooking.
- Make Ahead: You can prepare the mango salsa and cook the shrimp in advance. Just assemble the bowls when you’re ready to eat.