Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup fresh mango, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: lettuce or rice bowls for serving
Instructions
- In a small bowl, mix chili powder, paprika, salt, and pepper. Toss the shrimp in olive oil and sprinkle the spice mixture evenly over them. Heat a skillet over medium-high heat and cook the shrimp until they are pink and opaque, about 2-3 minutes per side. Remove and set aside.
- In a mixing bowl, combine diced mango, red bell pepper, red onion, and lime juice. Mix well and let sit for 10 minutes to enhance flavors. Add chopped cilantro or chili flakes if desired.
- Layer slices of avocado, cooked shrimp, and mango salsa in serving bowls. Add leafy greens or rice if preferred. Garnish with fresh cilantro and serve immediately for best flavor.
Notes
- Store leftovers separately in airtight containers in the refrigerator. Consume within 1-2 days for optimal freshness.
- To prevent avocado browning, add fresh slices just before serving or upon reheating.
- Customize with other proteins like grilled chicken or fish, or substitute fruits like pineapple or papaya.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Healthy Lunch/Dinner
- Method: Stovetop
- Cuisine: Summer/Healthy
- Diet: Gluten-Free, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 180 mg
