Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup fresh mango, diced
- 1 red bell pepper, finely chopped
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Optional: hot sauce or grill seasoning for extra flavor
Instructions
- In a bowl, combine diced mango, chopped red bell pepper, red onion, minced jalapeño, and lime juice. Toss gently to blend flavors evenly. Let sit in the refrigerator for at least 15 minutes.
- In a small bowl, mix olive oil, paprika, chili powder, salt, and pepper. Toss the shrimp in this seasoning until well-coated. Heat a skillet over medium-high heat. Sear shrimp for 2-3 minutes per side until pink and cooked through.
- Place sliced avocados at the bottom of each serving bowl. Top with cooked shrimp, then spoon generously with the prepared mango salsa. Garnish with fresh cilantro leaves.
Notes
- Prepare the mango salsa ahead of time and store in the refrigerator for better flavor development.
- Cooked shrimp can be prepared in advance and kept refrigerated until assembly.
- For extra crunch, add toasted coconut flakes or chopped almonds on top before serving.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Healthy Bowls
- Method: Stove Top
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 165mg
