Description
Shrimp and avocado bowls with mango are a vibrant, nutrient-packed bowl featuring juicy shrimp, creamy avocado, sweet mango, and zesty lime dressing, perfect for light lunches, summer gatherings, or as a homemade tropical treat. Easily paired with warm tortillas, green salads, or crusty bread for added variety.
Ingredients
For the Shrimp:
– 1 pound shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
For the Salad:
– 1 ripe avocado, diced
– 1 ripe mango, diced (substitute pineapple, peaches, or diced apples for variety)
– ¼ cup finely chopped red onion
– ¼ cup fresh cilantro, chopped
– Lime juice (from 1 lime)
Optional Sides:
– Warm tortillas, quinoa, or brown rice
Instructions
- Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper. Cook until pink and opaque, about 5–7 minutes. Remove from heat and set aside.
- Dice avocado and mango into bite-sized pieces.
- In a mixing bowl, combine avocado, mango, chopped red onion, cilantro, and lime juice. Gently mix to avoid mashing the avocado.
- Divide cooked shrimp evenly among serving bowls. Spoon the mango and avocado salad generously on top.
- Add extra lime juice if desired. Serve immediately with warm tortillas or a crisp green salad for added variety.
Notes
– Use perfectly ripe avocados and mangoes for maximum creaminess and sweetness. Substitute plant-based ingredients for vegan diets.
– Store leftover components separately in airtight containers in the fridge for up to 1–2 days. Avoid freezing, as this dish does not freeze well due to its fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish / Salad
- Method: Pan-Frying and Mixing
- Cuisine: Tropical / Seafood
Nutrition
- Serving Size: 1 serving
- Calories: ~250
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg