Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 ripe avocados
- 1 cup fresh mango, diced
- 1 small red onion, finely chopped
- 1 jalapeño, finely chopped (optional for extra heat)
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground pepper to taste
- Fresh cilantro, chopped (for garnish)
- Fresh lettuce or mixed greens (for serving)
Instructions
- In a bowl, combine the diced mango, finely chopped red onion, and jalapeño (if using).
- Add the juice of 1 lime and stir well.
- Season with a pinch of salt and pepper, then set aside to meld flavors.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Mix chili powder, paprika, cumin, salt, and pepper; season the shrimp evenly with the spice mixture.
- Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
- Cut the avocados in half, remove the pit, and scoop out the flesh. Slice or cube as desired.
- Create a base of fresh lettuce or mixed greens in each bowl. Top with avocado slices, cooked shrimp, and mango salsa. Garnish with chopped cilantro and lime wedges if desired.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Cook shrimp just until pink to prevent overcooking and ensure tenderness.
- Prepare components ahead of time and assemble before serving for optimal freshness.
- To prevent the avocado from browning, squeeze additional lime juice over it before storing.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop, assembling
- Cuisine: Summer, Healthy
- Diet: Gluten-Free, Low Carb, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 165 mg