Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup fresh mango, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Fresh cilantro, chopped
- Salt and pepper to taste
- Cooked quinoa or rice (optional, for serving)
Instructions
- Marinate the shrimp in olive oil, lime juice, paprika, cumin, salt, and pepper for about 15 minutes.
- Heat a skillet over medium-high heat and sauté the shrimp until pink and cooked through, about 2-3 minutes per side. Alternatively, grill the shrimp for a smoky flavor.
- In a bowl, combine diced mango, avocado, cherry tomatoes, red onion, and minced jalapeño.
- Squeeze lime juice over the salsa mixture and gently toss to combine. Garnish with chopped cilantro.
- Prepare serving bowls by placing cooked quinoa or rice at the base (if using).
- Top with the cooked shrimp and spoon the tropical salsa over the shrimp.
- Garnish with additional cilantro or lime wedges as desired. Serve immediately.
Notes
- Thaw frozen shrimp thoroughly and pat dry before cooking.
- To prevent avocado browning, toss with lime juice immediately after cutting and assemble just before serving.
- For a vegan version, replace shrimp with grilled tofu or tempeh.
- You can substitute mango with pineapple or papaya for varied tropical flavors.
- For extra crunch, sprinkle toasted coconut flakes or chopped nuts on top.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Sautéing, Grilling
- Cuisine: Caribbean-inspired
- Diet: Gluten-Free, Dairy-Free, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 150 mg