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Shrimp and Avocado Bowls with Mango Salsa

Shrimp and Avocado Bowls with Mango Salsa are a vibrant and refreshing dish that combines succulent shrimp, creamy avocado, and zesty mango salsa for a burst of tropical flavor. This quick-to-make recipe is perfect for summer gatherings or a satisfying weeknight dinner. In just under 30 minutes, you can serve a colorful bowl that delights both the eyes and the palate. Enjoy the ease of preparation while impressing your family and friends with this visually stunning meal.

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 large mango, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a skillet over medium heat. Add shrimp, seasoning with salt and pepper. Cook until pink and opaque (3-4 minutes per side). Remove from heat.
  2. While the shrimp cools, dice the avocados and mango. Chop the red onion finely.
  3. In a bowl, combine diced mango, red onion, cilantro, and lime juice. Mix gently.
  4. In serving bowls, layer shrimp first, followed by avocado on one side and mango salsa on the other.
  5. Squeeze extra lime juice over the top and garnish with additional cilantro if desired.
  6. Serve immediately and enjoy!
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Skillet
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 bowl (approximately 350g)
  • Calories: 420
  • Sugar: 9g
  • Sodium: 450mg
  • Fat: 24g
  • Saturated Fat: 3g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 10g
  • Protein: 24g
  • Cholesterol: 185mg

Keywords: - For added flavor, marinate the shrimp in lime juice before cooking. - Substitute shrimp with grilled chicken or turkey for a different protein option. - Enhance your bowl with toppings like quinoa or leafy greens for added nutrition.