Here’s a fresh and flavorful recipe for Shrimp and Avocado Bowls with Mango Salsa!
Shrimp and Avocado Bowls with Mango Salsa
Ingredients:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp fresh lime juice
For the Mango Salsa:
- 1 ripe mango, peeled and diced
- 1/2 small red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 small jalapeño, finely diced (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- Salt and pepper, to taste
For the Bowls:
- 1 1/2 cups cooked quinoa, brown rice, or cauliflower rice
- 1 avocado, sliced
- 1/4 cup crumbled feta or cotija cheese (optional)
- 1/4 cup fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- Prepare the Shrimp:
- In a bowl, combine the olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper.
- Add the shrimp to the bowl and toss to coat evenly. Let it marinate for about 10-15 minutes.
- Heat a large skillet over medium-high heat. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, or until pink and cooked through.
- Squeeze fresh lime juice over the shrimp once cooked.
- Make the Mango Salsa:
- In a medium bowl, combine the diced mango, red onion, bell pepper, jalapeño (if using), cilantro, and lime juice.
- Season with salt and pepper to taste. Stir to combine, and set aside.
- Assemble the Bowls:
- Divide the cooked quinoa (or rice) among 4 bowls.
- Top each bowl with a few slices of avocado, some cooked shrimp, and a generous scoop of mango salsa.
- Garnish with crumbled feta or cotija cheese (if using) and extra cilantro.
- Serve with lime wedges on the side.
Enjoy your fresh Shrimp and Avocado Bowls with Mango Salsa!
Feel free to adjust the ingredients or spice levels to suit your taste. This dish is great for meal prep, and it’s a colorful and light option for lunch or dinner!