Description
These vibrant and tropical bowls combine tender shrimp, creamy avocado, and zesty mango salsa for a fresh and satisfying meal. Quick to make and bursting with flavor, it’s perfect for any meal and a great way to enjoy seasonal ingredients.
Ingredients
1 ½ cups cooked rice or quinoa
1 ½ cups cooked shrimp (peeled and deveined)
1 ripe avocado, sliced or mashed
1 cup diced mango
½ jalapeño, finely chopped
1 lime, juiced
1 tablespoon olive oil
1 tablespoon red onion, finely chopped
1 teaspoon cilantro, chopped
Salt to taste
Optional toppings: sliced cherry tomatoes, black beans, or grilled corn
Instructions
Preheat a skillet or grill over medium-high heat. Lightly brush shrimp with olive oil, season with salt, and cook until just opaque, about 2-3 minutes per side.
In a small bowl, mix the diced mango, chopped jalapeño, lime juice, red onion, cilantro, and a pinch of salt to make the mango salsa.
Divide the cooked rice or quinoa among bowls. Top each with cooked shrimp, avocado slices, and a generous spoonful of mango salsa.
Add optional toppings such as cherry tomatoes or grilled corn if desired. Serve immediately and enjoy.
Notes
The jalapeño can be removed for a milder salsa.
Tofu or chicken can replace shrimp to make it pork-free and flexible.
Leftovers can be stored in the refrigerator for up to 2 days. Best served fresh.
Swap quinoa for brown rice or other whole grains as preferred.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Grilling / Sautéing
- Cuisine: Tropical / Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 150mg