Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup of fresh mango, diced
- 1 lime, juiced
- 1/4 cup of red onion, finely chopped
- 1/4 cup of fresh cilantro, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Optional: chili flakes or hot sauce for extra spice
Instructions
- Mix diced mango, red onion, and cilantro in a bowl. Add lime juice, salt, and pepper to taste. Chill for 10-15 minutes to let flavors meld.
- Heat olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and optional chili flakes. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
- Layer sliced avocado at the bottom of each bowl. Top with cooked shrimp and spoonfuls of mango lime salsa. Garnish with additional cilantro and a squeeze of lime if desired.
Notes
- Prepare ingredients in advance for quick assembly.
- Store leftovers separately in airtight containers for up to 2 days.
- Add extra lime juice to prevent avocado browning.
- For extra flavor, sprinkle chili flakes or drizzle hot sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Assemble
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Dairy-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 180mg