Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup fresh mango, diced
- 1 red bell pepper, sliced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Juice of 1 lime
Instructions
- Prepare the mango salsa by combining diced mango, chopped red onion, lime juice, and a pinch of salt in a bowl. Set aside for 10 minutes.
- In a small bowl, mix chili powder, paprika, cayenne pepper, salt, and pepper. Toss the shrimp in olive oil and coat with the spice mixture.
- Heat a skillet over medium-high heat and cook the seasoned shrimp for 2-3 minutes on each side until pink and fully cooked.
- In the same skillet, sauté sliced red bell peppers and red onions until tender, about 5 minutes.
- Assemble the bowls with a base of sliced avocados, cooked shrimp, sautéed peppers and onions, and mango salsa. Garnish with fresh cilantro and a squeeze of lime.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Keep avocado slices separate to prevent browning.
- Refrigerate mango salsa in a sealed container for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 160mg