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Shrimp Avocado Bowls with Mango Salsa

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A fresh and satisfying summer recipe combining juicy shrimp, creamy avocado, and vibrant mango salsa. Perfect for a quick, healthy meal that balances sweet, creamy, and savory flavors.

Ingredients

Scale
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tbsp olive oil (or avocado oil)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • Freshly ground black pepper, to taste
  • 1 ripe mango, peeled and diced
  • ½ small red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 2 ripe avocados, halved and pitted
  • 1 cup cooked brown rice or cauliflower rice (optional)
  • 1 cup cherry tomatoes, halved
  • Mixed greens or baby spinach (optional)
  • Lime wedges, for serving

Instructions

  1. Prepare the Mango Salsa: In a medium bowl, combine diced mango, finely chopped red onion, minced jalapeño, and chopped cilantro. Squeeze juice of one lime over the mixture, sprinkle with salt to taste, and gently toss. Let sit at room temperature while prepping shrimp.
  2. Season the Shrimp: Pat shrimp dry with paper towels. Place in a bowl, drizzle with olive oil, sprinkle smoked paprika, garlic powder, salt, and black pepper evenly. Toss to coat thoroughly.
  3. Cook the Shrimp: Heat skillet over medium-high heat. Add shrimp in a single layer. Cook 2-3 minutes per side until pink and opaque with a slight golden crust. Avoid overcrowding. Remove shrimp and set aside.
  4. Prepare Avocados and Base: Halve and pit avocados. Scoop out some flesh if desired to create a bigger bowl. Arrange rice or greens in serving bowls if using.
  5. Assemble the Bowls: Place cooked shrimp over rice or greens, add avocado halves, spoon mango salsa on top, and scatter cherry tomato halves around. Serve immediately with lime wedges.
  6. Optional Garnish: Add toasted pumpkin seeds or a drizzle of light vinaigrette for extra texture and tang.

Notes

Pat shrimp dry before cooking to ensure a good sear. Avoid overcooking shrimp to prevent rubbery texture. Keep mango salsa chunky for best texture. Prepare salsa ahead and refrigerate up to one day. Assemble bowls last minute to keep avocado fresh and prevent browning. For a dairy-free option, omit any cheese garnishes. Substitute rice with cauliflower rice for lower carbs.

Nutrition

Keywords: shrimp avocado bowls, mango salsa, summer recipe, healthy meal, quick dinner, gluten-free, low-carb

Find it online: https://cooltastes.com/shrimp-avocado-bowls-with-mango-salsa-easy-healthy-recipe-for-summer/