Description
These Healthy Shrimp Avocado Bowls with Mango Salsa combine juicy, seasoned shrimp with creamy avocado and a vibrant, fresh mango salsa to create a nutritious and flavorful meal. Perfect for a light lunch or dinner, this recipe balances protein, healthy fats, and vitamins in a colorful bowl that’s quick to prepare and satisfying to eat.
Ingredients
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Mango Salsa
- 1 ripe mango, peeled, pitted, and diced
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Bowl Components
- 2 ripe avocados, halved, pitted, and sliced
- 1 cup cooked brown rice or quinoa (optional)
- 1 cup fresh spinach or mixed greens
- Lime wedges, for garnish
Instructions
- Prepare the shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper to evenly coat. Set aside for 10 minutes to marinate.
- Make the mango salsa: In a medium bowl, combine diced mango, chopped red onion, minced jalapeño, and chopped cilantro. Squeeze lime juice over the mixture, season with salt, and gently toss to mix. Set aside to let the flavors meld.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for about 2-3 minutes per side or until the shrimp turn pink and opaque. Remove from heat.
- Assemble the bowls: Divide cooked brown rice or quinoa (if using) between bowls. Arrange fresh spinach or mixed greens along one side, then add sliced avocado and cooked shrimp. Spoon generous amounts of mango salsa over the top.
- Garnish and serve: Add lime wedges on the side for squeezing before eating. Serve immediately for best freshness and flavor.
Notes
- For a lower-carb option, omit the brown rice or quinoa and add extra greens.
- Adjust the level of spiciness by using more or less jalapeño in the salsa.
- Prepare the mango salsa ahead of time; it keeps well covered in the fridge for up to 2 days.
- Use fresh shrimp for best flavor, but frozen shrimp can be used if thawed properly.
- To keep avocado slices from browning, squeeze a little lime juice over them right before assembling the bowl.
