Description
A vibrant and refreshing Shrimp Avocado Mango Salsa Bowl featuring juicy, seasoned shrimp served over a bed of fluffy rice and topped with a zesty mango avocado salsa. This colorful dish perfectly balances sweet, tangy, and savory flavors, making it an ideal light lunch or dinner option bursting with fresh ingredients and bright colors.
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Mango Avocado Salsa
- 1 ripe mango, peeled and diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
- Salt to taste
Rice Base
- 2 cups cooked white or brown rice
Instructions
- Prepare the Rice: Cook the rice according to package instructions until fluffy. Set aside and keep warm.
- Make the Mango Avocado Salsa: In a medium bowl, combine diced mango, diced avocado, chopped red onion, cilantro, minced jalapeño, lime juice, and a pinch of salt. Gently toss to mix and set aside to let the flavors meld.
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, garlic powder, salt, and pepper until evenly coated.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat immediately to avoid overcooking.
- Assemble the Bowls: Divide the cooked rice into serving bowls. Top each with a portion of cooked shrimp and a generous scoop of mango avocado salsa.
- Serve: Garnish with extra fresh cilantro or lime wedges if desired. Serve immediately for best freshness and flavor.
Notes
- For added zest, sprinkle chopped green onions atop the bowls before serving.
- Use fresh lime juice for the best citrus flavor in the salsa.
- Adjust jalapeño according to desired spice level or omit for a mild salsa.
- Brown rice can be substituted for a nuttier flavor and added fiber.
- Cooking shrimp just until opaque prevents rubbery texture.
