Description
Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a refreshing and flavorful dish perfect for a light meal or a summer gathering.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- 1 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a bowl, combine mango, red onion, jalapeño, cilantro, and lime juice to make the mango salsa. Set aside.
- In a skillet, heat olive oil over medium heat. Add shrimp, chili powder, salt, and pepper. Cook until shrimp are pink and opaque, about 3-4 minutes.
- In serving bowls, layer diced avocado, cooked shrimp, and top with mango salsa.
- Drizzle with additional lime juice if desired and serve immediately.
Notes
- For a spicier kick, add more jalapeño to the salsa.
- This dish can be served warm or cold.
- Leftover shrimp can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 150mg