Description
A vibrant dish featuring sautéed shrimp, creamy avocado, and sweet mango, perfect for summer.
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 ripe mangoes, diced
- ¼ of a red onion, finely diced
- ¼ cup of chopped fresh cilantro
- Juice of 2-3 limes
- ½ to 1 minced jalapeño (optional)
- 2-3 cups of cooked rice or quinoa
- 2 tablespoons of olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- For dressing: 2 tablespoons of olive oil, 1 tablespoon of lime juice, ½ teaspoon honey or maple syrup (optional), salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
- Season the shrimp with chili powder, cumin, garlic powder, salt, and pepper.
- Add the shrimp to the skillet and cook for about 2-3 minutes on each side until pink and opaque.
- Combine diced avocados, mangoes, red onion, cilantro, and lime juice in a mixing bowl.
- Whisk together olive oil, lime juice, honey (if using), salt, and pepper in a small bowl for the dressing.
- Assemble your bowls by placing a scoop of cooked rice or quinoa at the base.
- Spoon the avocado mango mixture over the grains, then top with the sautéed shrimp.
- Drizzle with dressing and finish with jalapeño (if using).
Notes
For a vegetarian option, substitute shrimp with grilled vegetables or black beans. Store leftovers separately to keep avocado fresh.
