Description
A vibrant and refreshing dish combining shrimp, avocado, and mango for a perfect summer meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 ripe mangoes, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2–3 limes
- 1/2 to 1 jalapeño, seeded and minced (optional)
- 2–3 cups cooked rice or quinoa
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- For the optional dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon honey or maple syrup (optional)
- Salt and black pepper to taste
Instructions
- Heat two tablespoons of olive oil in a skillet over medium heat.
- Season the shrimp with chili powder, cumin, garlic powder, salt, and pepper.
- Once the oil is hot, add the shrimp to the skillet. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
- In a separate bowl, combine diced mangoes, red onion, cilantro, lime juice, and minced jalapeño to create the mango salsa.
- To assemble, place cooked rice or quinoa in bowls, top with shrimp and the mango salsa.
- Drizzle with optional dressing if desired and serve immediately.
Notes
Try grilling the mangoes for a smoky flavor. Keep avocados prepared just before serving to maintain freshness.
