Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup of mango, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Optional: jalapeño slices for extra spice
Instructions
- Combine olive oil, chili powder, garlic powder, salt, and pepper in a bowl. Add shrimp and toss to coat evenly. Marinate for 10-15 minutes.
- Heat a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
- In a bowl, mix diced mango, cherry tomatoes, red onion, lime juice, and chopped cilantro. Add jalapeño slices if desired. Stir well.
- Layer sliced avocados in bowls. Top with cooked shrimp and spoon mango salsa over. Garnish with cilantro and lime wedges.
Notes
- Serve immediately for best freshness, especially the avocado.
- Store leftovers separately in airtight containers and consume within 24 hours.
- To customize, add other vegetables like cucumber or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop, No-Bake
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 12g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 150mg