Ingredients
Scale
- 1 pound of cooked shrimp (peeled and deveined)
- 2 ripe avocados, sliced
- 1 cup of cooked jasmine rice or quinoa
- 1 cup of fresh mango, cubed
- 1/4 cup of red onion, finely chopped
- 1/2 cup of fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon of olive oil
- Salt and black pepper to taste
- Optional: sliced jalapeños, shredded coconut, or toasted nuts for garnish
Instructions
- Combine cubed mango, red onion, and cilantro in a bowl. Drizzle with lime juice, add a pinch of salt, and mix well to prepare the mango salsa.
- In a skillet, heat olive oil over medium heat. Season shrimp with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Squeeze lime juice over the cooked shrimp for added zest.
- Assemble each bowl starting with a base of cooked rice or quinoa. Top with avocado slices, cooked shrimp, and a generous spoonful of mango salsa. Garnish with chopped cilantro, sliced jalapeños, or shredded coconut as desired.
Notes
- Prepare all components in advance and store separately to keep ingredients fresh.
- Feel free to customize with your favorite toppings like shredded coconut or toasted nuts for added texture.
- This dish can be served chilled or at room temperature for optimal enjoyment.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Tropical, American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 120mg