Description

A quick, vibrant summer bowl featuring seared jumbo shrimp, creamy avocado, and a fresh, spicy mango salsa. This low-stress meal balances rich and bright flavors for a satisfying weeknight dinner.

Ingredients

Scale

1 pound jumbo shrimp, raw, peeled and deveined
1 large ripe mango, peeled and diced
2 medium avocados, sliced or cubed
1/4 cup red onion, finely diced
1/2 cup fresh cilantro, chopped
2 limes, juiced
1 small jalapeño, seeded and minced
1/2 teaspoon red chili flakes
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Rinse shrimp and pat dry. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, and a squeeze of lime juice.
In a medium bowl, combine diced mango, red onion, minced jalapeño, and cilantro. Add juice of one lime, red chili flakes, and a pinch of salt. Toss to combine and set aside.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove from heat immediately.
Slice avocados and squeeze a little extra lime juice over them to prevent browning.
Assemble bowls by placing mango salsa at the bottom, topping with warm shrimp, and arranging avocado slices on top. Drizzle with remaining lime juice.

Notes

Do not overcook the shrimp; they should curl into a ‘C’ shape. If they curl into an ‘O’, they are overcooked. Store components separately in the fridge; salsa is best within 24 hours, shrimp within 2 days. Avocado browns quickly, so cover with plastic wrap directly on the surface if storing.

Prep Time: 5 minutes
Cook Time: 3 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl per person
Calories: 350
Sugar: 18
Sodium: 400
Fat: 22
Saturated Fat: 3
Carbohydrates: 25
Fiber: 8
Protein: 20

Keywords: shrimp, avocado, mango salsa, healthy bowl, quick dinner, keto, gluten-free, low carb, summer recipe, seafood