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–+ servings
Amanda Smith

Shrimp and Avocado Bowls with Mango Salsa for Lunch Delight

A delicious and healthy lunch option featuring shrimp, avocado, and a fresh mango salsa.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 ripe avocados diced
  • 1 cup cooked quinoa or rice
  • 1 cup mango diced
  • 1/2 red onion finely chopped
  • 1/2 red bell pepper diced
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped

Method
 

  1. In a medium bowl, toss the shrimp with olive oil, chili powder, garlic powder, salt, and pepper until well coated.
  2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.
  3. In another bowl, combine the diced mango, red onion, red bell pepper, lime juice, and cilantro. Mix well to create the mango salsa.
  4. To assemble the bowls, divide the cooked quinoa or rice among four bowls. Top each bowl with diced avocado, cooked shrimp, and a generous scoop of mango salsa.
  5. Serve immediately and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 22gCholesterol: 200mgSodium: 300mgFiber: 5gSugar: 6g

Notes

  • For added spice, consider marinating the shrimp in a bit of hot sauce before cooking.
  • You can substitute the mango with pineapple or peach for a different flavor profile.

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