Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup of mango, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- Juice of 2 limes (for the lime-chili sauce)
- 2 tablespoons of olive oil
- Fresh cilantro, chopped
- Salt and black pepper to taste
- Chili flakes or hot sauce (optional)
- Juice of 1 lime
- 1 teaspoon of honey or agave syrup
- 1 small chili, minced
- 1 tablespoon of olive oil
- Salt to taste
Instructions
- Combine diced mango, red onion, diced red bell pepper, and minced jalapeño in a bowl. Add chopped cilantro, lime juice, salt, and pepper, then mix well to create the mango salsa.
- In a small bowl, whisk together lime juice, honey, minced chili, olive oil, and a pinch of salt to make the lime-chili sauce. Adjust seasoning as desired.
- Heat a tablespoon of olive oil in a skillet over medium heat. Season shrimp with salt, pepper, and chili flakes if desired. Cook for 2-3 minutes per side until pink and opaque. Set aside.
- Place sliced avocados at the base of each bowl. Top with cooked shrimp, mango salsa, and a drizzle of lime-chili sauce. Garnish with extra cilantro and lime wedges.
Notes
- Use ripe avocados for the best creamy texture.
- Adjust spice level by adding more or less chili according to your preference.
- Prepare the mango salsa ahead of time and store in the refrigerator for enhanced flavor.
- Replace shrimp with tofu or tempeh for a vegan version.
- Store leftovers separately in airtight containers; add avocado slices just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 165mg