Shrimp & Avocado Bowls with Mango Salsa (Fresh Feast)
Description
Shrimp & Avocado Bowls with Mango Salsa is a vibrant, nutrient-rich meal that brings together bold flavors and refreshing textures. Juicy, spiced shrimp are paired with creamy avocado and topped with a bright, sweet-tangy mango salsa that instantly elevates the dish. This “Fresh Feast” bowl is perfect for warm days when you want something light yet satisfying. It balances protein, healthy fats, and natural sugars, making it ideal for a wholesome lunch or dinner. The combination of smoky spices, citrusy notes, and tropical sweetness creates a dish that feels both indulgent and clean.
Ingredients
For the Shrimp
- 1 lb shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Salt & black pepper to taste
For the Mango Salsa
- 1 ripe mango (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup tomato (diced)
- 1 tbsp lime juice
- 1 tbsp fresh cilantro (chopped)
- 1 small jalapeño (optional, finely chopped)
For the Bowl
- 1–2 avocados (sliced)
- 2 cups cooked rice, quinoa, or greens
- Lime wedges for serving
Instructions
- Season the Shrimp
In a bowl, toss shrimp with olive oil, paprika, garlic powder, chili powder, salt, and pepper until evenly coated. - Cook the Shrimp
Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink, opaque, and slightly charred. Remove from heat. - Prepare Mango Salsa
In a separate bowl, combine diced mango, red onion, tomato, lime juice, cilantro, and jalapeño (if using). Mix gently and set aside. - Assemble the Bowls
Divide rice, quinoa, or greens into serving bowls. Add cooked shrimp and sliced avocado. - Top & Serve
Spoon mango salsa generously over the bowls. Squeeze fresh lime juice on top and serve immediately.
Notes
- Use fresh or properly thawed shrimp for best texture.
- Mango should be ripe but firm for easy dicing.
- Adjust spice levels to your preference by increasing or reducing chili powder.
- Quinoa is a great gluten-free base alternative.
Tips
- Don’t Overcook Shrimp: They cook quickly and become rubbery if overdone.
- Chill the Salsa: Letting mango salsa sit for 10–15 minutes enhances flavor.
- Add Crunch: Sprinkle toasted seeds or nuts for extra texture.
- Meal Prep: Store components separately and assemble before eating.
- Extra Flavor: A drizzle of yogurt or light dressing can add creaminess.
Servings
- Serves 3–4 people
Nutritional Information (Approx. per serving)
- Calories: 350–450
- Protein: 25–30g
- Carbohydrates: 30–40g
- Fat: 12–18g
- Fiber: 6–9g
- Vitamin C: High (from mango and lime)
Health Benefits
- Lean Protein: Shrimp supports muscle health and provides essential nutrients.
- Healthy Fats: Avocado offers heart-healthy monounsaturated fats.
- Rich in Antioxidants: Mango and tomatoes provide vitamins and protective compounds.
- Digestive Support: Fiber from fruits and vegetables aids digestion.
- Balanced Energy: Combines protein, carbs, and fats for sustained energy levels.
Q&A
Q: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
Q: What can I use instead of mango?
Pineapple or peach can provide a similar sweet-tangy flavor.
Q: Is this recipe spicy?
It has mild heat, but you can adjust spices or skip jalapeño.
Q: Can I make it low-carb?
Yes, replace rice with leafy greens or cauliflower rice.
Q: How long does mango salsa last?
It stays fresh for up to 1 day in the refrigerator.