Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 large ripe mango, diced
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 3 limes, 2 juiced for sauce, 1 juiced for salsa
- 2 tablespoons olive oil, divided
- 1 teaspoon chili powder
Instructions
- Step 1: Prepare the Mango Salsa by combining the diced mango, finely diced red onion, half of the chopped cilantro, and the juice of one lime in a medium bowl. Stir gently and set aside.
- Step 2: In a small bowl, whisk together the juice of the remaining two limes, the chili powder, 1 tablespoon of olive oil, and a pinch of salt to create the Lime-Chili Sauce.
- Step 3: Pat the shrimp dry. Toss the shrimp with the remaining 1 tablespoon of olive oil, a pinch of salt, and black pepper. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque.
- Step 4: Divide the cooked shrimp and diced avocados among serving bowls.
- Step 5: Top each bowl generously with the prepared Mango Salsa and drizzle with the Lime-Chili Sauce. Garnish with the remaining fresh cilantro, if desired, and serve immediately.
Notes
- To enjoy leftovers, store the cooked shrimp and salsa in separate airtight containers in the fridge for up to 2 days; add fresh avocado just before serving to avoid browning.
- If you have leftover shrimp, gently warm it in a skillet over low heat or in the microwave for a short burst until just warm, then assemble with fresh salsa and avocado for the best texture.
- For a more substantial meal or an added crunch, consider serving these vibrant bowls over a bed of quinoa, brown rice, or alongside some crispy tortilla chips.
- For the best flavor and texture, ensure both your avocados and mangoes are perfectly ripe – the avocado should yield slightly to gentle pressure, and the mango should be fragrant and slightly soft, making all the difference in your salsa and bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American