Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup chopped cilantro
- 2 limes, juiced
- 1 tablespoon olive oil
Instructions
- Step 1: In a medium bowl, combine the diced mango, red onion, jalapeño, and cilantro. Squeeze the juice of half a lime over the mixture and stir gently to combine. This is your mango salsa.
- Step 2: In a separate bowl, toss the shrimp with olive oil, salt, and pepper. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until pink and opaque.
- Step 3: While the shrimp is cooking, prepare the lime chili sauce. In a small bowl, whisk together the juice of the remaining 1.5 limes and a pinch of chili powder (adjust to taste).
- Step 4: Divide the diced avocado into bowls. Top with the cooked shrimp and the mango salsa.
- Step 5: Drizzle the lime chili sauce over each bowl and serve immediately.
Notes
- Store leftover mango salsa separately from the other components to prevent the avocado from getting soggy.
- Reheat the shrimp gently in a skillet or microwave to avoid rubbery textures, but the other ingredients are best served fresh and cold.
- Garnish your bowls with extra cilantro and a lime wedge for a pop of fresh flavor and visual appeal.
- For an extra layer of flavor, quickly marinate the shrimp in lime juice and a pinch of chili flakes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American