Description
A recipe for assembling fresh bowls featuring perfectly grilled shrimp, creamy avocado, and a bright, homemade mango salsa over your choice of base.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 2 ripe avocados, sliced or cubed
- 4 cups cooked quinoa or brown rice (optional base)
- 2 cups mixed greens (optional base)
- Lime wedges, for serving
Instructions
- Prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Mix gently. Set aside to allow flavors to meld.
- Season the shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
- Grill the shrimp: Preheat your grill or grill pan to medium-high heat. Place the shrimp on the hot grill. Cook for 2 to 3 minutes per side, until pink and opaque. Do not overcook.
- Prepare the bowls: Divide your chosen base (quinoa, rice, or greens) among four serving bowls.
- Assemble the bowls: Top the base evenly with the sliced avocado and the grilled shrimp. Spoon a generous amount of mango salsa over the shrimp and avocado in each bowl.
- Serve immediately with extra lime wedges on the side.
Notes
- For easy preparation, you can cook the quinoa or rice ahead of time.
- If you do not have a grill, you can cook the shrimp in a hot skillet over medium-high heat.
- You can prepare the mango salsa up to 4 hours in advance; store it covered in the refrigerator.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 bowl (with 1 cup base)
- Calories: 420
- Sugar: 12
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 9
- Protein: 35
- Cholesterol: 210