Shrimp Bowls with Mango-Avocado Salsa
A delightful shrimp bowl topped with fresh mango-avocado salsa, perfect for a quick and healthy meal.
Ingredients
Main Ingredients
- 1 lb raw shrimp, peeled & deveined
- 1 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- 0.125 tsp cayenne pepper omit if you prefer less spice
- Green cabbage, shredded to taste
- White rice, cooked to taste
- Limes for serving
- Tortilla chips for serving (optional)
For the mango-avocado salsa
- 2 small mangos, diced or 1 large mango
- 1 large avocado, diced
- 0.25 cup red onion, chopped
- 1 jalapeño, deseeded & finely chopped
- 2 Tbsp cilantro, chopped leaves & stems
- 1 lime juiced
Instructions
- Make the Salsa: In a large bowl, combine the diced mangos, avocado, red onion, jalapeño, cilantro, and lime juice. Mix well and taste. Adjust with more lime juice if desired. Cover and refrigerate while you prepare the shrimp.
- Prepare the Shrimp: In a small bowl, mix together the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper, and cayenne pepper (if using). Pat the shrimp dry with a paper towel, then place them in a large bowl. Drizzle with olive oil and sprinkle the spice mix over the shrimp. Toss until the shrimp are evenly coated.
- Cook the Shrimp: Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the shrimp in a single layer (you may need to cook them in batches). Cook for 2-3 minutes on each side, or until they are pink and cooked through. Remove from heat.
- Assemble the Bowls: In each bowl, start with a scoop of cooked white rice. Top with the cooked shrimp, shredded cabbage, and a generous helping of mango salsa. Squeeze fresh lime juice over the top. Serve immediately with tortilla chips on the side, if desired.
Notes
For a milder salsa, you can reduce or omit the jalapeño. No alcoholic drinks allowed, please substitute with a non-alcoholic option.