Description
A delightful shrimp and avocado bowl featuring grilled shrimp, creamy avocado, and vibrant mango salsa atop warm rice, perfect for any occasion.
Ingredients
- Shrimp: 1 pound, peeled and deveined
- Avocado: 1 ripe, sliced
- Mango: 1 ripe, diced
- Lime: 1, juiced
- Chili Powder: 1 teaspoon
- Rice: 1 cup jasmine or basmati
- Olive Oil: 2 tablespoons
- Salt: to taste
- Pepper: to taste
Instructions
- Grill the shrimp by preheating your grill or grill pan to medium-high heat, tossing the shrimp with olive oil, salt, and pepper. Grill until pink and opaque, about 2-3 minutes per side.
- Prepare the mango salsa by dicing the ripe mango and mixing it in a bowl with fresh lime juice and chopped cilantro.
- Create the lime-chili sauce by mixing lime juice and chili powder in a small bowl, adjusting to your spice preference.
- Assemble the bowl by serving the grilled shrimp over warm rice, layering slices of creamy avocado, and dolloping mango salsa on top. Drizzle with lime-chili sauce and add a squeeze of lime.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat rice in microwave or stovetop. Avoid overcooking shrimp for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 150mg