Description
A fresh and filling meal featuring juicy shrimp, creamy avocado, and sweet mango salsa over warm rice, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 lb Shrimp, peeled and deveined (Use tails-off for easy eating)
- 2 cups Rice (jasmine, basmati, or brown) (Cook as per package instructions)
- 1 Avocado, ripe but not mushy
- 1 Mango, ripe and sweet (Chopped for salsa)
- 1/4 cup Red onion or shallot, chopped
- 1/4 cup Cilantro, optional (Chopped, for garnish)
- 1 Juice Lime, fresh (For seasoning and salsa)
- 2 tablespoons Olive oil or avocado oil (For cooking shrimp)
Spices for Shrimp
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
Optional Toppings
- 1/2 cup Sliced jalapeno (Add for heat)
- 1 cup Shredded cabbage
- 1 can Black beans (Drained and rinsed)
- 1 cup Corn (Fresh or canned)
- 1/2 cup Feta cheese (Crumbled, for garnish)
- 1/4 cup Toasted pumpkin seeds (For extra crunch)
Instructions
Preparation
- Cook the rice according to package instructions or reheat leftover rice with a splash of water and cover.
- For the mango salsa, chop the mango, red onion, cilantro, and jalapeno if using. Squeeze in lime juice, add a pinch of salt, and taste.
Cooking
- Pat the shrimp dry with paper towels to ensure a good sear. Toss with oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Cook the shrimp in a hot pan for 1 to 2 minutes per side until pink and curled. Finish with a squeeze of lime.
Assembly
- Build your bowl starting with rice, then adding shrimp, avocado slices, and mango salsa. Top with any optional toppings you like and finish with a squeeze of lime.
Notes
For meal prep, store components separately. Avocado is best cut fresh. The salsa can be made ahead and holds well for 24 hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: American, Mexican