Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup mango, diced (for the mango salsa)
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- For the lime-chili sauce:
- 1/4 cup lime juice
- 1-2 red chilies, finely chopped
- 1 tablespoon honey or agave syrup
- 1 tablespoon soy sauce (optional)
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, then sauté for 2-3 minutes on each side until they turn pink and opaque. Set aside.
- In a bowl, combine the diced mango, chopped red onion, and diced red bell pepper. Add a squeeze of lime juice and a sprinkle of salt. Mix well and set aside to allow the flavors to meld.
- In a small bowl, whisk together lime juice, chopped red chilies, honey, and soy sauce if using. Adjust the heat level by adding more or less chili.
- Begin by placing sliced avocados at the base of each bowl. Top with the sautéed shrimp, fresh mango salsa, and drizzle with the lime-chili sauce. Garnish with chopped cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 1-2 days.
- Prepare the mango salsa a few hours in advance to enhance flavor.
- For a milder lime chili sauce, reduce the number of chilies or remove seeds.
- Substitute shrimp with grilled chicken, tofu, or salmon for varied options.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 150mg