Shrimp Avocado Mango Bowl
A refreshing and vibrant bowl featuring succulent shrimp, creamy avocado, and sweet mango, served over rice with a zesty lime dressing.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 medium mango, diced
- 2 cups cooked rice (white, brown, or quinoa works well)
- 1 each lime, juiced
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- for garnish Fresh cilantro
Instructions
Preparation
- Gather all your ingredients. Peel and devein the shrimp if not prepped already. Cut the avocado and mango into bite-sized pieces. Cook your rice following package instructions, or use leftovers.
- Heat olive oil in a pan over medium heat. Once the oil is shimmering, add the shrimp. Season with salt and pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.
- In a large mixing bowl, combine the cooked rice with the sautéed shrimp. Gently stir to mix the shrimp throughout the rice without breaking them.
- Fold in the diced avocado and mango, being careful to maintain the integrity of the avocado pieces.
- Squeeze fresh lime juice generously over the entire mixture.
- Using a spatula, toss gently to ensure all ingredients are coated in lime juice.
- Portion the Shrimp Avocado Mango Bowl into serving dishes.
- Garnish each bowl with fresh cilantro.
Notes
For added flavor, consider marinating the shrimp in lime juice and spices beforehand. This bowl is best served fresh but can be stored in the refrigerator for 1-2 days.