Shrimp Avocado Mango Bowl Recipe: A Flavorful and Refreshing Dish
When it comes to quick and delicious meals, the Shrimp Avocado Mango Bowl is a winner. This recipe combines the succulent flavors of shrimp, creamy avocado, and juicy mango to create a dish that is both satisfying and refreshing. Whether you’re looking for a light lunch or a vibrant dinner option, this recipe will surely impress your taste buds.
Why You’ll Love This Shrimp Avocado Mango Bowl
I make this bowl when I want something that is bursting with flavor and packed with nutritious ingredients. The combination of shrimp, avocado, and mango creates a delightful balance of sweetness and tanginess. It’s a dish that is not only delicious but also incredibly healthy.
My family goes crazy for this bowl because it is so versatile. You can customize it to your liking by adding your favorite veggies or drizzling with a zesty dressing. It’s a meal that can be enjoyed any time of the year, and it never fails to bring a smile to everyone’s faces.
Ingredients
For this Shrimp Avocado Mango Bowl, you will need the following ingredients:
– 1 pound of shrimp, peeled and deveined
– 2 ripe avocados, sliced
– 1 ripe mango, diced
– 1 red bell pepper, thinly sliced
– 1/4 cup of red onion, thinly sliced
– 1/4 cup of fresh cilantro, chopped
– Juice of 1 lime
– Salt and pepper to taste
Feel free to substitute any of the ingredients based on your preference or what you have available. For example, if you don’t have red bell pepper, you can use yellow or orange bell pepper instead. It’s all about creating a bowl that suits your taste.
Directions
1. Start by cooking the shrimp. Heat a skillet over medium-high heat and add a drizzle of olive oil. Season the shrimp with salt and pepper, then cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.
2. In a large bowl, combine the sliced avocado, diced mango, red bell pepper, red onion, and chopped cilantro. Squeeze the lime juice over the mixture and gently toss to combine.
3. Add the cooked shrimp to the bowl and gently mix everything together. Make sure the shrimp is evenly distributed throughout the bowl.
4. Taste and adjust the seasoning with salt and pepper if needed.
5. Serve the Shrimp Avocado Mango Bowl in individual bowls or on a large platter. Garnish with additional cilantro if desired.
This bowl is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 24 hours. Though honestly, in my house, it never lasts more than a day!
Variations
I love experimenting with different flavors and textures in this Shrimp Avocado Mango Bowl. Here are a few variations you can try:
– Add a sprinkle of chili flakes for some heat
– Include some diced cucumber for extra crunch
– Mix in a handful of arugula or spinach for added freshness
Don’t be afraid to get creative and make this bowl your own!
Pro Tips
Here are a few tips I’ve learned from making this recipe:
– If you don’t have a skillet to cook the shrimp, you can also grill them for a smoky flavor.
– To prevent the avocado from browning, squeeze a little extra lime juice over it.
– I find that this bowl tastes even better the next day as the flavors have a chance to meld together.
So, what are you waiting for? Gather your ingredients and give this Shrimp Avocado Mango Bowl a try. It’s a dish that will transport your taste buds to a tropical paradise!
Shrimp Avocado Mango Bowl Recipe
A flavor-packed and nutritious bowl featuring succulent shrimp, creamy avocado, and juicy mango, balanced with the freshness of bell pepper, onion, and cilantro, all tossed in lime juice.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 ripe mango, diced
- 1 red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Directions
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Start by cooking the shrimp. Heat a skillet over medium-high heat, add olive oil, season shrimp with salt and pepper, cook for 2-3 minutes on each side until pink and opaque, then set aside.
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In a large bowl, combine avocado, mango, bell pepper, onion, cilantro. Squeeze lime juice over the mixture and gently toss to combine.
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Add the cooked shrimp to the bowl and mix everything together. Ensure the shrimp is evenly distributed.
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Taste and adjust seasoning with salt and pepper if needed.
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Serve in individual bowls or on a platter. Garnish with additional cilantro if desired.
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Leftovers can be stored in the refrigerator for up to 24 hours.