Oh my goodness, let me tell you about my all-time favorite dish: the shrimp avocado mango bowl! It’s like a burst of sunshine in a bowl, with vibrant flavors that just dance on your palate. The combination of sweet, juicy mango, creamy avocado, and succulent shrimp is simply irresistible. I love making this dish on those warm, sunny days when all I want is something fresh and light. Trust me, every bite is refreshing and packed with goodness! Plus, it’s super quick to whip up, so you can indulge in a healthy meal without spending hours in the kitchen. Whether it’s lunch or dinner, this bowl always makes me feel like I’m dining at a fancy restaurant, but with the comfort of home. You’ve got to try it!
Ingredients List
Here’s everything you’ll need to make this delightful shrimp avocado mango bowl. I always recommend using the freshest ingredients you can find for the best flavor!
- 1 lb shrimp, peeled and deveined – Look for large, fresh shrimp for that perfect bite!
- 1 ripe avocado, diced – Make sure it’s perfectly ripe for that creamy texture.
- 1 mango, diced – A juicy, ripe mango adds the sweetest touch to this dish.
- 2 cups mixed greens – I love using a blend of baby spinach and arugula for a peppery kick!
- 1/4 cup red onion, thinly sliced – This adds a lovely crunch and sharp flavor.
- 1 lime, juiced – Fresh lime juice brightens up all the flavors beautifully.
- 2 tablespoons olive oil – Use good quality olive oil for cooking the shrimp.
- Salt and pepper to taste – Don’t forget to season to bring all those flavors together!
How to Prepare the Shrimp Avocado Mango Bowl
Alright, let’s dive into the delicious process of making this shrimp avocado mango bowl! It’s super simple, and I promise you’ll be amazed at how quickly it comes together. First things first, we need to get that shrimp cooked to perfection.
Cooking the Shrimp
In a medium skillet, heat up 2 tablespoons of olive oil over medium heat. I like to let the oil get nice and hot before adding the shrimp. Once it’s shimmering, toss in the shrimp and season lightly with salt and pepper. Cook them for about 3-4 minutes, flipping them halfway through. You’ll know they’re done when they turn a gorgeous pink color and curl up slightly. Just be careful not to overcook them, or they’ll get rubbery! Once they’re ready, take them off the heat and set aside.
Assembling the Bowl
Now comes the fun part! In a large bowl, combine 2 cups of mixed greens, the diced avocado, diced mango, and thinly sliced red onion. I like to add the avocado and mango last so they stay beautifully intact. Gently toss everything together to mix the flavors without mashing the avocado. Finally, top the salad with your perfectly cooked shrimp. Drizzle with the fresh lime juice, and give it a light sprinkle of salt and pepper to taste. Toss everything gently one last time, and voilà! Your shrimp avocado mango bowl is ready to serve. It’s a colorful, fresh masterpiece that’s just waiting to be enjoyed!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in just 25 minutes!
- Packed with healthy ingredients like shrimp, avocado, and mango.
- Low in calories but high in flavor, making it a guilt-free indulgence.
- Vibrant colors and textures that make your plate pop!
- Perfect for warm weather or when you crave something fresh and light.
- Customizable—feel free to add your favorite veggies or swap in chicken if you prefer!
Tips for Success
To make your shrimp avocado mango bowl truly shine, here are my top tips! First, always choose the freshest shrimp you can find; it makes a world of difference in flavor. When selecting your avocado, give it a gentle squeeze—if it yields slightly, it’s perfectly ripe! For the mango, look for one that’s fragrant and gives a bit when pressed. Cooking the shrimp quickly over medium heat is key to keeping them tender and juicy, so don’t walk away! And remember, tossing the ingredients gently helps maintain the integrity of the avocado and mango, keeping their lovely textures intact. Finally, feel free to get creative! Adding a handful of fresh herbs like cilantro or mint can really elevate the dish. Enjoy crafting your bowl!
Nutritional Information
Let’s talk numbers! This shrimp avocado mango bowl is not just delicious; it’s also a wholesome choice. Each serving is estimated to have around 350 calories, with 20g of fat (3g saturated), 25g of protein, and 15g of carbohydrates. Plus, you’re getting some fiber and a bit of natural sweetness from the mango! Keep in mind that these values are estimates, so feel free to adjust based on your ingredient choices. Enjoy this guilt-free delight!
FAQ Section
Got questions about the shrimp avocado mango bowl? I’ve got answers! Here are some common queries I hear:
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them properly before cooking. I usually let them sit in the fridge overnight or run them under cold water.
What can I substitute for shrimp?
If you’re not a shrimp fan, grilled chicken works wonderfully in this bowl! You can even try tofu for a vegetarian option.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Just keep in mind that the avocado might brown slightly, but it’ll still taste delicious!
Can I make this bowl ahead of time?
I recommend assembling the ingredients just before serving for the freshest taste, but you can prep everything except the avocado and shrimp in advance.
What other toppings can I add?
Feel free to get creative! Chopped cilantro, jalapeños for spice, or even a sprinkle of feta cheese can add an extra layer of flavor.
Storage & Reheating Instructions
Got some leftovers from your shrimp avocado mango bowl? No worries, I’ve got you covered! To keep everything fresh, store any leftovers in an airtight container in the fridge. It’s best to keep the shrimp and the salad separate if possible, especially the avocado, to prevent browning and keep that creamy texture intact. You can store them for up to 2 days.
When you’re ready to enjoy your bowl again, I recommend eating it cold for that refreshing taste. But if you prefer it warm, gently reheat the shrimp in a skillet over low heat just until warmed through—this should only take a minute or two. Avoid microwaving the shrimp, as it can make them tough. Toss everything together and savor the deliciousness once more!
Serving Suggestions
To create a complete meal that pairs beautifully with your shrimp avocado mango bowl, consider serving it alongside some fluffy quinoa or a light cilantro-lime rice. Both add a lovely texture and soak up all those vibrant flavors! If you’re looking for a little crunch, a side of crispy tortilla chips with salsa or guacamole is always a hit. And don’t forget to quench your thirst with a refreshing drink—try a chilled glass of coconut water or a zesty limeade for a tropical touch. Enjoy your delightful feast!
Shrimp Avocado Mango Bowl: 5 Reasons You’ll Adore It
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A refreshing shrimp avocado mango bowl packed with flavor.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 mango, diced
- 2 cups mixed greens
- 1/4 cup red onion, thinly sliced
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add shrimp and cook until pink, about 3-4 minutes.
- In a bowl, combine mixed greens, avocado, mango, and red onion.
- Top with cooked shrimp.
- Drizzle with lime juice and season with salt and pepper.
- Toss gently and serve immediately.
Notes
- Use fresh ingredients for the best flavor.
- Can substitute grilled chicken for shrimp if preferred.
- Adjust lime juice based on taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 160mg
Keywords: shrimp avocado mango bowl, healthy salad, seafood bowl
