Shrimp, Mango & Avocado Bowl

Shrimp, Mango & Avocado Bowl

Servings

2 servings

Ingredients

For the shrimp

• 250 g (9 oz) raw shrimp, peeled and deveined

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika (or chili flakes, optional)

• 1 tablespoon fresh lemon or lime juice

For the bowl

• 1 ripe mango, peeled and diced

• 1 large ripe avocado, sliced and cubed

• 1 cup mixed leafy greens (romaine, butter lettuce, or spinach)

• 2 tablespoons fresh cilantro or parsley, finely chopped

Optional base (choose one, if desired)

• Steamed jasmine rice

• Quinoa

• Brown rice

• Or serve as a low-carb salad without grains

Optional dressing (light citrus dressing)

• 1 tablespoon olive oil

• 1 tablespoon lemon or lime juice

• ½ teaspoon honey or maple syrup

• Salt and pepper to taste

Instructions

1. Cook the shrimp

1. Heat olive oil in a pan over medium heat.

2. Add garlic and sauté for about 30 seconds until fragrant.

3. Add shrimp, season with salt, pepper, and paprika.

4. Cook for 2–3 minutes per side until the shrimp turn pink and opaque.

5. Finish with lemon or lime juice. Remove from heat and set aside.

2. Prepare the ingredients

• Dice the mango into bite-sized cubes.

• Slice and cube the avocado.

• Wash and dry the leafy greens.

• Chop fresh herbs.

3. Make the dressing (optional)

• Whisk olive oil, citrus juice, honey, salt, and pepper in a small bowl.

4. Assemble the bowl

1. Add rice or greens to the bottom of the bowl (if using).

2. Arrange mango, avocado, and shrimp in separate sections.

3. Sprinkle with fresh herbs and cracked black pepper.

4. Drizzle lightly with dressing or extra olive oil.

Serving Suggestions

• Serve immediately while the shrimp are warm.

• Add sesame seeds or crushed nuts for extra texture.

• Pairs well with iced green tea or sparkling water.

Flavor Profile

Fresh, lightly sweet from mango, creamy from avocado, and savory with citrus-garlic shrimp. Balanced, clean, and nutrient-dense.