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This shrimp avocado mango bowl has bright tropical flavors and is honestly my go-to for a fast meal that tastes a little fancy but takes almost no time. Every forkful bursts with the sweetness of fresh mango, the creaminess of avocado, and juicy shrimp. On hot days or when I just want something light and colorful, this one always hits the spot. There are so many good reasons you are going to want this in your regular meal routine
I whipped this up once on a beach vacation using what I found at a local market and now it just feels like summer to me no matter when I eat it
Ingredients
- Shrimp: about one pound peeled and deveined for best juiciness choose large shrimp that are firm and smell fresh from the fish counter
- Avocado: one ripe and diced gives silky texture and boosts the creamy factor so check for just gently soft when squeezed
- Mango: one ripe and diced choose one that has a sweet scent and gives just a bit under gentle pressure for max sweetness
- Mixed greens: about two cups I love using a combo of baby spinach and arugula for freshness and a little peppery bite
- Red onion: just a quarter cup thinly sliced adds crunch plus a sharp contrast that cuts through the sweetness
- Lime juice: from one lime brings everything to life with tangy freshness
- Olive oil: about two tablespoons use a decent extra virgin olive oil for both flavor and a little healthy fat for the shrimp
- Salt and pepper: for seasoning just a hint to balance out all the flavors
Step-by-Step Instructions
- Prep the Shrimp:
- Pat your shrimp dry with paper towels which helps them brown nicely then season with a little salt and pepper on both sides
- Cook the Shrimp:
- Heat olive oil in a medium skillet over medium heat until it looks glossy and thin then carefully lay in the shrimp in a single layer Cook for about three to four minutes flipping halfway through until they are pink and just curled up Remove from heat so they stay tender
- Prepare the Salad:
- Add the mixed greens to a large bowl followed by the diced avocado diced mango and thinly sliced red onion Toss very gently just to combine being careful not to mash the avocado
- Top and Dress:
- Arrange the cooked shrimp on top of your salad Drizzle everything with lime juice and an extra dash of salt and pepper if you like Give it one final gentle toss and get ready to dig in
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Mango in this bowl is always my favorite part because it reminds me of the tree that hung over our porch when I was a kid We used to pick them still warm from the sun and I loved sneaking slices before they ever made it to the salad bowl
Storage tips
For best results store leftover shrimp and salad separately in airtight containers in the fridge The salad will keep well for up to two days but the avocado may brown a little Place a piece of plastic wrap right on top of the avocado to slow browning Shrimp keeps its best texture if you eat it cold the second day or give it a quick gentle reheat in a skillet over low heat
Ingredient substitutions
If you are out of shrimp try using grilled chicken or marinated tofu for a delicious protein swap Sometimes I add diced cucumber or bell pepper for extra crunch Use any greens you like or toss in herbs like cilantro for an extra pop For a dairy element a sprinkle of crumbled feta works so nicely
Serving suggestions
Serve this bowl with fluffy white rice or nutty quinoa to make it even heartier Toasted tortilla chips add crunch on the side and a sparkling fruit drink brings out all the tropical flavors For a picnic simply keep the dressing separate and drizzle on just before eating
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Cultural Story
Shrimp mango salads like this often show up in tropical regions where fresh seafood and sweet fruit are staples Eating this always transports me back to family picnics on the beach with the salty air and music playing in the background It is such a celebration of simple sun-kissed flavors
Common Recipe Questions
- → Can I use frozen shrimp?
Yes, just make sure to thaw the shrimp thoroughly before cooking for the best texture and taste.
- → What can I substitute for shrimp?
Try grilled chicken or tofu for a different protein option, while still enjoying the fresh flavors.
- → How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days; store avocado separately if possible.
- → Is it possible to prepare this ahead?
Prep the greens, mango, and onion in advance but add avocado and shrimp just before serving for freshness.
- → What toppings pair well?
Enhance your bowl with cilantro, sliced jalapeños, or a sprinkle of feta for extra flavor and texture.