Shrimp Avocado Mango Bowl (Printer-Friendly Version)
Succulent shrimp, avocado, and mango bring vibrant flavors and freshness for a quick, light, satisfying meal.
# Required Ingredients:
→ Salad Base
01 -
2 cups mixed greens (baby spinach and arugula), washed and dried
02 -
1 ripe avocado, diced
03 -
1 mango, peeled and diced
04 -
1/4 cup red onion, thinly sliced
→ Seafood
05 -
450 grams (1 lb) large shrimp, peeled and deveined
→ Seasonings and Dressing
06 -
2 tablespoons extra virgin olive oil
07 -
1 lime, juiced
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 -
Heat olive oil in a medium skillet over medium heat. When the oil is shimmering, add the shrimp and season lightly with salt and freshly ground black pepper. Sauté for 3 to 4 minutes, turning once, until shrimp are pink and opaque. Remove from heat and set aside to cool slightly.
02 -
In a large serving bowl, combine mixed greens and thinly sliced red onion. Add diced avocado and diced mango, placing them gently on top to preserve their shape.
03 -
Add the cooked shrimp to the salad. Drizzle everything with fresh lime juice and season with a pinch of salt and pepper. Using clean hands or salad utensils, gently toss the ingredients to ensure even distribution while keeping avocado and mango intact.
04 -
Divide the salad among serving bowls. Serve immediately for the freshest flavor and texture.
# Handy Cooking Tips:
01 -
Select shrimp that are firm and translucent for optimal flavor and texture.
02 -
Check avocado and mango for ripeness—a slight give under gentle pressure ensures perfect creaminess and sweetness.
03 -
Toss the salad gently to avoid mashing delicate ingredients.