Ingredients
- Shrimp, peeled and deveined: 1 pound
- Avocado, diced: 2 ripe avocados
- Mango, diced: 1 ripe mango
- Red onion, finely chopped: 1/4 cup
- Cilantro, chopped: 1/4 cup
- Lime juice: 2 tablespoons
- Chili garlic sauce: 1 tablespoon
- Cooked rice or quinoa: 2 cups
Instructions
- Step 1: In a bowl, combine diced mango, red onion, and cilantro. Add 1 tablespoon of lime juice and mix well. This is your mango salsa. Set aside.
- Step 2: In a separate bowl, whisk together the remaining 1 tablespoon of lime juice and chili garlic sauce.
- Step 3: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- Step 4: Toss the cooked shrimp with the lime-chili sauce.
- Step 5: Divide the cooked rice or quinoa into bowls. Top with the shrimp mixture, diced avocado, and mango salsa. Serve immediately.
Notes
- Store leftover components separately in airtight containers in the refrigerator for optimal freshness.
- Reheat only the shrimp and rice/quinoa gently, as the avocado and salsa are best enjoyed cold.
- Garnish with a sprinkle of toasted coconut flakes for added texture and a tropical flair.
- To prevent the avocado from browning, toss it with a squeeze of lime juice before adding it to the bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American