Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 ripe mangoes, diced
- 1 red bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder (optional for a kick)
- Mixed greens for serving
Feel free to swap the cilantro for parsley if you’re not a fan, or add a dash of cumin for a smoky depth.
Instructions
- Start by preparing the shrimp. Season them with salt, pepper, and chili powder if using.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside to cool.
- In a large bowl, combine the diced mangoes, red bell pepper, red onion, and avocado. Drizzle with lime juice and the remaining olive oil.
- Add the cooked shrimp to the bowl and gently toss everything together to combine.
- Top with fresh cilantro and serve over a bed of mixed greens.
Remember that cooking is about balance—taste as you go, and adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mango Shrimp Salad, recipe, cooking, food
