Shrimp and Avocado Bowls with Mango Salsa

ngredients:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Juice of 1/2 lime

For the Mango Salsa:

• 1 ripe mango, peeled, pitted, and diced
• 1/4 red onion, finely chopped
• 1 small red bell pepper, diced
• 1 jalapeño, finely chopped (optional for spice)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

For the Bowls:

• 2 avocados, sliced
• 2 cups mixed greens (such as spinach, arugula, or lettuce)
• 1/4 cup sliced cucumber
• 1 tbsp olive oil
• A squeeze of lime juice
• Optional: 1/4 cup crumbled feta cheese or goat cheese

Instructions:

1. Prepare the Shrimp:

• In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Let them marinate for 10–15 minutes.
• Heat a skillet over medium heat. Cook the shrimp for about 2-3 minutes per side, or until pink and opaque. Squeeze lime juice over them once cooked and set aside.

2. Make the Mango Salsa:

• In a mixing bowl, combine the diced mango, red onion, bell pepper, jalapeño (if using), cilantro, and lime juice.
• Season with salt and pepper to taste. Stir everything together and set aside.

3. Assemble the Bowls:

• In a large bowl or plate, arrange a bed of mixed greens.
• Add sliced avocado and cucumber to the bowl.
• Top with the cooked shrimp.
• Spoon the fresh mango salsa over the shrimp.
• Drizzle with olive oil and squeeze a little lime juice over everything for added freshness.

4. Optional Toppings:

• For extra flavor, sprinkle some crumbled feta or goat cheese on top.

Tips:

• For a little heat, add extra jalapeño or even a pinch of chili flakes.
• Feel free to adjust the seasoning of the salsa based on your taste preferences.
• This dish can be made ahead by prepping the shrimp and mango salsa and storing separately in the fridge.