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.
