Description
Tender shrimp sautéed and nestled in creamy avocado halves, topped with zesty mango salsa for a vibrant dish that’s perfect for any occasion.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 ripe avocados, halved and pitted
- 1 cup cooked quinoa
- 1 cup diced mango
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- In a large bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until pink and opaque. Remove from heat.
- In another mixing bowl, combine diced mango, red bell pepper, red onion, cilantro, and lime juice. Gently stir to combine.
- Place a half avocado in each serving bowl. Fill with cooked quinoa, then top with sautéed shrimp.
- Spoon the mango salsa over the shrimp and quinoa. Serve immediately and enjoy!
Notes
Store any uneaten shrimp and salsa in an airtight container in the refrigerator for up to 2 days. For leftover avocado, sprinkle lime juice and store wrapped in plastic to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican