Description
A vibrant, tropical fusion of grilled shrimp, creamy avocado, and zesty mango salsa over quinoa or rice. Light, balanced, and packed with flavor and nutrients for a satisfying meal.
Ingredients
1 cup uncooked quinoa or brown rice
20 large shrimp, peeled and deveined
1 ripe avocado, sliced
1 cup diced mango
1/4 cup finely chopped red onion
1 jalapeño, seeded and minced
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 cup chopped fresh cilantro
Sea salt to taste
Instructions
Rinse quinoa or rice and cook according to package instructions.
In a bowl, mix shrimp with olive oil, lime juice, chili powder, smoked paprika, and salt. Marinate for 10-15 minutes.
Grill shrimp over medium heat until pink and cooked through, 2-3 minutes per side.
In a separate bowl, combine mango, red onion, jalapeño, cilantro, and a pinch of salt. Let salsa chill for 10 minutes to mellow the spice.
Assemble bowls by layering cooked grain, avocado, shrimp, and mango salsa. Serve immediately.
Notes
For extra crunch, add toasted coconut flakes.
Use pineapple juice instead of lime for a sweeter salsa.
Substitute baked sweet potato rounds for a高地-carb grain-free base.
Store unused salsa in airtight containers for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 210mg