Mediterranean Shrimp & Avocado Bowls with Mango-Cucumber Salsa & Lemon-Herb Sauce

by
Mediterranean shrimp avocado bowls with mango-cucumber salsa and lemon-herb sauce
Jump to Recipe

Mediterranean Shrimp & Avocado Bowls with Mango-Cucumber Salsa & Lemon-Herb Sauce

Mediterranean Shrimp & Avocado Bowls are a delicious and healthy meal that combines the flavors of shrimp, fresh avocado, and a refreshing mango-cucumber salsa. Topped with a zesty lemon-herb sauce, this dish is perfect for a light lunch or dinner. It’s colorful, flavorful, and easy to make!

Why Make This Recipe

You should make this recipe because it is quick and straightforward. It is packed with protein from the shrimp and healthy fats from the avocado. The mango-cucumber salsa adds a sweet and crunchy element, making the dish even more appealing. Plus, it’s a great way to enjoy fresh ingredients and bring a taste of the Mediterranean right to your table!

How to Make Mediterranean Shrimp & Avocado Bowls

Ingredients:

  • 1 lb peeled and deveined shrimp
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and black pepper to taste
  • Juice of 1/2 lemon
  • 1 ripe mango, diced
  • 1/2 cucumber, diced
  • Avocado (for serving)
  • Mixed greens (for serving)
  • Lemon-Herb Sauce (to taste)

Directions:

  1. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, cumin, salt, and pepper.
  2. Heat a skillet over medium-high heat and cook the shrimp for about 2-3 minutes on each side until they are pink and cooked through.
  3. In another bowl, combine diced mango and cucumber to make the salsa.
  4. Assemble bowls with mixed greens, cooked shrimp, avocado slices, and top with mango-cucumber salsa and a drizzle of lemon-herb sauce. Serve immediately.

How to Serve Mediterranean Shrimp & Avocado Bowls

Serve these bowls while the shrimp are warm. You can place them on a beautiful plate for a nice presentation. Add extra lemon-herb sauce on top for more flavor. These bowls work great as a fresh lunch or a light dinner.

How to Store Mediterranean Shrimp & Avocado Bowls

If you have leftovers, store them in an airtight container in the refrigerator. The shrimp can be kept for up to 2 days. However, it’s best to keep the avocado and salsa separate until you are ready to eat to keep them fresh.

Tips to Make Mediterranean Shrimp & Avocado Bowls

  • Choose fresh shrimp for the best taste.
  • If you like spice, consider adding some chili flakes to the shrimp mix.
  • Use ripe avocados for a creamy texture.
  • Feel free to add other veggies you like, such as bell peppers or cherry tomatoes.

Variation

You can easily customize this recipe. Instead of shrimp, try grilled chicken or tofu for a vegetarian option. You can also use different fruits for the salsa, like pineapple or kiwi, depending on what you prefer.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the shrimp and the salsa a few hours in advance, but it’s best to assemble the bowls just before serving to keep everything fresh.

2. What can I use instead of lemon-herb sauce?
If you don’t have lemon-herb sauce, a simple vinaigrette or yogurt sauce can be a great substitute.

3. Can I freeze the shrimp?
Freezing cooked shrimp is not recommended as it may change the texture. It is best to eat them fresh, but you can freeze raw shrimp before cooking.

Enjoy making and sharing this tasty Mediterranean Shrimp & Avocado Bowl with family and friends!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mediterranean Shrimp & Avocado Bowls with Mango-Cucumber Salsa & Lemon-Herb Sauce

  • Author: olivia
  • Total Time: 21 minutes
  • Yield: 4 servings 1x
  • Diet: Pescatarian
Print Recipe

Description

A delicious and healthy meal featuring shrimp, fresh avocado, and a refreshing mango-cucumber salsa topped with a zesty lemon-herb sauce.

Ingredients

Scale
  • 1 lb peeled and deveined shrimp
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and black pepper to taste
  • Juice of 1/2 lemon
  • 1 ripe mango, diced
  • 1/2 cucumber, diced
  • Avocado (for serving)
  • Mixed greens (for serving)
  • Lemon-Herb Sauce (to taste)

Instructions

  1. Toss the shrimp with olive oil, paprika, garlic powder, cumin, salt, and pepper in a bowl.
  2. Heat a skillet over medium-high heat and cook the shrimp for about 2-3 minutes on each side until they are pink and cooked through.
  3. In another bowl, combine diced mango and cucumber to make the salsa.
  4. Assemble bowls with mixed greens, cooked shrimp, avocado slices, mango-cucumber salsa, and drizzle with lemon-herb sauce. Serve immediately.

Notes

Serve the bowls warm and consider adding extra lemon-herb sauce for more flavor. Store leftovers in an airtight container for up to 2 days, keeping avocado and salsa separate until ready to eat.

  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 200mg

Keywords: shrimp, avocado, mango, cucumber, healthy, Mediterranean, quick meal

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆