Ingredients
12 oz shrimp (uncooked)
1 cup diced ripe mango
1 medium cucumber, sliced
1 avocado, sliced
1 lime, juiced
2 tbsp chopped cilantro
1 tsp sesame oil
Salt to taste (about 1/2 tsp)
Black pepper to taste (about 1/4 tsp)
Optional: 1 tbsp red chili flakes or to taste
Optional: 2 tbsp rice vinegar or lime wedges for tang
Instructions
Pat shrimp dry and season with salt, pepper, and chili flakes (if using)
Heat a skillet over medium-high; cook shrimp 2-3 minutes per side until pink and firm
Meanwhile, dice mango and slice cucumber; chop cilantro
Assemble bowls: layer cucumber and mango, top with cooked shrimp, avocado slices, and cilantro
Drizzle with lime juice, sesame oil, and a pinch of salt before serving
Notes
Shrimp can be air-fried or grilled for alternative cooking methods
Replace cilantro with mint or parsley if preferred
Make ahead: store raw components separately and assemble at mealtime
Add edamame or quinoa for extra protein/carbs
Store in an airtight container in fridge up to 24 hours
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Sautéing/Assembling
- Cuisine: Asian-Inspired
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 10g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 170mg