Description

Indulge in these vibrant, nutrient-dense bowls featuring succulent chili-spiced shrimp, creamy avocado, and a refreshing mango salsa. Set upon a crisp cabbage base, this dish captures the perfect harmony of sweet, savory, and zesty flavors. It is an ideal, restaurant-quality weeknight meal that is both healthy and quick to assemble, prioritizing fresh ingredients for a clean, refreshing, and energizing dining experience.

Ingredients

1 lb large shrimp, peeled and deveined
1 tbsp chili powder
1 tsp ground cumin
1 tbsp olive oil
2 cups shredded green cabbage
1 large mango, diced
1 ripe avocado, diced
1/4 cup red onion, finely diced
1 fresh lime, juiced
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

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Instructions

Pat the shrimp dry with paper towels to ensure seasoning adhesion.
In a medium bowl, toss the shrimp with chili powder, cumin, salt, and pepper.
Heat olive oil in a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and cooked through.
In a separate bowl, combine the diced mango, avocado, red onion, lime juice, and cilantro to make the salsa.
Divide the shredded cabbage into four serving bowls.
Top each bowl with an equal portion of the seared shrimp and fresh mango salsa.
Serve immediately while the shrimp is warm.

Notes

You can prepare the mango salsa and shred the cabbage in advance for faster weeknight assembly. Adjust the spice level by adding a pinch of cayenne or chopped jalapeño to the shrimp rub if desired.

Prep Time: 15
Cook Time: 10
Category: Meals
Method: Sautéing
Cuisine: Fusion