Shrimp and Mango Avocado Salsa Bowl | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Shrimp and Mango Avocado Salsa Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: SeaPak Parmesan Encrusted Jumbo Butterfly Shrimp with Sauce; Chosen Foods 100% Pure Avocado Oil; McCormick® Smoked Paprika & Onion Seasoning; Morton & Bassett Spices Cumin, Organic, Ground; Morton Iodized Salt, 26 Ounce; El Guapo Garlic Powder; SIGNATURE SELECTS Black Pepper, Ground; Del Monte Kernel Corn, Whole, Golden Sweet; Bush's Best Black Beans; Mesilla Valley Produce New Mexico Hot Hatch Chile Peppers; Cacique Cheese, Part Skim Milk, Cotija; Lime Wedges; Ataulfo Mango; Organic Avocado; Fresno Pepper; Organic Red Onion Bag; Cilantro; Waterfront Bistro Juice, Concentrate, Lime; Morton Iodized Salt, 26 Ounce

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Shrimp and Mango Avocado Salsa Bowl

Serves 420 mins prep10 mins cook

A quick and delicious shrimp and mango avocado salsa burrito bowl that puts a healthy meal on the table. This dish combines jumbo shrimp, fresh mango, avocado, and a variety of seasonings for a tasty experience. The bowls are topped with Cotija cheese and served with lime wedges for extra flavor.

0 servings

What you need

SeaPak Parmesan Encrusted Jumbo Butterfly Shrimp with Sauce

lb jumbo shrimp

tbsp avocado oil

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

Morton & Bassett Spices Cumin, Organic, Ground

tsp cumin

tsp salt

tsp garlic powder

tsp black pepper

corn

cooked black beans

Mesilla Valley Produce New Mexico Hot Hatch Chile Peppers

tbsp chili pepper

cotija cheese

lime wedge

mango

avocado

fresno pepper

red onion

tbsp cilantro

Waterfront Bistro Juice, Concentrate, Lime

fl oz lime juice

tsp salt

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Instructions

1: Peel and de-vein shrimp and season with the avocado oil, smoked paprika, garlic powder, salt, pepper and set it aside.

2: Chop mango, avocado, red onion, Fresno chile and cilantro and season with lime juice and salt.

3: Cook shrimp over medium-high heat for 2 minutes, flip and add 2-3 tablespoons of Mexican Chili Crisp and cook for 2 more minutes.

4: Warm up Mexican Street Corn White Rice and Mexican Black Beans according to package instructions.

5: Assemble your bowls as shown in the video- top with Cotija cheese, more Mexican Chili Crisp and enjoy!

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