Shrimp and Mango Avocado Salsa Bowl

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!