Feliz Cinco de Mayo everyone! Hopefully you’re spending your day drinking margaritas and eating lots of guacamole, and not working on final papers like I am (or at least, like I should be…what is really happening is a lot of staring at the computer screen). To keep things a little festive, I made these cute mexican inspired shrimp salads with mango, avocado, red peppers, cilantro, black beans, and onion. These made an awesome lunch but would also be an impressive appetizer for your upcoming summer fiestas.
Start to finish these took about 30 minutes to make. Not bad huh? I used frozen shrimp so while they were thawing under cold water, I chopped the mango, cilantro, red onion, red pepper, jalapeno, and mixed it with black beans and lots of lime juice. Then I seasoned the shrimpies and sauteed them quickly until just cooked through. After letting them cool for a few, they got chopped and tossed in with the rest of the salad. Then, scoop out the center of the avocado, chop it, and add it to the salad, leaving you with cute little avocado bowls for your salads. Fill the bowls with the salad and prepare to impress people with your creative presentation.
Nutrition Highlights: This recipe uses tons of great ingredients- high fiber black beans, vitamin packed mango and red pepper, and shrimp which has lots of tryptophan, selenium, and protein. You can also make this without the shrimp to keep it vegan.
Mango-Black Bean Shrimp Salad in Avocado Bowls
Makes 4 Avocado halves
- 2 Avocados
- 1/2 red bell pepper, chopped
- 1 jalapeno, seeded and chopped
- 1/2 cup black beans
- 1/2 cup chopped mango
- 2 tablespoons chopped red onion
- 1 lime, juiced
- 2 tablespoons chopped cilantro
- 6 shrimp, fresh or frozen
- salt and pepper to taste