Shrimp with Avocado and Mango

Once again, I found myself in need of a meal with no real plan. It was too late to go grocery shopping, but I had a fridge full of random items in front of me. I wanted something kind of summery and tropical, and had a craving for shrimp. This dish was the result. Let us know what you think.

-The Gluten-Free Gal’s Guide


  • 15-20 medium shrimp
  • 1 Medium Mango
  • 1/2 Avocado
  • 1/4 c. Bell Pepper (chopped)
  • 1 tbsp. Cilantro (chopped)
  • 1/2 Lime (juiced)
  • Olive Oil (enough to lightly coat your frying pan


  1. Cook the shrimp. In a frying pan, add enough oil to provide a light coating to the bottom of the pan. Peel and clean the shrimp, add to frying pan, and cook over medium heat until the shrimp are pink.
  2. Place a few paper towels on a plate, place the shrimp on top, set aside, and let cool while you prepare the rest of the ingredients.
  3. Chop the Avocado, Mango, and Bell Pepper into chunks (about 1/2 inch in size)
  4. Finely chop the Cilantro.
  5. Cut the shrimp into smaller pieces or leave whole (whatever you desire) and add to a large bowl.
  6. Add the Avocado, Mango, Bell Pepper and cilantro to the bowl.
  7. Add the lime juice, and stir until fully combined.
  8. Serve and enjoy

This can be served with many sides or used to top many dishes. I chose to serve mine over rice, but next time I’m thinking about placing it over a bed of arugula to make a salad.

The Gluten-Free Gal’s Guide Shrimp with Avocado and Mango