Gluten Free Jennifer

"You don't have to find out you're dying to start living." – Zach Sobiech

Shrimp with Mango Avocado Salsa

I did something the other night that I NEVER do.. I MEASURED as I was cooking my food!  Say WHAAAAAAT?!  I’m going to start doing this little step more often so that I can actually SHARE recipes!  It’s hard to give a recipe without measuring.  

Shrimp with mango avocado salsa

makes 2 servings



  • 10 shrimp, peeled, cleaned, deveined, tails cut off
  • 4 oz rice pasta, cooked according to package directions
  • 1 bunch asparagus, ends trimmed


  • 1 mango, cubed
  • 1/2 small red onion, finely chopped
  • juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeno, seeded and chopped
  • 1 ripe avocado, cubed
  • 3 cloves garlic, minced
  • salt and pepper to taste

Combine all salsa ingredients in a bowl and refrigerate for 1-24 hours.




Spray pan and sautee shrimp over medium heat until pink- approximately 3 minutes on each side.  

Toss asparagus with salt, pepper, and olive oil and lay in single layer on cookie sheet.  Bake at a preheated 400 degree oven for approximately 20 minutes.

Assemble plate with the rice pasta on bottom, shrimp over pasta, and topped with mango avocado salsa.  Surround pasta with asparagus. 



**** TIP **** I do not like coconut, but I know flavor profiles, and I think this would be even better with a coconut milk-based cream sauce over the pasta!



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