AI: end result may differ
Ingredients
1
avocado
.......................................................................
½
Cayenne pepper
.......................................................................
To taste
cherry tomatoes
.......................................................................
44 cucumber
.......................................................................
¼
mango
.......................................................................
½
olive oil
.......................................................................
3 Tsp3 Tsp pepper
.......................................................................
To taste
red onion
.......................................................................
¼
rice
.......................................................................
75g75g salt
.......................................................................
To taste
shrimp
.......................................................................
55
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Scampi with Rice and Mango Salad
30 minutes
•••Steps
Cut the avocado and mango in half, remove the pit, and cut the flesh into small cubes. Dice the cucumber, cherry tomatoes, and red onion into small cubes. Mix olive oil through the salad**. Keep chilled in the fridge.**
Bring a large pot of water to a boil, add some salt if desired, and cook the rice according to the package instructions. Keep the rice warm until serving.
Season the scampi with pepper, salt, and cayenne pepper.
Heat a splash of olive oil in a pan over medium heat and fry the marinated scampi for 3 minutes on each side until they are pink.
Serve the mango salad with the rice and scampi. Enjoy!
