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- 1 lb shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cooked quinoa (or rice) - 1 mango, diced - 1 small red onion, finely chopped - 1 small red bell pepper, diced - 1 jalapeño, deseeded and minced - 2 tablespoons fresh cilantro, chopped - 2 tablespoons lime juice - 2 tablespoons olive oil - Salt and pepper, to taste - Lettuce leaves, for serving - Lime wedges for garnish To create my Shrimp Avocado Bowls, I focus on fresh and vibrant flavors. Each ingredient brings a unique taste and texture. The shrimp become tender and flavorful when cooked just right. Avocados add creaminess, while the mango salsa brings a sweet and zesty kick. I love using quinoa as a base because it’s healthy and filling. You can swap it with rice if you prefer. The fresh veggies, like red onion and bell pepper, add crunch and color. Don't forget the jalapeño for a bit of heat. Adjust the amount to fit your spice level. Adding lime juice brightens the dish, making it refreshing. Olive oil ties everything together. Salt and pepper enhance all the flavors. If you want extra crunch, serve the bowls on a bed of lettuce. Lime wedges on the side make for a fun garnish. For the full recipe with all steps, check out the detailed instructions. Enjoy making this delightful dish! - Marinade the shrimp with olive oil, salt, and pepper. - Set aside for marination. Start by taking one pound of shrimp. Peel and devein them if not done already. In a medium bowl, add one tablespoon of olive oil, a pinch of salt, and some pepper. Mix well and coat the shrimp evenly. Let it marinate for about ten minutes. This adds great flavor to the shrimp. - Follow package instructions for cooking quinoa. - Fluff and allow to cool. While the shrimp marinates, grab one cup of quinoa. Cook it according to the package instructions. Once it's done, use a fork to fluff the quinoa. This should make it light and fluffy. Let it cool down a bit before adding it to the bowls. - Combine all salsa ingredients in a bowl. - Mix well and let sit. For the salsa, you will need one diced mango, one small finely chopped red onion, one diced red bell pepper, and one minced jalapeño. Also, chop two tablespoons of fresh cilantro. Add all these ingredients into a bowl. Squeeze in two tablespoons of lime juice and sprinkle a pinch of salt. Mix everything well and set it aside. Letting it sit helps the flavors blend. - Heat skillet and cook shrimp until pink and opaque. Next, heat a non-stick skillet over medium-high heat. Add the marinated shrimp into the skillet. Cook each side for about two to three minutes. You want the shrimp to turn pink and opaque. This means they are fully cooked. Remove them from the heat. - Layer the base with quinoa (or rice). - Add avocado, shrimp, and mango salsa. Now comes the fun part: assembling the bowls! In each bowl, place a layer of quinoa as the base. Then, add diced avocado. On top of that, pile on the cooked shrimp and a generous scoop of mango salsa. This makes for a colorful and tasty dish. - Add lettuce leaves for crunch. - Drizzle with olive oil and lime juice. For an extra crunch, add some fresh lettuce leaves around the edges of the bowl. A drizzle of olive oil and a squeeze of lime juice on top adds even more flavor. Each bite will be a delight! For the full recipe, you can refer to the cooking guide. - Ensure shrimp are not overcooked. Overcooking makes shrimp tough. Cook them just until pink and opaque. - Use fresh ingredients for best flavor. Fresh shrimp and ripe avocados make a big difference. - Use colorful bowls for visual appeal. Bright bowls make your meal look more inviting. - Add lime wedges for enhanced taste. A squeeze of lime brightens the dish and adds zest. - Experiment with extra seasonings like garlic or paprika. A little spice can elevate your dish. - Consider adding diced tomatoes to the salsa. This adds freshness and extra flavor to the mix. These tips will help you create a dish that is not only tasty but also visually stunning. For the full recipe, check out the specific details on how to prepare these delicious shrimp avocado bowls with mango salsa. {{image_2}} You can switch out shrimp for other proteins. Chicken works great and adds a different flavor. Tofu is a good choice too, especially for a vegetarian meal. If you want seafood, grilled fish is a tasty option. Each protein brings its own twist to the bowl. Quinoa is a healthy base, but you have options. Rice is a simple swap, giving a more classic feel. Farro or couscous are also great choices for texture. If you're looking to cut carbs, try zucchini noodles. They add a fresh crunch and keep the dish light. Mango salsa shines in this recipe, but you can change it up. Pineapple salsa adds a sweet and tangy kick. Corn salsa brings a hearty bite to your bowl. For a creamier texture, try adding avocado salsa. Each salsa option makes the dish unique and exciting. For the full recipe, check out the main article. Store leftovers in airtight containers. This keeps them fresh and safe. Consume within 2-3 days for best quality. After that, the shrimp may lose flavor. The mango salsa can also spoil quickly. You can freeze shrimp before cooking. This helps keep them fresh for longer. Just remember, salsa ingredients may not freeze well. They can get mushy after thawing. It’s best to make salsa fresh when serving. To reheat shrimp, use a skillet. This method keeps the shrimp tender. Heat them on medium until warm. Avoid using the microwave; it can make them rubbery. Serve fresh salsa cold on top of reheated bowls. This adds a nice contrast in temperature. Enjoy your shrimp avocado bowls with mango salsa delight! For the full recipe, check out the detailed instructions above. To prepare shrimp, start by cleaning them. Rinse the shrimp under cold water. Peel and devein them if not done already. Next, marinate the shrimp. In a bowl, mix the shrimp with olive oil, salt, and pepper. Let them sit for about 10 minutes. This adds flavor and helps tenderize the shrimp. Yes, you can make this recipe ahead of time. Cook the quinoa and shrimp in advance. Store them in separate airtight containers in the fridge. The mango salsa can also be made ahead. Keep it in the fridge for freshness. Just assemble everything right before serving for the best taste. Yes, this recipe is healthy. Shrimp is low in calories but high in protein. Avocados provide healthy fats, fiber, and vitamins. Quinoa is a great source of protein and carbs. Mango adds vitamins and antioxidants. This dish is a balanced meal with many nutrients. Absolutely! You can add other vegetables to your bowls. Consider cherry tomatoes for sweetness. Spinach or kale can add some greens. Cucumbers give a nice crunch. Feel free to get creative and use your favorite veggies for extra flavor and nutrition. If you don't have mango, try other fruits. Peaches work well and add sweetness. Pineapple gives a nice tropical twist. You can also use diced apples for crunch. Each fruit will change the flavor but still taste great in your salsa. The dish has a mild spice level. The jalapeño adds a little heat, but it's not overwhelming. If you want more spice, leave some seeds in the jalapeño. You can also add chili powder or hot sauce. Adjust according to your spice preference. In this post, we explored a vibrant shrimp bowl recipe. We covered key ingredients like shrimp, avocado, and mango. You learned step-by-step instructions for preparing and cooking the dish. I shared tips to enhance flavor and suggested variations for added creativity. Feel free to make this recipe your own by mixing in different proteins or veggies. Enjoy your delicious bowl, packed with fresh taste and lots of colors. Cooking can be fun and rewarding when you use fresh ingredients!

Shrimp Avocado Bowls with Mango Salsa

Elevate your meal game with my Savory Shrimp Avocado Bowls with Mango Salsa! This colorful dish features grilled shrimp, creamy avocado, and zesty mango salsa over fluffy quinoa. Perfect for lunch or dinner, it's not only delicious but also easy to make and ideal for meal prep. Ready to impress your taste buds? Click through for the full recipe and get cooking today! Enjoy a fresh and satisfying meal that’s sure to delight!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cooked quinoa (or rice)

1 mango, diced

1 small red onion, finely chopped

1 small red bell pepper, diced

1 jalapeño, deseeded and minced

2 tablespoons fresh cilantro, chopped

2 tablespoons lime juice

2 tablespoons olive oil

Salt and pepper, to taste

Lettuce leaves, for serving (optional)

Instructions
 

Prepare the Shrimp: In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and pepper. Let it marinate for about 10 minutes.

    Cook the Quinoa: While the shrimp marinates, cook quinoa according to package instructions. Once cooked, fluff it with a fork and set aside to cool.

      Make the Mango Salsa: In a separate bowl, combine the diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt. Mix well and set the salsa aside.

        Cook the Shrimp: Heat a non-stick skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes per side or until they turn pink and opaque. Remove from heat.

          Assemble the Bowls: In each bowl, layer the quinoa (or rice) as the base. Top with diced avocado, cooked shrimp, and a generous scoop of mango salsa.

            Serve: If desired, add a few lettuce leaves for extra crunch around the edges of the bowl. Drizzle with remaining olive oil and additional lime juice for extra flavor.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4

                - Presentation Tips: Serve the bowls with lime wedges on the side and a sprinkle of fresh cilantro on top for a pop of color.