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- 1 lb shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - Juice of 2 limes - 1 ripe mango, diced - 1 small jalapeño, deseeded and minced - 1/2 red bell pepper, diced When I create shrimp and avocado bowls, I focus on fresh, bright flavors. The main ingredients are shrimp, avocados, and quinoa. Shrimp brings a sweet taste and a nice texture. Avocados add creaminess and healthy fats. Quinoa gives a hearty base that fills you up. For the additional ingredients, I use cherry tomatoes and red onion. Cherry tomatoes add a pop of color and sweetness. The red onion gives a nice crunch and sharp flavor. Lime juice ties it all together with a zesty kick. The mango salsa is where the magic happens. Mango adds a tropical sweetness. Jalapeño gives a mild heat, while red bell pepper adds crunch. Together, they create a fresh topping for the bowl. You can find the Full Recipe to guide you through making this dish. It’s easy to follow and will help you create a plate that looks and tastes amazing. Enjoy customizing your bowls with these vibrant ingredients! First, gather your ingredients for the mango salsa. In a bowl, combine: - 1 ripe mango, diced - 1 small jalapeño, deseeded and minced - 1/2 red bell pepper, diced - Juice of 1 lime - Salt, to taste Mix these well. Let the salsa marinate for at least 15 minutes. This helps the flavors blend and deepen. Next, it's time to cook the shrimp. Start by seasoning 1 pound of shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side. The shrimp should turn pink and opaque. Once cooked, squeeze lime juice over the shrimp for extra flavor. Now, let’s build your bowls. Begin with a base of cooked quinoa, about 1 cup for each bowl. Top it with: - 2 ripe avocados, diced - The cooked shrimp - 1 cup of halved cherry tomatoes - 1 small red onion, finely chopped Finally, spoon a generous amount of the mango salsa over the top of the shrimp and veggies. This adds color and freshness to each bowl. For a complete guide, refer to the Full Recipe for detailed cooking steps. To make your shrimp pop, season them well. I suggest using salt, pepper, and lime juice. You can also try adding garlic powder or smoked paprika for more depth. For additional toppings, consider using sliced radishes or fresh corn. These add a nice crunch and extra color. Serve your bowls with lime wedges on the side. This gives your guests a chance to add more zing to their meal. For a fun touch, use ring molds. Layer the quinoa and toppings to create a beautiful height in the bowls. To cook shrimp perfectly, pay attention to their color. When they turn pink and opaque, they are done. Overcooking makes them rubbery, so keep a close eye. Choosing ripe avocados is simple. Look for avocados that yield slightly when pressed. If they feel too firm, give them a day or two to ripen. {{image_2}} If you're not in the mood for shrimp, you can switch it up. Chicken works great in this dish. Simply grill or sauté the chicken until it's cooked through. Tofu is another option. Press and cube it, then sauté until golden brown. If you prefer seafood, try scallops or crab. Both add a rich flavor and pair well with avocado. Feel free to get creative with the salsa. Instead of mango, use pineapple or peach for a different twist. You can also mix in diced cucumber for extra crunch. If you like it spicy, add more jalapeño or use a habanero pepper. For less heat, go for sweet bell peppers. This dish is easy to adapt for different diets. To make it gluten-free, simply ensure your ingredients are certified gluten-free. For a vegan option, replace shrimp with chickpeas or lentils. The creamy avocado will still give you that satisfying texture. You can also skip the honey in the salsa to keep it fully plant-based. To keep your shrimp and avocado bowls fresh, store leftovers in airtight containers. This helps prevent air and moisture from affecting taste. Place the shrimp and quinoa in one container. Keep the diced avocado and mango salsa in separate containers. This keeps them from browning and losing their flavor. For refrigeration, ensure your bowls cool to room temperature before sealing. This prevents condensation, which can make everything soggy. Store in the fridge for up to two days. Enjoy the freshness while you can! To reheat shrimp, use a skillet on low heat. This keeps the shrimp juicy and avoids overcooking. Stir gently until warmed through. For quinoa, add a splash of water and cover the skillet. This method keeps it fluffy and moist. To keep avocados fresh, only cut them when ready to eat. If you have leftover avocado, sprinkle lime juice on top to slow browning. For best results, eat them within a day. Can you freeze assembled bowls? I do not recommend it. The texture of shrimp and avocado changes when frozen. Instead, you can freeze individual components. Shrimp can freeze well if cooked. Place them in a freezer bag, squeezing out air. For quinoa, cool it completely before freezing. Store in an airtight container or freezer bag. You can keep these components for up to three months. When selecting shrimp, look for these tips: - Freshness: Choose shrimp that smell like the ocean, not fishy. - Appearance: Look for shrimp that are firm, moist, and have a shiny shell. - Size: Decide on the size you prefer, with larger shrimp being meatier. - Source: Buy from trusted vendors who offer sustainable seafood. Choosing the right shrimp ensures your dish tastes great and is safe to eat. Yes, you can prepare parts of this dish ahead of time. Here are some tips: - Cook the shrimp: You can cook the shrimp a few hours before serving. - Make the salsa: Prepare the mango salsa in advance. It tastes better after marinating. - Store separately: Keep the shrimp, salsa, and other ingredients separate until serving. This keeps everything fresh. Meal prepping saves time and lets you enjoy the dish later. You can pair these bowls with various side dishes. Consider these ideas: - Rice: Serve with cilantro lime rice for extra flavor. - Salad: A light green salad adds freshness. - Corn: Grilled corn on the cob makes a great side. - Chips: Tortilla chips with salsa can add crunch. These sides complement the shrimp and avocado bowls perfectly. You can find the full recipe for Shrimp and Avocado Bowls with Mango Salsa in the Full Recipe section. It has all the detailed cooking steps you need. In this blog post, we explored how to make tasty shrimp and avocado bowls. We detailed the key ingredients, like shrimp, avocados, and quinoa, along with tips to enhance flavors. You learned how to prepare mango salsa and cook shrimp perfectly. We also discussed variations, storage, and answers to common questions. These bowls are not just healthy; they're fun to make. Enjoy your cooking and try different ways to customize these dishes!

- Shrimp and Avocado Bowls with Mango Salsa

Create a burst of flavor with these Shrimp & Avocado Delight Bowls! This easy recipe combines juicy shrimp, creamy avocados, and zesty mango salsa over a bed of fluffy quinoa. Perfect for a quick lunch or dinner, this dish is both nutritious and delicious. Ready to impress your taste buds? Click through to explore the full recipe and elevate your mealtime with vibrant, tasty ingredients!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

Juice of 2 limes

1 tablespoon olive oil

2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

For the Mango Salsa:

1 ripe mango, diced

1 small jalapeño, deseeded and minced

1/2 red bell pepper, diced

Juice of 1 lime

Salt, to taste

Instructions
 

Prepare the Mango Salsa: In a bowl, combine the diced mango, jalapeño, red bell pepper, lime juice, and a pinch of salt. Mix well and set aside to marinate for at least 15 minutes.

    Cook the Shrimp: In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove from heat and squeeze lime juice over the shrimp for added flavor.

      Assemble the Bowls: In serving bowls, start with a base of quinoa. Top with the d diced avocados, cooked shrimp, halved cherry tomatoes, and chopped red onion.

        Add the Salsa: Spoon a generous amount of the prepared mango salsa over the shrimp and vegetables in each bowl.

          Garnish and Serve: Drizzle with additional lime juice and sprinkle with fresh cilantro.

            Prep Time | Total Time | Servings: 15 minutes | 30 minutes | 4 servings

              - Presentation Tips: Serve the bowls with lime wedges on the side for extra zest. For an added touch, use a ring mold to layer the quinoa and toppings to create height in the bowls.