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To make a flavorful Shrimp and Avocado Bowl, you need these key items: - 1 lb shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cooked quinoa (or rice for a heartier option) - 1 ripe mango, diced - 1 small red onion, finely chopped - 1 red bell pepper, diced - 1 jalapeño, minced (optional for a spicy kick) - 2 tablespoons fresh lime juice - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh cilantro, chopped (for garnish) You can add more zest to your bowls with these optional ingredients: - Garlic, minced, for extra depth - Corn, for sweetness and crunch - Black beans, for protein and texture - Avocado oil, for a different richness - Additional lime wedges, for extra tang If you have dietary needs, try these substitutes: - Use shrimp alternatives like tofu or tempeh for a vegan option. - Swap quinoa for cauliflower rice for a low-carb choice. - Replace lime juice with lemon juice if you prefer. - Use brown rice instead of white for more fiber. - Opt for a different fruit, like pineapple, in the salsa for a twist. For the full recipe, check out the complete details and instructions. Enjoy crafting your delicious bowls! Start by taking 1 pound of peeled and deveined shrimp. Place them in a large bowl. Add 2 tablespoons of olive oil, 2 tablespoons of fresh lime juice, salt, and pepper. Mix everything well. Let the shrimp sit for about 15 minutes. This helps them soak up all the flavors. Next, you need to cook 1 cup of quinoa or rice. Follow the package instructions. Make sure it cooks until fluffy. Once done, set it aside. Let it cool a bit while you work on the other parts of the bowl. Now, grab a separate bowl for the mango salsa. Dice 1 ripe mango, chop 1 small red onion, and dice 1 red bell pepper. If you like it spicy, mince 1 jalapeño. Combine all these in the bowl. Add a splash of lime juice and season with salt and pepper. Mix it well. This salsa adds a bright flavor. Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp. Cook them in a single layer. This step is key! Cook for 2-3 minutes on each side. You want them pink and opaque. Avoid overcooking, as it will make them tough. To assemble, take serving bowls. Add a scoop of cooked quinoa or rice to each bowl. Top it with diced avocado. Next, add the cooked shrimp. Finally, spoon on the mango salsa. This layering makes the dish look and taste amazing. For the final touch, sprinkle freshly chopped cilantro on top. This adds color and a fresh taste. You can also add lime wedges on the side. They give an extra zing when you squeeze them over the dish. Enjoy your tropical shrimp and avocado bowls with mango salsa! For the full recipe, check out the details above. To cook shrimp just right, start with fresh shrimp. After marinating, heat a non-stick skillet over medium-high heat. Add shrimp in a single layer. Cook for 2-3 minutes on each side. The shrimp should turn pink and opaque. Avoid overcooking; it makes shrimp tough. If you're using a thermometer, the internal temp should reach 120°F. This gives you that juicy bite you want. Mango salsa adds a bright taste to your bowl. To boost its flavor, use ripe mangoes. They should feel slightly soft when you press them. Add fresh lime juice to enhance sweetness. You can also try adding diced cucumbers or fresh mint. For a spicy note, include minced jalapeño. Just remember to adjust the amount to your spice level! A beautiful bowl makes a meal special. Start with a base of quinoa or rice. Layer diced avocado on top. Then, place the cooked shrimp in the center. Finish with a scoop of mango salsa on top. For color, sprinkle fresh cilantro over the top. You can also add lime wedges on the side. This not only looks great but adds a zesty touch. Enjoy your tropical delight! {{image_4}} You can easily make this dish gluten-free. Just use quinoa or rice as your base. Both are naturally gluten-free and pair well with shrimp and avocado. Always check that your ingredients, like sauces or spices, are labeled gluten-free. For a vegetarian twist, swap shrimp for black beans or chickpeas. These beans add protein and texture. Diced cucumbers or grilled zucchini can replace shrimp and add a fresh taste. This makes the dish hearty and satisfying without meat. If you love heat, add minced jalapeño to your bowls. It gives a nice kick to the meal. You can mix it into the mango salsa or sprinkle it on top. Adjust the amount based on your spice level. For an extra spicy touch, add red pepper flakes or hot sauce. For the full recipe, check out the Tropical Shrimp & Avocado Bowls with Mango Salsa. To keep your shrimp and avocado bowls fresh, store leftovers in an airtight container. Layer the shrimp and avocado separately from the quinoa and mango salsa. This prevents sogginess and keeps flavors bright. Place the container in the fridge. Enjoy leftovers within two days for the best taste. When you’re ready to eat, reheat the quinoa or rice in the microwave. Do this for about one minute, stirring halfway. For shrimp, warm them in a skillet over low heat. This keeps them tender. Avoid overheating, as shrimp can become rubbery. If you want to save your shrimp and avocado bowls for later, freeze the shrimp and quinoa together. Place them in a freezer-safe bag. Squeeze out excess air before sealing it tightly. Avoid freezing the avocado, as it doesn’t thaw well. You can add fresh avocado when you’re ready to serve. Use frozen shrimp and quinoa within three months for the best quality. Yes, you can use frozen shrimp. Just ensure you thaw them first. Place the shrimp in cold water for about 15-20 minutes. This helps to keep the shrimp tender and juicy when cooked. Frozen shrimp are often just as good as fresh ones. You can serve your bowls with a side of tortilla chips or a fresh green salad. A light dressing pairs well with the shrimp and avocado. You can also add a dollop of sour cream or Greek yogurt for creaminess. The total time to prepare this dish is about 40 minutes. You will spend around 15 minutes prepping and 25 minutes cooking. This makes it a great option for a quick yet delicious meal. Yes, this recipe is excellent for meal prep. You can make the shrimp, quinoa, and salsa ahead of time. Store each component in separate containers in the fridge. This way, you can easily assemble your bowls throughout the week. Just add avocado fresh before serving to keep it green and tasty. For the complete recipe, check out the Full Recipe. This article covered the key steps to create delicious Shrimp and Avocado Bowls. We explored the main ingredients, optional flavors, and dietary substitutes. I shared easy instructions for cooking shrimp and preparing mango salsa, along with tips for perfect results. You can adjust this dish to fit various preferences or needs. In the end, this meal is not just tasty; it’s flexible and easy to store. Enjoy trying different variations to keep it fresh each time!

Shrimp and Avocado Bowls with Mango Salsa

Create a mouthwatering meal with these Tropical Shrimp & Avocado Bowls featuring zesty mango salsa. This easy recipe combines succulent shrimp, creamy avocado, and refreshing flavors, bringing a taste of the tropics to your table. Perfect for meal prep or a quick dinner, each bite is bursting with freshness. Click through to discover the detailed recipe and elevate your dining experience with this delightful dish!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cooked quinoa (or rice for a heartier option)

1 ripe mango, diced

1 small red onion, finely chopped

1 red bell pepper, diced

1 jalapeño, minced (optional for a spicy kick)

2 tablespoons fresh lime juice

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Shrimp: In a large mixing bowl, combine the peeled and deveined shrimp with olive oil, fresh lime juice, salt, and pepper. Mix well to coat the shrimp evenly and let them marinate at room temperature for about 15 minutes to absorb the flavors.

    Cook the Quinoa or Rice: If you haven't done so yet, prepare quinoa or rice according to the package instructions, ensuring it is fluffy and fully cooked. Once done, set it aside to cool slightly while you prepare the rest of the dish.

      Make the Mango Salsa: In a separate mixing bowl, combine the diced ripe mango, finely chopped red onion, diced red bell pepper, and minced jalapeño (if using). Drizzle in a splash of lime juice, then season with salt and pepper to taste. Mix all ingredients thoroughly to blend the flavors and set aside for a refreshing contrast in your bowls.

        Cook the Shrimp: Heat a non-stick skillet over medium-high heat until hot. Add the marinated shrimp in a single layer, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until the shrimp become pink and opaque, indicating they are cooked through. Be careful not to overcook them for the best texture.

          Assemble the Bowls: In serving bowls, place a generous scoop of your cooked quinoa or rice as the base. Top each bowl with diced avocado for creaminess, followed by the perfectly cooked shrimp, and finish with a hearty spoonful of your vibrant mango salsa.

            Garnish: To elevate the dish, sprinkle freshly chopped cilantro on top for a burst of color and flavor, adding a fresh herb touch to each bowl.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: For an attractive presentation, serve the bowls layered with quinoa and avocado at the bottom, shrimp in the middle, and salsa on top. Consider adding lime wedges on the side for an extra zing and a pop of color. Enjoy your tropical delight!