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Savory Shrimp Avocado Bowls with Mango Salsa Delight

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- 1 lb shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cooked quinoa - 1 cup mango, diced - 1/2 red onion, finely chopped - Salt and pepper to taste - 1 red bell pepper, diced - 1 jalapeño, minced (optional) - Juice of 2 limes - 2 tablespoons olive oil - 1/4 cup fresh cilantro, chopped When I create these shrimp avocado bowls, I start with fresh ingredients. The shrimp must be juicy and sweet. I prefer using large shrimp for a nice bite. Avocados add creaminess and healthy fats, while mango brings sweetness. I use cooked quinoa as a hearty base. It is full of protein and adds a nutty flavor. Fresh cilantro gives the dish a bright taste, and lime juice ties everything together. For seasoning, I keep it simple with salt and pepper. If you like a kick, add jalapeño. The red bell pepper adds crunch and color, making the bowl even more appealing. For the full recipe, check out the details above. You will love how all these flavors blend together. Start by rinsing 1/2 cup of quinoa under cold water. This step removes the bitter coating called saponin. In a medium pot, combine the rinsed quinoa with 1 cup of water. Bring it to a boil. Once boiling, reduce the heat to low and cover. Let it simmer for about 15 minutes until the quinoa is fluffy and the water has absorbed. After cooking, remove it from the heat and let it cool slightly before using. In a medium bowl, combine diced mango, finely chopped red onion, diced red bell pepper, and minced jalapeño if you like heat. Add lime juice and chopped cilantro for a fresh kick. Mix all the ingredients well. Let the salsa sit for a bit. This resting time helps the flavors blend together nicely. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the shrimp. Season them with salt and pepper. Cook the shrimp for about 2-3 minutes on each side. Look for them to turn pink and opaque. This means they are done. Remove the skillet from the heat. Grab your serving bowls. Start with a scoop of warm quinoa at the bottom of each bowl. On one side, add a few spoonfuls of cooked shrimp. On the other side, place the diced avocado. This colorful arrangement makes it look appetizing. Spoon the mango salsa generously over the shrimp and avocado in each bowl. This adds flavor and a vibrant look to your dish. Garnish each bowl with extra cilantro if desired. Serve the bowls with lime wedges on the side. This adds a zesty touch when you squeeze the lime over your meal. For the full recipe, check the section above. To make your bowls eye-catching, start with the quinoa. Spread it out to create a colorful base. Pile the shrimp and avocado high for a great look. Finally, top with a generous amount of mango salsa. For an extra punch, drizzle some fresh lime juice or olive oil over the top. This adds flavor and makes your dish shine. Cooking shrimp requires care. Do not overcook them. This ensures they stay juicy and tender. Cook them just until they turn pink and opaque, about 2-3 minutes per side. For the salsa, let it sit for a bit. This resting time helps the flavors blend and get stronger before serving. Want to amp up the flavor of your shrimp? Consider adding spices like paprika or garlic powder. They bring out the best in the shrimp. For the mango salsa, try adding fresh lime zest. This small addition gives it a fresh, zesty kick that brightens the dish. For the full recipe, visit the link to the Shrimp Avocado Bowls with Mango Salsa. {{image_2}} You can easily swap the shrimp for other proteins. Grilled chicken makes a great choice. It adds a smoky flavor. Tofu is another option for a plant-based meal. It absorbs flavors well. You can also use fish like tilapia or salmon. These options add a different taste and texture. Don't hesitate to get creative with veggies. Include corn or black beans for extra crunch. They also add fiber and nutrients. If you want a lighter bowl, swap avocado for cucumber. Cucumber gives a fresh taste and a nice crunch. Changing up the dressing can make a big difference. A yogurt-based dressing adds creaminess without heaviness. It pairs well with the shrimp and mango. You can also try coconut milk mixed with lime juice. This gives a tropical twist that brightens the dish. - Refrigerate in an airtight container for up to 2 days. - Keep mango salsa separate to maintain freshness. When I store leftovers, I make sure to use a tight container. This helps keep the shrimp and quinoa tasty. I always place the mango salsa in its own bowl. This way, it stays bright and fresh. - Cooked shrimp can be frozen for up to 3 months. - Quinoa can also be portioned and frozen for later use. If I want to save some shrimp for later, I place it in a freezer bag. I press out the air and seal it tight. I write the date on the bag, so I know when I froze it. Quinoa is easy to freeze too. I portion it into small bags for quick meals later. - Reheat quinoa and shrimp on the stovetop or microwave. - Avoid reheating avocado to maintain its texture. When I reheat, I like to use a pan on the stove. It warms the shrimp and quinoa evenly. If I use the microwave, I cover the bowl with a damp paper towel. I take care not to reheat the avocado. It can turn mushy if heated. Always add it fresh when I serve the dish. Prep time is 20 minutes, total time is around 30 minutes. This means you can enjoy a fresh meal in no time. Yes, you can prepare the quinoa and mango salsa in advance; just assemble before serving. This makes it great for busy days. Consider a side salad or tortilla chips with salsa for a complete meal. Both options add crunch and balance. Yes, this dish is perfect for meal prep, especially when stored separately. You can keep shrimp, quinoa, and salsa in different containers. Absolutely! Omit the jalapeño for a milder version or add more for heat. Tailor it to your taste! This article covered a tasty Shrimp Avocado Bowl with Mango Salsa. You learned about the fresh ingredients and simple steps to make it. Remember, it’s great for meal prep and easy to customize. You can swap shrimp for chicken or add more veggies. Don’t forget the tips for perfect cooking and storage. Enjoy making this dish and delight in its bright flavors. It’s a fun way to eat healthy and keep meals exciting. I hope you try this recipe soon!
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Want a delicious meal that’s quick to make and packed with flavor? Look no further! In this post, I’ll guide you through creating Savory Shrimp Avocado Bowls with Mango Salsa. This dish combines tender shrimp, creamy avocado, and vibrant mango salsa, all served on a fluffy bed of quinoa. It’s perfect for busy nights or meal prep. Let’s get started on this tasty adventure you won’t want to miss!

Ingredients

Main Ingredients

– 1 lb shrimp, peeled and deveined

– 2 ripe avocados, diced

– 1 cup cooked quinoa

– 1 cup mango, diced

– 1/2 red onion, finely chopped

Seasoning and Add-ins

– Salt and pepper to taste

– 1 red bell pepper, diced

– 1 jalapeño, minced (optional)

Dressing and Garnish

– Juice of 2 limes

– 2 tablespoons olive oil

– 1/4 cup fresh cilantro, chopped

When I create these shrimp avocado bowls, I start with fresh ingredients. The shrimp must be juicy and sweet. I prefer using large shrimp for a nice bite. Avocados add creaminess and healthy fats, while mango brings sweetness.

I use cooked quinoa as a hearty base. It is full of protein and adds a nutty flavor. Fresh cilantro gives the dish a bright taste, and lime juice ties everything together.

For seasoning, I keep it simple with salt and pepper. If you like a kick, add jalapeño. The red bell pepper adds crunch and color, making the bowl even more appealing.

For the full recipe, check out the details above. You will love how all these flavors blend together.

Step-by-Step Instructions

Preparing the Quinoa

Start by rinsing 1/2 cup of quinoa under cold water. This step removes the bitter coating called saponin. In a medium pot, combine the rinsed quinoa with 1 cup of water. Bring it to a boil. Once boiling, reduce the heat to low and cover. Let it simmer for about 15 minutes until the quinoa is fluffy and the water has absorbed. After cooking, remove it from the heat and let it cool slightly before using.

Making the Mango Salsa

In a medium bowl, combine diced mango, finely chopped red onion, diced red bell pepper, and minced jalapeño if you like heat. Add lime juice and chopped cilantro for a fresh kick. Mix all the ingredients well. Let the salsa sit for a bit. This resting time helps the flavors blend together nicely.

Cooking the Shrimp

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the shrimp. Season them with salt and pepper. Cook the shrimp for about 2-3 minutes on each side. Look for them to turn pink and opaque. This means they are done. Remove the skillet from the heat.

Assembling the Bowls

Grab your serving bowls. Start with a scoop of warm quinoa at the bottom of each bowl. On one side, add a few spoonfuls of cooked shrimp. On the other side, place the diced avocado. This colorful arrangement makes it look appetizing.

Topping with Salsa

Spoon the mango salsa generously over the shrimp and avocado in each bowl. This adds flavor and a vibrant look to your dish.

Final Touches

Garnish each bowl with extra cilantro if desired. Serve the bowls with lime wedges on the side. This adds a zesty touch when you squeeze the lime over your meal. For the full recipe, check the section above.

Tips & Tricks

Presentation Tips

To make your bowls eye-catching, start with the quinoa. Spread it out to create a colorful base. Pile the shrimp and avocado high for a great look. Finally, top with a generous amount of mango salsa. For an extra punch, drizzle some fresh lime juice or olive oil over the top. This adds flavor and makes your dish shine.

Cooking Tips

Cooking shrimp requires care. Do not overcook them. This ensures they stay juicy and tender. Cook them just until they turn pink and opaque, about 2-3 minutes per side. For the salsa, let it sit for a bit. This resting time helps the flavors blend and get stronger before serving.

Flavor Enhancements

Want to amp up the flavor of your shrimp? Consider adding spices like paprika or garlic powder. They bring out the best in the shrimp. For the mango salsa, try adding fresh lime zest. This small addition gives it a fresh, zesty kick that brightens the dish.

For the full recipe, visit the link to the Shrimp Avocado Bowls with Mango Salsa.

Variations

Protein Substitutes

You can easily swap the shrimp for other proteins. Grilled chicken makes a great choice. It adds a smoky flavor. Tofu is another option for a plant-based meal. It absorbs flavors well. You can also use fish like tilapia or salmon. These options add a different taste and texture.

Vegetable Additions

Don’t hesitate to get creative with veggies. Include corn or black beans for extra crunch. They also add fiber and nutrients. If you want a lighter bowl, swap avocado for cucumber. Cucumber gives a fresh taste and a nice crunch.

Dressing Alternatives

Changing up the dressing can make a big difference. A yogurt-based dressing adds creaminess without heaviness. It pairs well with the shrimp and mango. You can also try coconut milk mixed with lime juice. This gives a tropical twist that brightens the dish.

Storage Info

Storing Leftovers

– Refrigerate in an airtight container for up to 2 days.

– Keep mango salsa separate to maintain freshness.

When I store leftovers, I make sure to use a tight container. This helps keep the shrimp and quinoa tasty. I always place the mango salsa in its own bowl. This way, it stays bright and fresh.

Freezing Recommendations

– Cooked shrimp can be frozen for up to 3 months.

– Quinoa can also be portioned and frozen for later use.

If I want to save some shrimp for later, I place it in a freezer bag. I press out the air and seal it tight. I write the date on the bag, so I know when I froze it. Quinoa is easy to freeze too. I portion it into small bags for quick meals later.

Reheating Tips

– Reheat quinoa and shrimp on the stovetop or microwave.

– Avoid reheating avocado to maintain its texture.

When I reheat, I like to use a pan on the stove. It warms the shrimp and quinoa evenly. If I use the microwave, I cover the bowl with a damp paper towel. I take care not to reheat the avocado. It can turn mushy if heated. Always add it fresh when I serve the dish.

FAQs

How long does it take to prepare Shrimp Avocado Bowls with Mango Salsa?

Prep time is 20 minutes, total time is around 30 minutes. This means you can enjoy a fresh meal in no time.

Can I make this recipe ahead of time?

Yes, you can prepare the quinoa and mango salsa in advance; just assemble before serving. This makes it great for busy days.

What sides pair well with Shrimp Avocado Bowls?

Consider a side salad or tortilla chips with salsa for a complete meal. Both options add crunch and balance.

Is this recipe suitable for meal prep?

Yes, this dish is perfect for meal prep, especially when stored separately. You can keep shrimp, quinoa, and salsa in different containers.

Can I adjust the spiciness of the dish?

Absolutely! Omit the jalapeño for a milder version or add more for heat. Tailor it to your taste!

This article covered a tasty Shrimp Avocado Bowl with Mango Salsa. You learned about the fresh ingredients and simple steps to make it. Remember, it’s great for meal prep and easy to customize. You can swap shrimp for chicken or add more veggies. Don’t forget the tips for perfect cooking and storage. Enjoy making this dish and delight in its bright flavors. It’s a fun way to eat healthy and keep meals exciting. I hope you try this recipe soon!

- 1 lb shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cooked quinoa - 1 cup mango, diced - 1/2 red onion, finely chopped - Salt and pepper to taste - 1 red bell pepper, diced - 1 jalapeño, minced (optional) - Juice of 2 limes - 2 tablespoons olive oil - 1/4 cup fresh cilantro, chopped When I create these shrimp avocado bowls, I start with fresh ingredients. The shrimp must be juicy and sweet. I prefer using large shrimp for a nice bite. Avocados add creaminess and healthy fats, while mango brings sweetness. I use cooked quinoa as a hearty base. It is full of protein and adds a nutty flavor. Fresh cilantro gives the dish a bright taste, and lime juice ties everything together. For seasoning, I keep it simple with salt and pepper. If you like a kick, add jalapeño. The red bell pepper adds crunch and color, making the bowl even more appealing. For the full recipe, check out the details above. You will love how all these flavors blend together. Start by rinsing 1/2 cup of quinoa under cold water. This step removes the bitter coating called saponin. In a medium pot, combine the rinsed quinoa with 1 cup of water. Bring it to a boil. Once boiling, reduce the heat to low and cover. Let it simmer for about 15 minutes until the quinoa is fluffy and the water has absorbed. After cooking, remove it from the heat and let it cool slightly before using. In a medium bowl, combine diced mango, finely chopped red onion, diced red bell pepper, and minced jalapeño if you like heat. Add lime juice and chopped cilantro for a fresh kick. Mix all the ingredients well. Let the salsa sit for a bit. This resting time helps the flavors blend together nicely. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the shrimp. Season them with salt and pepper. Cook the shrimp for about 2-3 minutes on each side. Look for them to turn pink and opaque. This means they are done. Remove the skillet from the heat. Grab your serving bowls. Start with a scoop of warm quinoa at the bottom of each bowl. On one side, add a few spoonfuls of cooked shrimp. On the other side, place the diced avocado. This colorful arrangement makes it look appetizing. Spoon the mango salsa generously over the shrimp and avocado in each bowl. This adds flavor and a vibrant look to your dish. Garnish each bowl with extra cilantro if desired. Serve the bowls with lime wedges on the side. This adds a zesty touch when you squeeze the lime over your meal. For the full recipe, check the section above. To make your bowls eye-catching, start with the quinoa. Spread it out to create a colorful base. Pile the shrimp and avocado high for a great look. Finally, top with a generous amount of mango salsa. For an extra punch, drizzle some fresh lime juice or olive oil over the top. This adds flavor and makes your dish shine. Cooking shrimp requires care. Do not overcook them. This ensures they stay juicy and tender. Cook them just until they turn pink and opaque, about 2-3 minutes per side. For the salsa, let it sit for a bit. This resting time helps the flavors blend and get stronger before serving. Want to amp up the flavor of your shrimp? Consider adding spices like paprika or garlic powder. They bring out the best in the shrimp. For the mango salsa, try adding fresh lime zest. This small addition gives it a fresh, zesty kick that brightens the dish. For the full recipe, visit the link to the Shrimp Avocado Bowls with Mango Salsa. {{image_2}} You can easily swap the shrimp for other proteins. Grilled chicken makes a great choice. It adds a smoky flavor. Tofu is another option for a plant-based meal. It absorbs flavors well. You can also use fish like tilapia or salmon. These options add a different taste and texture. Don't hesitate to get creative with veggies. Include corn or black beans for extra crunch. They also add fiber and nutrients. If you want a lighter bowl, swap avocado for cucumber. Cucumber gives a fresh taste and a nice crunch. Changing up the dressing can make a big difference. A yogurt-based dressing adds creaminess without heaviness. It pairs well with the shrimp and mango. You can also try coconut milk mixed with lime juice. This gives a tropical twist that brightens the dish. - Refrigerate in an airtight container for up to 2 days. - Keep mango salsa separate to maintain freshness. When I store leftovers, I make sure to use a tight container. This helps keep the shrimp and quinoa tasty. I always place the mango salsa in its own bowl. This way, it stays bright and fresh. - Cooked shrimp can be frozen for up to 3 months. - Quinoa can also be portioned and frozen for later use. If I want to save some shrimp for later, I place it in a freezer bag. I press out the air and seal it tight. I write the date on the bag, so I know when I froze it. Quinoa is easy to freeze too. I portion it into small bags for quick meals later. - Reheat quinoa and shrimp on the stovetop or microwave. - Avoid reheating avocado to maintain its texture. When I reheat, I like to use a pan on the stove. It warms the shrimp and quinoa evenly. If I use the microwave, I cover the bowl with a damp paper towel. I take care not to reheat the avocado. It can turn mushy if heated. Always add it fresh when I serve the dish. Prep time is 20 minutes, total time is around 30 minutes. This means you can enjoy a fresh meal in no time. Yes, you can prepare the quinoa and mango salsa in advance; just assemble before serving. This makes it great for busy days. Consider a side salad or tortilla chips with salsa for a complete meal. Both options add crunch and balance. Yes, this dish is perfect for meal prep, especially when stored separately. You can keep shrimp, quinoa, and salsa in different containers. Absolutely! Omit the jalapeño for a milder version or add more for heat. Tailor it to your taste! This article covered a tasty Shrimp Avocado Bowl with Mango Salsa. You learned about the fresh ingredients and simple steps to make it. Remember, it’s great for meal prep and easy to customize. You can swap shrimp for chicken or add more veggies. Don’t forget the tips for perfect cooking and storage. Enjoy making this dish and delight in its bright flavors. It’s a fun way to eat healthy and keep meals exciting. I hope you try this recipe soon!

Shrimp Avocado Bowls with Mango Salsa

Craving a quick and flavorful meal? Dive into these Savory Shrimp Avocado Bowls with Mango Salsa! This delicious dish features juicy shrimp, creamy avocado, and fresh mango salsa served on a bed of protein-packed quinoa. Perfect for busy nights or meal prep, this recipe is easy to make and sure to impress. Discover the full recipe and elevate your dinner game by clicking through now! Enjoy all the vibrant flavors today!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cooked quinoa

1 cup mango, diced

1/2 red onion, finely chopped

1 red bell pepper, diced

1 jalapeño, minced (optional)

1/4 cup fresh cilantro, chopped

Juice of 2 limes

2 tablespoons olive oil

Salt and pepper to taste

Instructions
 

Prepare the Quinoa: Rinse 1/2 cup quinoa under cold water. In a medium pot, combine quinoa with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool slightly.

    Make the Mango Salsa: In a medium bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Toss gently to combine. Set aside to let the flavors meld.

      Cook the Shrimp: In a large skillet over medium heat, add olive oil. Once hot, add the shrimp. Season with salt and pepper. Cook for 2-3 minutes on each side, or until shrimp are pink and opaque. Remove from heat.

        Assemble the Bowls: In serving bowls, start with a scoop of warm quinoa at the bottom. Add a few spoonfuls of cooked shrimp on one side, and diced avocado on the other.

          Top with Salsa: Generously spoon the mango salsa over the shrimp and avocado in each bowl.

            Garnish and Serve: Garnish with additional cilantro if desired. Serve immediately with lime wedges on the side.

              Prep Time 20 min | Total Time 30 min | Servings 4

                - Presentation Tips: Spread the quinoa out to create a colorful base, pile the shrimp and avocado high for height, and top with mango salsa. You can also drizzle a little extra lime juice or olive oil on top before serving for added flavor.

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