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- 1 lb fresh shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cooked quinoa - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, chopped (for garnish) - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 jalapeño, finely minced (optional for heat) - 1 tablespoon lime juice - Salt to taste Each serving has about 400 calories. You get 25 grams of protein, 20 grams of fat, and 30 grams of carbs. This dish offers a nice balance of nutrients while being full of flavor. When you gather your ingredients, make sure to use fresh shrimp and ripe avocados. The quality of the ingredients makes a big difference. You can find the Full Recipe at the beginning of this article for detailed measurements and cooking steps. To make the mango salsa, start by grabbing a medium bowl. Add the diced mango, red onion, and jalapeño if you like heat. Pour in the lime juice and sprinkle a pinch of salt. Stir gently to mix. Let it sit for a few minutes. This helps the flavors blend well. The salsa gets better with time. Rinse 1/2 cup of quinoa under cold water. This removes any bitter taste. In a saucepan, combine the rinsed quinoa with 1 cup of water. Heat on medium until it boils. Once boiling, lower the heat and cover. Let it simmer for about 15 minutes. When the water is gone, fluff it with a fork. Set it aside to cool. Heat 1 tablespoon of olive oil in a large skillet on medium heat. Add the fresh shrimp to the pan. Sprinkle with garlic powder, salt, and pepper. Cook for 3 to 4 minutes. Turn the shrimp occasionally. They should turn pink and opaque. Squeeze lime juice over the shrimp at the end. This adds a zesty kick. Grab your serving bowls. Start with a layer of cooked quinoa as the base. Next, add a scoop of diced avocado on top. Then, place the sautéed shrimp over the avocado. Finish with a generous spoonful of mango salsa. This layering not only looks great but also balances the flavors. For the final touch, sprinkle chopped cilantro over the bowls. It adds color and freshness. You can also add lime wedges on the side. This makes the dish visually appealing and extra tasty. Enjoy your vibrant shrimp avocado bowls! For the full recipe, check out the instructions above. To avoid overcooking shrimp, watch the color closely. Cook them until they turn pink and opaque, about 3-4 minutes. If you cook them too long, they become rubbery. Use medium heat for best results. You can customize your mango salsa easily. Add fresh herbs like basil or mint. Try spices like cumin or chili powder to enhance the flavor. You can also mix in diced peppers for extra crunch. Taste as you go to find your favorite blend. Choosing the right avocado is key. Look for ones that yield slightly when you press them. Avoid hard or overly soft avocados. Store ripe avocados in the fridge to keep them fresh longer. If you cut an avocado, sprinkle lime juice on it to prevent browning. For the full recipe, check out the Shrimp Avocado Bowls with Mango Salsa. {{image_2}} If shrimp isn’t your thing, try chicken or tofu. Cooked chicken works well. Just grill or sauté it with the same spices. Tofu is a great choice for a vegan option. Use firm tofu, cut it into cubes, and sauté until golden. Both options will still pair well with the mango salsa. To complete your meal, consider adding a fresh side salad. A simple mix of greens, cherry tomatoes, and a light vinaigrette works nicely. You can also serve tortilla chips on the side for a crunchy texture. Another great option is a side of black beans for added protein and fiber. This dish is easy to adapt for different diets. For a gluten-free meal, just ensure your quinoa is certified gluten-free. If you want a dairy-free option, you’re already set! You can make this bowl vegan by swapping shrimp for tofu. This way, everyone can enjoy a delicious and healthy meal. For more details, check out the Full Recipe. After making shrimp avocado bowls, you can store leftovers in the fridge. Place them in an airtight container. They stay fresh for up to three days. To keep the avocado from browning, squeeze extra lime juice on it before storing. You can freeze some parts of this dish. The shrimp can freeze well for up to three months. Just make sure they are cooked and cooled first. The mango salsa can also freeze, but it may lose some crunch. It is best to freeze the salsa without the avocado. When reheating, do it slowly to keep the flavors great. Use a skillet over low heat for the shrimp. Stir often to avoid overcooking. For quinoa, add a splash of water before warming. This keeps it soft and fluffy. Avoid microwaving if you want to maintain the taste. Yes, you can prepare parts of this dish in advance. Cook the quinoa and make the mango salsa the day before. Store them in the fridge. When you're ready to eat, cook the shrimp fresh for the best taste and texture. If you want a change from quinoa, try brown rice or farro. You can also use cauliflower rice for a lighter option. Each grain brings its own flavor, so feel free to experiment and find your favorite. To boost the flavor of your mango salsa, add diced bell peppers or a splash of orange juice. Chopped fresh herbs like mint or basil can add freshness too. If you like heat, consider more jalapeño or a dash of hot sauce. This recipe has some carbs from quinoa and mango. If you're on a low-carb plan, swap quinoa for cauliflower rice. You can also reduce the amount of mango to lower the carb count while still enjoying the flavor. Yes, frozen shrimp work well too. Just make sure to thaw them first. Rinse under cold water and pat dry before cooking. This will help them cook evenly and keep their texture nice. This blog post covered a fresh shrimp bowl with vibrant mango salsa. We explored key ingredients, cooking tips, and nutritional info. I hope you now feel ready to create a delicious meal. Remember, you can customize this recipe to suit your taste. Use different proteins or add spices to the salsa. Enjoy your cooking and have fun with flavors! Your next meal can be both healthy and tasty. Let's make mealtime enjoyable and exciting!

Shrimp Avocado Bowls with Mango Salsa

Savor the flavors of my Savory Shrimp Avocado Bowls with Mango Salsa Delight! This vibrant dish features fresh shrimp, creamy avocados, and zesty mango salsa, making it a quick and delicious meal for any occasion. Perfect for busy nights or special gatherings, these bowls are easy to prepare and packed with nutrients.
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Ingredients
  

1 lb fresh shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cooked quinoa

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Mango Salsa:

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, finely minced (optional for heat)

1 tablespoon lime juice

Salt to taste

Instructions
 

Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red onion, jalapeño (if using), lime juice, and a pinch of salt. Stir gently to mix, then set aside to allow the flavors to meld.

    Cook the Quinoa: Rinse 1/2 cup of quinoa under cold water. Combine with 1 cup of water in a saucepan over medium heat. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.

      Sauté the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the fresh shrimp, sprinkle with garlic powder, salt, and pepper. Cook for 3-4 minutes, turning occasionally, until the shrimp are pink and opaque. Squeeze lime juice over the shrimp and stir to coat.

        Assemble the Bowls: In serving bowls, layer the cooked quinoa as the base, followed by a generous scoop of diced avocado. Top with the sautéed shrimp and finish with a spoonful of mango salsa.

          Garnish and Serve: Sprinkle chopped cilantro over the bowls for freshness and additional flavor. Serve immediately.

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