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To make these tasty bowls, gather these key ingredients: - 1 lb shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cooked quinoa (or rice) - 1 ripe mango, diced - 1 small red onion, finely chopped - 1 red bell pepper, diced - 1 jalapeño, minced (optional for spice) - 2 tablespoons fresh lime juice - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh cilantro, chopped (for garnish) These items create a perfect mix of flavors and textures. Feel free to customize your bowls with these optional ingredients: - Black beans for extra protein - Corn for sweetness and crunch - Sliced radishes for added freshness - Avocado oil for a different flavor - Extra herbs like mint or basil Adding these can make your dish unique and exciting. To keep your ingredients fresh: - Choose avocados that yield slightly when pressed. - Look for shrimps that smell fresh and have a firm texture. - Use ripe mangoes that give off a sweet scent. - Store the onions and peppers in a cool, dry place. - Keep cilantro in a glass of water in the fridge for longevity. These tips will help ensure your meal tastes its best! If you're ready to dive deeper, check out the Full Recipe for detailed steps on how to prepare this vibrant dish. Start by placing the shrimp in a large bowl. Add olive oil, lime juice, salt, and pepper. Mix well so every shrimp is coated. Let it marinate for about 15 minutes. This step adds flavor and helps keep the shrimp moist. If you haven’t cooked the quinoa or rice yet, do so now. Follow the package directions for best results. Once cooked, set it aside. This will serve as a hearty base for your bowl. In a separate bowl, combine the diced mango, chopped red onion, diced red bell pepper, and minced jalapeño if you like spice. Squeeze in a splash of lime juice. Sprinkle with salt and pepper to taste. Mix it all together well. This salsa adds a fresh and sweet kick to your dish. Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side. The shrimp should turn pink and opaque. Be careful not to overcook them. This keeps them juicy and tender. Now it's time to build your bowls! Start with a generous scoop of quinoa or rice. Then, add diced avocado on top. Next, place the cooked shrimp right over the avocado. Finally, spoon a hearty amount of mango salsa on top. For the finishing touch, sprinkle fresh cilantro over everything. This adds a nice burst of flavor and color. Remember, you can find the full recipe to guide you through these steps! Enjoy your delicious Shrimp and Avocado Bowls with Mango Salsa! When cooking shrimp, start with fresh or thawed shrimp. Do not use frozen shrimp straight from the freezer. Rinse shrimp under cold water and dry them well. This helps the shrimp cook evenly. Heat your pan before adding shrimp. A hot pan gives a nice sear and keeps them juicy. Cook shrimp for 2-3 minutes on each side. They are done when they turn pink and opaque. Use lime juice and olive oil for a bright taste. Add salt and pepper to enhance the shrimp's flavor. You can also try smoked paprika or garlic powder. For a kick, add a little cayenne or chili powder. These spices really boost the shrimp's taste. Don’t forget about the mango salsa! It adds sweetness and freshness to the dish. The mix of flavors makes each bite exciting. Layer the ingredients in your bowls for a great look. Start with a scoop of quinoa or rice at the base. Add diced avocado and then the shrimp. Top it all off with a generous spoonful of mango salsa. For extra color, sprinkle fresh cilantro over the top. You can also add lime wedges on the side. This not only looks nice but adds a zesty touch. A well-presented dish makes eating more fun! For a full recipe, check out the Tropical Shrimp & Avocado Bowls with Mango Salsa. {{image_2}} You can swap shrimp for other proteins. Chicken or tofu are great choices. Both cook well and absorb flavors nicely. Fish like salmon or tilapia also work well. These options add variety and keep meals interesting. Each protein brings its unique taste to the bowl. While quinoa is my go-to, you can switch it up. Brown rice or white rice adds a nice touch. Cauliflower rice is a low-carb choice, too. Each base has its own flavor and texture. You could even use a mix of grains for added nutrition. To boost flavor, consider adding more veggies. Corn, black beans, or even diced tomatoes can enhance your dish. Fresh herbs like basil or mint add a bright note. A dash of hot sauce can spice things up, too. These tweaks make each bowl your own. For a full recipe, check out the Tropical Shrimp & Avocado Bowls with Mango Salsa. To keep your shrimp and avocado bowls fresh, store them in an airtight container. Place each component in separate containers if possible. This helps maintain the taste and texture. The shrimp and mango salsa can stay in the fridge for up to three days. The avocado may brown, so add lime juice to slow this down. When you want to enjoy your leftovers, gently reheat the shrimp. Use a skillet over low heat. This method helps the shrimp stay juicy. Heat the quinoa or rice in the microwave for about one minute. Add some water if it seems dry. Avoid reheating the avocado; add it fresh before serving. Most of the ingredients last a good while. Shrimp should be used within one to two days if fresh. Cooked quinoa or rice lasts about five days in the fridge. Avocados can stay ripe for several days but watch for browning. Mango salsa is best eaten within three days. Always check for freshness before use. To make shrimp and avocado bowls with mango salsa, start by marinating your shrimp. Mix olive oil, lime juice, salt, and pepper in a bowl. Let the shrimp soak in this mix for 15 minutes. While they marinate, cook your quinoa or rice according to package directions. For the mango salsa, chop your mango, red onion, red bell pepper, and jalapeño. Toss them together with lime juice, salt, and pepper. Cook the shrimp in a skillet until they turn pink, then assemble your bowls. Place quinoa or rice at the bottom, followed by avocado, shrimp, and mango salsa. Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water for quick thawing. Once thawed, pat them dry before marinating. This ensures better flavor and texture when cooked. To ensure your shrimp is cooked properly, look for a few key signs. Shrimp should turn pink and opaque when cooked. You can also cut one open to check if it is white and firm inside. Cooking shrimp usually takes only 2-3 minutes per side. Remove them from heat as soon as they change color to avoid overcooking. To make this recipe more spicy, add more jalapeño to the mango salsa. You can also include a pinch of cayenne pepper or red pepper flakes when cooking the shrimp. If you enjoy heat, consider adding a splash of hot sauce to the finished bowl. Adjust the spice level to your liking for the perfect kick! You’ve learned how to make tasty shrimp and avocado bowls. We covered key ingredients, step-by-step cooking, and helpful tips. Remember, you can change it up with different grains or proteins, making each bowl unique. Store leftovers safely for later enjoyment. Whether you stick to the classic recipe or try new twists, have fun in the kitchen. Enjoy your delicious creations and share with friends!

Shrimp and Avocado Bowls with Mango Salsa

Dive into the refreshing flavors of Tropical Shrimp & Avocado Bowls with Mango Salsa! This vibrant dish combines juicy shrimp, creamy avocado, and zesty mango salsa for a tropical twist on your dinner routine. Perfect for meal prep or a quick weeknight dinner, these bowls are sure to impress. Ready to tantalize your taste buds? Click to explore the full recipe and tips for a stunning presentation!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cooked quinoa (or rice)

1 ripe mango, diced

1 small red onion, finely chopped

1 red bell pepper, diced

1 jalapeño, minced (optional for spice)

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 bowl, toss the shrimp with olive oil, lime juice, salt, and pepper. Let marinate for about 15 minutes.

    Cook the Quinoa/Rice: If you haven't done so already, cook quinoa or rice according to package instructions and set aside.

      Make the Mango Salsa: In a separate bowl, combine diced mango, chopped red onion, diced red bell pepper, and minced jalapeño. Add a splash of lime juice and season with salt and pepper to taste. Mix well and set aside.

        Cook the Shrimp: Heat a non-stick skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for about 2-3 minutes on each side, or until they turn pink and opaque.

          Assemble the Bowls: In serving bowls, place a generous scoop of quinoa or rice as the base. Top with diced avocado, cooked shrimp, and a hearty spoonful of mango salsa.

            Garnish: Sprinkle fresh cilantro over the top for an added burst of flavor and color.

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

                - Presentation Tips: Serve the bowls layered for visual appeal, and consider adding lime wedges on the side for extra zing!