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- 1 lb shrimp, peeled and deveined - 2 ripe avocados, halved and pitted - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 small red onion, finely chopped - 2 tablespoons olive oil - 1 tablespoon lime juice - Salt and pepper to taste - 1 ripe mango, diced - 1 jalapeño, minced (optional for spice) - 1/4 cup red onion, diced - 1/4 cup fresh cilantro, chopped - 1 tablespoon lime juice - Salt to taste To create mouthwatering shrimp avocado bowls, you need fresh, high-quality ingredients. The shrimp forms the heart of the dish. Look for shrimp that is fresh, firm, and has a light ocean scent. The avocados should be ripe and creamy, adding richness to the bowls. Quinoa serves as a healthy base, while cherry tomatoes and cucumber add bright flavors and crunch. For the mango salsa, choose a ripe mango. It should feel slightly soft to the touch. The salsa brightens the dish with sweetness and a hint of spice from the jalapeño. Fresh cilantro adds an herbal note that ties everything together. Using these ingredients ensures a vibrant and tasty meal. You can find the full recipe [here](#). Enjoy crafting these bowls with ease and confidence! - In a medium bowl, combine diced mango, minced jalapeño, red onion, and cilantro. - Drizzle the mixture with lime juice and season with salt to taste. - Stir gently to combine and set aside to let the flavors meld. - Heat olive oil in a large skillet over medium-high heat. - Season the shrimp with salt and pepper while the oil heats. - Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. - Start by placing a generous scoop of cooked quinoa at the bottom of each serving bowl. - Add halved avocados to each bowl, spooning out and slicing the flesh if you like. - Top the quinoa and avocado with the cooked shrimp, halved cherry tomatoes, and diced cucumber. - Finally, spoon a generous amount of mango salsa over the shrimp and veggies. - Sprinkle fresh cilantro on top for garnish. For the full recipe, check out the earlier section! - Ensure shrimp are cooked just until pink for tenderness. - Use fresh ingredients for the best flavor. Cooking shrimp can be tricky. You want them tender, not rubbery. When they turn pink, they are ready. Cook them for only 2-3 minutes on each side. If you overcook, they will be tough. Fresh ingredients make a big difference in taste. Use ripe avocados and juicy tomatoes. They will elevate your dish. - Serve with lime wedges on the side. - Consider colorful bowls for a visually appealing presentation. Adding lime wedges gives a zesty kick. The bright green avocado and the colorful mango salsa look great in a vibrant bowl. This makes your meal more fun! Use different colored bowls to impress your guests. They will love the look as much as the taste. {{image_2}} You can switch up the shrimp in this dish. Grilled chicken works great and adds a nice texture. If you prefer a plant-based option, try tofu. It absorbs flavors well and is very filling. For a fun twist, add crispy bacon or smoked salmon. Both will give your bowl a unique and savory kick. The mango salsa is fresh and bright, but feel free to experiment. Pineapple or peach salsa adds a fruity twist that can surprise your taste buds! You can also mix in black beans or corn. These add texture and a burst of flavor to every bite. You’ll have endless options to keep your meals exciting. For the full recipe, check out the complete instructions and details. Store your assembled bowls in an airtight container for up to 1 day. This keeps the flavors fresh. Remember to keep the mango salsa separate. This helps to maintain its bright taste and texture. You can freeze shrimp, but it is not a great idea for avocados and salsa. These ingredients do not freeze well and may lose their taste. If you freeze shrimp, thaw it before reheating. This ensures you enjoy tasty and safe shrimp every time you serve your bowl. Yes, you can prepare the mango salsa and cook the shrimp ahead. Just assemble the bowls right before you serve. To stop avocados from browning, squeeze lime juice over them. The acid in the juice slows down the process. These bowls go well with a light salad. They also work as a standalone meal, so you can enjoy them alone. If you want milder salsa, just leave out the jalapeño. For more heat, add extra jalapeño to taste. The shrimp avocado bowls offer a fresh and colorful meal, easy to prepare. We explored key ingredients like shrimp, avocados, and quinoa, along with the zesty mango salsa. Cooking tips helped ensure tender shrimp, while variations opened the door to creative options. Remember, fresh ingredients make all the difference. Store leftovers properly to enjoy the tasty flavors longer. Dive in and enjoy your healthy, vibrant bowls today!

Shrimp Avocado Bowls with Mango Salsa

Savor the vibrant flavors of mouthwatering shrimp avocado bowls with mango salsa! This easy recipe combines succulent shrimp, creamy avocados, and zesty mango salsa for a fresh meal perfect for any occasion. Discover how to create these delicious bowls step by step, and get creative with your choice of ingredients. Click through to explore the full recipe and impress your friends and family with your culinary skills!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 ripe avocados, halved and pitted

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 small red onion, finely chopped

2 tablespoons olive oil

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro for garnish

For Mango Salsa:

1 ripe mango, diced

1 jalapeño, minced (optional for spice)

1/4 cup red onion, diced

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

Salt to taste

Instructions
 

Prepare the Mango Salsa: In a medium bowl, combine the diced mango, minced jalapeño, red onion, and cilantro. Drizzle lime juice over the mixture and season with salt. Stir gently to combine. Set aside to let the flavors meld.

    Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from heat and set aside.

      Assemble the Bowls: In serving bowls, place a generous scoop of cooked quinoa at the bottom. Add half an avocado to each bowl, spooning out the flesh and slicing it if desired.

        Add the Toppings: Top the quinoa and avocado with the cooked shrimp, halved cherry tomatoes, and diced cucumber.

          Finish with Salsa and Garnish: Spoon a generous amount of mango salsa over the shrimp and vegetables. Sprinkle fresh cilantro on top for garnish.

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

              - Presentation Tips: Serve the bowls with a lime wedge on the side for added zest, and consider using colorful bowls for a vibrant presentation!