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- 1 pound large shrimp, peeled and deveined - 1 ripe mango, diced - 2 ripe avocados, diced - 1 cup quinoa, rinsed and cooked - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 tablespoons fresh lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon honey for sweetness - 1 teaspoon chili powder and seasoning - Fresh cilantro for garnish When I make Shrimp Avocado Mango Bowls, I focus on fresh, vibrant flavors. The main ingredients are key to the dish's success. Large shrimp bring a sweet, juicy taste. Ripe mango adds a tropical flair. Ripe avocados lend a creamy texture. Quinoa acts as a hearty base. For added crunch and color, I always include red bell pepper and red onion. These ingredients not only look good but also taste great. A drizzle of fresh lime juice adds tang, while extra virgin olive oil enriches the mix. If you want to enhance the sweetness, honey works well. A little chili powder can spice things up. Fresh cilantro is a lovely garnish that adds a pop of color and flavor. Gathering these ingredients makes the cooking process enjoyable. Each item plays its part in this colorful, fresh bowl. To see the full details, refer to the Full Recipe. First, grab a medium bowl. Add your peeled and deveined shrimp. Pour in some olive oil. Sprinkle chili powder, salt, and pepper over the top. Toss the shrimp until they are well coated. Let them sit for about 15 minutes. This helps the shrimp soak in the flavors. Next, take 1 cup of quinoa. Rinse it under cold water. This step removes any bitterness. Then, cook the quinoa according to the package instructions. Usually, this takes about 15 minutes in boiling water. It should be fluffy and the grains clear. Now, heat a skillet over medium-high heat. When the skillet is hot, add the marinated shrimp. Cook each side for about 2-3 minutes. The shrimp will turn pink and opaque when done. Remove them from the skillet and set aside. While the shrimp cooks, chop your mango, avocados, and red bell pepper. Aim for bite-sized pieces. In a large bowl, mix the diced mango, avocado, red bell pepper, and finely chopped red onion. Drizzle fresh lime juice over the mix and toss gently. Start with a generous layer of cooked quinoa in each bowl. Place the sautéed shrimp on top. Then, add the colorful mix of mango, avocado, and red bell pepper. This layering creates a beautiful bowl. If you like a bit of sweetness, drizzle honey over your bowl. Finally, finish with freshly chopped cilantro. It adds a burst of flavor and a nice touch of green. For the full recipe, check out the details above. - To avoid overcooking shrimp, cook them until they turn pink. - They only need 2-3 minutes on each side. - If you prefer, grill or bake them for a smoky flavor. - Rinse quinoa well to remove its bitter coating. - Cook it in broth for added taste instead of water. - For fluffy quinoa, let it steam off heat for a few minutes. - Use clear or colorful bowls to show off the vibrant layers. - Create a rainbow effect with the shrimp, mango, and avocado. - Serve with lime wedges for a fresh burst of flavor. Remember to check out the Full Recipe for detailed steps. Enjoy your cooking journey! {{image_4}} You can switch up the shrimp for other seafood. Scallops or crab work great. If you prefer a non-seafood option, try grilled chicken or tofu. For the base, quinoa is a favorite, but brown rice or farro can add a nice twist. They both bring unique flavors and textures. To change the taste, try different dressings. A light vinaigrette or a creamy avocado dressing can add zest. You can also add spicy or sweet elements. A sprinkle of hot sauce or diced jalapeños gives it a kick. For sweetness, consider adding mango salsa or a drizzle of honey. If you want a vegan or vegetarian bowl, skip the shrimp. Use chickpeas or lentils instead for protein. For gluten-free options, quinoa is already gluten-free, but always check labels when using other grains. This ensures your meal stays friendly for all diets. To keep your shrimp avocado mango bowls fresh, store them in airtight containers. Glass containers work best. They help prevent odors and keep food fresh. You can keep them in the fridge for up to three days. After that, the shrimp may lose its taste. When reheating shrimp, avoid the microwave if you can. Instead, use a skillet on low heat. This method helps keep the shrimp tender and juicy. Stir gently to avoid overcooking. If you must use a microwave, warm it in short bursts. Check every 30 seconds to keep it from becoming rubbery. For quick meals, chop your mango, avocado, and bell pepper in advance. Store them in separate containers. You can also cook quinoa ahead and refrigerate it. This way, you can assemble fresh bowls in minutes. Just mix the prepared ingredients and top with shrimp. Enjoy a tasty bowl anytime! To keep avocado fresh, use a few simple tips. First, add lime juice to the diced avocado. The acid in lime juice slows down browning. Second, store the avocado tightly covered. Use plastic wrap or an airtight container. Lastly, keep the pit in if you have leftover avocado. This can help slow oxidation. Yes, you can prepare shrimp avocado mango bowls in advance. Cook the quinoa and shrimp in advance. Store them in separate containers in the fridge. Chop the mango and avocado just before serving. This keeps them fresh and bright. You can also mix the veggies ahead but add lime juice right before serving. If you want to change the base, try brown rice or farro. Both have a nice texture and flavor. You can also use cauliflower rice for a low-carb option. Each substitute adds different nutrients, so feel free to mix and match. Yes, these bowls are packed with nutrients. Shrimp is a great source of protein and low in calories. Avocado offers healthy fats and fiber. Mango adds vitamins, like A and C. Quinoa provides complex carbs and more fiber. Together, they make a balanced meal that supports your health. In this post, we covered the key ingredients for shrimp avocado mango bowls, step-by-step cooking methods, and tips for success. You learned to prepare flavorful shrimp, fluffy quinoa, and vibrant veggies. Also, we looked at storage and meal prep ideas. These bowls are healthy and customizable, perfect for any meal. Enjoy creating your own delicious variations at home!

Shrimp Avocado Mango Bowls

Delight in the flavor explosion of Shrimp Avocado Mango Bowls! This easy recipe combines succulent shrimp, creamy avocado, and sweet mango on a bed of fluffy quinoa, all tossed in zesty lime juice. Perfect for a light lunch or dinner, these bowls are not only delicious but visually stunning too! Click to explore the full recipe and elevate your meal prep with fresh, vibrant ingredients that your taste buds will thank you for!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 ripe mango, diced

2 ripe avocados, diced

1 cup quinoa, rinsed and cooked

1 red bell pepper, diced

1 small red onion, finely chopped

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

1 teaspoon honey (optional for added sweetness)

1 teaspoon chili powder

Salt and freshly ground pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Shrimp: In a medium bowl, mix together the peeled and deveined shrimp, olive oil, chili powder, salt, and pepper. Toss the shrimp until they are well coated. Allow them to marinate at room temperature for approximately 15 minutes.

    Cook the Quinoa: If you haven't cooked your quinoa yet, begin by rinsing 1/2 cup of quinoa under cold water. Cook the quinoa according to package instructions, which generally takes about 15 minutes in boiling water or broth until it becomes fluffy and the grains are translucent.

      Sauté the Shrimp: Heat a skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet. Cook them for about 2-3 minutes on each side, or until they are pink, opaque, and cooked through. Remove the shrimp from the skillet and set aside.

        Prepare the Bowl Ingredients: While the shrimp are cooking, chop the mango, avocados, and red bell pepper into bite-sized pieces. In a large bowl, combine the diced mango, avocado, red bell pepper, and finely chopped red onion. Drizzle the mixture with fresh lime juice and toss gently to combine, ensuring the fruits and vegetables are evenly coated.

          Assemble the Bowls: In serving bowls, start by adding a generous layer of the cooked quinoa as the base. Arrange the sautéed shrimp on top, followed by the colorful mango, avocado, and red bell pepper mixture.

            Drizzle and Garnish: If you desire a touch of sweetness, drizzle a small amount of honey over the top of the bowl. Finish by garnishing with freshly chopped cilantro to add a burst of flavor and color.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                - Presentation Tips: Serve the bowls with lime wedges on the side for an extra squeeze of freshness. Consider using clear or colorful bowls to showcase the vibrant colors of the ingredients!