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- 1 lb shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cherry tomatoes, halved - 1/2 cup red onion, finely chopped - 1 mango, diced - 1 jalapeño, deseeded and minced - 1 lime, juiced - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, for garnish - 2 cups cooked quinoa or brown rice - Additional spices for flavor enhancement - Alternative toppings like feta cheese or lime wedges - Variations in cooking bases (e.g., cauliflower rice) When I make shrimp and avocado bowls, I love using fresh ingredients. Fresh shrimp adds a sweet and delicate flavor. Avocados bring a creamy texture. Their rich taste balances well with the tangy mango salsa. For the mango salsa, I prefer ripe mangoes for the best sweetness. Cherry tomatoes add a burst of freshness. The red onion gives a sharp crunch, while jalapeño adds a bit of heat. Lime juice ties it all together with a zesty kick. You can also experiment with optional ingredients. Try adding spices like smoked paprika or chili powder for more depth. If you want a creamier bowl, sprinkle some crumbled feta cheese on top. For a twist, use cauliflower rice instead of quinoa or brown rice. Gather these ingredients for a colorful and tasty dish that brings joy to your table. For the complete cooking directions, check out the Full Recipe section. Start by marinating the shrimp. In a medium bowl, mix the peeled and deveined shrimp with olive oil, garlic powder, cumin, salt, and pepper. Make sure every shrimp is coated well. Let them marinate for about 15 minutes. This step adds great flavor to the shrimp. Next, let's prepare the mango salsa. In another bowl, combine diced mango, cherry tomatoes, red onion, jalapeño, and lime juice. Season with a pinch of salt and mix everything together. Let this sit for 10 minutes. This helps the flavors blend and become more vibrant. Now, it’s time to cook the shrimp. Heat a non-stick skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. This means they are fully cooked and ready to eat. To assemble your bowls, start with a base of cooked quinoa or brown rice. This will give you a nice, hearty foundation. Next, top each bowl with the cooked shrimp, diced avocados, and a generous scoop of mango salsa. The colors will pop and make your meal look amazing! Finally, garnish your bowls with fresh cilantro. This adds a burst of flavor and makes the dish look fresh. Serve immediately and enjoy every bite of your savory shrimp and avocado bowls with mango salsa. For the full recipe, check the details above. To know when shrimp are fully cooked, look for their color. They should turn pink and opaque. This usually takes about 2-3 minutes on each side. Use a non-stick skillet over medium-high heat. This heat helps the shrimp cook evenly without sticking. To add extra spices or ingredients, try chili powder or smoked paprika. These add warmth and depth. You can also mix in lime zest for a fresh kick. Combining textures is key. The creamy avocado, crunchy veggies, and tender shrimp create a delightful balance. For plating the bowls, start by layering the base. Use cooked quinoa or brown rice as your foundation. Next, arrange the diced avocado and shrimp in a colorful way. Top with a generous scoop of mango salsa. For garnishes, fresh cilantro adds a pop of color and flavor. It makes the dish look more inviting and fun. These small touches elevate your meal and make it stand out. For the full recipe, check out the full recipe section at the start of this article. {{image_2}} You can swap shrimp for chicken or tofu. For chicken, use boneless thighs or breasts. Cut them into bite-sized pieces. Marinate them with the same mix of olive oil, garlic powder, cumin, salt, and pepper. Let them sit for about 20 minutes to soak up the flavor. Cook the chicken in a skillet for 6-8 minutes until golden and cooked through. Tofu is a great plant-based option. Use firm or extra-firm tofu for the best texture. Cut it into cubes and marinate just like the shrimp. Cook the tofu in a skillet until golden, about 8-10 minutes, turning occasionally. It will add a nice crunch to your bowls. For a vegan twist, replace shrimp with chickpeas or black beans. Both add protein and fiber. Just rinse and drain canned beans before adding them to the bowl. You can also add more veggies, like bell peppers, corn, or spinach. These will boost the nutrition and color of your dish. Roast or sauté them lightly to enhance their flavors. Feel free to experiment with different salsas or dressings. Try pineapple salsa for a sweeter taste, or a spicy avocado dressing for heat. You can also mix in herbs like basil or mint for a fresh kick. Adjust spice levels by adding more jalapeño or even a dash of hot sauce if you like it hot. This way, you can make the dish your own! For the full recipe, check the detailed instructions provided earlier. To store leftovers, place shrimp and avocado bowls in airtight containers. This keeps them fresh longer. Ensure the bowls cool down to room temperature first. You can enjoy these bowls for up to three days in the fridge. After that, the taste and texture may change. Always check for any signs of spoilage before eating. If you want to freeze, it's best to separate the components. Freeze the cooked shrimp and mango salsa in individual bags. Avocado doesn't freeze well, so use it fresh. To thaw, move the shrimp and salsa to the fridge overnight. This method helps keep their flavor and texture. When you're ready to eat, just reheat the shrimp in a pan for a few minutes. This way, you can enjoy your shrimp and avocado bowls anytime! For the Full Recipe, check out the earlier section. To make shrimp and avocado bowls, follow these steps: 1. Prepare the Shrimp: Mix shrimp with olive oil, garlic powder, cumin, salt, and pepper. Let it marinate for 15 minutes. 2. Make the Mango Salsa: In a bowl, combine diced mango, cherry tomatoes, red onion, jalapeño, and lime juice. Season with salt and let it sit for 10 minutes. 3. Cook the Shrimp: In a non-stick skillet, heat over medium-high heat. Cook shrimp for 2-3 minutes on each side until they turn pink and opaque. 4. Assemble the Bowls: Start with a base of cooked quinoa or brown rice. Top with shrimp, diced avocados, and mango salsa. 5. Garnish and Serve: Add fresh cilantro on top and enjoy! For a detailed recipe, check the Full Recipe. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15 minutes. This method keeps them fresh and tender. Frozen shrimp can be just as tasty as fresh shrimp if cooked well. You can serve these bowls with many tasty sides: - Grilled corn on the cob - A simple green salad - Sweet potato fries - Roasted vegetables These sides will balance the flavors in your bowls. It takes about 30 minutes to make shrimp and avocado bowls. This includes 15 minutes for prep and 15 minutes for cooking. You can enjoy a delicious meal in no time! To ripen avocados, place them in a brown paper bag. The bag traps the ethylene gas, speeding up the ripening process. Check them daily. If you need them to ripen faster, add an apple or banana in the bag. This will help them ripen even quicker! In summary, this blog post guides you through making delicious shrimp and avocado bowls. You learned about the main and optional ingredients, how to cook shrimp perfectly, and tips for enhancing flavor. You also discovered variations for different diets and storage methods for leftovers. Experiment with spices and enjoy the fresh, vibrant flavors. This dish is simple yet satisfying, perfect for any occasion. Dive into your kitchen and enjoy creating your own tasty bowls!

- Shrimp and Avocado Bowls with Mango Salsa

Dive into the flavors of Shrimp & Avocado Paradise Bowls! This vibrant dish combines tender shrimp, creamy avocados, and refreshing mango salsa over a base of nutritious quinoa or brown rice. Perfect for a quick weeknight meal or a delightful weekend treat, these bowls are easy to make and packed with taste. Click through now to explore the full recipe and impress your family and friends!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1 mango, diced

1 jalapeño, deseeded and minced

1 lime, juiced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, for garnish

2 cups cooked quinoa or brown rice

Instructions
 

Prepare the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with olive oil, garlic powder, cumin, salt, and pepper. Toss to coat evenly and set aside to marinate for about 15 minutes.

    Make the Mango Salsa: In another bowl, combine the diced mango, cherry tomatoes, red onion, jalapeño, and lime juice. Season with a pinch of salt and mix well. Let this sit for 10 minutes to let the flavors meld.

      Cook the Shrimp: Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp. Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Remove from heat.

        Assemble the Bowls: In each serving bowl, begin with a base of cooked quinoa or brown rice. Top with the diced avocados, cooked shrimp, and a generous scoop of mango salsa.

          Garnish and Serve: Finally, garnish with fresh cilantro. Serve immediately and enjoy!

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