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- 1 pound large shrimp, peeled and deveined - 1 ripe mango, diced - 2 ripe avocados, diced - 1 cup cooked quinoa - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 tablespoons lime juice - 2 tablespoons olive oil - 1 teaspoon honey (optional) - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) This recipe is simple and full of fresh flavors. You start with large shrimp that you peel and devein. I like to use ripe mangoes, as they add a sweet touch. Then, ripe avocados bring creaminess to the dish. Next, cooked quinoa makes a great base. It adds a nice texture and some protein. I also like to include a red bell pepper and a small red onion for crunch and color. For seasonings, lime juice gives a zesty kick. Olive oil adds richness, while chili powder brings a hint of spice. You can add honey for a sweet contrast, and salt and pepper enhance all the flavors. Finally, fresh cilantro is a must for garnishing. This brightens the dish and adds a nice herbal note. These ingredients come together to create a vibrant and delicious meal. You can find the full recipe for Shrimp Avocado Mango Bowls that makes it all come together perfectly. To start, I take the shrimp and mix it in a bowl. I add olive oil, chili powder, salt, and pepper. I stir it well to coat all the shrimp. Then, I let it marinate for about 15 minutes. This step helps the shrimp soak up all those tasty flavors. While the shrimp marinates, I rinse the quinoa under cold water. Then, I cook it following the package instructions. This usually takes about 15 minutes. I want the quinoa to be fluffy and light, which makes it a perfect base for the bowl. Next, I heat a skillet over medium-high heat. I add the marinated shrimp and cook it for about 2-3 minutes on each side. I wait until the shrimp turns pink and opaque. This step is key for tender and juicy shrimp. Once done, I remove them from the heat. While the shrimp is cooking, I dice the mango and avocados. I also chop the red bell pepper and red onion. Then, I mix these ingredients together in a large bowl. I drizzle lime juice over the mixture and toss it gently to combine. This adds a fresh burst of flavor! Now, it’s time to build the bowls. I start with a base of cooked quinoa in each serving bowl. Next, I layer on the shrimp, followed by the mango, avocado, and red bell pepper mix. The colors and textures create a beautiful dish. For an extra touch, I drizzle a little honey over the top. This step is optional but adds a sweet note. Finally, I garnish the bowls with fresh cilantro. The cilantro adds a bright flavor that ties everything together. For the full recipe, check out the complete instructions above! When making shrimp avocado mango bowls, picking the right ingredients is key. - Avocados: Look for avocados that yield slightly to gentle pressure. The skin should be dark and slightly bumpy. Avoid hard avocados. They won’t taste good. - Mangoes: Choose mangoes that feel soft and smell sweet. The skin should have some wrinkles. This means they are ripe and sweet. - Shrimp: Always select shrimp that smells fresh. Look for shrimp that is pink and firm. Avoid any shrimp that looks gray or has a strong smell. Cooking shrimp and quinoa correctly can make a big difference. - Sautéing Shrimp: Heat your skillet to medium-high. Add the marinated shrimp. Cook for 2-3 minutes per side. They should turn pink and opaque. Don't overcook them; they will get tough. - Cooking Quinoa: Rinse your quinoa to remove bitterness. Use two parts water for one part quinoa. Bring it to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. Fluff it with a fork once done. A great presentation makes your meal appealing. - Pairings: Serve your bowls with lime wedges and fresh cilantro. You can also add tortilla chips for crunch. - Serving Dishes: Use wide, shallow bowls to show off the colorful layers. Clear glass bowls work well too. They let the colors shine through. For a complete guide on crafting this dish, check out the Full Recipe. {{image_2}} You can switch the shrimp for chicken or tofu. Chicken offers a hearty bite and holds flavors well. Just grill or sauté it until it’s cooked through. Tofu is perfect for a vegetarian version. Use firm tofu, press it, and sauté it until golden. It adds a nice texture and absorbs the dish's flavors well. You can also use black beans for protein. They work great in a vegetarian bowl. To make your bowl even tastier, add spices like cumin or paprika. They bring warmth and depth to the dish. You can also toss in fresh corn or black beans. Corn adds sweetness, while black beans boost protein. Both ingredients add color and texture, making your bowl more exciting. If you need gluten-free options, this bowl is easy to adapt. Just ensure all your ingredients are gluten-free. Quinoa is naturally gluten-free, making it a solid base. For a low-carb twist, swap quinoa with cauliflower rice. This change keeps it light while still full of flavor. You can enjoy the freshness of the shrimp and mango without the extra carbs. For the full recipe, check the details and enjoy making these bowls your own! To keep your shrimp avocado mango bowls fresh, place leftovers in an airtight container. Make sure to store them in the fridge within two hours of cooking. This helps to keep the flavors intact. Leftovers will last about 2-3 days in the fridge. Check for any signs of spoilage before eating. Can you freeze assembled bowls? I recommend not freezing the entire bowl. The texture of the shrimp and avocado can change when thawed. Instead, freeze individual ingredients. You can freeze cooked shrimp for up to three months. Just make sure to cool them completely before placing them in freezer bags. For reheating, avoid the microwave if you can. It may make the shrimp rubbery. Instead, warm shrimp in a skillet over low heat. Stir gently to keep the shrimp tender. You can also add a splash of lime juice for flavor. If reheating quinoa, you can add a little water to keep it moist. Enjoy your meal again without losing its great taste! Yes, you can prepare parts of this dish ahead of time. Cook the quinoa and shrimp the day before. Store them in separate airtight containers. Cut the mango and avocado just before serving to keep them fresh. This way, you save time when you’re ready to eat. If you want a different grain, try brown rice or farro. Both add great texture. You can also use seeds like chia or hemp for a fun twist. Each option gives a unique flavor and look to your bowl. To keep avocado fresh, sprinkle lime juice on it right after cutting. This helps slow down browning. Store any unused avocado in an airtight container. You can place it in the fridge to keep it fresh longer. Yes, frozen shrimp works well too. Just make sure to thaw it before cooking. Rinse the shrimp under cold water to speed up the process. Frozen shrimp can be just as tasty as fresh when cooked right. Based on the full recipe, each serving has about 400 calories. It contains around 20g of protein and 15g of healthy fats. This dish is packed with nutrients from shrimp, avocado, and mango, making it a balanced meal. Enjoy the flavors while fueling your body! In this blog post, I covered how to prepare delicious shrimp avocado mango bowls. I shared essential ingredients, step-by-step instructions, and tips for the best results. You learned how to assemble your bowls, explore variations, store leftovers, and answer common questions. This dish is fresh, healthy, and easy to make. Enjoy customizing your bowls with different ingredients, and make them your own! Following this guide helps you create a tasty meal that you and your family will love.

Shrimp Avocado Mango Bowls

Dive into summer flavors with these Shrimp Avocado Mango Bowls! This fresh and vibrant dish combines juicy shrimp with creamy avocado, sweet mango, and hearty quinoa for a nutritious meal. Perfect for a light lunch or dinner, these bowls are easy to make and packed with flavor. Ready in just 35 minutes, this recipe will surely impress. Click through to explore the full recipe and elevate your dining experience!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 ripe mango, diced

2 ripe avocados, diced

1 cup cooked quinoa

1 red bell pepper, diced

1 small red onion, finely chopped

2 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon honey (optional)

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Shrimp: In a medium bowl, combine the shrimp, olive oil, chili powder, salt, and pepper. Toss to coat evenly and let it marinate for about 15 minutes.

    Cook the Quinoa: If you haven't cooked the quinoa yet, rinse 1/2 cup of quinoa under cold water, then cook it according to package instructions (typically about 15 minutes in water or broth until fluffy).

      Sauté the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat.

        Prepare the Bowl Ingredients: While the shrimp is cooking, dice the mango, avocados, and red bell pepper. In a large mixing jar, combine these ingredients with chopped red onion. Drizzle with lime juice and toss gently.

          Assemble the Bowls: In serving bowls, layer a base of cooked quinoa. Top with the shrimp, mango, avocado, and red bell pepper mixture.

            Drizzle and Garnish: If using, drizzle a little honey over the top for sweetness. Garnish with chopped cilantro to finish.

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