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To make your shrimp and avocado bowls, you will need: - 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 ripe avocados, diced - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 lime, juiced - Fresh cilantro, chopped (for garnish) These ingredients work together to create a tasty and satisfying meal. Mango salsa adds a fresh kick to your bowls. Gather these ingredients: - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 small red chili, deseeded and minced - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - Salt to taste The sweetness of the mango balances the savory shrimp perfectly. Choosing fresh ingredients is key for great flavors. Here are some tips: - Shrimp: Look for shrimp that smell like the ocean, not fishy. Choose firm and shiny ones. - Avocados: Pick avocados that yield slightly when you squeeze them. They should feel soft but not mushy. - Mango: Select ripe mangoes that are slightly soft and have a sweet smell. Avoid hard ones. - Herbs: Choose bright green cilantro. Wilting or yellowing leaves mean they are not fresh. Using fresh ingredients makes all the difference in your dish. For the full recipe, check out the link provided. To start, bring 2 cups of vegetable broth or water to a boil in a saucepan. This broth adds flavor to the quinoa. Once boiling, add 1 cup of rinsed quinoa. Lower the heat, cover the pan, and let it simmer for 15 minutes. The quinoa should become fluffy and absorb all the liquid. After cooking, remove it from heat and let it sit, covered, for 5 more minutes. Fluff it gently with a fork before using. In a medium bowl, combine the diced mango, 1/2 red onion, and a small minced red chili. Add 1/4 cup of chopped fresh cilantro and the juice of 1 lime. Mix in a pinch of salt. Toss all the ingredients together. Let the salsa rest for a bit. This helps the flavors combine well. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add 1 pound of shrimp, garlic powder, smoked paprika, salt, and pepper. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque when done. Remove the shrimp from heat and set them aside. Grab your serving bowls. Start by adding a base of the fluffy quinoa. Then, place diced avocado on top. Next, add the cooked shrimp to each bowl. Finish by spooning generous amounts of the fresh mango salsa over everything. To make your bowls pop, drizzle a little lime juice over the top. Sprinkle fresh cilantro for a burst of color and flavor. You can also add lime wedges on the side for guests to squeeze more lime if they like. This small touch makes the dish look inviting and fresh. For the complete recipe, check out the Full Recipe link for Shrimp & Avocado Bliss Bowls! To cook shrimp well, start with fresh shrimp. Peel and devein them before cooking. Heat olive oil in a skillet over medium heat. Add shrimp and season with garlic powder, smoked paprika, salt, and pepper. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque. Avoid overcooking, as this makes shrimp tough. Remove them from the heat once cooked. Add layers of flavor to your shrimp and avocado bowls. Use fresh lime juice to brighten the dish. A sprinkle of salt brings out the sweetness of the shrimp. Try adding a dash of cayenne pepper for some heat. Fresh herbs like cilantro add a nice touch. Mix and match spices to find your favorite blend. When making mango salsa, chop your ingredients finely. This helps distribute flavors evenly. Combine diced mango, red onion, and minced chili in a bowl. Add chopped cilantro and lime juice next. Mix gently to avoid mashing the mango. Let the salsa sit for a few minutes before serving. This allows the flavors to blend well. For a twist, try adding diced bell peppers or a pinch of cumin. For the full recipe, check the Shrimp & Avocado Bliss Bowls section. {{image_2}} You can change up the shrimp and avocado bowls easily. Instead of shrimp, try chicken or tofu. Both add great flavor. You can also swap quinoa for brown rice or couscous. They make a hearty base, too. If you want a creamier texture, use Greek yogurt instead of avocado. It pairs well with the salsa. Mango salsa is fresh and bright, but you can mix things up. Try pineapple or peach for a sweeter twist. You can also add black beans or corn for extra crunch. If you like spice, add jalapeños or diced bell peppers. Adjust the lime and salt to your taste, too. This way, your salsa can always be new and exciting. These bowls are great for many events. For a casual lunch, serve them in bowls with lime wedges. If hosting a dinner party, try using small plates for a fancy touch. You can create a build-your-own bowl station, letting guests pick their toppings. For a picnic, pack the shrimp, salsa, and avocado separately. This keeps everything fresh. The Shrimp & Avocado Bliss Bowls are perfect for any gathering! To keep your shrimp and avocado bowls fresh, place leftovers in an airtight container. This helps maintain flavor and texture. If you can, separate the shrimp, avocado, and salsa. This way, they won’t get mushy. Store the quinoa in the same container to save space. When you’re ready to enjoy your dish again, reheat the quinoa and shrimp. You can use the microwave or a skillet. If using a microwave, cover the bowl with a damp paper towel. Heat for about one to two minutes. Stir halfway to ensure even heat. For the skillet, heat on medium-low until warm. Avoid reheating the avocado and salsa; add them fresh to keep their taste. Leftovers can last in the fridge for about three days. However, shrimp is best eaten within one to two days. If you want to store them longer, consider freezing the shrimp and quinoa. They can last up to three months in the freezer. Just remember to thaw them in the fridge before reheating. Yes, you can use frozen shrimp. Just thaw them before cooking. To thaw, place them in cold water for about 15-20 minutes. This helps you keep the texture nice. Frozen shrimp are often just as good as fresh ones. If you want a substitute for quinoa, try brown rice or couscous. Both options give you a good base. They also add a nice nutty flavor. You can use any grain you like. Just adjust the cooking time based on the grain. To make a vegan version, swap shrimp for chickpeas or tofu. Season them like the shrimp for flavor. Use vegetable broth for cooking quinoa. For a creaminess, add extra avocado. You can still enjoy the mango salsa for a fresh touch. For the full recipe, check out the Shrimp & Avocado Bliss Bowls. This recipe is easy to follow and full of great flavors. Enjoy cooking and savor each bite! In this blog post, we explored how to make tasty shrimp and avocado bowls. You learned about key ingredients like fresh shrimp and ripe avocados. Step-by-step, I showed you how to cook quinoa, prepare mango salsa, and garnish your dish. We discussed variations for personal tastes and how to store leftovers too. With these tips, you can make a meal that's fresh and vibrant every time. Enjoy crafting your perfect bowl!

Shrimp and Avocado Bowls with Mango Salsa

Indulge in the vibrant flavors of Shrimp & Avocado Bliss Bowls that are perfect for a healthy meal! This easy recipe features succulent shrimp, creamy avocado, and a fresh mango salsa, all atop fluffy quinoa. In just 40 minutes, you can create a colorful dish that's sure to impress. Ready to elevate your meal? Click through to discover the full recipe and enjoy a delightful taste of this blissful bowl!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

2 ripe avocados, diced

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 lime, juiced

Fresh cilantro, chopped (for garnish)

For the Mango Salsa:

1 ripe mango, diced

1/2 red onion, finely chopped

1 small red chili, deseeded and minced

1/4 cup fresh cilantro, chopped

1 lime, juiced

Salt to taste

Instructions
 

Cook the Quinoa: In a saucepan, bring 2 cups of vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

    Prepare the Mango Salsa: In a medium bowl, combine diced mango, red onion, minced chili, chopped cilantro, lime juice, and a pinch of salt. Toss together until well mixed. Set aside to let the flavors meld.

      Cook the Shrimp: In a skillet, heat olive oil over medium heat. Add the shrimp, garlic powder, smoked paprika, salt, and pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove from heat.

        Assemble the Bowls: In serving bowls, create a base of cooked quinoa. Top each bowl with diced avocado and cooked shrimp. Spoon generous amounts of mango salsa over the top.

          Garnish: Drizzle lime juice over the assembled bowls and sprinkle with fresh cilantro.

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

              - Presentation Tips: Serve the bowls with lime wedges on the side and a sprinkle of extra cilantro for added color and freshness.