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If you are looking to elevate your dining experience with a dish that bursts with flavor and nourishes your body, you’ve landed in the right place! The Tropical Shrimp and Avocado Bowls with Mango Salsa is a vibrant and refreshing recipe that encapsulates the essence of summer, no matter the season. This dish features succulent shrimp paired with creamy avocados, nutritious quinoa, and a zesty mango salsa, making it a perfect choice for a variety of occasions. Whether you’re hosting a family dinner, planning meal prep for the week, or throwing a summer gathering, this bowl will certainly impress your guests and satisfy your cravings.

Shrimp and Avocado Bowls with Mango Salsa

Discover the refreshing taste of Tropical Shrimp and Avocado Bowls with Mango Salsa, perfect for any occasion. This vibrant dish features succulent shrimp, creamy avocados, and nutritious quinoa, topped with a zesty mango salsa. Not only is it packed with flavor, but it also offers essential nutrients that support a balanced diet. Whether you're hosting a dinner or prepping for the week, this colorful bowl will impress and satisfy. Dive into a tropical paradise with every bite!
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Ingredients
  

For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

Juice of 1 lime

For the Avocado Bowl:

2 cups cooked quinoa (or rice, if preferred)

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1 cup corn (fresh, canned, or frozen)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt, to taste

For the Mango Salsa:

1 ripe mango, diced

1/2 red bell pepper, finely chopped

1 small jalapeño, seeded and minced (optional for added spice)

1/4 cup red onion, finely chopped

Juice of 1 lime

Salt, to taste

Fresh cilantro, for garnishing

Instructions
 

Prepare the Shrimp: In a mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, lime juice, salt, and pepper. Add the shrimp, ensuring they are well-coated in the marinade. Allow the shrimp to marinate for 15 minutes for maximum flavor.

    Cook the Shrimp: Heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove from heat and set the shrimp aside.

      Make the Mango Salsa: In a medium-sized bowl, mix together the diced mango, red bell pepper, jalapeño (if using), red onion, lime juice, and salt. Toss gently to combine. Taste the salsa and adjust seasoning as necessary. Set it aside to allow the flavors to meld.

        Assemble the Bowls: In each serving bowl, create a layer of cooked quinoa or rice as the base. On top of the grain, add a generous amount of diced avocados, cherry tomatoes, red onion, corn, and chopped cilantro. Next, place the cooked shrimp on top.

          Garnish the Dish: Spoon the vibrant mango salsa generously over the shrimp and avocado layers. For a burst of freshness, sprinkle additional cilantro on top.

            Serve and Enjoy: Serve the bowls immediately while everything is warm. Include lime wedges on the side for an extra zing of flavor, allowing your guests to customize each bite.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

                Presentation Tips: For an attractive presentation, use colorful bowls that highlight the vibrant ingredients. Consider adding a slice of lime or a sprig of cilantro on the rim of each bowl for a finishing touch.