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Are you ready to embark on a culinary adventure that combines vibrant flavors with a touch of tropical sunshine? The Tropical Shrimp and Avocado Delight is a dish that embodies the essence of summer, bursting with fresh, zesty ingredients that tantalize the taste buds. This recipe features succulent shrimp, creamy avocados, and a refreshing mango salsa, all served atop a bed of fluffy quinoa. It’s a celebration of flavors that not only excites the palate but also nourishes the body.

Shrimp and Avocado Bowls with Mango Salsa

Dive into the deliciousness of Tropical Shrimp and Avocado Delight, a refreshing recipe that brings the essence of summer straight to your table. This vibrant dish features succulent shrimp sautéed to perfection, creamy avocados, and a zesty mango salsa, all served on a bed of fluffy quinoa. It's not just a feast for the eyes, but a nutritious meal packed with protein and heart-healthy fats. Perfect for warm days, this dish is sure to impress family and friends while keeping your health goals in check! Discover how to make this tropical delight and elevate your dining experience with fresh, flavorful ingredients.
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cooked quinoa (or rice)

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1 small red onion, finely chopped

1 lime, juiced

3 tbsp olive oil

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

For Mango Salsa:

1 cup ripe mango, diced

1 jalapeño, seeded and minced (adjust for heat)

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 lime, juiced

Salt, to taste

Instructions
 

Prepare the Mango Salsa:

    - In a medium bowl, combine the diced mango, jalapeño, red onion, cilantro, and lime juice. Season lightly with salt. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

      Cook the Quinoa:

        - Rinse 1/2 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

          Cook the Shrimp:

            - In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet in a single layer, cooking for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and drizzle with lime juice.

              Assemble the Bowls:

                - In serving bowls, start with a base of quinoa, then layer on the diced avocados, halved cherry tomatoes, diced bell pepper, and cooked shrimp. Top it all off with a generous scoop of mango salsa.

                  Garnish and Serve:

                    - Drizzle the remaining olive oil over the bowls, sprinkle with fresh chopped cilantro, and serve immediately to enjoy the vibrant flavors!

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4