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If you're in search of a dish that embodies the essence of tropical flavors while being both healthy and satisfying, look no further than Tropical Shrimp and Avocado Delight. This vibrant dish marries succulent shrimp with creamy avocado, a hearty base of quinoa, and a zesty mango salsa, creating a culinary experience that transports you to sun-soaked beaches. Not only is it visually stunning, but it also boasts a delightful array of flavors that appeal to the palate, making it an ideal choice for everything from casual gatherings to elegant dinner parties.

Shrimp and Avocado Bowls with Mango Salsa

Discover a taste of paradise with our Tropical Shrimp and Avocado Delight recipe. This vibrant dish pairs succulent shrimp with creamy avocado and nutty quinoa, all topped with a zesty mango salsa. Perfect for any occasion, it showcases fresh, healthy ingredients that burst with tropical flavors. Ideal for casual gatherings or elegant dinners, this recipe is not just delicious but also nutritious, making it a fantastic addition to your culinary repertoire.
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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

Juice of 1 lime

3 tbsp olive oil, divided

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

For Mango Salsa:

1 cup ripe mango, diced

1 jalapeño, seeded and minced (adjust based on desired heat level)

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt, to taste

Instructions
 

Prepare the Mango Salsa:

    - In a medium bowl, combine the diced mango, minced jalapeño, chopped red onion, and cilantro. Squeeze in the lime juice and add a pinch of salt to taste. Mix everything together gently for even distribution. Allow the salsa to sit for at least 15 minutes at room temperature to let the flavors meld beautifully.

      Cook the Quinoa:

        - Rinse 1/2 cup of quinoa under cold running water to remove any bitterness. In a saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring the mixture to a rolling boil, then reduce the heat to low. Cover and let it simmer for approximately 15 minutes or until the quinoa is fluffy and the water is absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes before fluffing it 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. Once the oil is hot, add the shrimp in a single layer (you may need to do this in batches). Cook them for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and immediately drizzle with fresh lime juice for an added zesty flavor.

              Assemble the Bowls:

                - In individual serving bowls, start with a generous spoonful of quinoa as the base. Layer the diced avocados, halved cherry tomatoes, diced bell pepper, and the cooked shrimp on top. Finish each bowl with a generous scoop of the fresh mango salsa, allowing it to cascade over the other ingredients.

                  Garnish and Serve:

                    - Drizzle the remaining 1 tablespoon of olive oil over each bowl and sprinkle with freshly chopped cilantro for a pop of color and flavor. Serve immediately to enjoy the freshness and vibrant flavors of the dish!

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

                        Presentation Tips: Use colorful bowls to highlight the vibrant ingredients. Consider adding a lime wedge on the side of each bowl for an extra touch and a fresh burst of flavor!