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For this dish, 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) The shrimp provide a sweet and juicy base. Avocados add creaminess and healthy fats. Quinoa brings a nutty flavor and serves as a great grain. The mango adds a fresh burst of sweetness. For the mango salsa, gather: - 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 mango in the salsa is key. It must be ripe to give the best flavor. Red onion adds a sharp crunch, while the chili provides heat. Fresh cilantro brightens the mix, making it vibrant and fresh. A touch of lime juice balances the sweetness with acidity. For the full recipe, check out the complete steps to create these delicious shrimp and avocado bowls with mango salsa. To cook quinoa, start by bringing two cups of vegetable broth to a boil in a medium pot. Rinse one cup of quinoa under cold water to remove its bitter coating. Once the broth boils, add the quinoa. Lower the heat and cover the pot. Let it simmer for about 15 minutes until the quinoa absorbs the broth. After cooking, remove the pot from heat and let it sit covered for another five minutes. Fluff the quinoa with a fork for a light texture. This method ensures your quinoa is fluffy and not mushy. For the mango salsa, mix one diced ripe mango, half a finely chopped red onion, and one small minced red chili in a medium bowl. Add a quarter cup of chopped cilantro and the juice of one lime. Season with salt to taste. Stir well to combine all the ingredients. Let the salsa sit for at least 15 minutes. This resting time allows the flavors to blend beautifully, making it even more delicious. To cook the shrimp, heat two tablespoons of olive oil in a large pan over medium heat. Once hot, add one pound of peeled and deveined shrimp. Sprinkle in one teaspoon of garlic powder and one teaspoon of smoked paprika. Season with salt and pepper to taste. Sauté the shrimp for two to three minutes on each side. They should turn pink and opaque. Be careful not to overcook them, as they can become rubbery. Once done, remove them from the heat. To assemble your bowls, start with a base of fluffy quinoa in each bowl. Next, layer diced avocado on top. Then, add the perfectly cooked shrimp. Generously spoon the mango salsa over the top. For a pop of color and freshness, drizzle the bowls with lime juice and sprinkle with fresh cilantro. This arrangement not only looks stunning but also makes each bite a delightful mix of flavors. To get the best flavor from shrimp, avoid overcooking them. Cook shrimp just until they turn pink and opaque. This usually takes about 2-3 minutes on each side. Overcooked shrimp can become tough and rubbery. For seasoning, I recommend using garlic powder and smoked paprika. These spices add depth and enhance the shrimp's natural taste. A little salt and pepper also work wonders. Choosing ripe avocados is key. Look for avocados that feel slightly soft when you gently squeeze them. If they are hard, they need more time to ripen. When cutting avocados, slice them in half and remove the pit with a knife. Use a spoon to scoop the flesh out. If you have leftover avocado, store it in an airtight container. You can also sprinkle lime juice on it to keep it fresh. Adjust the spice level of your mango salsa to suit your taste. If you want more heat, add more minced chili. For a milder flavor, use less chili or omit it altogether. You can also add other ingredients to the salsa. Try diced bell peppers or chopped cucumber for extra crunch. These additions can elevate the flavor and texture of your mango salsa. For the full recipe, check out the Shrimp & Avocado Bliss Bowls. {{image_4}} You may want to switch out shrimp for other proteins. Chicken works well in this dish. Use grilled or sautéed chicken breast for great flavor. Tofu is another good choice. It soaks up the taste of spices nicely. To prepare tofu, just press it to remove water, then cube it. Sauté it in olive oil until it's golden. This way, you can enjoy a tasty bowl without shrimp. While quinoa is our main grain, you can explore other options. Brown rice is a hearty choice. It adds a nice chewiness to the bowl. Couscous is another quick and easy grain. It cooks fast and absorbs flavors well. Try using farro for a nutty twist. Each grain brings a unique texture and taste, making your bowl special every time. Fruits can make your mango salsa even better. Pineapple adds sweetness and tang. Just chop it up and mix it in. You can also try peach or kiwi for a different flavor. Avocado can be added to the salsa for creaminess. If you want a zing, add diced jalapeños for a kick. These fruit additions will keep your meal fresh and exciting. For the complete recipe, check the Full Recipe section. Store your shrimp and avocado bowls in airtight containers. This keeps the flavors fresh and prevents spills. Place the bowls in the fridge right after your meal. You should eat leftovers within 2 days for the best taste. If you have extra mango salsa, keep it in a separate container. This helps avoid sogginess in the bowls. You can freeze certain parts of this dish. Shrimp cooks well from frozen. Place cooked shrimp in freezer bags, removing as much air as possible. Mango salsa can also freeze. Just make sure to leave space in the container for expansion. Avoid freezing avocados, as they turn mushy. Instead, enjoy them fresh when you make the dish. When refrigerated, the shrimp and avocado bowls last about 2 days. After that, the flavors fade. If you freeze the shrimp, they can stay good for about 3 months. Mango salsa keeps its taste fresh for around 1 month in the freezer. Always check for any signs of spoilage before eating. Following these storage tips helps you enjoy your delicious shrimp and avocado bowls longer. For the full recipe, check out the detailed steps above. You can use rice or couscous as alternatives. Brown rice offers a nutty taste. It also has more fiber. Couscous cooks quickly and has a light texture. If you want something grain-free, try cauliflower rice. It’s low in carbs and easy to make. Just pulse cauliflower in a food processor, and you’re ready! Yes, you can prep this dish ahead. Cook the quinoa and shrimp in advance. Store them in the fridge for up to three days. When ready to serve, just heat the shrimp on the stove. You can also make the mango salsa a day before. Just store it in an airtight container. This will keep the flavors fresh. To keep avocados fresh, use lime juice. The acid slows down browning. You can also store the avocado with the pit in. This helps keep it green longer. If you plan to use it later, wrap it tightly in plastic. This minimizes air exposure. No worries! You can skip the chili in the mango salsa. Just add more mango for sweetness. You can also use bell peppers for crunch without heat. Adjust the lime juice for extra flavor. This way, you still enjoy a tasty dish without the spice! For the full recipe, check out the Shrimp & Avocado Bliss Bowls. This guide walks you through making a delicious shrimp avocado bowl. You learned about the key ingredients, from shrimp to mango salsa. I shared tips on cooking quinoa, shrimp, and making the salsa. You discovered variations, storage info, and answered common questions. As you try this recipe, remember to adjust flavors to your taste. Enjoy the process and share your creations!

Shrimp and Avocado Bowls with Mango Salsa

Create your own Shrimp & Avocado Bliss Bowls with this delicious recipe that's perfect for any occasion! Featuring succulent shrimp, creamy avocado, and a zesty mango salsa, these bowls are a feast for the senses. With easy steps and fresh ingredients, you'll impress everyone at the table. Ready to try it out? Click through to explore the full recipe and elevate your mealtime experience!
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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)

Für die 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
 

Quinoa kochen: In einem mittelgroßen Topf bringen Sie 2 Tassen Gemüsebrühe (oder Wasser) zum Kochen. Fügen Sie die abgespülte Quinoa hinzu, reduzieren Sie die Hitze auf niedrig, decken Sie den Topf ab und lassen Sie die Quinoa ca. 15 Minuten köcheln, bis sie fluffig ist und die Flüssigkeit vollständig aufgesogen ist. Nehmen Sie den Topf vom Herd und lassen Sie ihn zugedeckt für weitere 5 Minuten stehen. Dann mit einer Gabel auflockern.

    Mango Salsa zubereiten: In einer mittelgroßen Schüssel vermengen Sie das gewürfelte Mango, die rote Zwiebel, die fein gehackte Chili, den gehackten Koriander, den Limettensaft und eine Prise Salz. Mixen Sie die Zutaten gut, damit die Aromen sich verbinden. Lassen Sie die Salsa für eine Weile ruhen, damit sich die Geschmäcker entfalten können.

      Shrimps braten: In einer großen Pfanne erhitzen Sie das Olivenöl bei mittlerer Hitze. Geben Sie die Shrimps, das Knoblauchpulver, den geräucherten Paprika, sowie Salz und Pfeffer in die Pfanne. Braten Sie die Shrimps für etwa 2-3 Minuten auf jeder Seite, bis sie rosa und undurchsichtig sind. Nehmen Sie die Pfanne vom Herd.

        Bowls anrichten: In Schalen geben Sie eine Basis aus der gekochten Quinoa. Legen Sie auf jede Schale die gewürfelte Avocado und die gebratenen Shrimps. Geben Sie großzügige Portionen der Mango Salsa darüber.

          Garnierung: Beträufeln Sie die angerichteten Bowls mit Limettensaft und bestreuen Sie sie mit frischem Koriander.

            Vorbereitungszeit: 15 Minuten | Gesamtzeit: 40 Minuten | Portionen: 4

              - Präsentationstipps: Servieren Sie die Bowls mit Limettenschnitzen an der Seite und einem zusätzlichen Spritzer Koriander oben drauf, um Farbe und Frische hinzuzufügen.