Shrimp and Avocado Bowls with Mango Salsa

In today's culinary adventure, we're diving into a vibrant and refreshing recipe that brings the taste of the tropics right to your kitchen: Tropical Shrimp and Avocado Bowls with Mango Salsa. This dish is not only visually appealing but also packed with flavor and nutrients, making it a perfect option for a light lunch or dinner. The combination of succulent shrimp, creamy avocado, and zesty mango salsa creates a delightful balance that will tantalize your taste buds.

Shrimp and Avocado Bowls with Mango Salsa

Indulge in a tropical escape with Tropical Shrimp and Avocado Bowls featuring a vibrant mango salsa. This refreshing recipe combines succulent shrimp, creamy avocado, and zesty mango for a tantalizing meal that's perfect for lunch or dinner. Packed with nutrients and bursting with flavor, it's a versatile dish that caters to various dietary needs. Dive into colorful layers of flavor, making every bite a delicious adventure that transports you to sunny beaches.

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Ingredients

For the Shrimp:

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

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp 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 spice)

1/4 cup red onion, finely chopped

Juice of 1 lime

Salt to taste

Fresh cilantro, to garnish

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 and toss to coat evenly. Marinate for 15 minutes.

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

Make the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, jalapeño (if using), red onion, lime juice, and salt. Toss gently to mix all the ingredients. Taste and adjust seasoning as needed. Set aside.

Assemble the Bowls: In a serving bowl, layer the cooked quinoa or rice, followed by diced avocados, cherry tomatoes, red onion, corn, and chopped cilantro. Top with the cooked shrimp.

Garnish the Dish: Spoon the mango salsa generously over the shrimp and avocados. Sprinkle extra cilantro on top for freshness.

Serve and Enjoy: Serve the bowls immediately, with lime wedges on the side for an extra zing if desired.

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