![- 1 pound shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cooked quinoa For this dish, shrimp serves as the star. Choose fresh, high-quality shrimp. Look for a firm texture and a fresh smell. Next, ripe avocados add creaminess. They balance the dish's flavors. The quinoa provides a healthy base. It is filling and nutritious. - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 red bell pepper, diced Fresh produce makes this bowl vibrant. A ripe mango brings sweetness and color. It pairs perfectly with the shrimp. Red onions add a mild bite. Diced red bell pepper gives crunch and freshness. Use bright veggies for the best taste. - 1 lime, juiced - 2 tablespoons extra virgin olive oil - 1 tablespoon honey - 1 teaspoon ground cumin - Sea salt and freshly cracked black pepper to taste - Fresh cilantro leaves for garnish Seasonings elevate this dish. Lime juice adds acidity and brightness. Olive oil adds richness. Honey brings a touch of sweetness. Ground cumin gives warmth and depth. Use sea salt and pepper to taste. Finally, fresh cilantro adds flavor and color. This mix of flavors creates a joyful experience. For the complete recipe, refer to the [Full Recipe]. To start, take your shrimp and place them in a medium bowl. Add 2 tablespoons of olive oil, 1 teaspoon of ground cumin, and a pinch of sea salt and black pepper. Toss the shrimp gently to coat them well. This step is key. It lets the flavors soak in. Let the shrimp marinate for about 15 minutes. This short wait makes all the difference. Next, grab another bowl. Add your diced mango, finely chopped red onion, and diced red bell pepper. Squeeze the juice of 1 lime over the mix. This gives it a nice zing. Then, add 1 tablespoon of honey for some sweetness. Mix everything gently until it combines well. Let it sit for a few minutes. This helps the flavors meld together nicely. Now, heat a non-stick skillet over medium heat. Once hot, add the marinated shrimp. Cook them for about 2-3 minutes on each side. You’ll know they are done when they change to a bright pink color. Once cooked, remove them from the heat and set aside. This quick cooking keeps the shrimp tender. It's time to build your bowls! Start with cooked quinoa as the base. Divide it evenly among four serving bowls. Next, add a good amount of diced avocado to each bowl. Then, top it off with the cooked shrimp. Finally, spoon a generous amount of mango salsa on top. This adds a fresh and colorful touch. For the finishing touch, sprinkle some fresh cilantro leaves over each bowl. This adds a pop of color and flavor. Serve the bowls warm. Enjoy your tropical shrimp and avocado bowls with mango salsa! This dish is refreshing and perfect for any meal. You can find the full recipe in the previous section. When picking shrimp, look for fresh or frozen shrimp. Fresh shrimp should smell like the ocean, not fishy. The color of the shrimp should be bright and clear. If you choose frozen shrimp, buy them without added chemicals. Large shrimp work best for this dish. They have a nice texture and hold their shape well. To find a ripe avocado, gently squeeze the fruit. It should feel slightly soft, but not mushy. The skin should be dark green to black, depending on the type. Avoid any avocados with large dark spots or cracks. If your avocados are not ripe, place them in a paper bag for a day or two. They will ripen faster this way. Store leftover mango salsa in an airtight container. Keep it in the fridge, where it will last for about three days. To keep the salsa fresh, press plastic wrap against the surface before sealing the lid. This helps limit air exposure. If the salsa turns brown, it’s still safe to eat; just stir it well before serving. For best taste, enjoy it fresh! For the full recipe, check out the Tropical Shrimp & Avocado Bowls with Mango Salsa. {{image_4}} If you want to change the protein, shrimp is not your only choice. You can use scallops, fish, or even crab. These options bring new flavors. Scallops cook quickly and taste sweet. Fish like salmon or tilapia add a nice texture. Crab gives a rich taste, perfect for this bowl. Just remember to adjust cooking times based on the protein you pick. For a vegetarian twist, replace shrimp with grilled tofu or chickpeas. Tofu absorbs flavors well and grills nicely. Chickpeas add a hearty touch and protein. You can marinate these just like the shrimp. Use the same spices and oil for a great taste. This keeps the dish fresh and fun while being meat-free. Quinoa is a great base, but you can mix it up. Brown rice adds a nutty flavor and pairs well with the avocado. Cauliflower rice is a low-carb option and keeps it light. You can also try farro for a chewy texture. Each grain gives a unique taste and feel to the bowl. Explore these options to create your perfect dish. For more exciting ideas, don't miss the Full Recipe for Tropical Shrimp & Avocado Bowls with Mango Salsa. To store leftovers, place shrimp and avocado in separate containers. Use airtight containers to keep them fresh. The shrimp lasts for about 2 days in the fridge. However, the avocado can brown quickly. To slow this down, sprinkle lime juice over the avocado before sealing. This helps keep its bright color and flavor. If you want to freeze the bowls, skip the avocado. Avocado does not freeze well and loses texture. Place shrimp, quinoa, and mango salsa in an airtight container. They can last up to 3 months in the freezer. To eat, thaw the bowls in the fridge overnight. Then, reheat in a skillet over low heat until warm. Mango salsa is best fresh, but you can store it. Keep it in a covered bowl in the fridge. It stays fresh for about 2 days. If you have leftovers, avoid mixing in too much lime juice. This can make it too watery over time. For longer storage, freeze the salsa in ice cube trays. Once frozen, transfer the cubes to a freezer bag. They can last for about 3 months. You can change the spice level to fit your taste. Add more black pepper for heat. If you want less spice, use less pepper. You can also add diced jalapeños for a kick. Adjust the honey too; it can balance the heat nicely. Yes, you can prepare mango salsa ahead of time. Keep it in the fridge for up to a day. Just remember, the longer it sits, the softer it gets. This can make it less crunchy, but the flavors will deepen. These bowls pair well with a side salad or corn tortillas. You can also serve them with rice or beans for a fuller meal. A cool drink, like iced tea or lemonade, complements the dish well too. Yes, this recipe is gluten-free. All the ingredients used, like shrimp, avocado, and quinoa, do not contain gluten. This makes it perfect for anyone with gluten sensitivities. The shrimp should marinate for about 15 minutes. This allows the flavors to soak in nicely. Don’t marinate for too long, or the shrimp can become mushy. This blog post covered all you need for shrimp and avocado bowls. We looked at key ingredients, step-by-step instructions, and handy tips. Plus, we explored variations to fit your taste. In the end, you can easily customize these bowls. Enjoy fresh flavors and healthy meals. Try it out, and make it yours!](https://tastednest.com/wp-content/uploads/2025/05/49bf2574-5ce5-4353-8224-604ff519c90e-300x300.webp)
Shrimp and Avocado Bowls with Mango Salsa
Experience a taste of paradise with these Tropical Shrimp & Avocado Bowls featuring vibrant mango salsa! This fresh and healthy recipe combines juicy shrimp, creamy avocado, and zesty mango for a delightful meal in just 30 minutes. Perfect for lunch or dinner, it's easy to whip up and bursting with flavor. Click to explore this refreshing recipe and bring a tropical twist to your kitchen!