Shrimp Mango Avocado Bowl Recipe

Imagine a lazy Sunday afternoon, the golden sunshine kissing your skin as you gather with loved ones on your sunlit patio. The gentle hum of conversation mingles with the soothing whispers of the ocean breeze. Today, you won’t be just serving a meal; you’ll be presenting a vibrant symphony of flavors that sings of summer’s bounty. Our Shrimp Mango Avocado Bowl is the ultimate expression of creative cooking, bringing together the zesty notes of succulent shrimp, the lusciousness of ripe mango, and the creamy comfort of avocado. This recipe is not just a dish; it’s an invitation to create beautiful, lasting memories with every bite. Join me, Zynah Maryam, as we embark on this culinary adventure that is sure to become a family favorite, perfect for any season and occasion.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 ripe mangos, diced
• 2 avocados, diced
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the shrimp, olive oil, chili powder, garlic powder, salt, and pepper. Toss until the shrimp are well coated.
2. Heat a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Set aside.
3. In a separate bowl, mix the diced mango, avocado, red bell pepper, onion, and cilantro.
4. Add the cooked quinoa to the bowl of mixed veggies and fruit. Drizzle with lime juice and gently toss to combine.
5. To assemble, divide the quinoa mixture among four bowls. Top each with cooked shrimp and an extra sprinkle of cilantro.
6. Serve immediately and enjoy the fresh, bright flavors of this tropical retreat.

Helpful Tips

• For a spicier kick, add a pinch of cayenne pepper to the shrimp marinade.
• If you’re new to cooking shrimp, watch for them to curl into a C-shape and turn pink for the perfect doneness.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the shrimp separate from the quinoa mixture to maintain the best texture.

Ingredient Substitutions

Substitute quinoa with brown rice or couscous if desired. If you don’t have fresh mango, canned or frozen diced mango works as well.

Suggested Pairings

This Shrimp Mango Avocado Bowl pairs beautifully with a light, crisp white wine or a refreshing iced tea. For a fuller meal, add a side of grilled vegetables or a simple green salad.

At Zynahz, we believe in infusing joy and creativity into every cooking experience. I hope this Shrimp Mango Avocado Bowl Recipe brings sunshine and warm, shared moments into your home. We’d love for you to try this recipe and share your delightful creations with us. Don’t forget to spread the love – share this recipe with friends and family! Dive deeper into the world of Zynahz by exploring more recipes on our website, following us on social media, and signing up for our newsletter. Happy cooking!