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In recent years, tropical-themed dishes have surged in popularity, captivating taste buds around the globe with their vibrant flavors and colorful presentations. From sumptuous fruit bowls to refreshing salads, these dishes not only evoke the spirit of sun-drenched beaches but also promote healthy eating. One standout recipe that embodies this trend is the Tropical Shrimp and Avocado Bowls with Mango Salsa. This delightful dish serves as a perfect blend of flavors, colors, and textures, making it an ideal choice for any occasion—be it a casual family dinner, a lively summer gathering, or an elegant dinner party.

Shrimp and Avocado Bowls with Mango Salsa

Elevate your dining experience with Tropical Shrimp and Avocado Bowls topped with zesty mango salsa. This vibrant dish features fresh shrimp, creamy avocado, and your choice of fluffy quinoa or rice, delivering a deliciously balanced meal that's as nutritious as it is appetizing. Perfect for gatherings, casual dinners, or meal prep, these bowls celebrate tropical flavors while promoting healthy eating. Discover the simple steps to assemble this colorful dish and treat your taste buds to a flavorful journey to the tropics!
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Ingredients
  

For the Shrimp:

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

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly ground black pepper, to taste

Juice of 1 lime

For the Avocado Bowl:

2 cups cooked quinoa (or substitute with 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 leaves, 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 a spicy kick)

1/4 cup red onion, finely chopped

Juice of 1 lime

Salt, to taste

Fresh cilantro leaves, for garnish

Instructions
 

Marinate the Shrimp: In a medium mixing bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, lime juice, salt, and pepper. Add the peeled and deveined shrimp to the bowl and toss until they are evenly coated with the marinade. Let the shrimp marinate for about 15 minutes to absorb the flavors.

    Cook the Shrimp: Heat a non-stick skillet or frying pan over medium-high heat. Once the pan is hot, add the marinated shrimp in a single layer, ensuring not to overcrowd the pan. Cook the shrimp for 2-3 minutes on each side, or until they are fully cooked, turning pink and opaque. Remove the shrimp from the heat and transfer them to a plate.

      Prepare the Mango Salsa: In a separate bowl, combine the diced mango, red bell pepper, minced jalapeño (if using), the finely chopped red onion, lime juice, and salt. Gently toss all the ingredients together until well combined. Taste and adjust the seasoning, if necessary, then set aside.

        Assemble the Bowls: In serving bowls, start by adding a generous layer of cooked quinoa or rice as the base. Top this with diced avocados, halved cherry tomatoes, chopped red onion, corn, and fresh cilantro. Arrange the cooked shrimp on top of these colorful layers.

          Garnish Your Dish: Spoon a generous amount of the freshly made mango salsa over the shrimp and avocado layers. Finish with an extra sprinkle of fresh cilantro on top for added flavor and visual appeal.

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

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

                Presentation Tips: For an eye-catching presentation, serve the bowls on a colorful plate, arranging components to showcase the vibrant colors of each ingredient. Drizzle some extra lime juice over the assembled bowls just before serving for an extra touch of brightness. Enjoy!