Shrimp And Avocado Bowls With Mango Salsa Recipe
Fresh and vibrant Shrimp And Avocado Bowls With Mango Salsa Recipe brings tropical flavors to your table.
Equipment
- Large Mixing Bowl
- Medium saucepan
- Sharp knife
- Cutting Board
- Serving bowls
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 ripe mangoes diced
- 1/4 red onion finely chopped
- 1 jalapeño seeded and minced
- 2 tbsp lime juice
- 1/4 cup fresh cilantro chopped
- 2 large avocados sliced
- 2 cups cooked quinoa
- 1 cup cherry tomatoes halved
- 1/4 cup pumpkin seeds
Instructions
- Heat olive oil in medium saucepan over medium heat.
- Season shrimp with garlic powder, paprika, salt, and pepper.
- Cook shrimp for 2-3 minutes per side until pink.
- Remove shrimp from heat and set aside to cool.
- Combine diced mango, red onion, and jalapeño in bowl.
- Add lime juice and cilantro to mango mixture.
- Mix mango salsa gently and season with salt.
- Divide cooked quinoa among four serving bowls evenly.
- Top each bowl with sliced avocado and cherry tomatoes.
- Add cooked shrimp on top of each bowl.
- Spoon mango salsa generously over each serving.
- Sprinkle pumpkin seeds for extra crunch and nutrition.
Notes
- They should give slightly when pressed and smell sweet at the stem end.
- They become rubbery when cooked too long, so watch timing carefully.
- Flavors improve when mango salsa sits for 30 minutes before serving.
- This prevents browning and adds fresh citrus flavor.
- Lightly toasting them enhances their nutty flavor and adds crunch.