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In the ever-evolving landscape of healthy eating, the Shrimp & Avocado Delight Bowls stand out as a vibrant and nutritious meal option that beautifully marries freshness with rich, savory flavors. This dish is perfect for a variety of occasions, whether you're looking to whip up a quick weeknight dinner, impress your friends at a gathering, or prepare meals in advance for busy days ahead. The combination of succulent shrimp, creamy avocado, and nutrient-rich quinoa not only delights the palate but also offers an array of health benefits, making it an ideal choice for health-conscious eaters.

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Dive into these vibrant Shrimp & Avocado Delight Bowls! Perfect for a fresh and healthy meal, this recipe combines succulent shrimp, creamy avocado, and fluffy quinoa with a zesty lime-chili sauce. Topped with a refreshing mango salsa, it's sure to impress. Easy to make in just 30 minutes, it's a colorful dish that's perfect for lunch or dinner. Enjoy a taste of summer with every bite, and don’t forget to personalize it with your favorite toppings!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 ripe avocados, sliced

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1/2 red onion, finely diced

1/2 cup fresh cilantro, chopped

Juice of 2 limes

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

1 mango, diced

1 small jalapeño, seeded and minced (optional)

1 tablespoon olive oil

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Set aside to cool slightly.

    Prepare Lime-Chili Sauce: In a small bowl, whisk together the lime juice, chili powder, garlic powder, olive oil, and a pinch of salt. Adjust seasoning according to taste.

      Sauté the Shrimp: In a large skillet over medium heat, add a splash of olive oil. Once hot, add the shrimp, sprinkle with salt, and cook for 2-3 minutes on each side or until they turn pink and opaque. Remove from heat.

        Make Mango Salsa: In another bowl, combine the diced mango, halved cherry tomatoes, diced red onion, chopped cilantro, and minced jalapeño if using. Toss gently with lime juice, salt, and pepper to taste.

          Assemble the Bowls: Divide the cooked quinoa among serving bowls. Top each with sliced avocado, sautéed shrimp, and a generous scoop of mango salsa. Drizzle with the lime-chili sauce.

            Serve: Garnish with additional cilantro or lime wedges if desired and enjoy your vibrant, flavorful shrimp and avocado bowls!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4