Oh my goodness, let me tell you about my *favorite* dish: the shrimp avocado mango bowl! Seriously, this bowl is like a burst of sunshine in your mouth! The combination of fresh, juicy mango, creamy avocado, and perfectly cooked shrimp is just heavenly. I first made this dish on a warm summer evening when I had friends over, and it was an instant hit! It’s not only delicious but also super healthy, packed with protein and colorful veggies that make your plate pop. Trust me, once you try this shrimp avocado mango bowl, you’ll be dreaming about it long after the last bite!
Ingredients List
Here’s what you’ll need to whip up this delightful shrimp avocado mango bowl. I promise, it’s all about fresh and vibrant ingredients!
- 1 pound shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 mango, diced
- 1 cup cooked quinoa (make sure it’s fluffy and ready to go!)
- 1 cup cherry tomatoes, halved for that juicy burst
- 1/4 cup red onion, diced for a little crunch and zing
- 1 lime, juiced to add that zesty kick
- 2 tablespoons olive oil for cooking the shrimp
- Salt and pepper to taste
These ingredients come together to create a bowl that’s not just beautiful but also packed with flavor! Feel free to play around with the quantities based on your taste—this recipe is super forgiving!
How to Prepare Instructions
Let’s dive into the simple steps to create your shrimp avocado mango bowl! It’s easier than you think.
- First, heat up the olive oil in a large pan over medium heat. You want it nice and hot, but not smoking!
- Once the oil is shimmering, add the shrimp to the pan. Cook them for about 3-4 minutes, flipping halfway through, until they turn a gorgeous pink color. That’s how you know they’re perfectly cooked!
- While the shrimp are sizzling away, grab a big bowl and combine the cooked quinoa, diced avocado, diced mango, halved cherry tomatoes, and diced red onion. This colorful mix is going to look so inviting!
- Once the shrimp are done, toss them into the bowl with the other ingredients.
- Now, squeeze the juice of that lime over the top and sprinkle with salt and pepper to taste. This is where the magic happens!
- Gently toss everything together until it’s all mixed up beautifully. You want every bite to be bursting with flavor.
- Serve immediately, and enjoy the explosion of fresh flavors!
That’s it! You’ve just created a vibrant, healthy meal that’s sure to impress anyone who takes a bite.
Why You’ll Love This Recipe
- Quick to prepare—ready in just 25 minutes!
- Light and healthy, perfect for a nutritious meal.
- Packed with vibrant flavors that dance on your palate.
- Colorful and visually stunning, making it great for entertaining.
- Versatile—perfect as a main dish or a refreshing side.
This shrimp avocado mango bowl is not just a meal; it’s an experience that will brighten up your day!
Tips for Success
To really nail your shrimp avocado mango bowl, focus on using the freshest ingredients possible. Choose plump, vibrant shrimp and ripe avocados—trust me, it makes a huge difference! When cooking the shrimp, don’t overcrowd the pan; it’ll help them cook evenly and get that nice sear. If you want to elevate the flavors, try adding a pinch of chili powder or some chopped cilantro for an extra kick. And remember, this bowl is all about balance, so feel free to play around with the ingredients to suit your taste. You’ve got this!
Variations
The beauty of the shrimp avocado mango bowl is how flexible it is! You can totally mix things up based on what you have on hand or your cravings. Wanna add a little crunch? Toss in some chopped bell peppers or shredded carrots for extra color and texture. If you’re feeling adventurous, try swapping out the shrimp for grilled chicken or even tofu for a plant-based twist. For dressings, a drizzle of zesty cilantro-lime vinaigrette or a creamy chipotle sauce can take it to the next level. The options are endless, so get creative and make it your own!
Storage & Reheating Instructions
If you’ve got leftovers of this shrimp avocado mango bowl (which is rare, trust me!), you’ll want to store them properly to keep all that fresh flavor intact. Place any uneaten portions in an airtight container and pop it in the fridge, where it should stay good for about 2-3 days. If you want to save it for later, you can freeze it, but be mindful that the avocado might change texture. Just make sure to use a freezer-safe container. When you’re ready to enjoy it again, thaw it in the fridge overnight, and you can eat it cold or gently reheat it in a pan over low heat. Enjoy every bite again!
Nutritional Information
Here’s a quick look at the nutritional values for the shrimp avocado mango bowl. This is an estimate, but it gives you a good idea of what you’re fueling your body with. Each serving has about 350 calories, 15g of fat, 20g of protein, and 40g of carbohydrates. Plus, you’ll get 6g of fiber to keep you satisfied! It’s a wholesome meal that’s not only delicious but also nourishing!
FAQ Section
Can I make the shrimp avocado mango bowl ahead of time?
Absolutely! You can prepare the quinoa and chop the veggies in advance. Just keep the shrimp and avocado separate until you’re ready to serve to avoid any browning.
What can I substitute for quinoa?
If you’re not a quinoa fan, feel free to swap it out for brown rice or even cauliflower rice for a low-carb option. Both work beautifully!
Can I use frozen shrimp?
Yes, frozen shrimp can be a great time-saver! Just make sure to thaw them completely before cooking, and you’ll be good to go.
Is this dish spicy?
Not at all! It’s fresh and zesty, but if you enjoy a little heat, consider adding some diced jalapeños or a sprinkle of red pepper flakes.
How long does this bowl last in the fridge?
The shrimp avocado mango bowl is best enjoyed fresh, but if you have leftovers, they should be good in the fridge for 2-3 days. Just remember to store it in an airtight container!
Shrimp Avocado Mango Bowl: 7 Reasons to Fall in Love
- Temps Total: 25 minutes
- Rendement: 4 servings 1x
- Alimentation: Faible En Calories
Description
A fresh and healthy shrimp avocado mango bowl packed with flavor.
Ingrédients
- 1 pound shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 mango, diced
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add shrimp and cook until pink, about 3-4 minutes.
- In a bowl, combine cooked quinoa, diced avocado, mango, cherry tomatoes, and red onion.
- Add cooked shrimp to the bowl.
- Drizzle with lime juice and season with salt and pepper.
- Toss gently to combine.
- Serve immediately.
Notes
- Use fresh ingredients for best flavor.
- Feel free to add your favorite vegetables.
- This dish can be served cold or warm.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Salad
- Méthode: Stovetop
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 bowl
- Calories: 350
- Sucre: 5g
- De Sodium: 300mg
- La graisse: 15g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 6g
- La protéine: 20g
- Le taux de cholestérol: 150mg
Mots-clés: shrimp avocado mango bowl
