Description
A vibrant, fresh dish featuring tender grilled shrimp, creamy avocado slices, and zesty mango salsa atop a base of fluffy quinoa or rice. Bursting with tropical flavors and healthy nutrients, this colorful bowl delivers a satisfying balance of sweet, tangy, and savory notes.
Ingredients
1 cup cooked quinoa or brown rice
1 lb large shrimp, peeled and deveined
2 ripe avocados, sliced
2 medium mangos, diced (about 3 cups)
1/4 cup red onion, finely chopped
1 jalapeño pepper, seeded and minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 tbsp olive oil
Salt and pepper to taste
Instructions
Cook quinoa or rice according to package instructions.
Heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper, then cook until pink and opaque (3-4 minutes per side). Set aside.
Combine mango, red onion, jalapeño, and cilantro in a bowl. Add lime juice and salt to taste.
Assemble bowls by placing quinoa/rice at the base, then top with shrimp, avocado slices, and mango salsa.
Serve immediately for peak freshness.
Notes
Use fresh lime juice immediately to preserve mango`s sweetness
Place avocado under a slice of olive oil to prevent browning
Add extra quinoa, cucumber, or grilled corn for more texture
Shrimp can be substituted with halal-salmon or tofu for vegetarian option