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- 1 lb (450 g) large shrimp, peeled and deveined - 2 ripe avocados, diced into bite-sized pieces - 1 cup (185 g) quinoa, rinsed thoroughly - 1 cup (150 g) cherry tomatoes, halved - 1/2 cup (75 g) red onion, finely chopped - 1 cup (150 g) corn (fresh off the cob or frozen) - Juice of 1 lime - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro leaves, for garnish When you make shrimp and avocado bowls, fresh ingredients matter. You want large shrimp that are firm and juicy. Choose ripe avocados that give slightly when you press them. This ensures a creamy texture in your bowl. Quinoa is a great base for these bowls. It’s healthy and adds a nice bite. Rinse it well before cooking to remove any bitterness. The other veggies add color and crunch. Cherry tomatoes bring sweetness, while red onion adds a sharp bite. Fresh corn adds a nice pop of flavor. For seasoning, lime juice brightens the dish. Olive oil helps to cook the shrimp. Cumin and smoked paprika give warmth and depth. Don’t forget salt and pepper to enhance all the flavors. Fresh cilantro brings a burst of freshness on top. For the full recipe, check out the detailed cooking steps. Enjoy making your delicious bowls! Start by getting a medium pot. Combine 1 cup of rinsed quinoa with 1 cup of vegetable broth. Bring this mix to a boil over medium heat. Once it boils, reduce the heat. Cover the pot and let it simmer for about 15 minutes. When done, the quinoa should be fluffy and the liquid fully absorbed. Use a fork to fluff it up and set it aside. For the shrimp, heat 2 tablespoons of olive oil in a large pan over medium to high heat. Add 1 pound of peeled and deveined shrimp to the pan. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, salt, and pepper. Sauté the shrimp for 3 to 5 minutes. They should turn pink and opaque. Once cooked, remove them from the heat. In a large bowl, mix together the cooked quinoa, 2 diced avocados, 1 cup of halved cherry tomatoes, 1 cup of corn, and 1/2 cup of finely chopped red onion. Drizzle the juice of 1 lime over this mix. Gently stir everything together while keeping the avocado pieces intact. Divide the quinoa mix evenly among four bowls. Top each bowl with a portion of the sautéed shrimp. For a bright touch, sprinkle fresh cilantro leaves over the top. Serve in colorful bowls and add lime wedges on the side for an extra burst of flavor. When picking shrimp, look for firm, shiny shells. The shrimp should smell like the ocean, not fishy. If possible, choose shrimp from a reliable source. Fresh shrimp should feel cool to the touch. Avoid any that have dark spots or a strong odor. Buying shrimp that is wild-caught is often a good choice. It tends to have better flavor and texture. To pick the perfect avocado, squeeze it gently. It should yield slightly but not feel mushy. A ripe avocado will be dark green, not bright green. If you find an avocado that is too firm, leave it on the counter for a day or two. To speed up ripening, place it in a paper bag with a banana. This works because bananas release ethylene gas, which helps avocados ripen faster. Use ripe avocados for a creamy texture in your shrimp and avocado bowls. Adding spices and sauces can take your dish to the next level. Try using fresh lime juice for brightness. You can also add fresh herbs like cilantro for extra flavor. If you enjoy heat, consider adding diced jalapeños or a dash of hot sauce. For a smoky flavor, smoked paprika is a great option. Experiment with different spices to find your favorite combination. Each enhances the taste of shrimp and avocados in your bowl. For the full recipe, check out the Shrimp & Avocado Fiesta Bowls. {{image_4}} You can switch shrimp for chicken or tofu. Chicken gives a hearty feel. Use boneless, skinless chicken breasts. Cook them the same way as shrimp. Dice the chicken into bite-sized pieces. For tofu, choose firm or extra-firm. Cut it into cubes and sauté until golden brown. This keeps the dish tasty and filling. Try Mexican-inspired flavors for a twist. Add black beans, jalapeños, or avocado crema. Use taco seasoning for a zesty kick. Fresh cilantro and lime juice will brighten the bowl. This adds layers of flavor and makes it exciting. You can also serve it with tortilla chips for crunch. Make this dish gluten-free by using corn tortillas instead of quinoa. You can also swap quinoa for rice or cauliflower rice. For a vegan option, use tofu and skip the shrimp. This way, everyone can enjoy the meal. You can also add more veggies, like bell peppers or spinach, to enhance the dish. Feel free to explore these variations! They add fun and creativity to your shrimp and avocado bowls. For the full recipe, check out Shrimp & Avocado Fiesta Bowls. To keep your Shrimp and Avocado Bowls fresh, store leftovers in the fridge. Use an airtight container. They stay good for up to two days. Keep the shrimp and avocado separate if possible. This helps the avocado stay green and fresh. If you want to freeze the bowls, it’s best to freeze the shrimp and quinoa only. Cooked shrimp can freeze for up to three months. Place shrimp in a freezer-safe bag. Remove as much air as you can. Quinoa can also freeze well. Just let it cool before packing it into a bag. When you’re ready to eat, thaw the shrimp and quinoa in the fridge overnight. To reheat, use a microwave or a pan on low heat. Heat until warm, but don’t overcook the shrimp. You want them tender, not rubbery. Enjoy your meal! For the full recipe, check out Shrimp & Avocado Fiesta Bowls 🦐🥑. Yes, you can prepare the shrimp and quinoa in advance. Cook them, then store them in the fridge. I suggest mixing the avocado just before serving. This keeps it fresh and bright. If you want a change, try brown rice or farro. Both add a nice texture and flavor. You can also use cauliflower rice for a low-carb option. To stop avocados from browning, squeeze lime juice on them. The acid slows down oxidation. Store any leftover avocado in an airtight container with lime juice. You can serve a light salad or tortilla chips with these bowls. A mango salsa also adds a sweet touch. These sides balance the flavors well. Adjust the spice by adding more or less smoked paprika. You can also mix in some diced jalapeños for heat. If you prefer mild, stick to the basic seasonings. - Shrimp & Avocado Fiesta Bowls 🦐🥑 - Ingredients: - 1 lb (450 g) large shrimp, peeled and deveined - 2 ripe avocados, diced into bite-sized pieces - 1 cup (185 g) quinoa, rinsed thoroughly - 1 cup (240 ml) vegetable broth or water - 1 cup (150 g) cherry tomatoes, halved - 1/2 cup (75 g) red onion, finely chopped - 1 cup (150 g) corn (fresh off the cob or frozen) - Juice of 1 lime - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro leaves, for garnish You can find the full recipe above. Enjoy making these delicious bowls! In this blog post, we explored the fresh and tasty shrimp and avocado bowls. We covered key ingredients like shrimp, avocados, and quinoa. You learned how to cook the quinoa and prepare the shrimp with easy steps. We also shared helpful tips on choosing fresh shrimp and perfect avocado ripeness. Variations with chicken or tofu let you mix it up. Finally, storing leftovers and reheating them ensure you enjoy every bite later. Try these bowls for a healthy meal that is quick and fun to make!

Shrimp and Avocado Bowls

Dive into a deliciously vibrant Shrimp & Avocado Fiesta Bowl! This easy recipe combines juicy shrimp, creamy avocados, and fluffy quinoa, all tossed with fresh veggies and zesty lime for a burst of flavor. Perfect for a quick weeknight dinner or a festive gathering, these bowls are sure to impress. Ready to savor this delightful dish? Click through to explore the full recipe and bring a taste of fiesta to your table!
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Ingredients
  

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

2 ripe avocados, diced into bite-sized pieces

1 cup (185 g) quinoa, rinsed thoroughly

1 cup (240 ml) vegetable broth or water

1 cup (150 g) cherry tomatoes, halved

1/2 cup (75 g) red onion, finely chopped

1 cup (150 g) corn (fresh off the cob or frozen)

Juice of 1 lime

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro leaves, for garnish

Instructions
 

Kochen Sie die Quinoa: In einem mittelgroßen Topf, die abgespülte Quinoa und das Gemüsebrühe kombinieren. Bei mittlerer Hitze zum Kochen bringen. Sobald es kocht, die Hitze reduzieren, abdecken und 15 Minuten köcheln lassen, oder bis die Quinoa fluffig ist und die Flüssigkeit aufgesogen wurde. Mit einer Gabel auflockern und beiseite stellen.

    Bereiten Sie die Garnelen zu: In einer großen Pfanne das Olivenöl bei mittlerer bis hoher Hitze erhitzen. Die Garnelen, gemahlenen Kreuzkümmel, geräuchertes Paprika, Salz und Pfeffer hinzufügen. 3-5 Minuten sautieren, bis die Garnelen rosa und undurchsichtig sind. Vom Herd nehmen.

      Kombinieren Sie die Zutaten: In einer großen Schüssel die gekochte Quinoa, gewürfelten Avocados, halbierte Kirschtomaten, Mais und roten Zwiebeln vermengen. Den Limettensaft darüberträufeln und vorsichtig mischen, dabei darauf achten, dass die Avocado-Stücke ganz bleiben.

        Bauen Sie die Schalen zusammen: Die Quinoa-Mischung gleichmäßig auf vier Schalen aufteilen. Jede Schale mit einer Portion der gebratenen Garnelen toppen.

          Garnieren und Servieren: Mit frischen Korianderblättern bestreuen und nach Belieben zusätzlich einen Spritzer Limettensaft darüber geben.

            Vorbereitungszeit: 15 Minuten | Gesamtzeit: 30 Minuten | Portionen: 4

              - Präsentationstipps: Servieren Sie die Schalen in bunten Schüsseln und dekorieren Sie sie mit extra Koriander für einen lebendigen Look. Fügen Sie auch Limettenstücke an die Seite für einen zusätzlichen Geschmacks-Kick hinzu, wenn Sie servieren.