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The Zesty Shrimp and Avocado Bowl is a culinary delight that celebrates the essence of fresh ingredients and vibrant flavors. This dish combines succulent shrimp, creamy avocado, and a medley of colorful vegetables, all resting on a hearty base of quinoa or brown rice. Not only is it visually appealing, but it also offers a burst of flavors that awaken the palate. Whether you are preparing a quick weeknight dinner or hosting a casual gathering, this bowl is the perfect option for a nutritious meal that can be whipped up in under 30 minutes.

Zesty Shrimp and Avocado Bowl

Elevate your dinner game with the Zesty Shrimp and Avocado Bowl, a vibrant mix of succulent shrimp, creamy avocado, and colorful veggies over a base of quinoa or brown rice. This dish is not only visually stunning but also comes together in under 30 minutes, making it perfect for busy weeknights or casual gatherings. Packed with protein, healthy fats, and essential nutrients, it's a flavorful and nutritious meal option everyone will love. Discover how to prepare this delicious bowl that awakens your palate and satisfies your cravings!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cooked quinoa (or brown rice)

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup corn kernels (fresh or frozen)

Juice of 1 lime

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Optional: sliced jalapeños for a spicy kick

Instructions
 

Marinate the Shrimp: In a medium bowl, mix together the olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Add the peeled and deveined shrimp to the marinade and gently toss to ensure they are evenly coated. Cover the bowl and let the shrimp marinate for 15 to 20 minutes while you prepare the other ingredients.

    Cook the Quinoa: If you haven’t cooked the quinoa yet, rinse 1/2 cup of dry quinoa in cold water until the water runs clear. In a saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a rolling boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until all the water is absorbed. Remove from heat and fluff the quinoa with a fork, then set aside to cool slightly.

      Sauté the Shrimp: In a large skillet, heat the skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Cook for approximately 2-3 minutes on each side or until the shrimp turn bright pink and opaque. Once cooked through, remove from heat and set aside.

        Prepare the Bowl: In a large serving bowl, start by adding a generous base layer of the cooked quinoa. Follow with a layer of corn kernels, diced avocados, halved cherry tomatoes, finely chopped red onion, and the sautéed shrimp piled on top.

          Garnish and Serve: Finish the dish by sprinkling freshly chopped cilantro over the top. For an extra burst of flavor and heat, add sliced jalapeños if desired. Drizzle any remaining lime juice or a bit more olive oil over the bowl to enhance the flavors.

            Enjoy: Serve the zesty shrimp and avocado bowl immediately, allowing everyone to dig into the fresh and vibrant flavors!

              Prep Time: 15 min | Cooking Time: 25 min | Total Time: 40 min | Servings: 4