Mango Coconut Quinoa Bowl with Spicy Lime Shrimp

This vibrant fusion dish combines tropical flavors of mango and coconut with a spicy lime shrimp topping. The fluffy quinoa serves as a nutritious base, making it a wholesome gluten-free main course that's perfect for any time of the year. The combination of sweet mango and zesty shrimp creates a delightful balance that makes every bite exciting and satisfying.

Ingredients:

• 1 cup quinoa
• 2 cups coconut milk
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
2. While the quinoa cooks, heat olive oil in a skillet over medium-high heat. Add the shrimp, chili powder, garlic powder, paprika, salt, and pepper. Cook for about 3-4 minutes until shrimp are pink and cooked through.
3. In a large bowl, combine cooked quinoa, diced mango, red bell pepper, cilantro, and lime juice. Toss gently to combine.
4. Serve the quinoa mixture in bowls, topped with spicy shrimp and garnished with lime wedges.