Benefits: Açaí is rich in antioxidants that protect against oxidative damage, mango and avocado deliver vitamins C and E, while shrimp provides lean protein and skin-supportive zinc. This bowl supports bright, firm, hydrated skin.
Skin Concern: Oxidative stress, uneven tone, loss of elasticity
Prep Time: 20 minutes | Serves: 2
Ingredients:
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1 cup cooked red quinoa
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8 wild shrimp, peeled and deveined
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1 tsp olive oil
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1/2 avocado, sliced
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1/2 mango, cubed
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1 cup arugula or mixed greens
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1 tbsp pumpkin seeds
Açaí-Lime Vinaigrette:
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1 tbsp açaí puree (unsweetened)
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Juice of 1 lime
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1 tbsp olive oil
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1 tsp honey or maple syrup
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Pinch of sea salt
Instructions:
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Sear the Shrimp: Heat olive oil in a pan over medium heat and cook shrimp 2–3 minutes per side until pink and opaque.
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Make the Dressing: Whisk all vinaigrette ingredients until smooth.
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Assemble Bowl: Divide quinoa, arugula, mango, avocado, and shrimp between bowls.
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Finish: Drizzle with açaí-lime vinaigrette and top with pumpkin seeds.
Shopping Tips:
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Choose sustainably caught wild shrimp and unsweetened açaí purée for optimal nutrients.
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Use fresh, ripe mangoes for maximum vitamin C content.
Cooking Tips:
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Marinate shrimp briefly in lime juice and garlic for added flavor.
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Pre-cook quinoa and chill it for faster assembly and a refreshing contrast.
