Fresh Shrimp and Avocado Bowls (Printer-Friendly)

Grilled shrimp with avocado, quinoa, and fresh mango salsa drizzled with lime chili sauce.

# What You'll Need:

→ Shrimp

01 - 1 pound fresh shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - Salt and pepper to taste

→ Quinoa and Avocado

06 - 1 cup cooked quinoa
07 - 1 ripe avocado, halved, pitted, and sliced

→ Mango Salsa

08 - 1 mango, peeled and diced
09 - 1 small red onion, finely chopped
10 - 1/2 red bell pepper, diced
11 - 1 jalapeño, seeded and minced
12 - Juice of 1 lime
13 - 1/4 cup fresh cilantro, chopped
14 - Salt to taste

→ Lime Chili Sauce

15 - 1/2 cup sour cream or Greek yogurt
16 - 1 tablespoon lime juice
17 - 1 teaspoon chili powder
18 - Salt to taste

→ Garnish

19 - Lime wedges for serving

# How to Prepare:

01 - In a large bowl, combine shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Let marinate for 15 minutes.
02 - In a medium bowl, combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, lime juice, cilantro, and salt. Mix thoroughly and set aside.
03 - In a small bowl, whisk together sour cream or Greek yogurt, lime juice, chili powder, and salt until smooth. Set aside.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
05 - Divide cooked quinoa among four serving bowls. Top each portion with sliced avocado.
06 - Place grilled shrimp alongside quinoa and avocado in each bowl. Generously spoon mango salsa over the shrimp.
07 - Drizzle lime chili sauce over mango salsa and shrimp. Garnish with lime wedges and serve immediately.

# Expert Advice:

01 -
  • Everything comes together in under an hour, but it tastes like you spent all afternoon in the kitchen.
  • The mix of smoky shrimp, creamy avocado, and sweet-tart mango hits every craving at once.
  • You can prep the components ahead and toss them together right before serving, so it's perfect for busy weeknights or casual gatherings.
  • It feels indulgent and restaurant-quality, but it's actually simple enough for a Tuesday.
02 -
  • Don't skip drying the shrimp after peeling them, excess moisture will steam them instead of giving you that gorgeous caramelized crust.
  • Taste your mango before adding it to the salsa, if it's not sweet enough, a tiny pinch of sugar or honey will balance the acidity of the lime.
  • Assemble the bowls right before serving, if you let them sit too long, the avocado will brown and the quinoa will soak up all the sauce.
03 -
  • Add a pinch of cumin to the shrimp marinade for an extra layer of warmth that plays beautifully with the smoked paprika.
  • If your mango salsa tastes flat, add a tiny bit more salt, it brings out the sweetness of the fruit and makes everything taste brighter.
  • For a smoky kick, char the jalapeño over an open flame before mincing it, the flavor it adds to the salsa is incredible.
  • Don't overdress the bowls with sauce, a light drizzle is all you need, too much will drown out the other flavors.
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