Shrimp Avocado Bowls with Mango (Printable Version)

Grilled shrimp with avocado, quinoa, mango salsa, and lime chili sauce in a vibrant, satisfying bowl.

# 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

# Directions:

01 - In a large bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Let marinate for 15 minutes.
02 - In a medium bowl, combine mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and set aside.
03 - In a small bowl, stir together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt. Set aside.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side, until pink and cooked through. Remove from heat.
05 - Divide cooked quinoa among four serving bowls. Top each with sliced avocado and place grilled shrimp alongside.
06 - Spoon mango salsa generously over the shrimp. Drizzle lime chili sauce over the mango salsa and shrimp. Garnish with lime wedges.
07 - Serve immediately while shrimp is still warm and components are fresh.

# Expert Hints:

01 -
  • Everything comes together in under an hour, but it tastes like you spent all afternoon fussing over it.
  • The textures keep you interested: creamy avocado, chewy quinoa, juicy mango, and tender shrimp all in one forkful.
  • It's one of those meals that feels indulgent but also happens to be good for you, no guilt required.
  • You can prep the components ahead and assemble them when you're ready, which makes weeknight dinners so much easier.
02 -
  • Don't skip drying the shrimp before marinating, wet shrimp won't hold the seasoning and they'll steam instead of sear.
  • The mango salsa tastes better after sitting for 10 minutes, the flavors meld and the lime juice mellows the onion.
  • If your avocado isn't ripe, leave it out rather than forcing it, a hard avocado will ruin the creamy contrast you're going for.
  • Overcrowding the pan will make the shrimp soggy, cook them in batches if you need to so they get that nice sear.
03 -
  • Let the shrimp come to room temperature for about 10 minutes before cooking so they sear evenly and don't cool down the pan.
  • Warm your serving bowls slightly in the oven or microwave before assembling, it keeps everything at the perfect temperature a little longer.
  • If you're grilling outdoors, thread the shrimp onto skewers to make flipping easier and prevent any from falling through the grates.
  • A microplane is the easiest way to zest lime into the sauce for an extra citrus boost without any bitterness.
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