Fresh Shrimp Avocado Bowls (Print version)

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 fresh lime juice
17 - 1 teaspoon chili powder
18 - Salt to taste

→ Garnish

19 - Lime wedges for serving

# How to Make It:

01 - In a large bowl, combine shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated and allow to marinate for 15 minutes at room temperature.
02 - In a medium bowl, combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, lime juice, chopped cilantro, and a pinch of salt. Mix gently until all ingredients are well combined and set aside.
03 - In a small bowl, whisk together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt until smooth and uniform. Set aside.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Once heated, add the marinated shrimp and cook for 2 to 3 minutes on each side until shrimp turn pink and are cooked through. Transfer to a plate.
05 - Divide cooked quinoa evenly among four serving bowls. Top each portion with sliced avocado and arrange the grilled shrimp alongside.
06 - Generously spoon mango salsa over the shrimp in each bowl. Drizzle lime chili sauce over the salsa and shrimp. Garnish each bowl with a lime wedge and serve immediately.

# Expert Tips:

01 -
  • Every bite gives you contrasting textures: creamy avocado, juicy mango, smoky shrimp, and fluffy quinoa all in one forkful.
  • It feels like restaurant quality but you can have it on the table in under an hour, even on a weeknight.
  • The lime chili sauce adds just enough heat and tang to wake up your taste buds without overwhelming the fresher flavors.
  • You can prep the components ahead and assemble right before serving, making it perfect for hosting or meal prep.
02 -
  • Don't skip the marinating time for the shrimp; those 15 minutes let the spices penetrate and keep the shrimp from tasting bland.
  • If your avocado isn't ripe, it will be hard and flavorless, so press gently at the store and plan a day or two ahead if needed.
  • Overcooking shrimp makes them rubbery, so pull them off the heat as soon as they turn opaque and curl slightly.
  • The mango salsa tastes better after sitting for at least 10 minutes, so make it first and let it hang out while you prep everything else.
03 -
  • Pat the shrimp completely dry before tossing them in the marinade so the spices stick and you get better caramelization.
  • If you're grilling outdoors, thread the shrimp onto skewers to make flipping easier and prevent any from falling through the grates.
  • Taste your mango salsa before serving and adjust with more lime juice or salt; the sweetness of mangoes varies and sometimes they need a little extra acid to balance.
  • For the creamiest lime chili sauce, let it sit in the fridge for at least 10 minutes so the flavors marry and the texture thickens slightly.
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