Shrimp Avocado Bowls Mango Salsa

My kitchen smelled like summer the evening I decided to throw together everything I had left from the farmers market. The shrimp were still icy from the cooler, the mango was perfectly ripe, and I had half a bag of quinoa I kept forgetting to use. I started grilling without a plan, just letting the paprika smoke fill the air, and by the time I plated everything, I realized I'd made something that tasted like vacation. My neighbor wandered over, drawn by the smell, and ended up staying for dinner.

I made this for a small gathering once, and everyone built their own bowls at the table. Watching people drizzle extra sauce or pile on more salsa made me realize how flexible this dish really is. One friend left out the jalapeño, another doubled the avocado, and somehow every bowl looked different but tasted amazing. It became less about following a recipe and more about letting people play with flavors they loved.

Ingredients

• Fresh shrimp: Look for shrimp that smell like the ocean, not fishy, and make sure theyre fully deveined so you dont have to fuss with them later.
• Olive oil: A good quality oil helps the spices stick to the shrimp and keeps them from drying out on the grill.
• Garlic powder and smoked paprika: These two seasonings create a smoky, savory crust that makes the shrimp taste like they came off a beachside grill.
• Quinoa: Rinse it well before cooking to avoid any bitterness, and fluff it with a fork so it stays light and fluffy.
• Avocado: Use one thats just soft enough to yield to gentle pressure, not mushy, and slice it right before serving so it doesnt brown.
• Mango: A ripe mango should give off a sweet fragrance near the stem, and the flesh should be firm enough to dice cleanly.
• Red onion and red bell pepper: Dice them small so they blend into the salsa without overpowering the mango.
• Jalapeño: Removing the seeds tames the heat, but leave a few in if you like a spicy kick.
• Fresh cilantro: Chop it just before mixing so it stays vibrant and doesnt wilt in the salsa.
• Sour cream or Greek yogurt: Either works beautifully in the sauce, but yogurt adds a little extra tang and protein.
• Lime juice and chili powder: These bring brightness and warmth to the sauce, balancing the creaminess perfectly.

Instructions

Marinate the shrimp:

Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl, making sure every piece is coated. Let them sit for 15 minutes so the flavors soak in and the shrimp firm up slightly.

Make the mango salsa:

Combine the diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl. Stir gently so the mango stays in chunks, and set it aside to let the flavors mingle.

Whisk the lime chili sauce:

In a small bowl, mix sour cream or Greek yogurt with lime juice, chili powder, and a pinch of salt until smooth. Taste it and adjust the lime or chili to your preference.

Grill the shrimp:

Heat a grill pan or skillet over medium high heat until its very hot, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque, then remove them immediately so they dont get rubbery.

Assemble the bowls:

Divide the cooked quinoa among four bowls and arrange sliced avocado next to it. Place the grilled shrimp on top, spoon mango salsa generously over everything, and drizzle with lime chili sauce.

Garnish and serve:

Add lime wedges to each bowl for squeezing over the top. Serve right away while the shrimp are still warm and the salsa is cold.

Save

One night I served this to my sister, who usually avoids seafood, and she ended up scraping her bowl clean. She said it was the mango salsa that won her over, the sweetness and crunch made the shrimp feel less intimidating. After that, I started thinking of this dish as a gateway recipe for anyone wary of cooking with shellfish.

How to Pick the Best Shrimp

Fresh shrimp should have a firm texture and a clean, briny smell, never ammonia or anything sour. If youre buying frozen, look for shrimp that are individually quick frozen without added sodium or preservatives, and thaw them in the fridge overnight or under cold running water. I learned the hard way that pre seasoned shrimp can clash with your marinade, so stick with plain ones whenever possible.

Making It Your Own

Swap quinoa for brown rice if you want something chewier, or use cauliflower rice to keep it even lighter. I once used grilled pineapple instead of mango in the salsa, and the caramelized sweetness was incredible. You can also add diced cucumber or jicama for extra crunch, or toss in some black beans if you want more protein and heartiness.

Storage and Meal Prep Tips

Store the cooked quinoa, grilled shrimp, mango salsa, and lime chili sauce in separate airtight containers in the fridge for up to three days. The avocado should be sliced fresh right before serving, otherwise it will brown and lose its creamy texture. When youre ready to eat, warm the shrimp gently in a skillet or microwave, then assemble your bowl so everything stays fresh and vibrant.

• Let the salsa sit in the fridge for at least 30 minutes before serving so the flavors deepen and blend.
• If youre meal prepping, double the mango salsa because it disappears faster than you expect.
• Pack lime wedges separately so you can squeeze them over the bowl just before eating for maximum brightness.

Save

This bowl has become my answer to those nights when I want something that feels special but doesnt require hours in the kitchen. Every time I make it, I remember that first accidental dinner and how good food sometimes happens when you stop overthinking and just start cooking.

Questions & Answers for Recipes

→ Can I grill the shrimp outdoors?

Yes, grilling shrimp outdoors on a barbecue adds excellent smoky flavor. Alternatively, use a stovetop grill pan or non-stick skillet over medium-high heat for similar results.

→ What can I substitute for quinoa?

Brown rice, couscous, or cauliflower rice work well as alternatives. Each brings a slightly different texture and flavor profile while maintaining the bowl's structure.

→ How do I make this dairy-free?

Replace the sour cream or Greek yogurt in the lime chili sauce with a plant-based yogurt alternative. Ensure all other ingredients are certified dairy-free.

→ Can I prepare components ahead?

These bowls are ideal for meal prep. Store the grilled shrimp, mango salsa, lime chili sauce, and quinoa separately in airtight containers. Assemble just before serving for best texture.

→ How spicy is the mango salsa?

The heat level depends on the jalapeño. For milder flavor, remove all seeds and membranes. For more spice, leave some seeds or add an extra jalapeño half.

→ What protein options work for vegetarians?

Grilled tofu cubes or roasted chickpeas make excellent protein substitutes. Season them similarly with smoked paprika and garlic powder for comparable flavor depth.