Shrimp Avocado Bowls Mango Salsa (Printable Version)

Grilled shrimp with creamy avocado, nutty quinoa, and fresh mango salsa topped with tangy 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

# Directions:

01 - In a large bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Allow to marinate for 15 minutes.
02 - In a medium bowl, combine diced mango, finely chopped red onion, diced red bell pepper, minced jalapeño, lime juice, fresh cilantro, and a pinch of salt. Mix thoroughly and set aside.
03 - In a small bowl, stir together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt until smooth. 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 evenly among four serving bowls. Top each portion with sliced avocado.
06 - Place grilled shrimp alongside the quinoa and avocado in each bowl. Spoon mango salsa generously over the shrimp.
07 - Drizzle lime chili sauce over the mango salsa and shrimp. Garnish with lime wedges and serve immediately.

# Expert Advice:

01 -
  • The mango salsa stays bright and juicy for hours, so you can prep ahead without losing that fresh crunch.
  • Its filling enough to feel like a real meal but light enough that you wont feel heavy afterward, even on a hot night.
  • The lime chili sauce pulls everything together with just enough tang and heat to make every bite interesting.
02 -
  • Dont skip the marinating time, even though 15 minutes seems short, because the shrimp really do absorb the smoky spices and cook more evenly.
  • Pat the shrimp dry before tossing them in the marinade so the oil and seasonings stick instead of sliding off.
  • Keep the grill pan hot and avoid moving the shrimp around too much, they need a good sear to develop that charred flavor.
03 -
  • Use a cast iron grill pan if you have one, the ridges create beautiful char marks and trap smoky flavor in the shrimp.
  • Taste the lime chili sauce before drizzling and adjust the lime or chili powder based on how tangy or spicy you want the final dish.
  • If your avocado isnt ripe yet, leave it on the counter in a paper bag with a banana overnight to speed things up.
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