Fresh Shrimp Creamy Avocado Bowls (Printable)

Smoky grilled shrimp meets creamy avocado and nutty quinoa, topped with bright mango salsa and tangy lime chili sauce for refreshing crunch.

# What You 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:

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 bowls. Top each with sliced avocado. Place grilled shrimp alongside the quinoa and avocado in each bowl.
06 - Spoon mango salsa generously over the shrimp. Drizzle lime chili sauce over the mango salsa and shrimp. Garnish with lime wedges and serve immediately.

# Expert Hacks:

01 -
  • Every component can be prepped ahead and tossed together in minutes when hunger strikes.
  • The mango salsa alone is so good you'll start putting it on everything from tacos to morning eggs.
  • It looks like restaurant plating but uses simple pantry staples and a single hot pan.
  • The lime chili sauce has just enough kick to wake up your taste buds without overwhelming the sweetness of the shrimp and mango.
02 -
  • Don't walk away from the shrimp while they're cooking, they go from perfectly pink to overcooked and chewy in less than a minute.
  • If your mango salsa tastes flat, add an extra squeeze of lime and a pinch of salt, acid and seasoning are what make it pop.
  • Let the shrimp marinate the full 15 minutes, it's tempting to rush but that short rest makes a real difference in flavor.
03 -
  • Pat the shrimp completely dry with paper towels before tossing them in the marinade so the spices stick and the sear is crisp, not steamy.
  • Dice the mango and vegetables into similar-sized pieces so every bite of salsa has a little bit of everything.
  • If your grill pan isn't hot enough, the shrimp will steam instead of char, so give it a full preheat and resist the urge to crowd the pan.
  • Taste the lime chili sauce before serving and adjust the heat or tang, it should make you want another spoonful, not pucker or burn.
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