Fresh Shrimp and Avocado Bowls (Printable)

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 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, 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. 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 Suggestions:

01 -
  • Every component can be prepped ahead, so assembling dinner feels like playing with colorful building blocks instead of cooking under pressure.
  • The lime chili sauce turns plain yogurt into something you'll want to drizzle on everything for the rest of the week.
  • It's one of those rare meals that tastes indulgent but leaves you feeling energized, not weighed down.
  • The mango salsa adds a sweet, juicy crunch that makes each bite feel like a tiny celebration.
02 -
  • Don't skip the 15-minute marination, I once rushed it and the shrimp tasted flat and the spices didn't cling properly.
  • If your grill pan isn't hot enough, the shrimp will steam instead of sear, and you'll miss out on those caramelized edges that add so much flavor.
  • Assemble the bowls just before serving, because the lime chili sauce can make the quinoa soggy if it sits too long.
03 -
  • Pat the shrimp completely dry with paper towels before marinating, because moisture prevents them from getting that gorgeous sear.
  • If your avocado is too firm, leave it on the counter for a day wrapped in a paper bag with a banana to speed up ripening.
  • Double the lime chili sauce and keep it in the fridge, it transforms boring grilled chicken, roasted vegetables, and even scrambled eggs into something special.
Return