Save My neighbor handed me a bowl of this over the fence one evening in late June, and I stood there in my garden with dirt still under my nails, completely stunned by how much brightness could fit into one dish. The shrimp had this char I couldn't stop thinking about, and the mango salsa tasted like summer felt. I asked her for the recipe immediately, scribbled it on the back of a seed packet, and made it three times that week. It became my favorite thing to serve when I wanted dinner to feel like a small celebration without any fuss.
I brought this to a potluck once, still warm in a big ceramic bowl, and watched people go back for seconds before they'd even finished their firsts. Someone asked if I'd catered it. I laughed and told them it took me less than an hour, start to finish. That night, I realized this recipe had earned a permanent spot in my rotation, not because it was complicated, but because it made people happy in a way that felt effortless.
Ingredients
- Fresh shrimp: Look for shrimp that smell like the ocean, not fishy, and if you can find them already deveined, you'll save yourself ten minutes of fussy work.
- Olive oil: This helps the spices cling to the shrimp and keeps them from sticking to the pan, plus it adds a subtle richness that balances the acidity of the lime.
- Garlic powder and smoked paprika: These two bring warmth and a hint of campfire without overpowering the delicate sweetness of the shrimp.
- Cooked quinoa: I like to cook mine in vegetable broth instead of water for extra flavor, and it gives the bowls a nutty, hearty base that soaks up all the sauces.
- Ripe avocado: The creaminess here is non-negotiable, it cools down the chili and adds a silky contrast to the firm shrimp and crunchy salsa.
- Mango: Choose one that gives just a little when you press it, too firm and it won't dice nicely, too soft and it turns to mush in the salsa.
- Red onion and red bell pepper: These add color and a mild bite that plays well with the sweetness of the mango without taking over.
- Jalapeño: I always taste a tiny piece before adding it, since heat levels vary wildly, and I've learned the hard way that some jalapeños are basically bell peppers while others are tiny grenades.
- Fresh cilantro: If you're one of those people who tastes soap, swap in fresh basil or mint, it's your bowl and it should make you happy.
- Sour cream or Greek yogurt: Greek yogurt makes the sauce a little tangier and lighter, but sour cream gives it a richer, more indulgent feel, both work beautifully.
- Lime juice and chili powder: These turn a simple dairy base into something bright and bold, and I always add the lime juice slowly so I can control the sharpness.
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 gets coated. Let them sit for 15 minutes so the flavors sink in and the shrimp relax a bit before hitting the heat.
- Make the mango salsa:
- Combine mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl, stirring gently so the mango stays in nice chunks. Taste it and adjust the lime or salt, this salsa should make you want to eat it with a spoon.
- Prepare the lime chili sauce:
- Stir together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt in a small bowl until smooth. Set it aside and let the flavors mingle while you cook the shrimp.
- Cook the shrimp:
- Heat a grill pan or non-stick skillet over medium-high heat and add the shrimp in a single layer, working in batches if needed. Cook for 2 to 3 minutes per side until they turn pink and opaque, with a little char on the edges that smells incredible.
- Assemble the bowls:
- Divide the cooked quinoa among four bowls and arrange sliced avocado alongside it. Nestle the grilled shrimp next to the quinoa and avocado, then spoon the mango salsa generously over the shrimp, letting some spill onto the quinoa.
- Finish and serve:
- Drizzle the lime chili sauce over everything, aiming for the shrimp and salsa but letting it pool a little in the quinoa. Garnish with lime wedges and serve immediately while the shrimp are still warm and the avocado is perfectly creamy.
Save I made this for my sister the week she moved into her first apartment, and we ate it sitting on her kitchen floor because she didn't have a table yet. She told me it tasted like hope, which made me laugh, but I knew exactly what she meant. Sometimes a bowl of food can feel like a fresh start, and this one always does.
Choosing and Storing Your Shrimp
Fresh shrimp should smell clean and briny, never ammonia-like or overly fishy, and the shells should look translucent and slightly firm. If you're buying frozen, that's completely fine, just thaw them in the fridge overnight or under cold running water for 15 minutes before marinating. I keep a bag of frozen shrimp in my freezer at all times because they thaw quickly and turn weeknight dinners into something special without a trip to the store.
Making It Your Own
This recipe is incredibly flexible, and I've swapped the quinoa for brown rice, couscous, and even cauliflower rice depending on what I had in the pantry. The mango salsa is just as good with pineapple or peaches when mangoes aren't in season, and I've added diced cucumber for extra crunch on hotter days. If you want more heat, leave the seeds in the jalapeño or add a dash of hot sauce to the lime chili sauce, and if you're feeding kids, serve the sauce on the side so they can control the spice level.
Meal Prep and Storage Tips
I've learned that storing each component separately is the secret to making this recipe work for meal prep without losing any freshness. Keep the cooked quinoa, grilled shrimp, mango salsa, and lime chili sauce in separate airtight containers in the fridge for up to three days, and slice the avocado fresh each time you assemble a bowl. The shrimp reheat beautifully in a hot skillet for about a minute, just enough to warm them through without turning them rubbery.
- Store mango salsa in a jar with a tight lid, and give it a good stir before using since the juices settle at the bottom.
- If you need to prep avocado ahead, toss the slices with a little lime juice and press plastic wrap directly onto the surface to keep them from browning.
- The lime chili sauce thickens in the fridge, so stir in a teaspoon of water or lime juice to loosen it up before drizzling.
Save This bowl has become my go-to answer when someone asks what I want for dinner and I can't think of anything except something bright, filling, and a little bit fun. It never gets old, and every time I make it, I remember why I fell in love with it in the first place.
Recipe FAQs
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly for this bowl. Thaw them completely in the refrigerator overnight or under cold running water before patting dry and marinating. Frozen shrimp are often just as fresh as what you find at the seafood counter.
- → What can I substitute for quinoa?
Brown rice, couscous, or cauliflower rice all make excellent substitutes for quinoa. Each brings a slightly different texture and cooking time, so adjust accordingly. Cauliflower rice keeps it lighter and lower-carb.
- → How spicy is the lime chili sauce?
The sauce has mild to medium heat from the chili powder. You can easily adjust the spice level by adding more or less chili powder, or swapping in a hotter variety like cayenne pepper if you prefer extra kick.
- → Can I make the components ahead for meal prep?
Absolutely! Grill the shrimp, prepare the mango salsa, and mix the lime chili sauce up to 2 days in advance. Store everything separately in airtight containers and assemble when ready to eat for best texture and freshness.
- → Is there a dairy-free option for the lime chili sauce?
Yes, simply replace the sour cream or Greek yogurt with a plant-based yogurt alternative like coconut yogurt or almond milk yogurt. The sauce will still be creamy and tangy, just dairy-free.