Fresh Shrimp Avocado Mango Bowls (Print Version)

Grilled shrimp meets creamy avocado and zesty mango salsa in a vibrant bowl

# 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

# Directions:

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 salt. Mix well and set aside.
03 - In a small bowl, stir together sour cream or Greek yogurt, lime juice, chili powder, and 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 and place grilled shrimp alongside.
06 - Spoon mango salsa generously over shrimp. Drizzle lime chili sauce over top. Garnish with lime wedges and serve immediately.

# Expert Tips:

01 -
  • Every component can be prepped ahead, so assembly takes less than five minutes when hunger hits.
  • The lime chili sauce adds a creamy tang that ties smoky shrimp and sweet mango together in a way that feels intentional and exciting.
  • It looks impressive enough for company but forgiving enough that you can make it on a Tuesday without stress.
02 -
  • Don't skip the marinating time for the shrimp, those 15 minutes make the difference between bland and deeply flavorful.
  • If your grill pan isn't hot enough, the shrimp will steam instead of sear, so wait until a drop of water sizzles instantly before adding them.
  • Assemble the bowls right before serving, because avocado browns and quinoa can soak up too much sauce if it sits too long.
03 -
  • Pat the shrimp completely dry with paper towels before marinating, because any moisture will steam them instead of giving you that beautiful sear.
  • Warm your serving bowls slightly in the oven or microwave before assembling, it keeps everything at the perfect temperature and makes the whole dish feel more luxurious.
  • If you're grilling outdoors, thread the shrimp onto skewers so they don't fall through the grates, and soak wooden skewers in water for 20 minutes first to prevent burning.
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