Save The first time I grilled shrimp outdoors, I nearly charred them because I got distracted by the mango salsa I was dicing inside. When I rushed back out, the shrimp had just turned that perfect coral pink, barely kissed by smoke. I tossed them into a bowl with creamy avocado and quinoa, drizzled everything with a tangy lime chili sauce, and took a bite that tasted like summer in a single forkful. That happy accident taught me that bold, fresh flavors don't need fussy techniques, just good timing and a little courage to let ingredients shine.
I started making these bowls during a particularly hot August when turning on the oven felt like a bad idea. My neighbor wandered over, drawn by the smell of paprika and lime, and ended up staying for dinner. We sat on the back porch with our bowls balanced on our knees, lime wedges squeezed over everything, talking until the sky turned purple. She still asks me to make this whenever she comes by, and I never say no.
Ingredients
- Fresh shrimp (1 pound, peeled and deveined): Look for shrimp that smell like the ocean, not fishy or like ammonia, and if you can find wild-caught, the flavor is worth it.
- Olive oil (2 tablespoons): This helps the spices cling to the shrimp and prevents sticking on the grill pan.
- Garlic powder (1 teaspoon): I prefer powder here because it distributes evenly and doesn't burn like fresh garlic can on high heat.
- Smoked paprika (1 teaspoon): This is the secret to that campfire-kissed flavor even if you're cooking indoors.
- Salt and pepper: Season generously, shrimp need more than you think to bring out their sweetness.
- Cooked quinoa (1 cup): I cook mine in vegetable broth instead of water for a subtle, nutty depth.
- Ripe avocado (1, sliced): Press gently near the stem, it should give just a little, and the flesh inside should be creamy yellow-green, not brown.
- Mango (1, diced): Choose a mango that smells sweet at the stem end and yields slightly to pressure.
- Red onion (1 small, finely chopped): Soak the chopped onion in cold water for five minutes if you want to mellow its bite.
- Red bell pepper (1/2, diced): Adds a sweet crunch that balances the heat from the jalapeño.
- Jalapeño (1, seeded and minced): Seeding tames the heat, but leave a few seeds if you like things spicy.
- Lime juice (from 2 limes total): Fresh lime juice is non-negotiable, bottled stuff tastes flat and bitter.
- Fresh cilantro (1/4 cup, chopped): If you're in the cilantro-tastes-like-soap camp, try fresh parsley or basil instead.
- Sour cream or Greek yogurt (1/2 cup): Greek yogurt makes the sauce tangier and a bit lighter, sour cream makes it richer.
- Chili powder (1 teaspoon): Use a good quality blend with a bit of cumin and garlic already in it.
- Lime wedges for garnish: Always serve extra lime, someone will want more brightness.
Instructions
- Marinate the shrimp:
- In a large bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper until every piece is coated. Let them sit for 15 minutes so the flavors soak in and the shrimp come closer to room temperature for even cooking.
- Make the mango salsa:
- In a medium bowl, combine diced mango, red onion, red bell pepper, minced jalapeño, lime juice, cilantro, and a pinch of salt. Stir gently so the mango doesn't turn to mush, then set aside to let the flavors mingle.
- Whisk the lime chili sauce:
- In a small bowl, stir together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt until smooth. Taste and adjust with more lime or salt if needed.
- Grill the shrimp:
- Heat a grill pan or non-stick skillet over medium-high heat until a drop of water sizzles on contact. Add shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink, opaque, and slightly charred at the edges.
- Assemble the bowls:
- Divide cooked quinoa among four bowls and arrange sliced avocado on one side. Place grilled shrimp alongside the quinoa and avocado, then spoon mango salsa generously over the shrimp, letting some tumble onto the quinoa.
- Finish and serve:
- Drizzle lime chili sauce over everything in a zigzag pattern, garnish with lime wedges, and serve immediately while the shrimp are still warm. Squeeze extra lime over the top right before eating.
Save One evening, I packed these bowls into mason jars for a picnic at the park with friends, layering quinoa at the bottom, then salsa, avocado, and shrimp on top with the sauce in a tiny container on the side. When we sat down on the grass and flipped the jars onto plates, everything tumbled out in a colorful heap that tasted even better outdoors. It became our go-to summer ritual, and now I can't make this dish without thinking of those long, golden evenings.
Swapping Proteins and Grains
I've made this bowl with grilled tofu, seared scallops, and even roasted chickpeas when I wanted something plant-based. Brown rice and couscous both work beautifully in place of quinoa, and cauliflower rice keeps things light if you're watching carbs. The key is to keep the base neutral so the bright salsa and tangy sauce can shine. Whatever you choose, make sure it's well-seasoned on its own so every layer contributes flavor.
Getting the Salsa Just Right
The first time I made mango salsa, I cut the pieces too large and they overwhelmed every bite. Now I dice everything small and uniform so you get a bit of mango, onion, pepper, and jalapeño in each spoonful. Tasting as you go is crucial, add more lime if it tastes flat, more salt if the sweetness is too strong, and more cilantro if you want it greener and brighter. Letting the salsa sit for at least ten minutes before serving lets the flavors marry and the onion mellow out.
Meal Prep and Make Ahead Tips
I prep all the components on Sunday and store them in separate containers, quinoa and shrimp in the fridge, salsa and sauce in small jars, avocado sliced fresh each day to avoid browning. When I'm ready to eat, I reheat the quinoa for 30 seconds, warm the shrimp gently or eat them cold, and assemble everything in under five minutes. This method keeps the textures intact and the flavors vibrant all week long.
- Store mango salsa in an airtight container for up to three days, it actually tastes better the next day.
- Cook quinoa in batches and freeze portions in zip-top bags, then thaw and fluff with a fork when needed.
- If avocado must be prepped ahead, brush the cut side with lime juice and press plastic wrap directly onto the flesh to slow browning.
Save This bowl has become my answer to What should I make that feels special but won't stress me out, and it delivers every single time. I hope it brings you as many easy, delicious dinners as it's brought me.
Recipe FAQs
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly for this dish. Thaw them completely in the refrigerator before marinating, then pat dry with paper towels to remove excess moisture for better grilling results.
- → How do I know when the shrimp are cooked through?
Shrimp are done when they turn pink and opaque, curling slightly. This typically takes 2–3 minutes per side. Avoid overcooking as they can become rubbery and tough.
- → Can I make the mango salsa ahead of time?
Absolutely. Prepare the mango salsa up to 4 hours in advance and refrigerate. The flavors actually meld and improve over time. Just give it a quick stir before serving.
- → What can I substitute for quinoa?
Brown rice, couscous, or cauliflower rice all work beautifully as substitutes. Adjust cooking times accordingly and ensure your grain is fully cooked before assembling the bowls.
- → How spicy is the lime chili sauce?
The sauce has a mild to medium heat level. For more spice, increase the chili powder or add a pinch of cayenne. For a milder version, reduce the chili powder to half a teaspoon.
- → Can I grill the shrimp outdoors?
Yes, outdoor grilling adds wonderful smoky flavor. Thread the shrimp onto skewers for easy turning and grill over medium-high heat for 2–3 minutes per side until pink and charred.