Fresh Shrimp Avocado Bowls (Printable)

Grilled shrimp with avocado, quinoa, and fresh mango salsa drizzled with lime chili sauce.

# 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 Make It:

01 - In a large bowl, combine shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Allow to marinate for 15 minutes at room temperature.
02 - In a medium bowl, combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, lime juice, chopped cilantro, and salt. Mix thoroughly and set aside.
03 - In a small bowl, whisk together sour cream or Greek yogurt, lime juice, chili powder, and salt until smooth. Set aside.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Add marinated shrimp and cook for 2 to 3 minutes per side until pink and fully cooked through. Transfer to a plate.
05 - Divide cooked quinoa evenly among four serving bowls. Top each portion with sliced avocado arranged alongside the quinoa.
06 - Place grilled shrimp beside the quinoa and avocado in each bowl. Spoon mango salsa generously over the shrimp portions.
07 - Drizzle lime chili sauce evenly over the mango salsa and shrimp. Garnish each bowl with lime wedges and serve immediately.

# Expert Advice:

01 -
  • Every component can be prepped ahead and assembled in minutes when hunger strikes.
  • The combination of smoky shrimp, creamy avocado, and juicy mango salsa hits every texture and flavor note you crave.
  • It feels fancy enough for guests but forgiving enough for a weeknight dinner.
  • You can swap proteins or grains without losing the spirit of the dish.
02 -
  • Do not overcook the shrimp or they turn rubbery, pull them off the heat the moment they turn opaque and curl into a loose C shape.
  • If your mango is too firm, let it ripen on the counter for a day or two until it smells fragrant and gives slightly when pressed.
  • Store leftover components separately in the fridge, assembled bowls get soggy and the avocado browns quickly.
03 -
  • Pat shrimp completely dry with paper towels before marinating so the spices stick and the shrimp sear instead of steam.
  • Warm your grill pan until it's almost smoking before adding shrimp, that initial sizzle creates the best char.
  • Taste the lime chili sauce before drizzling, if it's too thick, whisk in a teaspoon of water or lime juice to loosen it.
  • Add a pinch of sugar to the mango salsa if your mango isn't quite ripe enough, it brings out the sweetness.
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