Save The kitchen smelled like summer even though it was barely spring. I'd picked up a bag of shrimp on impulse at the market, drawn by how fresh they looked on ice, and stood at my counter wondering what to do with them. A half-ripe mango sat in the fruit bowl, quinoa waited in the pantry, and suddenly the idea of building a bowl instead of following a recipe felt like the right kind of rebellion. That first attempt was messy and improvised, but every bite tasted bright and alive in a way that made me forget I'd been winging it.
I made this for friends on a warm evening when we ate outside with the windows open and the light going golden. They kept going back for seconds, scraping their bowls clean and asking for the recipe, which made me laugh because I'd barely written anything down. We drank cold beer and talked until the citronella candles burned low. That night, this dish stopped being just dinner and became the thing I make when I want people to feel taken care of without making a fuss.
Ingredients
- Fresh shrimp: Buy them with shells on if you can and peel them yourself for better flavor, the fresher they are, the sweeter and firmer they cook.
- Olive oil: This coats the shrimp and helps the spices cling, use enough to make them glisten but not swim.
- Garlic powder and smoked paprika: These two together give the shrimp a warm, almost grilled-over-fire taste even if you cook them inside.
- Cooked quinoa: Fluffy and nutty, it soaks up the lime chili sauce without getting soggy, and it holds the bowl together.
- Ripe avocado: Creamy and mild, it balances all the bright, spicy, tangy stuff happening around it.
- Mango: Look for one that gives just a little when you press it, too hard and it will taste grassy, too soft and it turns to mush when you dice it.
- Red onion and red bell pepper: These add crunch and a gentle sharpness to the salsa, dice them small so every spoonful has a bit of everything.
- Jalapeño: Seed it completely for mild heat or leave a few seeds if you like a little kick that builds as you eat.
- Lime juice and fresh cilantro: Bright and grassy, they wake up the whole dish and make it taste like it came from somewhere sunny.
- Sour cream or Greek yogurt: Either works for the sauce, yogurt tastes a bit tangier and feels lighter if that matters to you.
- Chili powder: A small amount goes a long way, it adds warmth and color to the creamy sauce without overwhelming it.
Instructions
- Marinate the shrimp:
- Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl until every piece is coated. Let them sit for 15 minutes so the flavors sink in and the shrimp relax a little.
- Make the mango salsa:
- Combine the diced mango, red onion, red bell pepper, minced jalapeño, lime juice, chopped cilantro, and a pinch of salt in a medium bowl. Stir gently so the mango stays in chunks, then set it aside to let the flavors mingle.
- Prepare the lime chili sauce:
- Whisk together the sour cream or yogurt, lime juice, chili powder, and a pinch of salt in a small bowl until smooth. Taste it and adjust if you want more tang or heat.
- Cook the shrimp:
- Heat a grill pan or non-stick skillet over medium-high until it's really hot, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque, don't crowd them or they'll steam instead of sear.
- Assemble the bowls:
- Divide the cooked quinoa among four bowls and nestle sliced avocado next to it. Add the grilled shrimp, spoon the mango salsa generously over the top, then drizzle with lime chili sauce and finish with lime wedges on the side.
Save One afternoon I made this for myself and ate it slowly at the table with nothing else going on, no phone, no distractions. The layers of flavor kept surprising me, first the smoky shrimp, then the cool avocado, then that bright burst of mango. It reminded me that feeding yourself well doesn't have to be complicated or fancy, just thoughtful. I've made it dozens of times since, and it still feels like a small celebration every time.
How to Pick the Best Shrimp
Fresh shrimp should smell like the ocean, clean and briny, never fishy or ammonia-like. Look for firm bodies with shiny shells and avoid any that feel slimy or have black spots. If you're buying frozen, check that they're individually quick frozen and not sitting in a block of ice, which means they've been thawed and refrozen. I used to buy pre-peeled shrimp for convenience, but peeling them myself takes only a few minutes and the flavor difference is worth it.
Customizing Your Bowl
This recipe is more of a formula than a rule, so swap things around based on what you have or what sounds good. I've used brown rice when I was out of quinoa, added diced cucumber to the salsa for extra crunch, and once stirred in black beans to make it more filling. A friend of mine makes it with grilled tofu instead of shrimp and says it's just as satisfying. The lime chili sauce works on almost anything, so make extra and keep it in the fridge for drizzling over tacos, grilled chicken, or even roasted vegetables.
Storing and Meal Prep Tips
If you're planning to meal prep, keep everything separate until you're ready to eat. Store the cooked quinoa, grilled shrimp, mango salsa, and lime chili sauce in individual containers in the fridge for up to three days. Slice the avocado fresh each time or toss it with a little lime juice to slow down browning. When it's time to eat, let the shrimp come to room temperature or warm them gently in a pan, then assemble your bowl and enjoy it like it's brand new.
- Reheat shrimp gently or eat them cold, high heat will turn them rubbery.
- Double the mango salsa recipe because it disappears fast and tastes great on its own with chips.
- If quinoa feels too healthy, swap it for cilantro lime rice and don't apologize.
Save This bowl has become my go-to when I want something that feels nourishing and exciting at the same time. I hope it lands on your table with the same easy joy it brings to mine.
Recipe FAQs
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water before patting dry and marinating.
- → What can I substitute for quinoa?
Brown rice, couscous, or cauliflower rice make excellent alternatives. Adjust cooking times accordingly based on your chosen grain.
- → How spicy is this dish?
The heat level is moderate and adjustable. Reduce or omit the jalapeño and chili powder for a milder version, or add extra for more kick.
- → Can I make this dairy-free?
Absolutely. Replace the sour cream with coconut yogurt or another plant-based alternative to make the lime chili sauce dairy-free.
- → How long does mango salsa stay fresh?
The mango salsa tastes best within 1-2 days when stored in an airtight container in the refrigerator. The textures may soften slightly over time.
- → Can I cook shrimp on an outdoor grill?
Yes, outdoor grilling adds wonderful smoky flavor. Thread shrimp onto skewers or use a grill basket for easy cooking over medium-high heat.