Fresh Shrimp Avocado Bowls Mango (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 Steps:

01 - In a large bowl, combine shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated and allow to marinate for 15 minutes.
02 - While shrimp marinates, combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, lime juice, fresh cilantro, and salt in a medium bowl. 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 cooked through. Remove from heat.
05 - Divide cooked quinoa evenly among four serving bowls. Top each portion with sliced avocado and arrange grilled shrimp alongside.
06 - Generously spoon mango salsa over the shrimp. Drizzle lime chili sauce across the bowl and garnish with lime wedges. Serve immediately.

# Expert Advice:

01 -
  • Everything tastes clean and vibrant without feeling like diet food, just real ingredients doing their thing.
  • The textures keep you interested, from creamy avocado to snappy shrimp to that juicy pop of mango.
  • You can prep most of it ahead and toss it together in minutes when hunger hits.
  • It looks impressive enough for company but easy enough for a regular weeknight.
02 -
  • Shrimp overcook in seconds, so watch them closely and pull them off the heat the moment they turn opaque and curl up.
  • If your mango salsa tastes flat, add more lime juice and a pinch of salt, acidity and seasoning make all the difference.
  • Assemble the bowls right before serving or the avocado will brown and the quinoa will soak up all the sauce.
03 -
  • Pat the shrimp completely dry before tossing them with oil and spices so they sear instead of steam.
  • Taste the mango salsa after it sits for a few minutes, the flavors bloom and you might want to adjust the lime or salt.
  • Use a hot pan and don't move the shrimp around too much, let them get a little char for deeper flavor.
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