Fresh Shrimp and Creamy Avocado Bowls (Printable)

Grilled shrimp with avocado, quinoa, and fresh mango salsa topped with zesty lime chili sauce for a vibrant, satisfying bowl.

# Ingredient List:

→ 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 Prepare:

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 bowls. Top each with sliced avocado.
06 - Place grilled shrimp alongside the quinoa and avocado in each bowl. Spoon mango salsa generously over the shrimp.
07 - Drizzle lime chili sauce over the mango salsa and shrimp. Garnish with lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • Everything stays cool and fresh even though the shrimp are hot, so it feels balanced and never heavy.
  • The mango salsa adds sweetness and crunch that makes every forkful different from the last.
  • You can prep the components ahead and toss them together in minutes when hunger strikes.
  • It looks restaurant fancy but comes together with basic chopping and a hot pan.
02 -
  • Do not crowd the shrimp in the pan or they will steam instead of sear, and you will lose that smoky char.
  • Let the shrimp marinate the full 15 minutes because that is when the spices really start to penetrate and build flavor.
  • If your mango is underripe, let it sit on the counter for a day or two because a hard mango will taste bland and fibrous in the salsa.
03 -
  • Pat the shrimp completely dry before tossing them in the marinade so the spices stick and the shrimp sear instead of steam.
  • Taste the mango salsa before serving and add a pinch more salt or lime if it feels flat, because fruit needs help to shine.
  • Use a grill pan with ridges if you have one because the char marks add flavor and make the shrimp look like they came from an outdoor grill.
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