Pin Last summer my neighbor invited me over for what she called her bowl experiment, and I left completely obsessed with this combination. The way the smoky shrimp plays against cool avocado and that bright mango salsa just works in this way that feels like sunshine on a plate. I've since made it for friends who swore they didn't like quinoa, and they went back for seconds. Something about having everything in one bowl makes the whole experience feel more like a treat than a structured dinner.
I made this for my sister's birthday dinner when she requested something light but impressive, and she honestly talked about it more than the cake. The bowls looked gorgeous on the table, and everyone kept commenting on how fresh everything tasted. Now it's become our go-to when we want to feel like we're eating something special without actually spending hours in the kitchen.
Ingredients
- 1 pound fresh shrimp: I've learned that buying the best shrimp you can afford makes a huge difference here since they're the star of the show
- 2 tablespoons olive oil: This helps the spices cling to the shrimp and gives them that beautiful grilled exterior
- 1 teaspoon garlic powder: Even though it seems simple, this layers in savory depth without burning like fresh garlic might on high heat
- 1 teaspoon smoked paprika: This is what gives the shrimp that gorgeous color and subtle smokiness even if you're cooking indoors
- Salt and pepper: Don't be shy with the seasoning since the shrimp carry so much flavor in this dish
- 1 cup cooked quinoa: I love how the fluffy texture absorbs the lime chili sauce while holding its own alongside everything else
- 1 ripe avocado: The creaminess here is essential and acts as a cool bridge between the spicy and sweet elements
- 1 mango: Pick one that gives slightly when you press it because underripe mango won't give you that juicy sweetness we need
- 1 small red onion: The sharp bite here cuts through the rich avocado and creamy sauce beautifully
- 1/2 red bell pepper: This adds this lovely crunch that keeps every spoonful interesting
- 1 jalapeño: Keep the seeds if you want more heat or remove them for just a gentle warmth
- Juice of 1 lime: Fresh lime juice is non-negotiable here since bottled juice lacks that bright acidity
- 1/4 cup fresh cilantro: This brings everything to life with that fresh herbal finish
- 1/2 cup sour cream or Greek yogurt: I actually prefer Greek yogurt for the slight tang but sour cream gives you a richer mouthfeel
- 1 tablespoon lime juice: For the sauce this brightens the creaminess and prevents it from feeling too heavy
- 1 teaspoon chili powder: Start with less if you're sensitive to heat but don't skip it entirely
- Lime wedges: Extra wedges on the side let everyone adjust the acidity to their taste
Instructions
- Marinate the shrimp:
- In a large bowl toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper until they're evenly coated. Let them sit for 15 minutes while you prep everything else, which gives the flavors time to penetrate the shrimp.
- Mix the mango salsa:
- Combine the diced mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl. Stir gently so you don't mash the mango, then set it aside to let the flavors meld together while you cook the shrimp.
- Whisk the lime chili sauce:
- In a small bowl stir together the sour cream or Greek yogurt with lime juice, chili powder, and salt until smooth. Taste and adjust the seasoning, then set it aside at room temperature since cold sauce can dull the flavors of the warm shrimp.
- Grill the shrimp:
- Heat a grill pan or non-stick skillet over medium-high heat until it's nice and hot. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until they're pink and opaque with some gorgeous charred spots.
- Build the bowls:
- Divide the quinoa among four bowls and arrange sliced avocado alongside. Place the grilled shrimp next to the avocado and spoon that bright mango salsa generously over everything.
- Finish with sauce:
- Drizzle the lime chili sauce over the mango salsa and shrimp, then add lime wedges to each bowl. Serve right away while the shrimp are still warm and the avocado is perfectly cool and creamy.
Pin This recipe became a staple in my house during those busy weeknights when we want something that feels nourishing but doesn't require hours of prep. There's something so satisfying about assembling these beautiful bowls and watching everyone dig in with such enthusiasm.
Make It Your Own
I've discovered that swapping the quinoa for cauliflower rice works beautifully if you're watching carbs, and it actually soaks up the lime chili sauce even better than the original. Sometimes I add grilled corn to the salsa for extra sweetness, especially in late summer when corn is at its peak and practically begging to be used in everything.
Meal Prep Magic
The secret to meal prepping this recipe is storing each component separately in airtight containers. The salsa actually gets better after a day in the fridge as the flavors meld together, but I always cook the shrimp fresh because reheating them never yields the same gorgeous texture. Assembly takes literally two minutes when everything is ready and waiting.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness while echoing the citrus notes in the dish. For non-drinkers, sparkling water with a squeeze of lime and a few mint leaves creates this lovely refreshing contrast. I also love serving this with tortilla chips on the side so nothing goes to waste.
- The salsa doubles as a fantastic dip for chips or crackers
- Extra lime chili sauce works as a veggie dip or sandwich spread
- Leftover quinoa makes a great base for tomorrow's lunch bowl
Pin Hope this recipe brings as much joy to your table as it has to mine. There's something magical about how all these bright flavors come together in one bowl.
Recipe Q&A
- → How can I ensure my shrimp is perfectly cooked?
To achieve succulent, tender shrimp, ensure your grill pan or skillet is heated to medium-high before adding them. Cook for only 2-3 minutes per side until they turn pink and opaque. Overcooking can make them tough, so watch them closely.
- → Can I make the mango salsa ahead of time?
Yes, the mango salsa can be prepared up to a day in advance. Store it in an airtight container in the refrigerator. The flavors will meld beautifully, but for the freshest taste, add the cilantro just before serving.
- → What are some alternatives for the lime chili sauce base?
Instead of sour cream or Greek yogurt, you can use a plant-based yogurt alternative for a dairy-free option. For a lighter touch, a simple lime vinaigrette with a pinch of chili powder would also be delicious.
- → What other grains work well with this dish?
While quinoa is excellent, you can easily substitute it with brown rice, couscous, or even cauliflower rice for a lower-carb option. Each will bring a slightly different texture and flavor profile to the bowl.
- → How can I adjust the spice level of this dish?
To increase the spice, you can leave some seeds in the jalapeño for the mango salsa or add a pinch of cayenne pepper to the lime chili sauce. For less heat, omit the jalapeño entirely and reduce the chili powder.