# Components:
→ For the Grilled 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 black pepper to taste
→ For the Base
06 - 1 cup cooked quinoa
07 - 1 ripe avocado, halved, pitted and sliced
→ For the 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 pepper, seeded and minced
12 - Juice of 1 lime
13 - 1/4 cup fresh cilantro, chopped
14 - Salt to taste
→ For the Lime Chili Sauce
15 - 1/2 cup sour cream or Greek yogurt
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon chili powder
18 - Salt to taste
→ For Garnish
19 - Fresh lime wedges for serving
# Directions:
01 - Combine shrimp, olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl. Toss until evenly coated and let marinate for 15 minutes at room temperature.
02 - In a medium bowl, mix diced mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Stir thoroughly and refrigerate until ready to serve.
03 - Whisk together sour cream or Greek yogurt, lime juice, chili powder, and salt in a small bowl until smooth and well combined. Set aside at room temperature.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Cook marinated shrimp for 2 to 3 minutes per side until pink, opaque, and cooked through. Transfer to a plate.
05 - Divide cooked quinoa evenly among four serving bowls. Arrange sliced avocado alongside the quinoa in each bowl.
06 - Place grilled shrimp next to quinoa and avocado. Spoon mango salsa generously over the shrimp and around the bowl.
07 - Drizzle lime chili sauce over the mango salsa and shrimp. Garnish with fresh lime wedges and serve immediately while warm.
