Shrimp Avocado Mango Salsa Bowls (Print Version)

Grilled shrimp paired with creamy avocado, quinoa, and bright mango salsa finished with zesty lime chili sauce.

# 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

# Cooking Directions:

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 and place grilled shrimp alongside.
06 - Spoon mango salsa generously over the shrimp. Drizzle lime chili sauce over the salsa. Garnish with lime wedges and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like a tropical vacation but comes together in under an hour, no plane ticket required.
  • Every bite is a mix of textures: creamy avocado, juicy mango, tender shrimp, and nutty quinoa that keeps you coming back.
  • The lime chili sauce ties everything together with a tangy, smoky heat that makes the whole bowl sing.
  • You can prep the components ahead and toss them together right before eating, so it's perfect for busy weeknights or meal prep Sundays.
02 -
  • Don't overcook the shrimp or they'll turn rubbery; pull them off the heat the moment they turn pink and opaque.
  • Let the shrimp marinate for the full 15 minutes so the spices have time to penetrate the flesh and create that smoky crust.
  • Prep all your components before you start cooking so you can assemble the bowls while the shrimp are still hot.
  • If your avocado is too firm, it won't be creamy enough; if it's too ripe, it'll turn to mush when you slice it.
03 -
  • Pat the shrimp dry with paper towels before marinating so the spices stick better and you get a nice sear.
  • Taste the mango salsa before serving and adjust the lime juice or salt; sometimes it needs an extra squeeze to brighten everything up.
  • Use a hot grill pan so the shrimp get those beautiful char marks without steaming or turning rubbery.
  • If your lime chili sauce is too thick, whisk in a teaspoon of water or lime juice to make it drizzle-able.
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