Fresh Shrimp Avocado Mango Bowls (Printable)

Grilled shrimp, creamy avocado, quinoa, mango salsa, and lime chili sauce create a vibrant bowl.

# What You'll 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. Let marinate for 15 minutes.
02 - While shrimp marinates, combine diced mango, finely chopped red onion, diced red bell pepper, minced jalapeño, lime juice, fresh cilantro, and a pinch of 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 a pinch of 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 arranged alongside the quinoa.
06 - Place grilled shrimp next to 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 each bowl with lime wedges. Serve immediately.

# Expert Tips:

01 -
  • Every component can be prepped ahead so dinner comes together in minutes when you're starving and impatient.
  • The combination of smoky, tangy, creamy, and sweet hits every craving at once without feeling heavy.
  • It's endlessly flexible, you can swap proteins, grains, or toppings and it still feels cohesive and delicious.
  • The mango salsa alone is so good you'll start putting it on everything from tacos to scrambled eggs.
02 -
  • Don't overcook the shrimp or they turn rubbery and sad, pull them off the heat the moment they curl and turn opaque.
  • Let the shrimp marinate the full 15 minutes, I rushed it once and the flavor was noticeably flat and one-dimensional.
  • Assemble the bowls right before serving so the avocado stays bright green and the quinoa doesn't get soggy from the salsa juices.
03 -
  • Pat the shrimp completely dry before marinating so the spices stick and the shrimp sear instead of steam in the pan.
  • Make extra lime chili sauce, you'll want to drizzle it on leftovers, tacos, and grilled vegetables all week long.
  • If meal prepping, store each component separately in airtight containers and assemble just before eating so nothing gets soggy or dull.
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