Fresh Shrimp Avocado Bowls

My kitchen smelled like summer the evening I threw this together on a whim, no plan, just shrimp thawing too fast and a mango begging to be used. I had grilled the shrimp with more paprika than usual, and when I tasted the first bite with that tangy lime sauce, I actually laughed out loud. It was one of those accidental wins that you immediately want to repeat. Now it's my go-to when I want something that feels special but doesn't ask for much.

I made this for a small dinner party once, and my friend who claims she hates quinoa ate two bowls. She kept going back for more of that lime chili sauce, drizzling it over everything like it was liquid gold. By the end of the night, we were all fighting over the last spoonful of mango salsa. It became the kind of meal people text me about weeks later, asking when I'm making it again.

Ingredients

• Fresh shrimp: The star here, so buy them as fresh as you can and make sure theyre already peeled and deveined to save yourself the hassle.
• Olive oil: Helps the spices cling to the shrimp and gives them a slight crispness when they hit the hot pan.
• Garlic powder and smoked paprika: These two together create a smoky, savory base that makes the shrimp taste like they came off a beach grill.
• Cooked quinoa: Nutty and filling, it soaks up all the juices and sauces without getting mushy.
• Ripe avocado: Creamy and rich, it cools down the heat and adds a silky contrast to the shrimp.
• Mango: Sweet and juicy, it brings brightness and a pop of color that makes the whole bowl come alive.
• Red onion and red bell pepper: They add crunch and a mild sharpness that keeps the salsa from being too sweet.
• Jalapeño: A little heat goes a long way, and seeding it keeps things friendly for most palates.
• Lime juice: The backbone of both the salsa and the sauce, it ties everything together with tang.
• Fresh cilantro: Herbaceous and bright, it makes the salsa taste alive and just-picked.
• Sour cream or Greek yogurt: The base of the lime chili sauce, it adds creaminess and a slight tang that balances the chili powder.
• Chili powder: A warm, earthy kick that doesnt overwhelm but definitely makes itself known.

Instructions

Marinate the shrimp:

Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl, making sure every piece is coated. Let them sit for 15 minutes so the flavors sink in and the shrimp get a little tacky, which helps them sear beautifully.

Make 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, stirring gently so the mango stays in chunks. Taste it and adjust the lime or salt if needed, it should be sweet, tangy, and just a little spicy.

Whisk the lime chili sauce:

In a small bowl, stir together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt until smooth and creamy. Set it aside and try not to eat it with a spoon.

Grill the shrimp:

Heat a grill pan or non-stick skillet over medium-high heat until its really hot, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until theyre pink, opaque, and have nice char marks, then pull them off the heat immediately so they stay tender.

Assemble the bowls:

Divide the cooked quinoa among four bowls, then tuck sliced avocado next to it and arrange the grilled shrimp on top. Spoon the mango salsa generously over the shrimp, then drizzle the lime chili sauce over everything and finish with a lime wedge on the side.

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One evening I packed these bowls into containers for lunch the next day, keeping everything separate like the recipe suggested. When I assembled it at work, my desk smelled like a beachside cafe, and two coworkers asked for the recipe before I even took a bite. It was one of those moments where food just makes people happy, and that feeling stuck with me.

Choosing Your Shrimp

Fresh shrimp should smell like the ocean, clean and slightly sweet, never fishy or like ammonia. If youre buying frozen, look for shrimp that are individually quick-frozen without added sodium or preservatives. I usually grab the 16 to 20 count per pound size because theyre meaty enough to grill well but still cook fast. Let them thaw in the fridge overnight, or if youre in a rush, run them under cold water for a few minutes until theyre pliable.

Balancing the Salsa

Mango salsa can go from perfect to too sweet in one extra spoonful of fruit, so I always taste as I go. If the mango is super ripe and sugary, I add more lime juice and a pinch of salt to bring it back to center. Sometimes Ill throw in diced cucumber or a handful of cherry tomatoes for extra texture and to mellow the sweetness. The jalapeño heat should whisper, not shout, so start with half and add more if you like fire.

Storing and Meal Prep

This recipe is a meal prep dream if you keep the components separate. Store the cooked quinoa, grilled shrimp, mango salsa, and lime chili sauce in individual airtight containers in the fridge for up to three days. Slice the avocado fresh right before serving so it doesnt brown, or toss it with a little lime juice to buy yourself an extra hour. When youre ready to eat, just warm the shrimp and quinoa gently, then build your bowl and youre back in business.

• Keep the salsa chilled and give it a stir before spooning it out, the juices settle at the bottom.
• The lime chili sauce thickens in the fridge, so whisk in a teaspoon of water or lime juice to loosen it up.
• If youre taking this to work, pack lime wedges separately so they stay fresh and juicy.

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This bowl has become my proof that vibrant, satisfying food doesnt need to be complicated. It just needs a little thought, a lot of lime, and the willingness to let bright flavors do their thing.

Recipe Q&A

→ Can I grill the shrimp outdoors?

Yes, outdoor grilling adds extra smoky flavor. Cook over medium-high heat for 2-3 minutes per side until pink and opaque throughout.

→ What can I substitute for quinoa?

Brown rice, couscous, or cauliflower rice work well. Adjust cooking times accordingly and ensure grains are fully cooked before assembling.

→ How spicy are these bowls?

Mild to medium heat from the jalapeño in salsa and chili powder in sauce. Remove jalapeño seeds for less spice or add extra for more kick.

→ Can I make this dairy-free?

Absolutely. Replace the sour cream or Greek yogurt with a plant-based yogurt alternative in the lime chili sauce.

→ How long does mango salsa stay fresh?

Best enjoyed within 2-3 days when refrigerated in an airtight container. The cilantro and lime may lose some brightness over time.

→ Is this suitable for meal prep?

Perfect for meal prep. Store quinoa, grilled shrimp, mango salsa, and lime chili sauce separately in the refrigerator for up to 4 days and assemble when ready to eat.