Fresh Shrimp Avocado Bowls Mango Salsa (Printable)

Grilled shrimp with creamy avocado, quinoa, and fresh mango salsa drizzled 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

# How to Make:

01 - In a large bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Allow to marinate for 15 minutes.
02 - In a medium bowl, combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, lime juice, cilantro, and salt. Mix thoroughly and set aside.
03 - In a small bowl, whisk together sour cream or Greek yogurt, lime juice, chili powder, and salt until smooth. Set aside.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink and cooked through. Remove from heat.
05 - Divide cooked quinoa among four serving bowls. Top each with sliced avocado and place grilled shrimp alongside.
06 - Spoon mango salsa generously over shrimp. Drizzle lime chili sauce over the salsa and shrimp. Garnish with lime wedges and serve immediately.

# Expert Tips:

01 -
  • Every bite delivers contrast: creamy avocado, snappy shrimp, juicy mango, and that tangy lime chili drizzle that ties it all together.
  • It feels fancy enough for guests but comes together in under an hour, most of it hands-off marinating time.
  • You can prep every component ahead and assemble bowls in minutes, making weeknight dinners feel like a small celebration.
02 -
  • Pat the shrimp completely dry before seasoning or they'll steam instead of sear, and you'll miss that crispy, caramelized edge.
  • Don't overcook the shrimp; the second they turn opaque and pink, pull them off the heat because they keep cooking for a minute after and can turn rubbery fast.
  • Assemble the bowls just before eating so the avocado stays bright green and the quinoa doesn't get soggy from the salsa juices.
03 -
  • Marinate the shrimp for exactly 15 minutes, no longer, or the acid from any citrus in your seasoning can start to cook them and turn the texture mushy.
  • Use a grill pan instead of a regular skillet if you have one; those char lines add smoky flavor and make the shrimp look restaurant-quality.
  • Taste the mango salsa and lime chili sauce before assembling and adjust the lime, salt, or chili powder to your preference, because balance is everything in a bowl like this.
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