Save My neighbor knocked on my door holding a bag of shrimp and a mango, asking if I could teach her how to cook something light but filling. We ended up tossing together this bowl on a Tuesday evening, and by the time we drizzled that tangy lime sauce over everything, she was already texting her sister the photo. The combination of smoky shrimp, creamy avocado, and that bright pop of mango salsa felt like summer vacation on a plate. It's become my go-to whenever I want something that looks impressive but comes together faster than most people expect.
I made this for a small dinner party last spring, and my friend who claims she doesn't like quinoa scraped her bowl clean. She said the lime chili sauce was the reason, but I think it was the way the mango salsa cut through the richness of the avocado. One guest asked if I'd catered it, which made me laugh because I'd been chopping vegetables in yoga pants twenty minutes before they arrived. That's the magic of a bowl recipe, it hides how simple it really is.
Ingredients
- Fresh shrimp (1 pound, peeled and deveined): Look for shrimp that smell like the ocean, not fishy, and if they're frozen, thaw them in cold water for about fifteen minutes before marinating.
- Olive oil (2 tablespoons): This helps the spices cling to the shrimp and keeps them from sticking to the pan, plus it adds a subtle fruity richness.
- Garlic powder (1 teaspoon): I prefer powder here because fresh garlic can burn quickly on high heat, and the powder gives an even, mellow garlic flavor.
- Smoked paprika (1 teaspoon): This is the secret to that campfire-kissed taste even when you're cooking indoors on a regular skillet.
- Cooked quinoa (1 cup): Quinoa adds a nutty chew and soaks up the lime chili sauce beautifully, making every bite more satisfying.
- Ripe avocado (1, sliced): Choose one that yields slightly to gentle pressure, it should feel like pressing the base of your thumb.
- Mango (1, diced): A ripe mango will smell sweet at the stem end and give just a little when you squeeze it gently.
- Red onion (1 small, finely chopped): The sharpness mellows with the lime juice and balances the sweetness of the mango.
- Red bell pepper (1/2, diced): Adds a crisp, slightly sweet crunch that makes the salsa more interesting.
- Jalapeño (1, seeded and minced): Seed it completely if you want mild heat, or leave a few seeds in for a gentle kick.
- Fresh cilantro (1/4 cup, chopped): If you're in the cilantro-tastes-like-soap camp, swap it for fresh parsley or just leave it out.
- Sour cream or Greek yogurt (1/2 cup): Greek yogurt makes the sauce tangier and a bit lighter, but sour cream gives it a richer, silkier texture.
- Lime juice (from 2 limes total): Fresh lime juice is non-negotiable here, the bottled stuff just doesn't have the same bright, clean zing.
- Chili powder (1 teaspoon): This brings warmth without overwhelming heat, and it plays nicely with the lime.
Instructions
- Marinate the Shrimp:
- Toss the shrimp in a large bowl with olive oil, garlic powder, smoked paprika, salt, and pepper, making sure every piece is coated. Let them sit for 15 minutes so the flavors can sink in.
- Make the Mango Salsa:
- Combine the diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl, stirring gently so the mango doesn't turn to mush. The longer it sits, the more the flavors meld together.
- Whisk the Lime Chili Sauce:
- In a small bowl, stir together the sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt until smooth. Taste it and adjust the lime or salt if needed.
- Grill the Shrimp:
- Heat a grill pan or non-stick skillet over medium-high heat until it's really hot, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque, with a little char on the edges.
- Assemble the Bowls:
- Divide the cooked quinoa among four bowls, then arrange the sliced avocado on one side. Nestle the grilled shrimp next to the quinoa and avocado, then spoon the mango salsa generously over the shrimp and drizzle everything with the lime chili sauce.
- Garnish and Serve:
- Tuck a lime wedge into each bowl and serve immediately while the shrimp are still warm. Encourage everyone to squeeze extra lime over their bowl if they want more brightness.
Save The first time I packed this for lunch the next day, I kept the components separate in little containers and assembled it right before eating. My coworker leaned over and said it looked like something from a fancy café, and I realized that taking an extra two minutes to arrange it made all the difference. Now I always pack it the same way, and it turns a regular desk lunch into something that feels like a treat.
Choosing the Best Shrimp
I used to grab whatever shrimp were on sale, but then I learned to look at the label and avoid anything that says previously frozen with added salt solution, because it makes them taste watery and bland. Fresh or dry-packed frozen shrimp have a firmer texture and a sweeter, cleaner flavor. If you can find wild-caught, even better, but honestly good farm-raised shrimp work just fine for this recipe. The key is to smell them before you buy, they should smell like the ocean, not like ammonia or anything off.
Getting Creative with the Base
Quinoa is my usual choice because it's quick and holds up well, but I've swapped it for brown rice, couscous, and even cauliflower rice depending on what I had in the fridge. Cauliflower rice keeps it super light and low-carb, while brown rice makes it heartier and more filling. One time I used farro, and the chewy texture was perfect with the creamy avocado. Don't be afraid to experiment, this bowl is forgiving and tastes great no matter what grain you use.
Make-Ahead and Storage Tips
I've meal-prepped this recipe more times than I can count, and the trick is keeping everything separate until you're ready to eat. Store the cooked shrimp, quinoa, mango salsa, and lime chili sauce in individual containers in the fridge for up to three days. Slice the avocado fresh right before serving, or toss it with a little lime juice to keep it from browning. When you're ready to assemble, just warm the shrimp and quinoa slightly if you want, or eat it cold, it's delicious either way.
- Keep the salsa in an airtight container to prevent the onion from taking over the fridge smell.
- The lime chili sauce thickens in the fridge, so stir in a teaspoon of water or lime juice to loosen it up before drizzling.
- If you're making it for a crowd, set out all the components in separate bowls and let everyone build their own bowl.
Save This bowl has become my answer to the question of what to make when I want something that feels special but doesn't require much effort. It's colorful, satisfying, and always makes me feel like I'm taking good care of myself, even on the busiest weeknights.
Recipe FAQ
- → Can I make the components ahead of time?
Yes! The mango salsa tastes even better after resting for 1-2 hours in the refrigerator. You can also prepare the lime chili sauce up to 24 hours ahead. Cook the quinoa in advance and store it separately. For the best results, grill the shrimp just before serving to maintain their smoky flavor and tender texture.
- → What's the best way to grill the shrimp?
Use a hot grill pan or outdoor grill over medium-high heat. Pat the marinated shrimp dry before grilling to ensure good sear marks. Cook for 2-3 minutes per side until they turn pink and opaque—be careful not to overcook, as shrimp can become rubbery. The internal temperature should reach 145°F (63°C).
- → Can I substitute the quinoa?
Absolutely! Brown rice adds a nutty chew, couscous offers lighter texture, and cauliflower rice keeps it low-carb. For a protein boost, try farro or wild rice. Just ensure whatever grain you choose is fully cooked and seasoned lightly before building your bowls.
- → How can I make this dairy-free?
Simply replace the sour cream with coconut yogurt, cashew cream, or your favorite plant-based yogurt alternative in the lime chili sauce. The flavor profile remains bright and tangy while accommodating dairy-free diets without sacrificing creaminess.
- → Is there a protein alternative to shrimp?
Grilled firm tofu cubes work beautifully—press them first, then marinate in the same spice blend. Chickpeas, seasoned and pan-seared until crispy, offer plant-based protein with satisfying crunch. Grilled white fish like cod or mahi-mahi also pairs perfectly with the tropical salsa.
- → How do I store leftovers?
Store each component separately in airtight containers: quinoa, grilled shrimp, mango salsa, lime sauce, and sliced avocado (toss with lime juice to prevent browning). They'll keep for 2-3 days in the refrigerator. Reheat shrimp gently and assemble fresh when ready to eat.