Fresh Shrimp and Avocado Bowls (Printable)

Smoky grilled shrimp meets creamy avocado and zesty mango salsa, finished with tangy lime chili sauce over nutty quinoa.

# What You 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:

01 - In a large bowl, combine shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated and let marinate for 15 minutes.
02 - In a medium bowl, combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, lime juice, fresh 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 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.
06 - Place grilled shrimp alongside the quinoa and avocado in each bowl. Generously spoon mango salsa over the shrimp.
07 - Drizzle lime chili sauce over the mango salsa and shrimp. Garnish each bowl with lime wedges and serve immediately.

# Expert Advice:

01 -
  • It delivers restaurant-quality flavor without any fancy techniques or hard-to-find ingredients.
  • Every component can be prepped ahead, so assembling dinner takes less than five minutes.
  • The textures and temperatures play together beautifully, from warm shrimp to cool creamy avocado to crunchy salsa.
  • It's naturally gluten-free and pescatarian, making it easy to serve to almost anyone.
02 -
  • Don't skip the marinating time for the shrimp, those 15 minutes make a huge difference in how the spices stick and develop flavor.
  • Make sure your pan is screaming hot before adding the shrimp, or they'll steam instead of getting that nice sear.
  • If your avocado isn't quite ripe, leave it on the counter in a paper bag with a banana overnight to speed things up.
03 -
  • Add a handful of diced cucumber to the mango salsa for extra crunch and a cooling contrast to the chili sauce.
  • If you want more heat, leave some jalapeño seeds in the salsa or add a pinch of cayenne to the lime chili sauce.
  • For a vegan version, swap the shrimp for grilled tofu or roasted chickpeas and use plant-based yogurt in the sauce.
  • Grill the shrimp outdoors if you can, the real smoke flavor takes this dish to another level.
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