Fresh Shrimp Avocado Bowls (Printable)

Grilled shrimp with creamy avocado, quinoa, and fresh mango salsa drizzled with lime chili sauce.

# 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 & 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

# Directions:

01 - In a large bowl, combine 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. Set aside.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side until pink and fully 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 the shrimp. Drizzle lime chili sauce over the salsa and shrimp. Garnish with lime wedges.
07 - Serve immediately while shrimp is still warm.

# Expert Tips:

01 -
  • Everything tastes fresh and light but still fills you up without that heavy, sleepy feeling after dinner.
  • The mango salsa is so good you'll want to eat it straight from the bowl with a spoon.
  • You can prep all the parts ahead and just toss them together when you're ready to eat.
  • It looks impressive enough for guests but comes together faster than ordering takeout.
02 -
  • Don't skip the marinating time, those 15 minutes are what keep the shrimp from tasting bland.
  • Pat the shrimp dry with a paper towel before you toss them in the marinade or the spices won't stick.
  • If your pan isn't hot enough the shrimp will steam instead of getting those nice charred edges.
  • Make the salsa at least 10 minutes ahead so the flavors have time to marry, it tastes twice as good that way.
03 -
  • Use a grill pan with ridges to get those pretty char marks that make the shrimp look restaurant quality.
  • If your mango is too firm, let it sit on the counter for a day or two until it gives a little when you press it.
  • Taste the salsa before you serve it and adjust the lime and salt, every mango is different and some need more help.
  • Double the lime chili sauce recipe, people always want extra and you'll run out faster than you think.
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