Shrimp Avocado Bowls with Mango (Printable)

Grilled shrimp with avocado, quinoa, mango salsa, and tangy lime chili sauce for a vibrant, satisfying meal.

# 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 fresh 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, 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 with lime wedges and serve immediately.

# Expert Advice:

01 -
  • It looks like something from a beachside café but comes together in under an hour with simple, fresh ingredients.
  • Every bite has a different texture—creamy avocado, juicy mango, nutty quinoa, and smoky shrimp all in one forkful.
  • You can prep the components ahead and assemble right before serving, which means less panic and more time with people.
02 -
  • If your shrimp are wet when you toss them with the marinade, they'll steam instead of sear, so pat them dry with a paper towel first.
  • Don't skip the 15-minute rest for the shrimp—it makes a noticeable difference in flavor and texture.
  • The mango salsa tastes better if it sits for at least 10 minutes, but don't make it more than a few hours ahead or it gets watery.
03 -
  • For extra smoky flavor, char the shrimp on an outdoor grill or use a cast iron skillet that's been heating for a few minutes.
  • If your avocado isn't ripe yet, leave it on the counter in a paper bag with a banana overnight and it'll soften right up.
  • A little drizzle of honey in the mango salsa brings out the sweetness of the fruit and balances the heat from the jalapeño.
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