Save to Pinterest My neighbor brought mangoes from her family's grove last summer, the kind so ripe they perfumed the entire kitchen. I had fresh shrimp from the market and suddenly this bowl came together as a happy accident. The sweetness of the fruit against the heat of chili and char of shrimp felt like summer distilled into a single dish. It's one of those meals that looks like it took hours but really just asks you to chop, toss, and grill. Since then, it's become my go-to for evenings when I want something bright and filling without the fuss.
I served this at a small gathering once, laying out the quinoa, shrimp, salsa, and sauce in separate bowls so everyone could build their own. People hovered around the counter, layering their plates and tasting as they went, lime wedges piling up like confetti. Someone asked for the recipe before they even sat down. That kind of immediate enthusiasm tells you everything you need to know about a dish.
Ingredients
- Fresh shrimp: Look for shrimp that smell like the ocean, not fishy or sharp, and let them marinate just long enough to soak up the smoky paprika without turning mushy.
- Olive oil: This coats the shrimp evenly and helps the spices cling while they sear, adding richness without heaviness.
- Garlic powder and smoked paprika: Together they build a warm, slightly sweet smokiness that makes the shrimp taste like they came off a charcoal grill even if you used a skillet.
- Cooked quinoa: Its mild nuttiness and fluffy texture hold up beautifully under juicy salsa and creamy avocado without turning soggy.
- Ripe avocado: Choose one that yields gently to pressure but isn't mushy, it should slice cleanly and add buttery richness to every forkful.
- Mango: A ripe mango should smell sweet at the stem end and give slightly when pressed, dicing it small lets the sweetness distribute evenly through the salsa.
- Red onion and red bell pepper: These add crunch and a mild sharpness that balances the mango's sugar, plus their colors make the bowl pop.
- Jalapeño: Seeding it tames the heat, leaving just enough warmth to wake up your palate without overpowering the delicate shrimp.
- Lime juice and fresh cilantro: Lime brightens everything it touches, and cilantro adds an herbal freshness that ties the salsa together with one last green note.
- Sour cream or Greek yogurt: Either works for the lime chili sauce, offering tang and creaminess that mellows the chili powder into a silky drizzle.
- Chili powder: A modest teaspoon gives the sauce a gentle kick that complements rather than competes with the salsa's heat.
Instructions
- Marinate the Shrimp:
- Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl, turning them until every curve glistens. Let them rest for 15 minutes so the flavors seep in and the paprika deepens to a rust-red coating.
- Make the Mango Salsa:
- Combine diced mango, red onion, red bell pepper, minced jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl, stirring gently so the mango stays in distinct chunks. The lime juice will start to pull out the juices, creating a light syrup that pools at the bottom.
- Whisk the Lime Chili Sauce:
- Stir sour cream or Greek yogurt with lime juice, chili powder, and salt in a small bowl until smooth and pale orange. Taste it and adjust the lime or salt if you want more brightness or depth.
- Grill the Shrimp:
- Heat a grill pan or non-stick skillet over medium-high until a drop of water sizzles instantly, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they curl into tight C shapes and turn opaque pink with crispy charred edges.
- Assemble the Bowls:
- Divide the cooked quinoa among four bowls, spreading it into a gentle bed, then fan sliced avocado alongside it. Nestle the grilled shrimp next to the quinoa and pile mango salsa generously over the top, letting some tumble onto the avocado and quinoa for color and flavor in every bite.
- Finish and Serve:
- Drizzle the lime chili sauce over the mango salsa and shrimp in zigzag ribbons, then tuck a lime wedge into each bowl. Serve immediately while the shrimp are still warm and the avocado is cool and creamy.
Save to Pinterest The first time I made these bowls for myself on a weeknight, I ate slowly at the counter with the window open, savoring the way the lime chili sauce pooled around the quinoa. It wasn't just dinner, it was a small celebration of flavor and color that made the evening feel special. Now every time I build one of these bowls, I remember that quiet moment and how good food can shift your whole mood.
Customizing Your Bowl
Swap quinoa for brown rice if you want a chewier base, or try cauliflower rice for a lighter, low-carb option that soaks up the lime chili sauce beautifully. Couscous works too, offering a fluffy, neutral backdrop that lets the shrimp and salsa shine. If you're feeding vegetarians, grilled tofu cubes or roasted chickpeas seasoned with the same paprika and garlic make a hearty stand-in for shrimp. You can even mix and match proteins in the same meal, giving everyone a bowl tailored to their taste.
Make-Ahead and Storage
Cook the quinoa and prep the mango salsa and lime chili sauce up to two days ahead, storing each in separate airtight containers in the fridge. Marinate and grill the shrimp the day you plan to serve, since they taste best warm and freshly charred. Slice the avocado right before assembling to keep it from browning, or toss it with a little lime juice if you need a few extra minutes. When you're ready to eat, just warm the quinoa gently, build your bowls, and drizzle everything together for a fast, vibrant meal.
Serving Suggestions
Set out the components buffet-style and let everyone build their own bowl, adjusting the amount of salsa, sauce, and avocado to their liking. Serve with extra lime wedges and a sprinkle of flaky sea salt for guests who want to dial up the brightness or texture. A crisp white wine, sparkling water with mint, or a cold beer pairs beautifully with the smoky shrimp and sweet mango.
- Add diced cucumber or jicama to the salsa for extra crunch and a cooling contrast.
- Drizzle a little extra virgin olive oil over the quinoa before adding toppings for richer flavor.
- Garnish with toasted pepitas or sesame seeds for a nutty finish and gentle crunch.
Save to Pinterest These bowls remind me that the best meals don't need fancy techniques, just fresh ingredients and a willingness to let bright flavors speak for themselves. I hope they bring you the same kind of easy joy they've given me, one colorful, delicious bite at a time.
Recipe FAQs
- → Can I make the mango salsa ahead of time?
Yes, prepare the mango salsa up to 4 hours in advance and store it in the refrigerator. The flavors actually meld together beautifully during this time, making it even more delicious.
- → What's the best way to grill the shrimp for optimal flavor?
Marinate the shrimp for at least 15 minutes to let the spices penetrate. Use a hot grill pan or outdoor grill to achieve nice char marks, cooking just 2–3 minutes per side until they turn pink and opaque.
- → How can I adjust the spice level in this dish?
Control the heat by adjusting the amount of jalapeño in the mango salsa and chili powder in the sauce. For mild flavor, remove all seeds from the jalapeño or omit it entirely.
- → What grain alternatives work well instead of quinoa?
Brown rice adds a nutty chew, couscous offers lighter texture, or cauliflower rice provides a low-carb option. Each absorbs the lime chili sauce beautifully while complementing the shrimp.
- → How do I store leftovers for meal prep?
Keep components separate in airtight containers. Quinoa stays fresh for 4–5 days, while cooked shrimp is best consumed within 2–3 days. Add fresh avocado and salsa just before serving.
- → Can I use frozen shrimp if fresh isn't available?
Absolutely—thaw frozen shrimp completely in the refrigerator before marinating. Pat them dry thoroughly to ensure proper seasoning adherence and optimal grilling results.