Fresh Shrimp Creamy Avocado Bowls (Printer view)

Grilled shrimp meets creamy avocado, nutty quinoa, and vibrant mango salsa with zesty lime chili drizzle for a fresh, satisfying bowl.

# 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 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

# Directions:

01 - In a large bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Let marinate for 15 minutes.
02 - In a medium bowl, combine mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and set aside.
03 - In a small bowl, stir together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt. Set aside.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and 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. Garnish with lime wedges and serve immediately.

# Expert Suggestions:

01 -
  • Every bite delivers contrasting textures: creamy avocado, tender shrimp, crunchy salsa, and nutty quinoa.
  • It feels restaurant fancy but comes together in less than an hour with simple prep.
  • The mango salsa and lime chili sauce make everything taste alive and sunny, even on gray days.
  • You can prep all the components ahead and build your bowl fresh whenever hunger strikes.
02 -
  • Overcooking shrimp turns them rubbery, so pull them off the heat the moment they turn opaque and curl into a C, not a tight O.
  • If your mango salsa tastes flat, add an extra squeeze of lime or a pinch of salt to wake up the sweetness and balance the heat.
  • Always slice the avocado just before assembling or it will brown and lose its bright green appeal.
03 -
  • Pat the shrimp completely dry before marinating so the spices stick and they sear instead of steam in the pan.
  • Warm your grill pan until it's almost smoking before adding shrimp to get those dark, caramelized char marks that add smoky depth.
  • Taste the mango salsa and lime chili sauce before serving and adjust lime, salt, or chili powder to match your mood and the ripeness of your fruit.
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