Fresh Shrimp and Creamy Avocado Bowls (Printable Version)

Smoky grilled shrimp with creamy avocado, nutty quinoa, and bright mango salsa drizzled with tangy lime chili sauce.

# 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 Make:

01 - In a large bowl, toss 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 a pinch of salt. Mix thoroughly and set aside.
03 - In a small bowl, whisk together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt until smooth. Set aside.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side until pink and fully 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 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. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel restaurant-worthy without the stress.
  • Every component can be prepped ahead and assembled moments before serving, which is pure magic when life gets chaotic.
  • The combination of cool avocado, warm shrimp, and punchy mango creates this beautiful balance that somehow feels both indulgent and refreshingly light.
02 -
  • Overcooked shrimp become rubbery and sad, so watch them like a hawk once they hit the pan—they only need a couple minutes per side at most.
  • The magic happens when you assemble right before serving because the warm shrimp will start to wilt a cold avocado slice if they sit together too long, but that contrast is actually kind of beautiful.
03 -
  • If you don't have a grill pan, a regular non-stick skillet works just fine, though you'll miss some of that smoky char that makes people think you actually know what you're doing in the kitchen.
  • The lime chili sauce can become a go-to condiment for tacos, roasted vegetables, or even grilled fish—make a double batch and keep it on hand.
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