Fresh Shrimp Avocado Mango Bowls

The kitchen window was wide open the afternoon I threw this bowl together on a whim, using whatever looked good at the market that morning. I had bought shrimp without a plan, mango because it smelled perfect, and avocado because, well, I always buy avocado. The lime chili sauce happened by accident when I ran out of the usual dressing and mixed whatever was in the fridge. It turned into one of those meals that feels light but leaves you completely satisfied.

I made this for a small dinner party once, and my friend who claimed she didnt like shrimp went back for seconds. She said it was the lime chili sauce that did it, how it pulled everything together without overpowering the sweetness of the mango. I remember her sitting at the table, bowl in lap, scraping up every last grain of quinoa with her fork. That was the moment I knew this recipe was a keeper.

Ingredients

• Fresh shrimp: The star of the bowl, and buying them already peeled saves so much time, though I do miss the sweet flavor you get from shell-on shrimp grilled whole.
• Olive oil: Coats the shrimp just enough to let the spices cling without making them greasy.
• Garlic powder and smoked paprika: These two are what give the shrimp that subtle smokiness even if youre cooking indoors on a regular pan.
• Quinoa: Nutty and filling, it soaks up all the sauce and salsa juices at the bottom of the bowl, which is honestly the best part.
• Ripe avocado: Creamy and rich, it cools down the chili heat and adds a buttery texture that makes every bite feel indulgent.
• Mango: Choose one thats just ripe, firm enough to dice cleanly but sweet enough to balance the lime and jalapeño.
• Red onion and red bell pepper: They add crunch and a slight sharpness that keeps the salsa from being too sweet.
• Jalapeño: Seeded for a gentle kick, but leave some seeds in if you like things spicy.
• Fresh cilantro: Bright and grassy, it wakes up the whole salsa, though parsley works if cilantro isnt your thing.
• Sour cream or Greek yogurt: The base of the lime chili sauce, tangy and thick enough to drizzle without running everywhere.
• Lime juice: Used in both the salsa and the sauce, it ties the whole bowl together with that sharp, citrusy brightness.
• Chili powder: A warm, earthy heat that doesnt scream spicy but definitely adds depth to the sauce.

Instructions

Marinate the shrimp:

Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl. Let them sit for 15 minutes so the spices can really stick and flavor the shrimp from the outside in.

Make the mango salsa:

Combine diced mango, red onion, red bell pepper, minced jalapeño, lime juice, chopped cilantro, and a pinch of salt in a medium bowl. Stir it all together and set it aside to let the flavors marry while you cook.

Prepare the lime chili sauce:

In a small bowl, whisk together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt until smooth. Taste it and adjust the lime or chili to your preference.

Grill the shrimp:

Heat a grill pan or non-stick skillet over medium-high heat and add the shrimp in a single layer. Cook for 2 to 3 minutes per side until theyre pink, slightly charred, and cooked through.

Assemble the bowls:

Divide cooked quinoa among four bowls and top each with sliced avocado. Place the grilled shrimp alongside the quinoa and avocado, then spoon mango salsa generously over the shrimp.

Finish and serve:

Drizzle lime chili sauce over the mango salsa and shrimp, then garnish with lime wedges. Serve immediately while the shrimp are still warm and the avocado is cool.

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One evening I packed these bowls into containers and brought them to the park for a picnic with my sister. We sat on a blanket under a tree, lime wedges in hand, and she said it tasted like vacation. I think thats what I love most about this dish, it feels like an escape even when youre just eating it at your kitchen counter on a Tuesday night.

Choosing Your Shrimp

Fresh shrimp are ideal, but frozen work just as well if you thaw them properly in the fridge overnight. Look for shrimp that smell like the ocean, not fishy, and avoid any that look slimy or have black spots. I usually go for medium to large size because theyre easier to grill without overcooking, and they look more impressive in the bowl.

Making It Your Own

This recipe is incredibly forgiving, so feel free to swap quinoa for brown rice, couscous, or even cauliflower rice if youre keeping it low carb. I once used grilled tofu instead of shrimp for a friend who doesnt eat seafood, and it was just as satisfying. You can also add diced cucumber to the salsa for extra crunch, or toss in some black beans for more protein and heartiness.

Storing and Serving Tips

If youre meal prepping, store the quinoa, shrimp, avocado, salsa, and sauce in separate containers so nothing gets soggy. Assemble each bowl right before eating, and squeeze fresh lime over everything for that just-made taste. Leftovers keep well for up to two days, though the avocado will brown a bit, so I usually slice it fresh each time.

• Warm the shrimp gently in a pan rather than the microwave to keep them from getting rubbery.
• If the mango salsa tastes too sharp, add a pinch of sugar or a drizzle of honey to balance the lime.
• Double the lime chili sauce recipe because youll want extra to drizzle on everything throughout the week.

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This bowl has become my go-to whenever I want something that feels special but doesnt require hours in the kitchen. Its bright, its satisfying, and it always makes me smile.

Recipe FAQ

→ 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, making it even more delicious. Add the cilantro just before serving to keep it fresh and vibrant.

→ What's the best way to grill the shrimp?

Use a grill pan over medium-high heat or an outdoor grill. Cook shrimp for 2–3 minutes per side until they turn pink and opaque. Don't overcook or they'll become rubbery. The slight char adds wonderful smoky depth that pairs perfectly with the fresh mango salsa.

→ Can I use frozen shrimp instead of fresh?

Absolutely. Thaw frozen shrimp completely in the refrigerator, then pat them thoroughly dry before marinating. Excess moisture prevents proper searing. Fresh shrimp yields slightly better texture, but high-quality frozen shrimp works wonderfully in these bowls.

→ How can I adjust the spice level?

Control the heat by adjusting the jalapeño in the mango salsa and the chili powder in the sauce. Remove all seeds and membranes from the jalapeño for mild heat, or leave them for extra kick. You can also substitute the chili powder with smoked paprika for a milder, smoky flavor.

→ What other grains work well in these bowls?

Brown rice adds nutty substance, while couscous offers light fluffiness. Cauliflower rice keeps things low-carb and lets the shrimp shine. Farro or barley would provide chewy texture and earthy notes. Choose based on your preference and dietary needs.

→ How do I store leftovers?

Store components separately in airtight containers for up to 2 days. Keep shrimp, quinoa, avocado, salsa, and sauce apart. The avocado may brown slightly—toss with lime juice before storing. Assemble fresh bowls when ready to eat for the best texture and flavor.