Fresh Shrimp and Creamy Avocado Bowls

My kitchen smelled like summer the evening I threw this together on a whim after finding perfect mangoes at the market. I had shrimp thawing and half a bag of quinoa staring at me from the pantry, so I started chopping without much of a plan. The lime chili sauce was an accident, really—too much yogurt in the fridge and a hunch that something creamy and tangy would pull it all together. It did, and now this bowl is my go-to when I want something that feels indulgent but comes together fast.

I made this for a small dinner with friends who were trying to eat lighter but still wanted bold flavors. One of them scraped her bowl clean and asked if I had a blog, which I dont, but I took it as a compliment. We sat outside with the bowls on our laps, lime wedges squeezed everywhere, talking until the citronella candles burned out. It became the dish I think of when I want to feed people something colorful and satisfying without spending the whole evening in the kitchen.

Ingredients

• Fresh shrimp: Buy them already peeled and deveined if you can, it saves so much time and the flavor is just as good.
• Olive oil: This coats the shrimp and helps the spices stick, plus it keeps them from drying out on the pan.
• Garlic powder and smoked paprika: These two give the shrimp a smoky, garlicky crust without any charring or complicated rubs.
• Cooked quinoa: I usually make a big batch on Sundays and keep it in the fridge, it reheats beautifully and soaks up all the sauce.
• Ripe avocado: Look for one that yields slightly when you press it, too firm and it wont slice nicely, too soft and it turns to mush.
• Mango: A ripe mango should smell sweet at the stem end and feel heavy for its size, the salsa depends on that natural sweetness.
• Red onion and red bell pepper: These add crunch and a little sharpness that balances the mango without overpowering it.
• Jalapeño: Seed it completely if you want just a hint of heat, leave a few seeds if you like things spicy.
• Fresh cilantro: It brightens everything, but if you hate cilantro, swap in fresh basil or just skip it.
• Sour cream or Greek yogurt: Greek yogurt makes the sauce a little tangier and lighter, sour cream makes it richer and creamier.
• Lime juice and chili powder: The lime juice wakes up the whole bowl, and chili powder in the sauce ties it all together with a warm, earthy note.

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 flavors soak in and the shrimp firm up a little.

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. Stir gently so the mango doesnt turn to pulp, then set it aside to let the flavors mingle.

Prepare the lime chili sauce:

Whisk together sour cream or Greek yogurt, lime juice, chili powder, and salt in a small bowl until smooth. Taste it and adjust the lime or chili if you want more tang or heat.

Cook the shrimp:

Heat a grill pan or non-stick skillet over medium-high heat until its really hot. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque, then pull them off the heat so they stay tender.

Assemble the bowls:

Divide the cooked quinoa among four bowls and top each with sliced avocado. Nestle the grilled shrimp next to the quinoa and avocado, then spoon the mango salsa generously over the shrimp and drizzle the lime chili sauce on top, finishing with lime wedges on the side.

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One Saturday I packed these bowls into containers and took them to a park picnic with my sister. We ate them cold, straight from the fridge, and they were just as good, maybe even better because the salsa had marinated overnight. She told me it tasted like vacation, which made me laugh, but I knew exactly what she meant. Sometimes a dish just transports you, and this one does it every time.

Serving Suggestions

I like to serve these bowls with extra lime wedges on the side and a handful of tortilla chips for scooping up any leftover salsa. If Im feeding a crowd, I set out all the components in separate dishes and let people build their own bowls, which makes it feel like a fun, interactive meal. A cold beer or a sparkling water with lime fits perfectly alongside, and if you want to stretch it further, add a side of black beans or grilled corn on the cob.

Storage and Meal Prep

Store the quinoa, shrimp, mango salsa, and lime chili sauce in separate airtight containers in the fridge for up to three days. Slice the avocado fresh right before serving or toss it with a little lime juice to keep it from browning. When youre ready to eat, you can serve everything cold or reheat the quinoa and shrimp gently in the microwave. I like to prep everything on Sunday night and assemble the bowls for quick lunches all week.

Variations and Substitutions

Swap the shrimp for grilled tofu, tempeh, or crispy chickpeas if you want a plant-based version, and use dairy-free yogurt for the sauce. Brown rice, couscous, or cauliflower rice work just as well as quinoa, depending on what you have or what fits your diet. You can add diced cucumber or jicama to the salsa for extra crunch, or toss in some black beans to make the bowls heartier.

• Try swapping mango for pineapple or peach when theyre in season.
• Add a handful of baby spinach or arugula under the quinoa for extra greens.
• Drizzle with hot sauce or sriracha if you want more heat than the chili powder provides.

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This bowl has become my proof that weeknight cooking doesnt have to be boring or repetitive. Every time I make it, I find myself smiling at how something so simple can feel this satisfying.

Recipe Questions & Answers

→ Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp work perfectly for this dish. Thaw them completely in the refrigerator overnight or under cold running water before marinating. Pat them dry thoroughly with paper towels to ensure they sear properly and develop that nice grilled flavor.

→ What's the best way to tell when shrimp are cooked through?

Shrimp are perfectly cooked when they turn pink and opaque, with their tails curling slightly. They typically need 2–3 minutes per side depending on size. Be careful not to overcook them as they can become rubbery. Remove them from heat as soon as they're pink throughout.

→ Can I make the components ahead of time?

Absolutely! You can prepare the mango salsa and lime chili sauce up to 24 hours in advance and store them separately in airtight containers in the refrigerator. Cook the quinoa ahead of time as well. Grill the shrimp fresh just before assembling for the best texture and flavor.

→ What substitutions work for the quinoa?

Brown rice adds a nutty chew, couscous offers a lighter texture, and cauliflower rice keeps it low-carb. You can also use farro for a hearty grain bowl or even serve over mixed greens for a fresh salad approach.

→ How can I adjust the heat level?

The heat comes from the jalapeño in the salsa and chili powder in the sauce. For mild flavor, remove all seeds and membranes from the jalapeño. For medium heat, leave some seeds. To increase spiciness, add more jalapeño, a pinch of cayenne to the sauce, or serve with sliced fresh chili peppers.

→ Is this dish suitable for meal prep?

Yes, it's excellent for meal prep! Store each component separately in airtight containers: cooked quinoa, grilled shrimp, mango salsa, lime chili sauce, and sliced avocado with a squeeze of lime. Keep the avocado portion small and add it fresh when possible. Assemble bowls just before eating for the best texture.