Save to Pinterest The first time I made these bowls, it was a Tuesday evening and I was craving something that tasted like sunshine after a gray week of meetings. I had mangoes ripening on the counter and shrimp defrosting, and suddenly this combination felt so obvious I wondered why I had not tried it sooner. The sweet heat against the cool avocado just works, and my kitchen smelled like lime and charred seafood within minutes.
Last summer I made these for a small dinner on my back patio, and my friend who claims to hate seafood went back for thirds. There is something about how the mango salsa brightens everything up that makes people forget they are eating healthy. We sat outside until the mosquitoes chased us inside, picking at the last bits of avocado.
Ingredients
- Fresh shrimp: I have learned that spending a little extra on high-quality shrimp makes a massive difference in texture and taste
- Olive oil: This helps the spices cling to the shrimp and keeps them from drying out on the grill
- Garlic powder and smoked paprika: The combination gives you that smoky depth without needing a smoker
- Salt and pepper: Do not skimp here because this is your main seasoning for the shrimp
- Cooked quinoa: I like making a big batch earlier in the week so it is ready to go
- Ripe avocado: You want it yielding to gentle pressure but not mushy
- Fresh mango: The sweetness here is what balances the spice, so pick one that fragrant
- Red onion and bell pepper: These add crunch and a sharp bite that cuts through the creamy elements
- Jalapeño: Keep the seeds if you want more heat, remove them for a milder kick
- Fresh lime juice: You need this bright acid to wake up all the other flavors
- Fresh cilantro: This brings that herbal freshness that makes everything taste lighter
- Sour cream or Greek yogurt: This cools down the dish and adds that velvety finish
- Chili powder: A little goes a long way in the sauce
- Lime wedges: Extra lime at the table lets people adjust the acidity to their taste
Instructions
- Marinate the shrimp:
- Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Let them sit for 15 minutes while you prep everything else, which is just enough time for the flavors to start mingling.
- Make the mango salsa:
- Combine the diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and salt in a bowl. Mix gently so you do not mash the mango, then set it aside to let the flavors meld.
- Whisk together the lime chili sauce:
- Stir the sour cream or yogurt with lime juice, chili powder, and a pinch of salt until smooth. Taste and adjust the heat level if you like things spicier.
- Grill the shrimp:
- Get your grill pan or skillet hot over medium-high heat, then add the shrimp in a single layer. Cook for about 2 to 3 minutes per side until they turn pink and opaque, and be careful not to overcook them or they will turn rubbery.
- Build your bowls:
- Start with a bed of quinoa in each bowl, then arrange the sliced avocado alongside. Add the grilled shrimp in a neat row or scattered however feels right to you.
- Add the toppings:
- Spoon the mango salsa generously over the shrimp and around the bowl, then drizzle that lime chili sauce everywhere you want a hit of cool creaminess.
- Serve it up:
- Garnish with extra lime wedges and put everything on the table while the shrimp is still warm, because the contrast between hot seafood and cool salsa is kind of the whole point.
Save to Pinterest This recipe became my go-to for nights when I want dinner to feel like an occasion but I do not have the energy for anything complicated. Something about arranging all those colorful components in a bowl makes me slow down and actually enjoy the process.
Making It Your Own
I have swapped quinoa for cauliflower rice when I wanted to keep things lighter, and honestly the texture works beautifully with the salsa. The bowls hold up well for meal prep too, just keep the sauce separate until you are ready to eat so nothing gets soggy.
Getting the Heat Right
The balance between sweet mango and spicy jalapeño is what makes this recipe sing, but everyone has a different tolerance level. I usually start with half the jalapeño and taste the salsa before adding the rest, and I always keep extra lime handy in case I go too heavy on the chili powder.
Timing Everything Perfectly
The trick is having all your components ready before the shrimp hits the heat, because they cook in literal minutes. I lay out my avocado slices and portion the quinoa into bowls before I even turn on the stove, and I learned this the hard way after serving lukewarm shrimp to very polite guests.
- Prep every single ingredient before the grill pan gets hot
- Warm your bowls slightly if you want the quinoa to stay hot longer
- Have your serving platter ready so you can assemble everything in one motion
Save to Pinterest I hope these bowls become one of those recipes you keep coming back to, tweaking slightly each time until they are exactly yours. There is something so satisfying about food that looks beautiful and tastes even better.
Recipe Questions & Answers
- → How can I ensure my grilled shrimp are perfectly cooked?
Marinate the shrimp briefly to infuse flavor, then cook on a medium-high grill or skillet for just 2-3 minutes per side until they turn pink and opaque. Overcooking will make them tough.
- → Can I prepare the mango salsa ahead of time?
Yes, the mango salsa can be made up to a day in advance. Store it in an airtight container in the refrigerator. For best freshness, add the cilantro just before serving.
- → What are good alternatives if I don't have quinoa?
You can easily substitute quinoa with other grains like brown rice or couscous. For a lower-carb option, cauliflower rice works wonderfully as a base.
- → Is there a dairy-free option for the lime chili sauce?
Absolutely! Simply replace the sour cream or Greek yogurt with a plant-based yogurt alternative, such as unsweetened coconut or almond yogurt, to keep it dairy-free.
- → How can I add more spice to this dish?
To increase the heat, you can include more jalapeño in the mango salsa, or leave some of the seeds in. You could also add a pinch of cayenne pepper to the lime chili sauce for extra kick.
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Ensure they are fully thawed and patted very dry before marinating and cooking to prevent excess water from steaming them instead of grilling.