Fresh Shrimp and Avocado Bowls

My cousin brought fresh shrimp back from the coast one summer, and I wanted something lighter than my usual garlic butter routine. I grabbed whatever looked bright in the fridge: a too-ripe mango, half a red onion, some leftover quinoa. What started as improvisation turned into one of those meals everyone asks me to make again. Now I keep the ingredients on rotation because it feels like vacation on a weeknight.

I made these bowls for a small dinner party once, and my friend who claims she hates cilantro went back for seconds. She said the lime and mango made it work somehow. I think it was just that she was too busy enjoying the charred shrimp and creamy avocado to notice. Either way, I took it as a win and stopped apologizing for my cilantro habit.

Ingredients

• Fresh shrimp: Peel and devein them yourself if possible; the texture is firmer and sweeter than pre-cooked, and they soak up the spices better during that quick marinate.
• Olive oil: This coats the shrimp evenly and helps the paprika and garlic powder cling instead of sliding off in the pan.
• Garlic powder: Fresh garlic burns too fast on high heat, but the powder gives you that warm, savory base without any bitterness.
• Smoked paprika: The smoky undertone makes even a stovetop grill pan taste like summer cookout shrimp.
• Cooked quinoa: Nutty and fluffy, it soaks up the lime chili sauce without getting mushy, and it adds plant protein to balance the shrimp.
• Ripe avocado: Creamy contrast to the bright salsa; I look for ones that give just a little when I press the skin.
• Mango: Sweet and juicy, it cuts through the spice and makes every bite feel tropical and alive.
• Red onion: Adds sharp bite and crunch; I rinse the chopped pieces under cold water if I want them milder.
• Red bell pepper: Sweet pop of color and texture that does not overpower the mango.
• Jalapeño: Seeding it keeps the heat gentle; leave some seeds in if you like things fiery.
• Lime juice: Brightens everything and ties the salsa and sauce together with that essential zing.
• Fresh cilantro: Herbaceous and fresh, it makes the salsa taste alive instead of flat.
• Sour cream or Greek yogurt: Tanginess and creaminess in one; Greek yogurt adds extra protein if you are into that.
• Chili powder: Warm heat in the sauce that plays nicely with lime without being aggressive.

Instructions

Marinate the shrimp:

Toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl. Let them sit for 15 minutes so the spices cling and the shrimp start to smell like a backyard grill.

Make the mango salsa:

Combine diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl. Mix gently and taste; add more lime or salt if it needs brightness.

Prepare the lime chili sauce:

Stir together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt in a small bowl. It should taste tangy and just a little spicy.

Cook the shrimp:

Heat a grill pan or non-stick skillet over medium-high heat until it is really hot. Add shrimp and cook 2 to 3 minutes per side until pink, opaque, and slightly charred at the edges.

Assemble the bowls:

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

Finish and serve:

Drizzle lime chili sauce over everything and tuck a lime wedge on the side. Serve immediately while the shrimp are still warm and the salsa is cold and crunchy.

Pin It

One evening I served this to my neighbor who had just moved in, and she told me it reminded her of beach shacks in Baja. I have never been to Baja, but I loved that a simple bowl could take someone back to a place they loved. Food does that sometimes, and it is one of my favorite things about cooking for other people.

Making It Your Own

Swap quinoa for brown rice, couscous, or cauliflower rice depending on what you have or what sounds good. I have done this with farro when I wanted something chewier, and it held up beautifully under the sauce. If shrimp is not your thing or you want a plant-based version, grilled tofu or roasted chickpeas work surprisingly well with the same marinade. Just press the tofu dry first so it actually crisps up instead of steaming.

Storage and Meal Prep

Store the quinoa, salsa, sauce, and cooked shrimp separately in airtight containers in the fridge. The salsa stays fresh for about two days, the sauce for three, and the shrimp for two if kept cold. Slice the avocado fresh each time or it will brown and look sad. I like to prep everything on Sunday and assemble bowls throughout the week when I do not feel like thinking.

Serving Suggestions

These bowls are filling on their own, but sometimes I add a handful of baby greens or shredded cabbage underneath the quinoa for extra crunch. Tortilla chips on the side turn it into a deconstructed taco situation that is fun for casual gatherings. A cold beer or sparkling water with lime fits the vibe perfectly.

• Add diced cucumber to the salsa for extra coolness and crunch.
• Grill the shrimp outdoors if the weather is nice for deeper smoky flavor.
• Double the lime chili sauce because people always want more drizzle.

Pin It

This recipe taught me that bright, fresh flavors do not need to be complicated to feel special. I hope it becomes one of those dishes you reach for when you want something that tastes like sunshine and takes less than an hour.

Recipe FAQs

→ Can I grill the shrimp outdoors?

Yes, outdoor grilling adds wonderful smoky flavor. Heat your grill to medium-high and cook shrimp 2-3 minutes per side until pink and opaque.

→ What can I substitute for quinoa?

Brown rice, couscous, or cauliflower rice all work beautifully as the base grain in these bowls.

→ How can I make this dairy-free?

Replace the sour cream with a plant-based yogurt alternative in the lime chili sauce for a delicious dairy-free version.

→ Can I prepare components ahead?

Absolutely! The mango salsa and lime chili sauce can be made up to a day in advance. Store components separately and assemble just before serving.

→ Is there a protein alternative for shrimp?

Grilled tofu or chickpeas make excellent plant-based substitutes while maintaining the bowl's texture and flavor profile.

→ How do I know when shrimp are fully cooked?

Shrimp are done when they turn pink and opaque, with a slight curl. Avoid overcooking as they'll become rubbery—2-3 minutes per side is typically perfect.