Fresh Shrimp and Creamy Avocado Bowls

The smell of charred shrimp hitting a hot grill pan always transports me straight to summer, even in the dead of winter. I stumbled onto this bowl one afternoon when I had fresh shrimp thawing on the counter and a mango begging to be used before it turned. I threw together what I had, drizzled on a quick lime sauce, and suddenly lunch became something I wanted to photograph. My sister came over, took one bite, and asked if I'd been hiding a secret chef life from her.

I made this for a small gathering last spring, and everyone hovered around the kitchen island, building their own bowls and adjusting the heat level with extra jalapeño or lime. One friend who claimed she didn't like quinoa went back for seconds. Another scooped extra mango salsa into a jar to take home. It became less about the recipe and more about the ritual of assembling something bright and satisfying together.

Ingredients

• Fresh shrimp: The star of the bowl, shrimp cook fast and soak up the smoky paprika marinade beautifully, but make sure they're peeled and deveined or you'll spend forever prepping.
• Olive oil: Helps the spices cling to the shrimp and prevents sticking on the grill pan, plus it adds a silky richness.
• Garlic powder and smoked paprika: These two give the shrimp a deep, smoky flavor without needing an actual grill or complicated spice blends.
• Cooked quinoa: Nutty and fluffy, it's the perfect base that soaks up all the juices and sauces without getting mushy.
• Ripe avocado: Creamy and mild, it balances the acidity of the lime and the heat from the chili sauce, and it's best when sliced just before serving.
• Mango: Sweet and juicy, it brings brightness and a tropical vibe to the salsa, but make sure it's ripe or it'll be fibrous and bland.
• Red onion: Adds sharpness and crunch to the mango salsa, though soaking it in cold water for a few minutes first mellows the bite.
• Red bell pepper: Sweet and crisp, it adds color and texture to the salsa without overwhelming the mango.
• Jalapeño: Brings just enough heat to wake up your palate, and removing the seeds keeps it friendly for those who don't love spice.
• Fresh cilantro: Adds a bright, herbaceous note that ties the whole salsa together, though you can skip it if you're in the cilantro-tastes-like-soap camp.
• Lime juice: The backbone of both the salsa and the sauce, it adds tangy brightness and keeps the avocado from browning too fast.
• Sour cream or Greek yogurt: Makes the lime chili sauce creamy and tangy, and Greek yogurt gives it a little extra protein if that's your thing.
• Chili powder: A warm, earthy heat that deepens the lime sauce without making it fiery.

Instructions

Marinate the shrimp:

Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl, making sure every piece is coated. Let it sit for 15 minutes so the flavors soak in and the shrimp get a head start on seasoning.

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. Mix well and taste it, adjusting salt or lime as needed.

Whisk together the lime chili sauce:

In a small bowl, stir sour cream or Greek yogurt with lime juice, chili powder, and salt until smooth and creamy. Set it aside so the flavors meld while you cook the shrimp.

Grill the shrimp:

Heat a grill pan or non-stick skillet over medium-high heat until it's really hot, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink, slightly charred, and opaque in the center.

Assemble the bowls:

Divide cooked quinoa among four bowls, then arrange sliced avocado and grilled shrimp on top. Spoon mango salsa generously over the shrimp, then drizzle lime chili sauce over everything and finish with lime wedges on the side.

Save

One evening I served this to a friend who was going through a rough week, and she sat quietly eating her bowl with a small smile, occasionally looking up to say it was exactly what she needed. We didn't talk much, just sat there with our bowls and the sound of forks scraping plates. Sometimes food does its best work when it gives you something bright and nourishing without asking for anything in return.

Making It Your Own

You can swap the quinoa for brown rice, couscous, or even cauliflower rice if you want something lighter or grain-free. I've also used grilled chicken thighs when I didn't have shrimp, and they worked beautifully with the same marinade. For a vegan version, try grilled tofu or roasted chickpeas with the spices, and use plant-based yogurt for the sauce. The mango salsa is forgiving too, you can toss in diced cucumber, pineapple, or even peach when mango isn't in season.

Storing and Meal Prep

This recipe is a dream for meal prep because you can cook everything in advance and store the components separately. Keep the cooked quinoa, grilled shrimp, mango salsa, and lime chili sauce in separate containers in the fridge for up to three days. Slice the avocado fresh when you're ready to assemble, or store it with a squeeze of lime juice and plastic wrap pressed directly on the surface. When it's time to eat, just warm the shrimp and quinoa gently or enjoy them cold, then build your bowl and drizzle away.

Serving Suggestions

These bowls are vibrant and filling on their own, but you can serve them alongside tortilla chips for scooping up extra salsa, or with a side of black beans for added protein and heartiness. A cold sparkling water with lime or a light beer pairs perfectly with the bright, zesty flavors. If you're feeding a crowd, set up a bowl bar with all the components in separate dishes and let everyone build their own, it turns dinner into an interactive, fun experience.

• Add a handful of toasted pepitas or sunflower seeds on top for extra crunch and a nutty finish.
• Serve with a wedge of lime and hot sauce on the side so everyone can adjust the heat and tang to their liking.
• Pair with a simple green salad dressed in lime vinaigrette to round out the meal without overwhelming the flavors.

Save

This bowl has become my go-to when I want something that feels special but doesn't demand too much from me. It's bright, satisfying, and always tastes like a little celebration on a weeknight.

Recipe Questions & Answers

→ Can I grill the shrimp outdoors?

Absolutely. Grilling shrimp outdoors enhances the smoky flavor profile. Just cook over medium-high heat for 2-3 minutes per side until pink and opaque.

→ What can I substitute for quinoa?

Brown rice, couscous, or cauliflower rice work beautifully as alternatives. Each brings different textures while maintaining the bowl's structure.

→ How long does the mango salsa stay fresh?

The salsa tastes best within 24 hours. Store it in an airtight container in the refrigerator, and give it a quick stir before serving.

→ Can I make this dairy-free?

Simply replace the sour cream with a plant-based yogurt alternative in the lime chili sauce. The flavor and creaminess remain excellent.

→ Is this suitable for meal prep?

Yes. Store the quinoa, shrimp, mango salsa, and lime chili sauce in separate containers. Assemble fresh when ready to eat for best texture.

→ How spicy is the jalapeño in the salsa?

One seeded jalapeño provides mild heat. For more spice, leave some seeds in. The sour cream sauce also helps balance the heat.