Save to Pinterest Summer hit hard one June afternoon, and all I wanted was something bright and filling that didn't involve turning on the oven. I had a bag of shrimp thawing in the fridge, a lone mango ripening on the counter, and half a red onion that needed using. What started as a clean-out-the-fridge moment turned into one of my favorite weeknight dinners. The contrast of cool avocado against warm, smoky shrimp felt like exactly what my kitchen needed that day.
I made this for a friend who swore she hated quinoa. She finished her bowl before anyone else and asked for the recipe on her way out the door. I think it was the mango salsa that won her over, the sweetness cut through any bitterness she expected. Now she texts me every few weeks asking if I remember the proportions for the lime chili sauce.
Ingredients
- Fresh shrimp: Buy them already peeled and deveined if you can, it saves so much time and your hands won't smell like the ocean for hours.
- Olive oil: This helps the spices cling to the shrimp and adds just enough richness without making them greasy.
- Garlic powder and smoked paprika: These two create a smoky, savory coating that makes the shrimp taste like they came off a beachside grill.
- Cooked quinoa: Use leftovers if you have them, or cook a fresh batch while the shrimp marinate, it's the perfect nutty base that soaks up all the sauces.
- Ripe avocado: It should give slightly when you press it, too firm and it won't slice nicely, too soft and it turns to mush.
- Mango: A ripe mango should smell sweet at the stem end, if it's rock hard, let it sit on the counter for a day or two.
- Red onion: Chop it fine so it blends into the salsa without overpowering the sweetness of the mango.
- Red bell pepper: Adds color and a mild crunch that balances the heat from the jalapeño.
- Jalapeño: Seed it unless you like real heat, I learned that the hard way when my mouth was on fire halfway through dinner.
- Fresh cilantro: If you're one of those people who thinks cilantro tastes like soap, swap it for fresh parsley or just leave it out.
- Sour cream or Greek yogurt: Greek yogurt makes the sauce a little tangier and lighter, sour cream makes it richer and smoother.
- Lime juice: Fresh is non-negotiable here, bottled lime juice just doesn't have the same brightness.
- Chili powder: A little goes a long way, start with less if you're sensitive to spice.
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 get a little tackier, which helps them char beautifully.
- Make the mango salsa:
- Combine diced mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl. Stir it gently so the mango doesn't turn to pulp.
- Whisk the lime chili sauce:
- In a small bowl, mix sour cream or Greek yogurt with lime juice, chili powder, and a pinch of salt until smooth. Taste it and adjust the lime or chili to your liking.
- Grill the shrimp:
- Heat a grill pan or non-stick skillet over medium-high heat until it's really hot. Add the shrimp and cook for 2 to 3 minutes per side until they turn pink and get those nice char marks.
- Build the bowls:
- Divide the cooked quinoa among four bowls, then lay sliced avocado next to it. Arrange the grilled shrimp on top, spoon the mango salsa generously over everything, and drizzle the lime chili sauce across the bowl.
- Garnish and serve:
- Add a lime wedge to each bowl and serve immediately while the shrimp are still warm. The contrast between hot shrimp and cool salsa is what makes this dish sing.
Save to Pinterest One evening I packed these bowls into containers and brought them to a potluck. I kept the components separate and assembled them on site, and people kept asking if I'd ordered from a restaurant. It felt good to admit I'd just thrown it together that afternoon. Sometimes the simplest meals are the ones that make people feel cared for.
Making It Your Own
This recipe is forgiving and loves a little improvisation. Swap quinoa for brown rice if that's what you have, or use cauliflower rice if you want something lighter. I've made it with grilled tofu instead of shrimp for vegetarian friends, and it worked beautifully. You can even toss in diced cucumber or jicama to the salsa for extra crunch.
Storage and Meal Prep
Store each component separately in airtight containers in the fridge. The shrimp and quinoa will keep for up to three days, the mango salsa for two, and the lime chili sauce for up to five. Slice the avocado fresh when you're ready to eat, or toss it with a little lime juice to keep it from browning. Assemble the bowls just before serving so everything stays crisp and vibrant.
Serving Suggestions
These bowls are a full meal on their own, but if you want to round things out, serve them with tortilla chips on the side or a light cucumber salad. A cold beer or sparkling water with lime fits the vibe perfectly. If you're feeding a crowd, set up a build-your-own bowl station and let everyone customize their toppings.
- Add a sprinkle of crumbled feta or cotija cheese for extra richness.
- Drizzle a little hot sauce over the top if you like more heat.
- Serve with a side of black beans for extra protein and heartiness.
Save to Pinterest This bowl has become my go-to whenever I want something that feels special but doesn't ask too much of me. It's proof that a handful of good ingredients and a little attention can turn an ordinary Tuesday into something worth remembering.
Recipe FAQs
- → Can I make the components ahead?
Yes, prepare the mango salsa and lime chili sauce up to 24 hours in advance. Grill the shrimp fresh or cook and refrigerate for up to 2 days before assembling.
- → What other grains work well?
Brown rice, couscous, or cauliflower rice make excellent substitutes for quinoa. Adjust cooking times accordingly and ensure grains are fluffy before assembling bowls.
- → How do I store leftovers?
Keep components separate in airtight containers. Shrimp stays fresh for 2 days, salsa for 3-4 days, and sauce for up to a week. Assemble just before eating.
- → Can I adjust the spice level?
Absolutely. Reduce or omit the jalapeño in the salsa and adjust chili powder in the sauce. Add fresh chili slices if you prefer extra heat.
- → What protein alternatives work?
Grilled chicken breast, pan-seared salmon, or even firm tofu work beautifully. Adjust cooking times based on your chosen protein.