Pin it The grill pan was still hot from searing chicken when I noticed the bag of shrimp in my fridge, just hours from its sell-by date. I had quinoa left over, a lonely mango on the counter, and half an avocado wrapped in foil. What started as a use-it-up dinner turned into something I now crave at least twice a month. The contrast of smoky, tangy, creamy, and sweet hit every note I didn't know I was missing.
I made this for a small dinner party on a humid July evening when turning on the oven felt impossible. My friends sat on the back deck while I grilled the shrimp in batches, the paprika turning each piece a gorgeous burnt orange. When I brought the bowls outside, one friend said it tasted like vacation, and honestly, that is exactly what it feels like every time.
Ingredients
- Fresh shrimp: Buy them already peeled and deveined if you can, it saves so much time and the texture stays just as plump and sweet.
- Olive oil: This helps the spices stick and gives the shrimp a light char without drying them out.
- Garlic powder and smoked paprika: These two create a smoky, savory base that makes the shrimp taste like they came off a charcoal grill.
- Cooked quinoa: Nutty and fluffy, it soaks up the lime chili sauce and adds protein without weighing you down.
- Ripe avocado: Look for one that yields slightly to pressure, it should be creamy but not mushy.
- Mango: A ripe mango should smell sweet near the stem and give just a bit when you press it, if it is rock hard, let it sit on the counter for a day or two.
- Red onion: Adds a sharp bite that balances the sweetness of the mango, rinse it under cold water if the flavor is too intense.
- Red bell pepper: Provides crunch and a mild sweetness that does not compete with the mango.
- Jalapeño: Seeding it keeps the heat gentle, but leave a few seeds in if you like a little kick.
- Lime juice: Fresh lime is non-negotiable here, bottled juice tastes flat and won't give you that bright zing.
- Fresh cilantro: If you are in the cilantro-tastes-like-soap camp, swap it for fresh basil or mint.
- Sour cream or Greek yogurt: Greek yogurt makes the sauce tangier and lighter, sour cream makes it richer and smoother.
- Chili powder: A little goes a long way, start with less and taste as you go.
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 sink in and the paprika forms a light crust when you cook them.
- 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 gently so the mango doesn't turn to mush.
- Whisk the lime chili sauce:
- In a small bowl, mix sour cream or Greek yogurt with lime juice, chili powder, and salt. Taste it and adjust the lime or chili to your preference.
- Grill the shrimp:
- Heat a grill pan or non-stick skillet over medium-high heat until it's almost smoking. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque.
- Assemble the bowls:
- Divide cooked quinoa among four bowls and top each with sliced avocado. Nestle the grilled shrimp alongside the quinoa and avocado, then spoon mango salsa generously over the shrimp.
- Drizzle and serve:
- Drizzle the lime chili sauce over everything and garnish with lime wedges. Serve immediately while the shrimp are still warm and the salsa is cool and crunchy.
Pin it One night I doubled the mango salsa and kept it in the fridge for the rest of the week. I spooned it over scrambled eggs, stirred it into rice, and ate it straight with tortilla chips. It turned into the most versatile thing in my kitchen, and now I always make extra just in case.
Serving Suggestions
These bowls are filling on their own, but sometimes I serve them with warm corn tortillas on the side for scooping. A cold beer or a sparkling water with lime fits the vibe perfectly. If you are feeding a crowd, set out all the components and let people build their own bowls, it turns dinner into something interactive and fun.
Storage and Meal Prep
Store the shrimp, quinoa, 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 to keep it from browning. When you are ready to eat, warm the shrimp gently in a skillet or enjoy them cold, both ways work beautifully.
Variations and Swaps
Swap quinoa for brown rice, couscous, or even cauliflower rice if you want to keep it lighter. For a vegan version, grill tofu or roasted chickpeas instead of shrimp and use plant-based yogurt in the sauce. Add diced cucumber to the mango salsa for extra crunch, or toss in some black beans for more protein and heartiness.
- Try grilling the shrimp outdoors for a deeper smoky flavor.
- Use honey or agave in the salsa if your mango is not quite sweet enough.
- Toss in some thinly sliced radish for a peppery bite and a pop of color.
Pin it This bowl has become my go-to when I want something that feels special but doesn't require much effort. It is bright, balanced, and always makes me feel like I did something good for myself.
Recipe FAQs
- → Can I grill the shrimp outdoors?
Yes, grilling shrimp outdoors on a barbecue adds wonderful smoky flavor. Alternatively, use a stovetop grill pan or non-stick skillet for similar results.
- → What can I substitute for quinoa?
Brown rice, couscous, or cauliflower rice all work beautifully as alternatives to quinoa in these bowls.
- → How do I make this dairy-free?
Replace the sour cream with plant-based yogurt in the lime chili sauce. Check all ingredient labels to ensure no hidden dairy.
- → Can I prepare components ahead?
Absolutely. Store the quinoa, salsa, sauce, and shrimp separately in the refrigerator. Assemble bowls just before serving for best texture and flavor.
- → How spicy is the mango salsa?
The heat level depends on the jalapeño. Remove seeds and membranes for milder flavor, or leave them in for extra kick. Adjust to your preference.
- → What protein works for a vegan version?
Grilled tofu or seasoned chickpeas make excellent plant-based alternatives to shrimp while maintaining the bowl's satisfying texture.