Grilled shrimp with creamy avocado, quinoa, and fresh mango salsa drizzled with zesty lime chili sauce for a vibrant, satisfying bowl.
# What You Need:
→ Shrimp
01 - 1 pound fresh shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - Salt and pepper to taste
→ Quinoa & Avocado
06 - 1 cup cooked quinoa
07 - 1 ripe avocado, halved, pitted, and sliced
→ Mango Salsa
08 - 1 mango, peeled and diced
09 - 1 small red onion, finely chopped
10 - 1/2 red bell pepper, diced
11 - 1 jalapeño, seeded and minced
12 - Juice of 1 lime
13 - 1/4 cup fresh cilantro, chopped
14 - Salt to taste
→ Lime Chili Sauce
15 - 1/2 cup sour cream or Greek yogurt
16 - 1 tablespoon lime juice
17 - 1 teaspoon chili powder
18 - Salt to taste
→ Garnish
19 - Lime wedges for serving
# Directions:
01 - In a large bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Allow to marinate for 15 minutes.
02 - In a medium bowl, combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, lime juice, cilantro, and salt. Mix thoroughly and set aside.
03 - In a small bowl, whisk together sour cream or Greek yogurt, lime juice, chili powder, and salt until smooth. Set aside.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
05 - Divide cooked quinoa among four serving bowls. Top each with sliced avocado and place grilled shrimp alongside.
06 - Spoon mango salsa generously over the shrimp. Drizzle lime chili sauce over the top and garnish with lime wedges. Serve immediately.
