Save The first time I made these bowls, I was trying to use up a mango that was becoming suspiciously soft and a bag of shrimp I had forgotten in the freezer. My husband walked in mid-chopping, raised an eyebrow at the chaos on my counter, and asked if I was making lunch or conducting a science experiment. Two bites later, he was asking when we could have it again.
Last summer, my neighbor came over to borrow eggs and caught me marinating the shrimp. She ended up staying for dinner and brought her own avocado, claiming mine were never ripe enough. We ate on the back porch as the sun went down, and she confessed she had been skeptical about mango with shrimp until that exact moment.
Ingredients
- 1 pound fresh shrimp, peeled and deveined: I have learned the hard way that frozen shrimp works too, but thaw them completely and pat them dry before seasoning or they will steam instead of sear.
- 2 tablespoons olive oil: This helps the spices cling to the shrimp and promotes that nice char you want from grilling.
- 1 teaspoon garlic powder: Do not be tempted to use fresh garlic here as it can burn on high heat and turn bitter.
- 1 teaspoon smoked paprika: This is what gives the shrimp that gorgeous red color and subtle smokiness.
- Salt and pepper: Be generous here as the quinoa base needs seasoning too.
- 1 cup cooked quinoa: I like to cook mine in vegetable broth instead of water for extra flavor.
- 1 ripe avocado, halved, pitted, and sliced: The creaminess here balances the bright salsa perfectly.
- 1 mango, peeled and diced: Choose one that gives slightly to pressure but is not mushy.
- 1 small red onion, finely chopped: Soak the chopped onion in cold water for 10 minutes if you want to mellow the bite.
- 1/2 red bell pepper, diced: This adds a sweet crunch that complements the mango.
- 1 jalapeño, seeded and minced: Leave some seeds in if you like heat.
- Juice of 1 lime: Fresh squeezed really does make a difference here.
- 1/4 cup fresh cilantro, chopped: If you are one of those people who thinks cilantro tastes like soap, parsley works in a pinch.
- 1/2 cup sour cream or Greek yogurt: Greek yogurt gives a tangier finish while sour cream is richer.
- 1 tablespoon lime juice: This thins the sauce just enough for drizzling.
- 1 teaspoon chili powder: Adjust this based on your heat tolerance.
- Additional lime wedges: Never skip these as that final squeeze ties everything together.
Instructions
- Marinate the shrimp:
- Toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl. Let them hang out for 15 minutes while you prep everything else.
- Make the mango salsa:
- Combine mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and taste, adding more salt or lime juice as needed.
- Whisk together the lime chili sauce:
- Stir sour cream or Greek yogurt with lime juice, chili powder, and a pinch of salt until smooth.
- Grill the shrimp:
- Heat a grill pan or non-stick skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and slightly charred.
- Assemble the bowls:
- Divide quinoa among four bowls. Top with sliced avocado and arrange grilled shrimp alongside.
- Add the toppings:
- Spoon mango salsa generously over the shrimp and drizzle with lime chili sauce. Serve with extra lime wedges on the side.
Save My sister-in-law requested this recipe after I made it for her birthday dinner last month. She texted me two days later saying she had already made it three times and her kids were fighting over the leftovers.
Meal Prep Magic
I pack the quinoa, shrimp, and salsa in separate containers when I am prepping lunches for the week. The components stay fresh for three days and I just warm the shrimp before assembling.
Grilling Versus Pan-Searing
When the weather cooperates, I throw these on an outdoor grill for even more smoky flavor. The shrimp pick up those gorgeous grill marks that make everything taste better.
Make It Your Own
Sometimes I swap in grilled pineapple for the mango when it is in season. The sweetness plays beautifully with the chili lime sauce. I have also added shredded cabbage for extra crunch when I want something closer to a taco bowl.
- Try adding a pinch of cumin to the shrimp marinade for a earthier flavor profile.
- A drizzle of honey in the mango salsa balances the heat from the jalapeño.
- Extra cilantro never hurts anyone, and it makes the bowls look stunning.
Save These bowls have become my go-to when I want something that feels special but does not require hours in the kitchen. Hope they become a favorite in your house too.
Recipe FAQ
- → How long should the shrimp marinate?
Marinating the shrimp for 15 minutes with olive oil, garlic powder, smoked paprika, salt, and pepper helps infuse flavors deeply before grilling.
- → Can I use an alternative for quinoa?
Yes, for variety, you can substitute quinoa with brown rice, couscous, or cauliflower rice, depending on your dietary preference or what you have on hand.
- → What's the best way to cook the shrimp for a smoky flavor?
Grilling the shrimp outdoors or using a stovetop grill pan will impart a lovely smoky char, enhancing its overall flavor profile and texture.
- → How can I adjust the spiciness of the mango salsa?
To increase heat, leave some seeds in the jalapeño or add a pinch of red pepper flakes. For a milder salsa, simply omit the jalapeño entirely.
- → Is this dish suitable for advance preparation?
Absolutely! This meal is ideal for meal prepping. Prepare individual components like the salsa and sauce in advance, storing them separately, and then assemble just before serving to ensure optimal freshness.
- → Are there dairy-free options for the lime chili sauce?
Yes, to make the lime chili sauce dairy-free, simply replace the sour cream or Greek yogurt with a plant-based yogurt alternative of your choice.