Smoky grilled shrimp, creamy avocado, and bright mango salsa with tangy lime chili sauce over quinoa for a refreshing, quick meal.
# Components:
→ 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 - Additional lime wedges, for serving
# Directions:
01 - In a large bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Let marinate for 15 minutes.
02 - In a medium bowl, combine mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and set aside.
03 - In a small bowl, stir together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt to make the lime chili sauce. 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 bowls. Top each with sliced avocado.
06 - Place grilled shrimp alongside the quinoa and avocado in each bowl. Spoon mango salsa generously over the shrimp.
07 - Drizzle lime chili sauce over the mango salsa and shrimp. Garnish with lime wedges. Serve immediately.
