Save Last summer, my friend Sarah showed up at my door with a bag of fresh shrimp from the coastal market and three perfectly ripe mangoes. We ended up throwing together this bowl on my tiny apartment balcony, the kind of spontaneous dinner that happens when ingredients are too good to overthink. The combination of smoky grilled shrimp against cool avocado and that bright mango hit me differently than any fancy restaurant meal ever had. Now it is the first thing I crave when the weather turns warm.
I made this for my sister last month when she was having one of those exhausting weeks at work. She took one bite and actually stopped talking mid sentence which is saying something. Watching someone rediscover their appetite through food like that is why I keep coming back to this recipe again and again.
Ingredients
- 1 pound fresh shrimp: Large or extra large work best here since they cook quickly and hold up well on the grill
- 2 tablespoons olive oil: Helps the spices cling to the shrimp and prevents sticking on the grill pan
- 1 teaspoon smoked paprika: This is what gives the shrimp that gorgeous smoky flavor without needing a smoker
- 1 cup cooked quinoa: Nutty and light, it absorbs the lime chili sauce beautifully without getting mushy
- 1 ripe avocado: Look for one that gives slightly to gentle pressure but still feels firm
- 1 fresh mango: The sweetness here cuts through the spicy shrimp and rich sauce
- 1 small red onion: Finely chopped so you get pops of sharp flavor without overwhelming bites
- 1 jalapeño: Remove the membrane and seeds if you want more mild heat
- Fresh cilantro: Brightens everything and adds that garden fresh finish
- 1 lime: You need both juice for the salsa and wedges for serving
- 1/2 cup sour cream or Greek yogurt: Greek yogurt gives extra protein but sour cream has that classic restaurant taste
- 1 teaspoon chili powder: Blends with the lime to create that addictive sauce everyone asks about
Instructions
- Marinate the shrimp:
- Toss the peeled shrimp with olive oil garlic powder smoked paprika and a generous pinch of salt and pepper. Let them sit for about 15 minutes while you prep everything else.
- Make the mango salsa:
- Combine the diced mango red onion red bell pepper minced jalapeño lime juice chopped cilantro and salt in a medium bowl. Stir gently and let it hang out so flavors meld together.
- Whisk the sauce:
- Mix the sour cream or Greek yogurt with lime juice chili powder and a pinch of salt until smooth. Taste and adjust the heat level if needed.
- Grill the shrimp:
- Get a grill pan or skillet screaming hot over medium high heat. Cook the shrimp for 2 to 3 minutes per side until they turn pink and develop those gorgeous charred marks.
- Build your bowls:
- Scoop quinoa into four bowls then arrange the sliced avocado alongside. Place the grilled shrimp right next to the avocado so they can warm each other slightly.
- Add the finishing touches:
- Spoon that mango salsa generously over the shrimp then drizzle the lime chili sauce all over the top. Serve with extra lime wedges for squeezing at the table.
Save This recipe became my go to for summer hosting after I served it at my birthday dinner last year. Everyone built their bowls slightly different some extra sauce some more salsa and the conversation just flowed around that table for hours.
Making It Your Own
I have tried swapping the shrimp for grilled salmon and it works beautifully. The key is keeping something that can stand up to that bold lime chili sauce without disappearing. Grilled chicken thighs or even portobello mushrooms would shine here too.
Perfecting The Salsa
The trick to restaurant style salsa is dicing everything to the same small size so each spoonful gets a bit of everything. I learned this the hard way after a batch where huge onion chunks overwhelmed the delicate mango. Now I take my time with the knife work and it makes all the difference.
Meal Prep Magic
This recipe saves my weeknight dinners when I prep components on Sunday. The mango salsa actually gets better after a day in the fridge. Just store the sauce separately and warm the quinoa slightly before assembling for that fresh from the kitchen taste.
- Keep the avocado portioned in separate containers with a squeeze of lime to prevent browning
- The shrimp is best grilled fresh but you can cook it ahead and serve chilled if packing for lunch
- Always pack the sauce on the side or the whole bowl turns into a creamy mess by lunchtime
Save Hope this recipe finds its way into your regular rotation the way it did into mine. There is something about those flavors together that just makes everything feel right.
Recipe Guide
- → What kind of shrimp should I use?
For the best flavor and texture, use fresh, peeled, and deveined shrimp. If using frozen, ensure they are fully thawed and patted dry before seasoning and grilling.
- → Can I make this dish ahead of time?
Yes, components can be prepared in advance. Cooked quinoa, mango salsa, and lime chili sauce can be stored separately in the refrigerator. Grill the shrimp just before serving for optimal taste and texture, then assemble.
- → Are there any substitutions for quinoa?
Absolutely! You can substitute quinoa with brown rice, couscous, or cauliflower rice for a different base. For a lower-carb option, skip the grain and add extra vegetables.
- → How can I adjust the spice level of the salsa and sauce?
To increase the heat, leave some seeds in the jalapeño for the mango salsa, or add a pinch of cayenne pepper. For less spice, omit the jalapeño and use less chili powder in the sauce.
- → Is this suitable for a dairy-free diet?
Yes, it can be easily adapted. Simply replace the sour cream or Greek yogurt in the lime chili sauce with a plant-based yogurt alternative, ensuring it's unsweetened and plain.
- → What's the best way to cook the shrimp if I don't have a grill?
If you don't have a grill or grill pan, you can pan-sear the shrimp in a regular non-stick skillet over medium-high heat. Alternatively, you can bake them at 400°F (200°C) for 8-10 minutes until pink and cooked through.