Pin It Summer evenings hit different when you can throw together something that looks like it came from a restaurant but takes zero stress. This bowl recipe happened during one of those humidity thick afternoons when turning on the oven felt like a crime against humanity.
I first made this for a friend who swore she hated mango until she tried this salsa. Now she requests it every time she visits, and honestly, watching someone convert from mango skeptic to mango evangelist is worth the price of admission.
Ingredients
- Fresh shrimp: Buy them already peeled and deveined to save yourself ten minutes of fussy work
- Olive oil: Helps the spices cling to the shrimp and prevents sticking on the grill pan
- Garlic powder and smoked paprika: This combo creates that irresistible smoky crust everyone will ask about
- Cooked quinoa: Make extra earlier in the week or use those precooked pouches when time is tight
- Ripe avocado: Should yield slightly to gentle pressure but still feel firm
- Fresh mango: Look for ones that smell fragrant at the stem and give a little when pressed
- Red onion and bell pepper: These add crunch and color contrast to the soft mango
- Jalapeño: Remove the membrane and seeds if you want mild flavor or leave them for extra heat
- Fresh cilantro: Grow your own in a windowsill pot because store bunches wilt so fast
- Sour cream or Greek yogurt: Full fat version makes the sauce luxurious and helps it cling to everything
- Chili powder: Start with half a teaspoon if you are sensitive to spice and adjust from there
Instructions
- Marinate the shrimp:
- Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Let them hang out for 15 minutes while you prep everything else.
- Make the mango salsa:
- Combine diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Give it a taste and add more salt or lime juice as needed.
- Whisk together the sauce:
- Stir sour cream or yogurt with lime juice, chili powder, and salt until smooth. The sauce should be drizzle able but not too thin.
- Cook the shrimp:
- Heat a grill pan or skillet over medium high heat and cook shrimp for 2 to 3 minutes per side. They are done when they turn pink and opaque throughout.
- Build your bowls:
- Divide quinoa among four bowls and fan avocado slices alongside. Arrange the grilled shrimp next to the avocado.
- Add the finishing touches:
- Spoon mango salsa generously over the shrimp and drizzle with lime chili sauce. Serve with extra lime wedges for squeezing at the table.
Pin It 
This recipe became my go to for impromptu dinner parties because it plates beautifully but requires almost zero last minute fussing. Plus, watching friends build their own perfect bite combinations never gets old.
Make Ahead Magic
The mango salsa actually tastes better after sitting for a few hours in the fridge. Make it in the morning and let the flavors marry while you go about your day.
Grill Game Strong
Outdoor grills give the shrimp next level smoky flavor, but a cast iron skillet works beautifully too. Just get it ripping hot before the shrimp hit the surface.
Mix It Up
Fresh cucumber or pineapple would be amazing in the salsa. Try swapping in grilled cod or chicken thighs if you want to change the protein.
- Double the sauce recipe because you will want to put it on everything
- Serve with warm tortillas on the side for scooping
- Extra lime wedges at the table make all the difference
Pin It There is something deeply satisfying about a meal that tastes like sunshine and looks like you tried way harder than you actually did.
Recipe Questions & Answers
- → How can I enhance the smoky flavor of the shrimp?
For an extra smoky flavor, grill the shrimp outdoors on a barbecue or use a stovetop grill pan.
- → What are some good substitutions for quinoa?
You can easily substitute quinoa with other grains like brown rice or couscous. For a lower-carb option, cauliflower rice works wonderfully.
- → Can this dish be made suitable for a vegan diet?
Yes, to make a vegan version, replace the shrimp with grilled tofu or chickpeas. Ensure you use a plant-based yogurt alternative for the lime chili sauce.
- → Is it possible to prepare components of this dish in advance?
Absolutely! This dish is ideal for meal prep. Prepare and store the cooked quinoa, mango salsa, and lime chili sauce separately. Assemble the bowls just before serving for the best freshness.
- → How can I adjust the spice level in this dish?
To adjust the spice, you can reduce or omit the jalapeño in the mango salsa. Similarly, for a milder lime chili sauce, use less chili powder or choose a mild variety.
- → Are there any recommended additions to the mango salsa?
For an extra layer of crunch and freshness, consider adding finely diced cucumber to your mango salsa. It complements the existing flavors beautifully.