Save to Pinterest I was scrambling to use up a box of quinoa I'd bought on impulse when I spotted a bag of shrimp at the market that looked too good to pass up. I had no plan, just a hunch that something bright and fresh would pull it all together. A mango sat on the counter, slightly too ripe, and I remembered a salsa I'd tasted at a beachside cafe years ago. That afternoon, I built this bowl piece by piece, tasting as I went, and by the time I drizzled the tangy lime chili sauce over everything, I knew I'd stumbled onto something I'd make again and again.
The first time I served these bowls to friends, I was nervous about the mango salsa. One of them hates cilantro, another isn't big on fruit in savory dishes. But the second they tasted the balance of sweet mango against the smoky shrimp and that little kick from the jalapeño, they went quiet. Then they asked for seconds. I've made it for potlucks, weeknight dinners, and even a small birthday gathering, and it always disappears faster than I expect.
Ingredients
- Fresh shrimp: Look for shrimp that smell like the ocean, not fishy or sour, and if you can find wild-caught, the flavor is noticeably sweeter and firmer.
- Olive oil: This coats the shrimp evenly and helps the spices cling during the quick sear, creating a light crust without drying them out.
- Garlic powder and smoked paprika: These two seasonings give the shrimp a warm, smoky depth without needing a full spice cabinet or a real grill.
- Cooked quinoa: I use white quinoa for a fluffy, neutral base, but red or tri-color adds a nutty bite and looks gorgeous in the bowl.
- Ripe avocado: It should yield gently when you press it, creamy enough to slice cleanly but not so soft it turns to mush under your knife.
- Mango: A ripe mango should smell sweet near the stem and give slightly when squeezed, and I always dice it small so every forkful gets a little burst of sweetness.
- Red onion and red bell pepper: These add crunch and a mild sharpness that balances the mango without overpowering it.
- Jalapeño: I seed mine to keep the heat gentle, but if you like it spicy, leave a few seeds in or use a serrano instead.
- Fresh cilantro: Cilantro brightens the salsa and adds an herbal note that makes the whole bowl taste alive and summery.
- Lime juice: Fresh lime is essential here, it cuts through the richness and wakes up every other flavor in the dish.
- Sour cream or Greek yogurt: Either works beautifully for the sauce, Greek yogurt is tangier and lighter, sour cream is richer and silkier.
- Chili powder: A pinch gives the sauce a gentle warmth that complements the lime without setting your mouth on fire.
Instructions
- Marinate the shrimp:
- Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl, making sure every piece is coated. Let them sit for 15 minutes so the flavors can settle in and the shrimp can come to room temperature, which helps them cook evenly.
- Make the mango salsa:
- Combine the diced mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl, stirring gently so the mango doesn't break down. Taste it and adjust the salt or lime if it needs a little more brightness.
- Prepare the lime chili sauce:
- Stir together the sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt in a small bowl until smooth. This sauce should be tangy and just a little spicy, so taste and tweak until it feels balanced.
- Cook the shrimp:
- Heat a grill pan or non-stick skillet over medium-high heat until it's hot enough that a drop of water sizzles on contact. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until they turn pink and opaque with a slight char on the edges.
- Assemble the bowls:
- Divide the cooked quinoa among four bowls and top each with sliced avocado. Nestle the grilled shrimp alongside the quinoa and avocado, then spoon the mango salsa generously over the shrimp and drizzle the lime chili sauce over everything, finishing with a lime wedge on the side.
Save to Pinterest One warm evening, I packed these bowls into containers and brought them to a picnic by the water. We ate sitting on a blanket, the sun low and golden, and the salsa tasted even better outdoors with the breeze and the sound of the waves. It was one of those meals that made everyone quiet and happy, and I realized then that this dish isn't just food, it's a mood, a feeling of summer and ease and flavor all tangled together.
Storing and Reheating
Store each component separately in airtight containers in the fridge for up to three days. The shrimp and quinoa can be gently reheated in a skillet over low heat, but I actually prefer them cold or at room temperature. The mango salsa and lime chili sauce should stay chilled and stirred before serving. When you're ready to eat, assemble fresh bowls so everything tastes vibrant and the textures stay distinct.
Swaps and Substitutions
If shrimp isn't your thing or you want to mix it up, try grilled chicken thighs, seared tofu, or even roasted chickpeas for a plant-based version. Swap the quinoa for brown rice, couscous, or cauliflower rice depending on what you have or what sounds good. You can also add diced cucumber to the salsa for extra crunch, or toss in some black beans for a heartier bowl. The lime chili sauce works beautifully with plant-based yogurt if you need it dairy-free.
Serving Suggestions
These bowls are a complete meal on their own, but if you want to round them out, serve with tortilla chips on the side for scooping up extra salsa, or add a wedge of grilled corn for a smoky, sweet contrast. A cold beer, sparkling water with lime, or a light white wine like Sauvignon Blanc complements the bright, zesty flavors perfectly.
- Serve with tortilla chips or grilled corn on the side for extra texture.
- Pair with a crisp white wine, cold beer, or lime sparkling water.
- Double the mango salsa and save it for tacos, grilled fish, or chips the next day.
Save to Pinterest This is the kind of recipe I come back to when I want something that feels special but doesn't ask too much of me. It's bright, it's satisfying, and it makes me feel like I'm taking care of myself and anyone I'm feeding.
Recipe FAQs
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water before patting dry and marinating. Ensure they're fully thawed to achieve proper grilling results and even cooking.
- → How do I know when the shrimp are cooked through?
Shrimp turn pink and opaque when fully cooked. They typically need 2-3 minutes per side on medium-high heat. Avoid overcooking as they'll become rubbery. Remove from heat as soon as they curl and lose their translucent appearance.
- → Can I make the components ahead for meal prep?
Absolutely. Grill shrimp and prepare quinoa up to 3 days ahead. Store mango salsa and lime chili sauce separately in airtight containers. Assemble bowls fresh when ready to eat for optimal texture and flavor.
- → What's the best way to pick a ripe mango?
Gently squeeze the mango—it should yield slightly to pressure like a ripe avocado. A ripe mango also has a fruity aroma near the stem. Avoid mangoes with dark spots or that feel rock hard or mushy.
- → Is there a dairy-free option for the lime chili sauce?
Use coconut yogurt or a dairy-free Greek yogurt alternative. Both provide the creamy texture needed while accommodating dairy-free diets. Adjust lime juice and chili powder to taste, as plant-based yogurts vary in flavor.
- → Can I grill the shrimp outdoors?
Outdoor grilling adds excellent smoky flavor. Thread shrimp onto skewers for easy flipping, or use a grill basket. Cook over medium-high heat for 2-3 minutes per side, watching closely to prevent overcooking.