Save Pin My neighbor knocked on my door last July holding a bag of shrimp from the dock and a mango so ripe it perfumed her whole car. She asked if I knew what to do with them before they went bad, and honestly, I didn't have a plan—but I had quinoa in the pantry and an avocado on the counter. What started as improvisation turned into one of those meals that surprises you with how easily brightness and richness can share the same bowl.
I made this for a friend who swore she didn't like seafood bowls because they always felt too fussy. She watched me grill the shrimp in my cast iron pan, skeptical, until the paprika started to char and the kitchen smelled like summer. By the time I spooned that tangy sauce over the top, she was already reaching for her fork.
Ingredients
- Fresh shrimp (1 pound, peeled and deveined): Look for firm, translucent shrimp with no ammonia smell, and if they're still a bit wet, pat them dry so the spices stick.
- Olive oil (2 tablespoons): This helps the seasoning cling and keeps the shrimp from sticking to the pan.
- Garlic powder (1 teaspoon): I prefer powder here because fresh garlic can burn on high heat.
- Smoked paprika (1 teaspoon): The smoky undertone makes stovetop shrimp taste like they came off a charcoal grill.
- Salt and pepper: Season generously, shrimp need more than you think.
- Cooked quinoa (1 cup): Use day-old quinoa if you have it, the texture is fluffier and less sticky.
- Ripe avocado (1 whole): It should yield gently when pressed but not feel mushy.
- Mango (1 whole, peeled and diced): Choose one that smells sweet near the stem and gives slightly under your thumb.
- Red onion (1 small, finely chopped): Rinse it under cold water to mellow the bite if raw onion bothers you.
- Red bell pepper (1/2, diced): Adds color and a mild sweetness that balances the heat.
- Jalapeño (1, seeded and minced): Leave a few seeds in if you like real heat.
- Lime juice (from 1 lime, plus more for sauce): Fresh lime is non-negotiable here, bottled juice tastes flat.
- Fresh cilantro (1/4 cup, chopped): If you're in the cilantro-tastes-like-soap camp, swap in parsley or mint.
- Sour cream or Greek yogurt (1/2 cup): Greek yogurt makes it lighter and tangier, sour cream makes it richer.
- Chili powder (1 teaspoon): Ancho or regular works, just taste as you go.
- Lime wedges for garnish: A final squeeze at the table brings everything to life.
Instructions
- Marinate the shrimp:
- Toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl. Let them sit for 15 minutes so the spices bloom and cling to every curve.
- Make the mango salsa:
- Combine mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl. Stir gently to keep the mango from turning to mush.
- Mix the lime chili sauce:
- Whisk together sour cream or Greek yogurt, lime juice, chili powder, and salt in a small bowl. Taste and adjust heat or tang to your liking.
- Grill the shrimp:
- Heat a grill pan or non-stick skillet over medium-high until it nearly smokes. Add shrimp in a single layer and cook 2 to 3 minutes per side until they curl and turn pink with charred edges.
- Build the bowls:
- Divide cooked quinoa among four bowls and nestle sliced avocado alongside. Arrange grilled shrimp next to the quinoa and spoon mango salsa generously over everything.
- Finish and serve:
- Drizzle lime chili sauce across the top in a loose zigzag. Tuck lime wedges on the side and serve immediately while the shrimp are still warm.
Save Pin The first time I packed this for lunch, a coworker leaned over and asked what smelled so good. I told her it was leftovers, and she looked genuinely disappointed that I hadn't brought enough to share. That's when I realized this bowl wasn't just a weeknight shortcut, it was the kind of thing people remember.
How to Pick Perfect Shrimp
Fresh shrimp should smell like the ocean, clean and briny, never like ammonia or anything sour. If you're buying frozen, look for bags labeled wild-caught with no added sodium or preservatives. Thaw them in the fridge overnight or under cold running water for 10 minutes, never in warm water or the microwave.
Quinoa Without the Bitterness
Quinoa has a natural coating called saponin that can taste soapy if you don't rinse it well. I run mine under cold water in a fine-mesh strainer for at least 30 seconds, swishing it around with my hand. Cook it in vegetable or chicken broth instead of water if you want extra flavor baked in from the start.
Make It Your Own
This bowl is endlessly flexible once you understand the structure: a grain, a protein, something creamy, something crunchy, and a bold sauce. Swap shrimp for grilled chicken thighs, tofu, or even seared salmon. Replace quinoa with farro, jasmine rice, or riced cauliflower depending on your mood or what's in the fridge.
- Add diced cucumber or jicama to the salsa for extra snap and hydration.
- Drizzle a little honey into the lime chili sauce if you like sweet heat.
- Top with toasted pepitas or crushed tortilla chips for crunch.
Save Pin This bowl has become my go-to when I want something that tastes like effort but doesn't demand it. It's bright, filling, and just complicated enough to feel like a treat.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, store the quinoa, mango salsa, and lime chili sauce separately in airtight containers in the refrigerator for up to 2 days. Grill the shrimp fresh and assemble just before serving for best results.
- → What can I substitute for shrimp?
Grilled tofu, tempeh, or chickpeas work wonderfully for a vegan version. You can also use grilled chicken, scallops, or white fish like mahi-mahi for variety.
- → How do I know when the shrimp is cooked properly?
Shrimp is done when it turns pink and opaque, curling into a C-shape. Cook for 2-3 minutes per side over medium-high heat. Avoid overcooking, which makes shrimp rubbery.
- → Can I make this dairy-free?
Absolutely. Replace the sour cream or Greek yogurt in the lime chili sauce with coconut yogurt, cashew cream, or any plant-based yogurt alternative.
- → What other grains work well in these bowls?
Brown rice, farro, couscous, or cauliflower rice are excellent alternatives to quinoa. Each brings a different texture and flavor profile to the bowls.
- → How can I adjust the spice level?
Remove the jalapeño seeds and membranes for less heat, or omit it entirely. For more spice, add extra chili powder to the sauce or include serrano peppers in the salsa.