Go Back
In the realm of contemporary cuisine, few dishes embody vibrant flavors and health-conscious ingredients quite like shrimp and avocado bowls. This delightful meal has surged in popularity, captivating health enthusiasts and food lovers alike with its nutritional benefits and deliciousness. The combination of succulent shrimp, creamy avocados, fluffy quinoa, and a refreshing mango salsa creates a symphony of textures and tastes that tantalizes the palate.

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Enjoy a burst of flavor with these Shrimp and Avocado Bowls, topped with vibrant mango salsa and zesty lime-chili sauce. This healthy, easy-to-make recipe features tender shrimp, creamy avocado, and quinoa as a hearty base. Perfect for a quick dinner or a meal prep option, these bowls are not only delicious but also packed with nutrients. With fresh ingredients and a blend of spices, this dish will impress family and friends alike. Serve it with lime wedges for that extra zing!
Print Recipe Pin Recipe

Ingredients
  

For the Shrimp and Avocado Bowls:

1 pound large shrimp, peeled and deveined

2 ripe avocados, diced

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

For the Mango Salsa:

1 ripe mango, diced

1 small red onion, finely chopped

1 red bell pepper, diced

1 jalapeño, seeded and minced (optional)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt, to taste

For the Lime-Chili Sauce:

1/2 cup Greek yogurt or sour cream

Zest and juice of 1 lime

1-2 teaspoons chili powder (adjust for heat preference)

Salt, to taste

--

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.

    Prepare Mango Salsa: In a bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), and cilantro. Drizzle with the lime juice and sprinkle with salt. Mix well and set aside to let the flavors meld.

      Cook the Shrimp: In a large skillet over medium heat, add olive oil. Once hot, add the shrimp. Season with garlic powder, smoked paprika, salt, and pepper. Cook for about 2-3 minutes on each side or until the shrimp turns pink and opaque.

        Make Lime-Chili Sauce: In a small bowl, whisk together the Greek yogurt (or sour cream), lime zest, lime juice, chili powder, and a pinch of salt until smooth. Adjust the seasoning according to your taste.

          Assemble the Bowls: To serve, place a generous scoop of quinoa in each bowl. Top with diced avocado and cooked shrimp. Spoon the mango salsa over the top, then drizzle with lime-chili sauce. Garnish with chopped cilantro and serve with lime wedges on the side.

            ---

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4