Pin The first time I made these bowls, it was a sweltering July afternoon and my kitchen fan was barely keeping up. I had grabbed mangoes on impulse from the farmers market, their perfume already filling my canvas bag, and shrimp that still smelled like the ocean. Everything about this dish feels like summer on a plate, the kind of meal that makes you slow down and notice the colors.
I served this to my sister last summer when she was recovering from surgery and needed something nourishing but exciting. She kept pausing between bites to say how the lime chili sauce made everything pop, and how she never thought quinoa could taste this good. Now she texts me every time mangoes go on sale at her grocery store.
Ingredients
- Fresh shrimp: The sweetness of really good shrimp matters here since theyre the star of the show, and I always buy them raw rather than pre-cooked for better texture
- Smoked paprika: This subtle smokiness transforms the shrimp into something that tastes grilled even if you use a skillet
- Ripe mango: You want mangoes that give slightly when pressed but are not mushy, with perfume you can smell before cutting
- Avocado: Choose ones that yield to gentle pressure but still feel firm, nothing worse than brown spots in your beautiful bowl
- Red onion: The sharpness cuts through the creamy elements and brings a necessary bite to each forkful
- Fresh cilantro: I use both leaves and tender stems because they hold so much flavor
- Lime: Both the zest and juice go into different components, so buy extra
- Sour cream or Greek yogurt: Full fat makes the silkiest sauce but regular works fine too
Instructions
- Marinate the shrimp:
- Toss them with olive oil and spices until they are evenly coated, then let them sit while you prep everything else so the flavors can penetrate
- Make the mango salsa:
- Combine the diced mango, onion, bell pepper, jalapeño, lime juice and cilantro in a bowl, tasting and adding salt until the fruit really sings
- Whisk together the lime chili sauce:
- Stir the sour cream or yogurt with lime juice, chili powder and a pinch of salt until smooth, then refrigerate until serving time
- Cook the shrimp:
- Get your grill pan or skillet ripping hot over medium high heat, then cook the shrimp for just 2 to 3 minutes per side until they turn pink and opaque
- Assemble your bowls:
- Start with a bed of quinoa in each bowl, arrange the avocado slices alongside, then nestle the warm shrimp on top
- Finish with flair:
- Spoon that vibrant mango salsa over the shrimp, drizzle with the lime chili sauce, and tuck lime wedges into each bowl for squeezing at the table
Pin These bowls have become my go to when friends come over for dinner on the patio. Theres something about the combination of hot and cold, spicy and cool, that makes people linger at the table longer than usual.
Making It Your Own
Sometimes I swap in grilled peaches when mangoes are not in season, and the juicy sweetness works just as beautifully with the lime and chili. The structure of this bowl is so forgiving that you can play around with what looks best at the market.
Make Ahead Magic
The salsa and sauce both taste better after a few hours in the fridge, so I often make them in the morning. Just keep everything separate until serving time to maintain those perfect textures and temperatures.
Serving Suggestions
A chilled glass of sauvignon blanc or an ice cold beer pairs perfectly with these bold tropical flavors. I also like to serve extra lime wedges on the side so everyone can adjust the acidity to their liking.
- Warm tortillas on the side turn this into fajita bowls
- Extra jalapeño for the heat seekers at your table
- A simple green salad with citrus vinaigrette rounds out the meal
Pin Hope these bowls bring a little sunshine to your table, no matter the season outside.
Recipe Questions
- → How do I ensure my shrimp is perfectly cooked?
Shrimp cooks very quickly. Grill or sauté for only 2-3 minutes per side until they turn pink and opaque. Overcooking can make them tough, so watch them closely.
- → Can I prepare the mango salsa in advance?
Yes, the mango salsa can be made a few hours ahead and stored in the refrigerator. For best freshness and crispness, add the cilantro just before serving.
- → What can I use instead of quinoa?
Cooked brown rice, couscous, or even cauliflower rice are excellent substitutes for quinoa, allowing you to tailor the base to your preference or dietary needs.
- → How can I make this dish spicier or milder?
To increase the heat, leave some seeds in the jalapeño for the salsa or add a pinch more chili powder to the lime chili sauce. For a milder version, omit the jalapeño entirely.
- → Is this suitable for meal prepping?
Absolutely. You can prepare the shrimp, quinoa, salsa, and sauce components separately. Store them refrigerated and assemble your bowls just before eating to maintain freshness and texture.
- → Can I make this dish dairy-free?
Yes, simply substitute the sour cream or Greek yogurt in the lime chili sauce with a plant-based yogurt alternative. Ensure it’s an unsweetened variety.