Grilled shrimp with creamy avocado, quinoa, fresh mango salsa, and tangy lime chili sauce in vibrant bowls.
# What You'll Need:
→ Shrimp
01 - 1 pound fresh shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - Salt and pepper to taste
→ Quinoa and Avocado
06 - 1 cup cooked quinoa
07 - 1 ripe avocado, halved, pitted, and sliced
→ Mango Salsa
08 - 1 mango, peeled and diced
09 - 1 small red onion, finely chopped
10 - 1/2 red bell pepper, diced
11 - 1 jalapeño, seeded and minced
12 - Juice of 1 lime
13 - 1/4 cup fresh cilantro, chopped
14 - Salt to taste
→ Lime Chili Sauce
15 - 1/2 cup sour cream or Greek yogurt
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon chili powder
18 - Salt to taste
→ Garnish
19 - Lime wedges for serving
# How to Make It:
01 - In a large bowl, combine shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Allow to marinate for 15 minutes at room temperature.
02 - In a medium bowl, combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, lime juice, fresh cilantro, and a pinch of salt. Mix thoroughly and reserve.
03 - In a small bowl, whisk together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt until smooth. Set aside.
04 - Heat a grill pan or non-stick skillet over medium-high heat. Add marinated shrimp and cook 2 to 3 minutes per side until pink and fully cooked. Transfer to a plate.
05 - Divide cooked quinoa evenly among four serving bowls. Top each portion with sliced avocado arranged alongside the quinoa.
06 - Place grilled shrimp next to the quinoa and avocado in each bowl. Spoon mango salsa generously over the shrimp.
07 - Drizzle lime chili sauce over the mango salsa and shrimp. Garnish each bowl with a lime wedge. Serve immediately.
