Fresh Shrimp and Creamy Avocado Bowls

Tangy lime chili sauce drizzles over smoky grilled shrimp, nestled next to creamy avocado and nutty quinoa, topped with bright, juicy mango salsa for a refreshing crunch in every bite. This Fresh Shrimp and Creamy Avocado Bowl is a vibrant fusion of flavors and textures, perfect for a modern dinner that is both pescatarian and gluten-free.

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Creating a restaurant-quality bowl at home has never been easier. This recipe focuses on fresh ingredients and simple seasoning to let the natural sweetness of the shrimp and mango shine through, while the creamy avocado provides a luxurious finish.

Ingredients

• Shrimp: 1 pound (450 g) fresh shrimp (peeled and deveined), 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt and pepper to taste.
• Quinoa & Avocado: 1 cup (185 g) cooked quinoa, 1 ripe avocado (halved, pitted, and sliced).
• Mango Salsa: 1 mango (peeled and diced), 1 small red onion (finely chopped), 1/2 red bell pepper (diced), 1 jalapeño (seeded and minced), juice of 1 lime, 1/4 cup (10 g) fresh cilantro (chopped), salt to taste.
• Lime Chili Sauce: 1/2 cup (120 g) sour cream or Greek yogurt, 1 tablespoon lime juice, 1 teaspoon chili powder, salt to taste.
• Garnish: Additional lime wedges for serving.

Instructions

Step 1

In a large bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Let marinate for 15 minutes.

Step 2

Meanwhile, prepare the mango salsa: In a medium bowl, combine mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and set aside.

Step 3

In a small bowl, stir together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt to make the lime chili sauce. Set aside.

Step 4

Heat a grill pan or non-stick skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and cooked through. Remove from heat.

Step 5

To assemble, divide cooked quinoa among four bowls. Top each with sliced avocado.

Step 6

Place grilled shrimp alongside the quinoa and avocado in each bowl. Spoon mango salsa generously over the shrimp.

Step 7

Drizzle lime chili sauce over the mango salsa and shrimp. Garnish with lime wedges. Serve immediately.

Zusatztipps für die Zubereitung

For an extra layer of complexity, grill the shrimp outdoors or on a stovetop grill pan to achieve a deeper smoky flavor. Ensure the shrimp are patted dry before marinating to help the spices stick and promote better searing.

Varianten und Anpassungen

You can easily customize this bowl by substituting quinoa with brown rice, couscous, or cauliflower rice. For a vegan-friendly version, replace the shrimp with grilled tofu or chickpeas and use a plant-based yogurt for the lime chili sauce.

Serviervorschläge

This recipe is ideal for meal prep. Simply store the mango salsa, lime chili sauce, shrimp, and quinoa in separate containers and assemble just before you are ready to eat to maintain the best texture and freshness.

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Enjoy these Fresh Shrimp and Creamy Avocado Bowls as a light yet filling dinner. With 32g of protein and plenty of fresh vegetables, it is a meal that looks as good as it tastes.

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, then pat dry before marinating. Remove any excess moisture to ensure proper seasoning and grilling.

→ How do I know when the shrimp are done cooking?

Shrimp are cooked through when they turn pink and opaque, curling slightly. This typically takes 2–3 minutes per side. Avoid overcooking as shrimp can become rubbery. Remove from heat immediately once they're pink throughout.

→ Can I make the components ahead of time?

Absolutely. Prepare the mango salsa and lime chili sauce up to 4 hours in advance and store separately in the refrigerator. Cook the quinoa ahead and reheat gently. Grill the shrimp just before serving for the best texture and flavor.

→ What other grains can I use instead of quinoa?

Brown rice adds a nutty chew, couscous offers a lighter texture, or cauliflower rice keeps it low-carb. Farro and bulgur work well too. Adjust cooking times accordingly and ensure the grain is fully cooked before assembling.

→ How can I make this dish dairy-free?

Replace the sour cream or Greek yogurt in the lime chili sauce with a dairy-free alternative like coconut yogurt, cashew cream, or almond-based yogurt. The sauce will still be creamy and tangy while accommodating dairy-free diets.

→ Can I grill the shrimp outdoors?

Outdoor grilling adds wonderful smoky flavor. Thread shrimp onto skewers for easy turning and grill over medium-high heat for 2–3 minutes per side. Soak wooden skewers for 30 minutes beforehand to prevent burning.