These vibrant bowls feature grilled shrimp, creamy avocado, and quinoa, finished with fresh mango salsa and a zesty lime chili sauce.
# Components:
→ 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 & 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 lime juice
17 - 1 teaspoon chili powder
18 - Salt to taste
→ Garnish
19 - Additional lime wedges for serving
# Method:
01 - Toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl. Let marinate for 15 minutes.
02 - Combine mango, red onion, red bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt in a medium bowl. Mix well and set aside.
03 - Stir together sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt in a small bowl. Set aside.
04 - 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.
05 - Divide cooked quinoa among four bowls. Top each with sliced avocado, then place grilled shrimp alongside the quinoa and avocado.
06 - Spoon mango salsa generously over the shrimp. Drizzle lime chili sauce over the mango salsa and shrimp. Garnish with lime wedges and serve immediately.
