Enjoy smoky grilled shrimp, creamy avocado, nutty quinoa, and zesty mango salsa, all drizzled with a tangy lime chili sauce.
# List of ingredients:
→ 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 black pepper to taste
→ Quinoa & Avocado Base
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 pepper, 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 - Fresh lime wedges for serving
# How to make it:
01 - Combine shrimp, olive oil, garlic powder, smoked paprika, salt and pepper in a large bowl. Toss thoroughly to coat and let stand for 15 minutes to absorb flavors.
02 - Mix diced mango, red onion, red bell pepper, jalapeño, lime juice, cilantro and a pinch of salt in a medium bowl until evenly combined. Set aside at room temperature.
03 - Whisk together sour cream, lime juice, chili powder and salt in a small bowl until smooth and fully incorporated. Refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Cook shrimp for 2 to 3 minutes per side until pink, opaque and cooked through. Transfer to a plate.
05 - Divide cooked quinoa evenly among 4 bowls. Arrange sliced avocado and grilled shrimp alongside the quinoa in each bowl.
06 - Spoon mango salsa generously over the shrimp and quinoa. Drizzle with lime chili sauce and garnish with fresh lime wedges. Serve immediately while components are at optimal temperature.
