Introduction

Savor the fresh and vibrant flavors of these Shrimp Avocado Mango Bowls. Combining juicy shrimp with creamy avocado and sweet mango, this dish is a perfect balance of textures and tastes. It’s a quick, healthy, and colorful meal ideal for any day.

A white bowl filled with three main sections: on the left, fresh green avocado slices arranged neatly; in the center, golden brown grilled shrimp with charred spots, resting on white rice mixed with chopped green herbs; on the right, bright yellow cubes of roasted potatoes sprinkled with green herbs. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound large shrimp, peeled and deveined
2 ripe avocados, diced
2 ripe mangoes, diced
¼ red onion, finely diced
¼ cup fresh cilantro, chopped
Juice of 2-3 limes
½ to 1 jalapeño, seeded and minced (optional)
2-3 cups cooked rice or quinoa
2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
Salt and black pepper, to taste
For the dressing (optional):
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- ½ teaspoon honey or maple syrup (optional)
- Salt and pepper, to taste
Optional toppings:
- Sesame seeds
- Red pepper flakes
- Chopped green onions
- Tortilla strips or crispy wonton strips

Instructions

Step 1: Prepare the mango salsa by peeling and dicing the mangoes, finely dicing the red onion and jalapeño if using. Roughly chop the cilantro. In a bowl, combine the mango, red onion, jalapeño, and cilantro. Add the juice of 1-2 limes, season with salt and pepper, and toss gently. Let the salsa rest to meld the flavors.
Step 2: Make the shrimp marinade by mixing olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the shrimp and toss to coat evenly. Marinate for 10-15 minutes, then cook the shrimp in a hot skillet over medium-high heat for 2-3 minutes per side until pink and opaque. Remove and set aside.
Step 3: Dice the avocados just before assembling to prevent browning (optionally toss with lime juice). Prepare or warm your cooked rice or quinoa.
Step 4: For the optional dressing, whisk together olive oil, lime juice, honey or maple syrup if using, salt, and pepper. Adjust seasoning to taste.
Step 5: Assemble the bowls by dividing the rice or quinoa among serving bowls. Top with diced avocado and mango salsa. Arrange cooked shrimp on top, drizzle with dressing if using, and garnish with optional toppings. Serve immediately.

Tips & Variations

Marinate shrimp for up to 30 minutes for more flavor but avoid longer to prevent “cooking” by lime juice.
Toss avocado with lime juice to slow browning if not serving immediately.
Substitute shrimp with grilled chicken or tofu for a different protein.
Add a handful of chopped nuts or seeds for extra crunch.
Use brown rice or quinoa for a whole-grain boost.

Storage

Store any leftovers separately in airtight containers: shrimp and salsa in the fridge for up to 2 days, and diced avocado best consumed same day for freshness. Reheat the shrimp gently in a skillet or microwave. Avoid storing assembled bowls to prevent sogginess.

How to Serve

A white bowl filled with a base layer of white rice topped with three sections of food: on the left, sliced green avocado; in the center, grilled shrimp with a golden brown and slightly charred texture; on the right, diced golden-yellow roasted sweet potatoes sprinkled with green herbs; and finely chopped green onions sprinkled across the dish. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well; just be sure to thaw them completely before marinating and cooking to ensure even cooking and best texture.

What can I substitute if I don’t like jalapeño?

If you prefer less heat, omit the jalapeño or substitute with a milder pepper like a poblano. Fresh herbs like basil or mint can also add a fresh twist without the spiciness.