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Shrimp Avocado Mango Bowls Recipe

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★★★★★

4.7 from 147 reviews

These vibrant Shrimp Avocado Mango Bowls combine juicy, spice-marinated shrimp with creamy avocado, sweet mango salsa, and a base of cooked rice or quinoa. Perfect for a quick, healthy, and flavorful meal, this dish balances fresh tropical flavors with a hint of spice and a tangy lime dressing, making it ideal for a nutritious lunch or dinner.

Ingredients

Scale

Shrimp and Marinade

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste

Mango Salsa

  • 2 ripe mangoes, peeled and diced
  • ¼ red onion, finely diced
  • ½ to 1 jalapeño, seeded and minced (optional)
  • ¼ cup fresh cilantro, chopped
  • Juice of 2–3 limes
  • Salt and pepper, to taste

Avocado and Base

  • 2 ripe avocados, diced
  • 2–3 cups cooked rice or quinoa

Lime Dressing (Optional)

  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • ½ teaspoon honey or maple syrup (optional)
  • Salt and black pepper, to taste

Optional Toppings

  • Sesame seeds
  • Red pepper flakes
  • Chopped green onions
  • Tortilla strips or crispy wonton strips

Instructions

  1. Prepare the Mango Salsa: Dice the mangoes, finely dice the red onion and jalapeño (if using). Chop the cilantro. In a medium bowl, combine the diced mango, red onion, jalapeño, and cilantro. Add the juice of 1-2 limes, season with salt and pepper, then gently toss to combine. Let the salsa rest to meld flavors while preparing other ingredients.
  2. Marinate and Cook the Shrimp: In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add peeled and deveined shrimp, toss to coat evenly, and marinate for 10-15 minutes. Heat a skillet or grill pan over medium-high heat, cook shrimp in a single layer for 2-3 minutes per side until pink and opaque. Remove and set aside.
  3. Prepare the Avocado and Rice/Quinoa: Dice the avocados just before assembling to prevent browning; toss with a squeeze of lime juice if desired. Cook or warm the rice or quinoa according to package instructions.
  4. Make the Optional Lime Dressing: Whisk together olive oil, lime juice, honey or maple syrup (if using), salt, and pepper. Taste and adjust seasoning to preference.
  5. Assemble the Bowls: Divide cooked rice or quinoa among bowls. Top with diced avocado and spoonfuls of mango salsa. Arrange cooked shrimp on top, drizzle with lime dressing if using, and garnish with optional toppings like sesame seeds, red pepper flakes, chopped green onions, or tortilla strips. Serve immediately.

Notes

  • Do not overcook shrimp; removing them as soon as they turn pink and opaque keeps them tender.
  • Marinating shrimp longer than 30 minutes with lime juice can start to “cook” them, so keep marinating times short.
  • Use ripe but firm avocados to avoid mushy texture in the bowls.
  • Fresh lime juice helps prevent avocado from browning and adds brightness to the salsa.
  • Adjust jalapeño amount to manage desired spice level.
  • Cook rice or quinoa in advance to save time during assembly.
  • The lime dressing is optional but enhances flavor and ties components together.
  • Add optional crunchy toppings like tortilla strips for texture contrast.

Keywords: Shrimp bowl, avocado mango bowl, healthy shrimp recipe, quick shrimp meal, mango salsa, easy dinner bowl, tropical shrimp bowl

Find it online: https://dailysimplerecipe.com/shrimp-avocado-mango-bowls-recipe/