Name: Shrimp Avocado Mango Bowls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb 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; ½–1 jalapeño, 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 pepper to taste; 2 tablespoons olive oil; 1 tablespoon lime juice; ½ teaspoon honey or maple syrup (optional); Salt and pepper to taste; Sesame seeds; Red pepper flakes; Chopped green onions; Tortilla strips or crispy wontons

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Shrimp Avocado Mango Bowls are the kind of meal that bring a burst of sunshine to any table. Imagine juicy shrimp, buttery avocado, and lusciously sweet mango nestled together on a mound of fluffy rice or nutty quinoa, with bright lime, vibrant cilantro, and the tiniest kick of jalapeño. Every bite sings with bold color, flavor, and texture—an absolute dream for a speedy weeknight dinner or a relaxed patio lunch. Not only do these bowls come together in about 25 minutes, but they’re also filled with nourishing, naturally gluten-free ingredients. You’ll find yourself craving Shrimp Avocado Mango Bowls again and again!

Shrimp Avocado Mango Bowls Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are like a tasty rainbow in a bowl. Each one adds something essential—the shrimp for protein and bite, the avocado for creaminess, mango for a hint of sweetness, and zesty lime tying everything together. Simple, but so effective for creating those irresistible Shrimp Avocado Mango Bowls!

Shrimp (1 lb, large, peeled and deveined): Quick to cook, meaty, and soaks up punchy seasoning like a champ!
Avocados (2, ripe, diced): Their creaminess balances all the bold, bright flavors in the bowl.
Mangoes (2, ripe, diced): Sweet and juicy, mangos add a pop of sunshine to every bite.
Red onion (¼, finely diced): For crunch and sharpness that complements the sweetness of mango.
Cilantro (¼ cup, chopped): Fresh, herby, and the ultimate finishing touch for tropical vibes.
Lime juice (from 2–3 limes): Adds zing, brightens everything, and keeps colors vibrant.
Jalapeño (½–1, minced, optional): Perfect if you like a little heat to play off the mango’s sweetness.
Rice or quinoa (2–3 cups, cooked): Your hearty, comforting base that brings all the goodness together.
Olive oil (2 tablespoons): To infuse the shrimp with flavor and help everything sauté perfectly.
Chili powder (1 teaspoon): Warmth and depth for the shrimp seasoning.
Cumin (½ teaspoon): Earthy and aromatic, it gives the shrimp Southwest flair.
Garlic powder (½ teaspoon): That little nudge of garlicky goodness in every bite.
Salt and pepper: Absolutely essential—taste and adjust as you go!
Optional lime dressing: A snappy blend of olive oil, lime juice, honey or maple syrup, salt, and pepper gives the bowls extra pizzazz.
Optional toppings: Try sesame seeds, red pepper flakes, chopped green onions, or crunchy tortilla strips or crispy wontons for texture and flair.

How to Make Shrimp Avocado Mango Bowls

Step 1: Make the Mango Salsa

Start by prepping the mango salsa. Gently combine diced mango, red onion, chopped cilantro, fresh lime juice, and diced jalapeño (if you’re after a subtle tickle of heat) in a medium bowl. Don’t forget the salt and pepper! Let this mixture mellow and marinate while you prep the shrimp—this rest time helps meld all the flavors and softens any sharpness from the onion.

Step 2: Marinate the Shrimp

Pop your cleaned shrimp into another bowl and toss with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Give everything a good mix so the shrimp are evenly coated. Let them sit and marinate for at least 10 to 15 minutes. This quick soak isn’t just about flavor; it keeps the shrimp extra juicy and ensures each one is infused with spice.

Step 3: Cook the Shrimp

Heat a drizzle of olive oil in a skillet over medium-high heat. Work in batches if needed so you don’t overcrowd the pan. Lay the shrimp in a single layer and cook for 2 to 3 minutes per side, just until they turn pink and curl into little “C” shapes. Remove the cooked shrimp and set aside to cool slightly—they’ll be flavor-packed and tender, perfect for nestling into your bowls.

Step 4: Dice Avocados

Dice the avocados right before assembling your Shrimp Avocado Mango Bowls to keep them rich and green. A quick toss in fresh lime juice keeps the cubes from browning and adds a little extra zing. Trust me, this step really does make a difference in keeping your bowls looking and tasting their best!

Step 5: Prepare Dressing (Optional)

If you love a drizzly finish, quickly whisk together olive oil, fresh lime juice, a touch of honey or maple syrup for subtle sweetness, and a pinch of salt and pepper. This citrusy dressing adds a glossy, refreshing layer to the Shrimp Avocado Mango Bowls, tying all the ingredients together with a tangy kiss.

Step 6: Assemble the Bowls

Spread a generous scoop of cooked rice or quinoa into each bowl as your canvas. Arrange juicy shrimp, bright mango salsa, and creamy avocado on top—be creative with your placement for a pretty presentation! Add any optional toppings you love, and finish with a drizzle of lime dressing if you made it. Grab your fork and dig into the color and flavor explosion!

How to Serve Shrimp Avocado Mango Bowls

Garnishes

Garnishes add personality and crunch! I love a sprinkle of toasted sesame seeds for extra nuttiness, a pinch of red pepper flakes if you crave more heat, or a handful of chopped green onions for brightness. If you’re feeling playful, toss on some tortilla strips or crispy wontons to add irresistible crunch to your finished Shrimp Avocado Mango Bowls.

Side Dishes

These bowls are already a complete, satisfying meal, but if you want a little extra on the side, think light and fresh. A simple citrus-dressed green salad, grilled street corn, or even some sliced cucumbers tossed with rice vinegar are lovely companions. Each of these sides complements the Shrimp Avocado Mango Bowls without overwhelming their fresh, tropical flavors.

Creative Ways to Present

You don’t have to stick with bowls! Try layering the components in mason jars for portable Shrimp Avocado Mango Bowls perfect for picnics. Or scoop the fillings into lettuce cups for a crunchy, hand-held version. For a crowd, make a beautiful platter—let guests assemble mini bowls or tacos to their taste. The colors and textures of this dish were made to impress.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Shrimp Avocado Mango Bowls, store the components separately if possible. Keep cooked shrimp, mango salsa, rice or quinoa, and diced avocado in airtight containers in the fridge. This way, everything stays fresh, and you can quickly reassemble for lunch or dinner the next day!

Freezing

While you can freeze the cooked shrimp and rice or quinoa, avoid freezing the avocado and mango—they just don’t hold up to icy temperatures and will lose their lovely texture when thawed. For best flavor, freeze shrimp and grains up to one month, then add freshly prepared salsa and avocado when ready to serve.

Reheating

Gently rewarm shrimp and rice or quinoa in a skillet over medium heat or in the microwave before assembling your new Shrimp Avocado Mango Bowls. Add salsa and avocado last, after everything is heated, for the freshest result. If you made lime dressing, a quick shake brings it back to life.

FAQs

Can I use frozen shrimp?

Absolutely! Frozen shrimp work beautifully—just thaw them completely and pat dry before marinating. You’ll get perfectly juicy shrimp with all the same great flavors for your Shrimp Avocado Mango Bowls.

What’s the best rice or grain to use?

White rice, brown rice, or quinoa all work well as the base for Shrimp Avocado Mango Bowls. Choose your favorite, or use what you have on hand. You can even opt for cauliflower rice for a lighter twist!

How do I make these bowls vegetarian?

Swap the shrimp for grilled tofu or chickpeas tossed in the same seasoning. The flavors of avocado and mango still shine, making veggie Shrimp Avocado Mango Bowls just as delicious!

How spicy are these bowls?

The heat is totally customizable. Leave out the jalapeño and red pepper flakes for a mild bowl, or dial them up for more kick if you love a little fire with your tropical flavors.

Can I prep Shrimp Avocado Mango Bowls ahead of time?

Yes! You can prepare the mango salsa and cook the rice or quinoa up to one day ahead. Marinate and cook the shrimp just before serving for best texture, and dice avocado at the last minute to keep it vibrant.

Final Thoughts

I can’t say enough good things about these Shrimp Avocado Mango Bowls—they’re a surefire way to add energy and color to your dinner table. Try them soon and let yourself fall in love with every bright, fresh, and juicy bite!