Shrimp Avocado Mango Bowls Recipe

Introduction

Savor the fresh, vibrant flavors of these Shrimp Avocado Mango Bowls. Combining tender shrimp, creamy avocado, and sweet mango, this dish offers a delicious balance of textures and tastes perfect for a quick, healthy meal.

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, plus 2 tablespoons for dressing
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• ½ teaspoon honey or maple syrup (optional, for dressing)
• Optional toppings: sesame seeds, red pepper flakes, chopped green onions, tortilla or crispy wonton strips

Instructions

1. Step 1: Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), and chopped cilantro in a bowl. Add the juice of 1-2 limes, season with salt and pepper, and gently toss. Let it rest while you prepare the shrimp.
2. Step 2: In a separate bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss the shrimp in this marinade and let sit for 10-15 minutes.
3. Step 3: Heat a skillet over medium-high heat and cook the shrimp in a single layer for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside.
4. Step 4: Dice the avocados just before assembling. If desired, toss with a bit of lime juice to prevent browning. Warm your cooked rice or quinoa if needed.
5. Step 5: Whisk together olive oil, lime juice, honey or maple syrup (if using), salt, and pepper to make the dressing. Adjust seasoning to taste.
6. Step 6: Assemble bowls by layering rice or quinoa, then avocado and mango salsa, followed by the cooked shrimp. Drizzle with dressing and add optional toppings as desired.
7. Step 7: Serve immediately and enjoy the fresh combination of flavors and textures.

Tips & Variations

• Marinate shrimp up to 30 minutes for more flavor, but avoid longer to prevent texture changes from the lime juice.
• Use quinoa instead of rice for a gluten-free and protein-rich base.
• For less heat, remove jalapeño seeds and membranes or omit entirely.
• Add chopped mango or avocado to the dressing for an extra fruity twist.
• Top with crunchy tortilla strips or toasted sesame seeds to add texture contrast.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the avocado and mango salsa apart to avoid browning. Reheat shrimp and rice or quinoa gently in a skillet or microwave before assembling fresh bowls. Add fresh avocado and salsa when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well as long as it is fully thawed and drained before marinating and cooking. This helps maintain the best texture and flavor.

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

You can replace jalapeño with a small amount of crushed red pepper flakes or omit the heat altogether. Mild bell peppers can add crunch without spiciness as well.

Shrimp Avocado Mango Bowls Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

These Shrimp Avocado Mango Bowls are a vibrant and refreshing meal combining tender spiced shrimp, creamy ripe avocados, and sweet mango salsa, served over a base of rice or quinoa. Perfect for a quick, nutritious, and flavorful meal, this dish balances juicy seafood, tropical fruit, and zesty lime dressing for a delightful and colorful bowl.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Fusion / Tropical
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Shrimp and Marinade

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon 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 1–2 limes
• Pinch of salt and black pepper to taste

Bowls Base and Toppings

• 2–3 cups cooked rice or quinoa
• 2 ripe avocados, diced
• 2 tablespoons olive oil (for dressing and cooking)
• Juice of 1–2 limes (for dressing)
• ½ teaspoon honey or maple syrup (optional for dressing)
• Salt and pepper to taste (for dressing)
• Optional toppings: sesame seeds, red pepper flakes, chopped green onions, tortilla strips or crispy wonton strips

Instructions

1. Prepare the Mango Salsa: Dice the ripe mangoes into small, bite-sized pieces. Finely dice the red onion and jalapeño, removing seeds for less heat if desired. Chop the fresh cilantro roughly. In a medium bowl, combine the mango, red onion, jalapeño, and cilantro. Squeeze the juice of 1-2 limes over the mixture, season with salt and pepper, and gently toss. Let the salsa rest to meld flavors.
2. Marinate and Cook the Shrimp: In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the shrimp and toss to coat evenly. Marinate for at least 10-15 minutes, up to 30 minutes for more flavor but not longer to prevent ‘cooking’ the shrimp. Heat a skillet or grill pan over medium-high heat and cook the shrimp in a single layer for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. Prepare Avocado and Rice/Quinoa: Dice the ripe avocados just before assembling to prevent browning. If not already cooked, prepare rice or quinoa per package instructions or warm the pre-cooked grains.
4. Make Optional Lime Dressing: Whisk together olive oil, lime juice, honey or maple syrup (if using), salt, and pepper in a small bowl or jar. Adjust seasoning to taste.
5. Assemble the Bowls: Divide cooked rice or quinoa among bowls. Top with diced avocado and mango salsa. Arrange cooked shrimp on top. Drizzle with the lime dressing if using. Garnish with optional toppings like sesame seeds, red pepper flakes, green onions, or tortilla strips. Serve immediately.

Notes

• To prevent avocado browning, toss diced avocado with a squeeze of lime juice.
• Remove jalapeño seeds and membranes for milder heat.
• Do not overcook shrimp to avoid rubbery texture; watch cooking time closely.
• Marinate shrimp no longer than 30 minutes to prevent citric acid from cooking the seafood.
• Use fresh lime juice for best flavor and to inhibit avocado discoloration.
• Optional toppings can add texture and flavor but are not necessary.

Keywords: shrimp bowl, avocado mango bowl, shrimp avocado mango salad, quick shrimp recipes, healthy shrimp dinner, tropical shrimp bowl