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Shrimp Avocado Mango Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

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