These Shrimp Avocado Mango Bowls are the perfect balance of sweet, savory, and fresh flavors. With succulent shrimp, creamy avocado, juicy mango, and a zingy dressing, this bowl will transport you to a tropical paradise. Whether you serve it as a light lunch, a vibrant dinner, or a party dish, it’s bound to impress!
Why You’ll Love This Recipe
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Tropical Freshness: The combination of mango, avocado, and lime creates a refreshing, tropical flavor that’s perfect for warm weather.
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Quick and Easy: With only 25-30 minutes of prep and cooking time, this dish is perfect for busy weeknights or weekend gatherings.
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Customizable: You can adjust the spice level, swap ingredients, and use your favorite grain to make it your own.
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Packed with Nutrients: This dish provides a great balance of protein, healthy fats, and fiber from shrimp, avocado, and quinoa or rice.
Ingredients
For the Shrimp and Mango Salsa:
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1 pound large shrimp (peeled and deveined)
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2 ripe avocados, diced
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2 ripe mangoes, diced
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¼ red onion, finely diced
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¼ cup fresh cilantro, chopped
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Juice of 2-3 limes (about ¼ cup)
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½ to 1 jalapeño, minced (optional for heat)
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2-3 cups cooked rice (white, brown, or jasmine) or quinoa
For the Shrimp Marinade:
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2 tablespoons olive oil
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1 teaspoon chili powder
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½ teaspoon cumin
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½ teaspoon garlic powder
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Salt and black pepper, to taste
For the Optional Dressing:
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2 tablespoons olive oil
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1 tablespoon lime juice
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½ teaspoon honey or maple syrup (optional for sweetness)
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Salt and pepper, to taste
Optional Toppings:
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Sesame seeds
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Red pepper flakes
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Chopped green onions
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Tortilla strips or crispy wonton strips
Directions
Step 1: Prepare the Mango Salsa
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Dice the Ingredients: Peel and dice the mangoes into small, bite-sized pieces. Finely dice the red onion and, if using, remove the seeds and mince the jalapeño.
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Chop the Cilantro: Roughly chop the cilantro and set aside.
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Combine and Toss: In a medium bowl, combine the diced mango, red onion, cilantro, and jalapeño. Squeeze the juice of 2 limes over the mixture and season with salt and pepper. Gently toss to combine. Let the salsa sit for a few minutes to allow the flavors to meld together.
Step 2: Marinate and Cook the Shrimp
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Prepare the Marinade: In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
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Marinate the Shrimp: Place the shrimp in the marinade and toss to coat evenly. Let the shrimp marinate for 10-15 minutes (or up to 30 minutes for a stronger flavor).
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Cook the Shrimp: Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated shrimp and cook for 2-3 minutes per side until pink, opaque, and cooked through. Be careful not to overcook them.
Step 3: Prepare the Rice or Quinoa
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Cook Your Grain: If you’re using rice or quinoa, cook according to the package instructions. You can also use pre-cooked rice for a quicker meal.
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Toss with Lime: After cooking, fluff the rice or quinoa and toss with a squeeze of lime juice for extra flavor.
Step 4: Assemble the Bowls
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Layer the Base: Divide the cooked rice or quinoa evenly among bowls.
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Add the Toppings: Top the grain with diced avocado, a generous scoop of mango salsa, and cooked shrimp.
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Optional Dressing: Drizzle with the optional lime dressing made from olive oil, lime juice, honey (if using), salt, and pepper.
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Garnish: Finish with your choice of toppings, such as sesame seeds, red pepper flakes, chopped green onions, or crispy tortilla strips for added crunch.
Step 5: Serve and Enjoy
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Serve the bowls immediately, enjoying the fresh, vibrant flavors of the shrimp, avocado, and mango salsa.
Notes:
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Customization: Feel free to add more vegetables to the bowls, like bell peppers, cucumbers, or corn, for extra texture and nutrition.
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Vegan Option: Substitute the shrimp with grilled or pan-fried tofu or black beans for a plant-based version.
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Extra Kick: For more heat, increase the amount of jalapeño in the salsa or add a few dashes of hot sauce to the dressing.
Nutritional Information (Per Serving):
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Calories: Approximately 550-650 calories per bowl, depending on the type of grain used and toppings added.
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Protein: 30-35 grams, primarily from the shrimp.
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Healthy Fats: 25-30 grams from the avocado and olive oil.
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Fiber: 8-10 grams, primarily from avocado, mango, and quinoa/rice.
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Vitamins & Minerals: Rich in Vitamin C (from mango and lime), Vitamin K (from avocado), Vitamin E (from avocado and olive oil), and antioxidants.
This colorful Shrimp Avocado Mango Bowl is not only a treat for the taste buds but also packed with nutrients, making it the perfect meal to enjoy anytime!
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Shrimp Avocado Mango Bowls
- Total Time: 25-32 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A vibrant, tropical dish, Shrimp Avocado Mango Bowls combine fresh shrimp, creamy avocado, sweet mango, and a light dressing, all served over a hearty base of rice or quinoa. These bowls are bursting with flavor and perfect for a healthy, satisfying meal!
Ingredients
For the Shrimp and Marinade:
1 lb large shrimp (peeled and deveined)
2 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
For the Mango Salsa:
2 ripe mangoes (peeled and diced)
1/4 red onion (finely diced)
1/4 cup fresh cilantro (chopped)
1/2–1 jalapeño (seeded and minced, optional for heat)
Juice of 2 limes
Salt and pepper to taste
For the Base:
2–3 cups cooked rice or quinoa (depending on preference)
For the Optional Dressing:
2 tbsp olive oil
1 tbsp lime juice
1/2 tsp honey or maple syrup (optional)
Salt and pepper to taste
Optional Toppings:
Sesame seeds, red pepper flakes, chopped green onions, crispy tortilla strips
Instructions
Step 1: Prepare the Mango Salsa
In a medium bowl, combine the diced mangoes, red onion, cilantro, and minced jalapeño (if using).
Squeeze the juice of 2 limes over the mixture and toss gently. Season with salt and pepper to taste.
Set the salsa aside to rest while you prepare the shrimp and other components.
Step 2: Marinate and Cook the Shrimp
In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
Add the shrimp to the marinade and toss to coat. Let the shrimp marinate for 10-15 minutes. (If you have more time, marinating for up to 30 minutes will deepen the flavor.)
Heat a skillet over medium-high heat or preheat your grill. Add the marinated shrimp to the hot pan in a single layer and cook for 2-3 minutes per side or until pink and opaque. Be careful not to overcook the shrimp.
Remove from heat and set aside to cool slightly.
Step 3: Prepare the Rice or Quinoa
Cook rice or quinoa according to package directions. If using leftover rice or quinoa, just warm it up.
Step 4: Make the Optional Lime Dressing
In a small bowl or jar, whisk together olive oil, lime juice, honey (if using), salt, and pepper.
Taste and adjust the seasoning as needed, adding more lime juice for tanginess or honey for sweetness.
Step 5: Assemble the Bowls
Divide the cooked rice or quinoa evenly among the bowls.
Top with a generous spoonful of the mango salsa and add diced avocado.
Arrange the cooked shrimp on top of the mango salsa.
Drizzle with the optional lime dressing if using.
Garnish with optional toppings such as sesame seeds, red pepper flakes, chopped green onions, or crispy tortilla strips for added texture.
Optional Toppings and Variations:
Toppings: Add a sprinkle of sesame seeds, red pepper flakes for a little heat, or crispy tortilla strips for crunch.
Other Veggies: Add extra vegetables like bell peppers, cucumbers, or corn to make the bowls even more colorful and nutritious.
Vegan Option: Substitute the shrimp with grilled tofu or black beans for a plant-based alternative.
Notes
Storage:
Leftovers: Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Assemble bowls just before serving for the freshest taste.
Meal Prep: Prep all components ahead of time (mango salsa, marinate shrimp, cook rice/quinoa) and refrigerate. Reheat the shrimp and rice just before serving.
- Prep Time: 25 minutes
- Cook Time: 5-7 minutes
- Category: Main Course
- Method: Pan-fried/Grilled
- Cuisine: Fusion
