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Shrimp Avocado Mango Bowls


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  • Author: Amelia
  • 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)

1/21 jalapeño (seeded and minced, optional for heat)

Juice of 2 limes

Salt and pepper to taste

For the Base:

23 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