Introduction

Oh, hello there! Do you ever have those days where you just crave something fresh, vibrant, and bursting with flavor, but the thought of spending hours in the kitchen just… doesn’t happen? I know I do! That’s exactly why I’m so thrilled to share this Shrimp Avocado Mango Bowl recipe with you today. It’s like a little taste of sunshine in a bowl, and honestly, it’s so incredibly simple, you’ll be making it again and again. Picture this: tender, seasoned shrimp, creamy avocado, sweet mango, a little zing from red onion and lime… it’s pure deliciousness, and the best part? It comes together in a flash!

Why You’ll Love This Recipe

Fast: Seriously, this comes together in under 30 minutes. Perfect for busy weeknights!
Easy: No fancy techniques required here, just simple assembly.
Giftable: While you might want to keep these all to yourself (I totally get it!), imagine preparing these for a potluck or a friend who’s feeling under the weather. They’re a beautiful way to show you care.
Crowd-pleasing: The combination of sweet, savory, and creamy is a universally loved flavor profile. Even picky eaters tend to adore this one!

Ingredients

Alright, let’s gather our goodies! This recipe is all about fresh, bright flavors. Here’s what you’ll need:

1 pound large shrimp, peeled and deveined: The star of our show! Make sure they’re nice and fresh.
2 ripe avocados, diced: For that creamy, dreamy texture. Give them a gentle squeeze to make sure they’re perfectly ripe.
2 ripe mangoes, diced: Sweet, juicy goodness. If you can find Ataulfo or Honey mangoes, they are chef’s kiss perfect here.
¼ red onion, finely diced: Just a little bite to balance the sweetness. If raw onion is a bit much for you, you can soak the diced onion in cold water for 10 minutes to mellow its flavor.
¼ cup chopped fresh cilantro: For that herbaceous, fresh finish. If cilantro isn’t your jam, fresh parsley is a great alternative.
Juice of 2-3 limes: This is key for brightness! You’ll use it in the avocado mixture and potentially in the dressing.
½ to 1 jalapeño, seeded and minced (optional): For a little gentle heat. Add as much or as little as you like, or skip it if you prefer!
2-3 cups cooked rice or quinoa: Your trusty base. I love using brown rice or fluffy quinoa for extra nutrition, but white rice is great too!
2 tablespoons olive oil: For cooking our shrimp.
1 teaspoon chili powder: Adds a warm, earthy depth.
½ teaspoon cumin: Another earthy spice that pairs beautifully with shrimp.
½ teaspoon garlic powder: Because, well, garlic!
Salt and black pepper, to taste: To enhance all those wonderful flavors.

For the Dressing (Optional but Highly Recommended!)

This little drizzle takes things to the next level:

2 tablespoons olive oil: Good quality extra virgin olive oil works wonders.
1 tablespoon lime juice: More of that vibrant citrus!
½ teaspoon honey or maple syrup (optional): Just a touch of sweetness to balance the tartness.
Salt and pepper, to taste: To season perfectly.

How to Make It

Ready to whip up some magic? It’s as easy as 1, 2, 3!

Prep the Shrimp: In a medium bowl, toss your beautiful shrimp with the chili powder, cumin, garlic powder, salt, and pepper. Make sure every single shrimp gets a little hug from those spices.
Cook the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once it’s shimmery, add your seasoned shrimp in a single layer. Cook for about 2-3 minutes per side, until they turn pink and opaque. Don’t overcook them, or they can get a little rubbery! Remove them from the skillet and set them aside to cool slightly.
Mix the Freshness: In another bowl, gently combine the diced avocados, diced mangoes, finely diced red onion, chopped cilantro, the juice of 2 limes, and the minced jalapeño (if you’re using it). Give it a gentle stir – we don’t want mushy avocado! Season this gorgeous mixture with salt and pepper to your liking.
Whip Up the Dressing (If Using): In a small bowl or a little jar, whisk together the olive oil, lime juice, honey or maple syrup (if you’re using it for that touch of sweetness), salt, and pepper. Taste and adjust seasonings – it should be bright and balanced.
Assemble Your Bowls: Divide your cooked rice or quinoa among your serving bowls. This is your delicious canvas!
Top it Off: Generously spoon the cooked shrimp and the vibrant avocado-mango mixture over the rice or quinoa.
Drizzle and Enjoy! Drizzle that lovely dressing over everything, if you made it. Take a moment to admire your handiwork before diving in. You deserve it!

Substitutions & Additions

The beauty of these bowls is how adaptable they are! Feel free to get creative:

Swap the Protein: No shrimp? No problem! Grilled chicken, flaky baked cod, or even some seasoned tofu or black beans would be delicious.
Add More Veggies: Feeling adventurous? Toss in some chopped cucumber, bell peppers (any color!), or even some corn for extra crunch and flavor.
Spice it Up: If you love a good kick, add more jalapeño, or try a dash of your favorite hot sauce.
Nutty Crunch: A sprinkle of toasted pepitas (pumpkin seeds) or chopped cashews adds a delightful texture.
Creamy Dreamy: A dollop of plain Greek yogurt or a drizzle of a cilantro-lime crema would be divine.

Tips for Success

A few little secrets from my kitchen to yours:

Ripe but Firm Avocado: Choose avocados that yield to gentle pressure but aren’t overly soft. This prevents them from turning to mush when you mix them.
Don’t Overcook the Shrimp: Seriously, this is the biggest culprit for tough shrimp! Keep a close eye on them.
Taste as You Go: This is my golden rule for any recipe. Adjust the salt, pepper, and lime juice in both the avocado mixture and the dressing until it tastes perfect to you.
Prep Ahead: You can cook the rice or quinoa and season the shrimp a day in advance. Chop your veggies (except for the avocado – dice that right before serving to prevent browning) a few hours ahead and store them in airtight containers. The dressing can also be made a day ahead.

How to Store It

These bowls are best enjoyed fresh, especially because of the avocado. However, if you have leftovers:

Refrigerate: Store any leftover components separately in airtight containers in the refrigerator. The rice/quinoa, shrimp, and avocado-mango mixture will keep for about 1-2 days. The avocado mixture might brown slightly, but a little extra squeeze of lime can help.
Reheating: The shrimp and rice/quinoa can be gently reheated. The avocado-mango mixture is best served chilled.

FAQs

Q: Can I make this ahead of time?

A: You can prep many components in advance! Cook the rice/quinoa, season the shrimp, and chop most of the veggies (except the avocado). Dice the avocado and mix the avocado-mango mixture just before serving for the freshest flavor and best color.

Q: My avocados are too hard! What can I do?

A: No worries! If your avocados aren’t quite ripe enough, you can place them in a paper bag with a banana or apple for a day or two. This will help them ripen more quickly.

Q: What can I serve with these bowls?

A: These bowls are quite complete on their own! But if you want to round out the meal, a side of tortilla chips, a simple green salad, or some grilled corn on the cob would be fantastic.

Q: How long will the leftovers last?

A: Leftovers are best eaten within 1-2 days. The avocado is the most delicate ingredient, so it might brown a bit, but it’s still perfectly safe and tasty to eat!

Shrimp Avocado Mango Bowls

A fresh, vibrant, and flavorful bowl meal featuring seasoned shrimp, creamy avocado, sweet mango, red onion, and cilantro, often served over rice or quinoa with a bright lime dressing.

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Equipment

Medium bowl
Skillet
Small bowl or jar for dressing

Ingredients

Main ingredients

1 pound large shrimp peeled and deveined
2 ripe avocados diced
2 ripe mangoes diced
0.25 red onion finely diced
0.25 cup fresh cilantro chopped
2 lime lime juice from 2-3 limes
0.5 jalapeño seeded and minced (optional)
2 cups cooked rice or quinoa your base
2 tablespoons olive oil for cooking shrimp
1 teaspoon chili powder
0.5 teaspoon cumin
0.5 teaspoon garlic powder
salt and black pepper to taste

For the Dressing (Optional)

2 tablespoons olive oil good quality extra virgin
1 tablespoon lime juice
0.5 teaspoon honey or maple syrup (optional)
salt and pepper to taste

Instructions

Prep the Shrimp: In a medium bowl, toss your beautiful shrimp with the chili powder, cumin, garlic powder, salt, and pepper. Make sure every single shrimp gets a little hug from those spices.
Cook the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once it’s shimmery, add your seasoned shrimp in a single layer. Cook for about 2-3 minutes per side, until they turn pink and opaque. Don't overcook them, or they can get a little rubbery! Remove them from the skillet and set them aside to cool slightly.
1 pound large shrimp
Mix the Freshness: In another bowl, gently combine the diced avocados, diced mangoes, finely diced red onion, chopped cilantro, the juice of 2 limes, and the minced jalapeño (if you're using it). Give it a gentle stir – we don't want mushy avocado! Season this gorgeous mixture with salt and pepper to your liking.
1 pound large shrimp
Whip Up the Dressing (If Using): In a small bowl or a little jar, whisk together the olive oil, lime juice, honey or maple syrup (if you're using it for that touch of sweetness), salt, and pepper. Taste and adjust seasonings – it should be bright and balanced.
1 pound large shrimp
Assemble Your Bowls: Divide your cooked rice or quinoa among your serving bowls. This is your delicious canvas!
1 pound large shrimp
Top it Off: Generously spoon the cooked shrimp and the vibrant avocado-mango mixture over the rice or quinoa.
1 pound large shrimp
Drizzle and Enjoy! Drizzle that lovely dressing over everything, if you made it. Take a moment to admire your handiwork before diving in. You deserve it!
1 pound large shrimp

Notes

This recipe is fast, easy, and crowd-pleasing, making it a great go-to summer meal. The components can be prepped ahead, but assemble just before serving for optimal freshness, especially the avocado.