Shrimp Avocado Mango Bowls (Print-Friendly Version)
Juicy shrimp, ripe avocado, and mango combine for a colorful, fresh bowl with grains and zesty lime.
# What You'll Need:
→ Shrimp and Marinade
01 -
450 g large shrimp, peeled and deveined (fresh or thawed frozen)
02 -
2 tablespoons extra virgin olive oil
03 -
1 teaspoon chili powder
04 -
0.5 teaspoon ground cumin
05 -
0.5 teaspoon garlic powder
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Mango Salsa
08 -
2 ripe mangoes, peeled and diced
09 -
0.25 red onion, finely diced
10 -
0.5 jalapeño, seeded and minced (optional, use up to 1 whole for more heat)
11 -
0.25 cup fresh cilantro, chopped
12 -
Juice of 2 limes
13 -
Salt and black pepper, to taste
→ Bowls and Base
14 -
2 ripe avocados, diced
15 -
2.5 cups cooked rice or cooked quinoa (white, brown, jasmine, or quinoa)
→ Lime Dressing (optional)
16 -
2 tablespoons extra virgin olive oil
17 -
1 tablespoon lime juice
18 -
0.5 teaspoon honey or maple syrup (optional)
19 -
Salt and black pepper, to taste
→ Toppings (optional)
20 -
Sesame seeds
21 -
Red pepper flakes
22 -
Chopped green onions
23 -
Tortilla strips or crispy wonton strips
# How to Make It:
01 -
Peel and dice the mangoes into small cubes. Finely dice the red onion and, if using, the jalapeño (remove seeds and membranes for milder heat). Roughly chop the cilantro. In a medium bowl, gently toss together diced mango, red onion, jalapeño, and cilantro. Squeeze lime juice over the mixture, and season with salt and pepper. Set aside to allow flavors to meld.
02 -
In a separate bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the peeled and deveined shrimp, tossing to evenly coat. Let the shrimp marinate for 10–15 minutes. For robust flavor, marinate up to 30 minutes, but avoid excessive time as acidity can begin to cure the shrimp.
03 -
Heat a skillet or grill pan over medium-high heat. Arrange the marinated shrimp in a single layer, working in batches if needed to avoid crowding. Cook for 2–3 minutes per side, until pink, opaque, and firm. Remove shrimp from pan and set aside.
04 -
Dice the avocados just before assembling to retain their color and texture. Toss with a bit of lime juice to prevent browning if desired. Cook rice or quinoa as per package instructions, or reheat if already prepared.
05 -
In a small bowl, whisk together olive oil, lime juice, honey or maple syrup if using, and a pinch of salt and pepper. Taste and adjust seasoning to preference.
06 -
Divide cooked rice or quinoa between serving bowls. Top with diced avocado and generous spoonfuls of mango salsa. Arrange cooked shrimp over the top. Drizzle with lime dressing if using. Garnish with sesame seeds, red pepper flakes, green onions, and tortilla or wonton strips as desired. Serve immediately.
# Additional Tips:
01 -
Allow the mango salsa to rest while preparing the shrimp to intensify the flavors.
02 -
Overcooking shrimp leads to a rubbery texture; watch closely and remove as soon as they are opaque.
03 -
Mix avocado with lime juice just before serving to prevent discoloration.
04 -
For meal prep, keep shrimp, salsa, and avocado separate until serving for optimal freshness.