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Shrimp Avocado Mango Bowls

Category: Wholesome Meals for Every Day

Shrimp Avocado Mango Bowls bring together succulent shrimp, sweet mango, creamy avocado, and tangy lime for a lively, nourishing meal. Start by tossing together a quick salsa of fresh mango, red onion, jalapeño, cilantro, and lime juice. Marinate the shrimp with olive oil and spices, then grill or sauté until just opaque. Layer cooked rice or quinoa as your base, then top with diced avocado, mango salsa, and shrimp. For a finishing touch, drizzle with citrusy dressing and garnish with sesame seeds or crunchy tortilla strips. Enjoy immediately for a burst of tropical flavors and colors.

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Delicious by Nina official logo
Updated on Sun, 27 Jul 2025 16:43:29 GMT
A bowl of shrimp salad with avocado, tomatoes, and other vegetables. Save
A bowl of shrimp salad with avocado, tomatoes, and other vegetables. | deliciousbynina.com

Shrimp Avocado Mango Bowls are my answer to a fast weeknight dinner that still feels like something special With sweet mango buttery avocado tender shrimp and a zippy salsa all layered over fluffy rice or quinoa this bowl delivers bright summery flavors in every bite It is a go to for days when I want freshness and color but need to keep the cooking simple and quick

The flavors are sunshine in a bowl and the colors always impress guests I first made these for a poolside birthday and now even picky eaters request them whenever they visit

Ingredients

  • Shrimp: brings lean high quality protein cooks quickly and soaks up all the spicy marinade Look for shrimp that smells fresh and feels firm avoid any with a fishy odor or mushy texture
  • Avocados: add creamy richness and healthy fats Pick avocados that yield just a bit to gentle pressure and have no dark spots inside
  • Mangoes: provide sweet juiciness and a tropical note Choose mangoes that feel soft and have a fragrant smell avoid rock hard or wrinkled ones
  • Red onion: creates a mild sharp bite plus beautiful color Go for onions with bright even color and no mushy spots
  • Cilantro: lifts everything with fresh herby flavor Always use bundles that look green and lively no yellowing leaves
  • Lime juice: balances sweetness and helps keep the avocado green Use juicy limes with smooth skin for maximum yield
  • Jalapeño: for optional heat Mince finely and remove seeds for milder spice
  • Cooked rice or quinoa: forms a hearty base Choose your favorite type fluffy grains that have separated are best
  • Olive oil: is used for both cooking and dressing Reach for a good quality extra virgin olive oil for taste and health
  • Chili powder cumin garlic powder salt and black pepper: flavor the marinade Use fresh ground spices for best flavor and be generous with seasoning
  • For the dressing: olive oil lime juice and honey or maple syrup add brightness and a hint of sweetness Blend until smooth and balance to taste
  • Optional toppings: like sesame seeds red pepper flakes green onions or crispy strips offer extra flavor and crunch

Step-by-Step Instructions

Prepare the Mango Salsa:
Peel and dice mangoes into small cubes Finely chop red onion and jalapeño if using making sure to remove seeds for less heat Chop fresh cilantro until you have about a quarter cup In a medium bowl gently toss together mango red onion jalapeño and cilantro Squeeze over lime juice season lightly with salt and pepper and stir until well mixed Let this mixture rest so the flavors blend
Marinate and Cook the Shrimp:
In a bowl combine olive oil chili powder cumin garlic powder salt and pepper Mix until smooth Add washed peeled shrimp into the bowl and coat evenly Let it sit for at least ten minutes to absorb flavors I like to start my rice while waiting Heat a skillet or grill pan on medium high until hot Spread shrimp in a single layer Cook for about two minutes until the underside is pink and golden then flip Cook for another one to two minutes until the second side turns opaque and shrimp are just cooked through Remove and set aside
Prepare the Avocado and Rice or Quinoa:
Dice avocados into bite size pieces right before serving For best color gently mix with a little lime juice If using uncooked rice or quinoa make it according to package instructions If it is pre cooked warm it gently so the bowls come together hot
Make the Optional Lime Dressing:
In a small bowl whisk together olive oil lime juice honey or maple syrup and a pinch of salt and pepper Taste and adjust until it is as tangy or sweet as you like
Assemble the Shrimp Avocado Mango Bowls:
Spoon warm cooked rice or quinoa into serving bowls Top with generous scoops of diced avocado and the fresh mango salsa Arrange cooked shrimp on top for an eye catching finish Drizzle over the dressing if using Scatter on your favorite toppings such as sesame seeds or crispy strips Serve right away and dig in
A bowl of shrimp and vegetables. Save
A bowl of shrimp and vegetables. | deliciousbynina.com

Cilantro is my favorite part here Its brightness cuts through the richness and instantly makes it taste fresh My niece calls this her "summer sunshine bowl" and we always laugh while mixing it up together

Storage Tips

Store all components separately avocados salsa shrimp and grains each in their own airtight container in the fridge This keeps everything fresh and stops the avocado from browning Assembled bowls are best eaten right away but will keep for a day People in my house love the salsa the next morning with eggs

Ingredient Substitutions

No shrimp Use cooked chicken tofu or even roasted chickpeas No mango Try diced pineapple or even peaches for a similar sweet note No quinoa Rice or cauliflower rice will both work plus you can even use greens as a base Swap cilantro for parsley if you are not a fan

Serving Suggestions

Serve these bowls as a quick lunch light dinner or picnic meal They are also lovely as part of a buffet with chips and extra toppings nearby Sometimes I line everything up for a build your own bar so everyone builds their favorite combination

Cultural Context

This dish takes inspiration from tropical flavors found in coastal Latin and Caribbean cooking The pairing of fresh seafood with sweet fruits bright lime and herbs shows up across these regions and always reminds me of travel and warm weather

Recipe FAQs

→ Can I use frozen shrimp?

Yes, frozen shrimp works well. Thaw completely and pat dry before marinating for best texture.

→ What grain can I use as a base?

Choose cooked rice (white, brown, jasmine) or quinoa for your base. Both provide satisfying texture and flavor.

→ How do I keep avocado from browning?

Toss diced avocado with fresh lime juice right before assembling. This helps preserve color and flavor.

→ Is the dressing essential?

The citrusy dressing is optional but recommended for added brightness. Adjust sweetness and tanginess to taste.

→ What spice level should I expect?

No heat if jalapeño is omitted. For a kick, add minced jalapeño or red pepper flakes to your salsa or bowl.

→ Can I make these bowls dairy free or gluten free?

These bowls are naturally dairy free and gluten free, provided your grains are naturally gluten free and toppings are suitable.

Shrimp Avocado Mango Bowls

Juicy shrimp, ripe mango, and avocado served over grains with zesty lime and fresh cilantro.

Prep Time
20 min
Cooking Time
15 min
Total Time
35 min
By: Nina

Category: Lunch & Dinner

Skill Level: Moderate

Cuisine: Fusion

Serves: 4 Servings

Dietary Preferences: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 pound large shrimp, peeled and deveined
02 2 ripe avocados, diced
03 2 ripe mangoes, diced
04 1/4 red onion, finely diced
05 1/4 cup chopped fresh cilantro
06 Juice of 2-3 limes
07 1/2 to 1 jalapeño, seeded and minced (optional)
08 2-3 cups cooked rice or quinoa

→ Shrimp Marinade

09 2 tablespoons olive oil
10 1 teaspoon chili powder
11 1/2 teaspoon cumin
12 1/2 teaspoon garlic powder
13 Salt and black pepper, to taste

→ Optional Dressing

14 2 tablespoons olive oil
15 1 tablespoon lime juice
16 1/2 teaspoon honey or maple syrup (optional)
17 Salt and pepper, to taste

→ Optional Toppings

18 Sesame seeds
19 Red pepper flakes
20 Chopped green onions
21 Tortilla strips or crispy wonton strips

Directions

Step 01

Dice the mangoes, red onion, and jalapeño (if using). Roughly chop the fresh cilantro. Combine diced mango, onion, jalapeño, and cilantro in a medium bowl. Squeeze lime juice over the mixture, season with salt and pepper, and toss gently. Let the salsa rest while preparing the shrimp and other components.

Step 02

In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add shrimp to the marinade, tossing to coat. Marinate for 10-15 minutes. Heat a skillet over medium-high heat and cook the shrimp in a single layer for 2-3 minutes per side, until pink and opaque. Remove from the skillet and let cool slightly.

Step 03

Dice the ripe avocados just before assembling the bowls. To prevent browning, toss with a squeeze of lime juice. If not already cooked, prepare rice or quinoa according to package instructions.

Step 04

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.

Step 05

Divide the rice or quinoa evenly among bowls. Top with diced avocado and mango salsa. Arrange the cooked shrimp on top, then drizzle with dressing if desired. Garnish with your chosen toppings and serve immediately.

Notes

  1. Shrimp cooks quickly, so be cautious not to overcook it to avoid rubbery texture.
  2. Prepare and dice avocados just before assembling to maintain freshness and prevent browning.
  3. For a spicier salsa, include the seeds of the jalapeño when mincing.

Required Equipment

  • Skillet or grill pan
  • Mixing bowls
  • Knife for chopping and dicing
  • Cutting board
  • Small whisk or fork for dressing
  • Serving bowls

Allergen Information

Check all ingredients for possible allergens and consult a healthcare professional if unsure.
  • Shellfish (shrimp)

Nutritional Information (per serving)

These details are for reference only and don’t replace professional medical advice.
  • Calories: 650
  • Fats: 30 g
  • Carbohydrates: 50 g
  • Proteins: 35 g