Shrimp Avocado Mango Bowl (Easy & Healthy!)

There’s something magical about the combination of succulent shrimp, creamy avocado, and sweet juicy mango that creates an explosion of flavor in every bite. This Shrimp Avocado Mango Bowl isn’t just another recipe – it’s a perfect balance of protein, healthy fats, and vibrant produce that comes together in a stunning meal that’s as nutritious as it is delicious.

Whether you’re looking for a quick weeknight dinner or an impressive dish for guests, these shrimp mango avocado rice bowls deliver restaurant-quality results with minimal effort. The contrast of textures and flavors – from the tender shrimp to the buttery avocado and the sweet-tangy mango – creates a tropical-inspired dish that will transport your taste buds to a beachside paradise.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes from start to finish
• Healthy & Nutritious: Packed with lean protein, healthy fats, and fresh produce
• Bursting with Flavor: Perfect balance of sweet, savory, spicy, and tangy notes
• Customizable: Easily adapt to different dietary needs and preferences
• Perfect for Meal Prep: Components can be prepared ahead and assembled when ready
• Visually Stunning: Vibrant colors make for an Instagram-worthy plate
• Family-Friendly: Adjustable spice levels make it perfect for everyone

Ingredient Deep Dive

For the Shrimp:

Ingredient	Amount (US)	Amount (Metric)	Notes
Large shrimp (21/25 count)	1 pound	450g	Peeled and deveined, tail-on optional
Olive oil	1 tablespoon	15ml	For cooking
Garlic	2 cloves	2 cloves	Minced
Lime juice	1 tablespoon	15ml	Freshly squeezed
Chili powder	1 teaspoon	5g	Adjust to taste
Ground cumin	½ teaspoon	2.5g	For depth of flavor
Salt	½ teaspoon	2.5g	To taste
Black pepper	¼ teaspoon	1.25g	Freshly ground

Pro Tip: If using frozen shrimp, thaw completely in cold water for about 15 minutes and pat dry before marinating. Fresh shrimp will have the best texture, but quality frozen shrimp works well too.

For the Mango:

Ingredient	Amount (US)	Amount (Metric)	Notes
Ripe mangoes	2 medium	2 medium	Ataulfo (champagne) or Kent preferred

Selecting a Ripe Mango: Look for mangoes that yield slightly to gentle pressure and have a sweet, fragrant aroma at the stem end. For Ataulfo mangoes, a golden-yellow color indicates ripeness, while Kent mangoes should have some red blush over a yellow background.

How to Cut a Mango: Stand the mango on its end and slice down along each side of the flat pit. Score the flesh in a grid pattern without cutting through the skin, then push the skin side to invert the cubes for easy removal.

For the Avocado:

Ingredient	Amount (US)	Amount (Metric)	Notes
Ripe avocados	2 medium	2 medium	Hass variety recommended

Selecting Ripe Avocados: Choose avocados that yield to gentle pressure but aren’t mushy. The stem end should come off easily and reveal green underneath, not brown.

Cutting Avocado: Slice around the pit, twist to separate halves, remove the pit, then score the flesh into cubes before scooping with a spoon. For best results, add avocado just before serving.

For the Base (Choose One):

Option	Amount (US)	Amount (Metric)	Cooking Instructions
White rice	1 cup uncooked	185g uncooked	Rinse until water runs clear, cook with 1¾ cups water for 15-18 minutes
Brown rice	1 cup uncooked	185g uncooked	Rinse, cook with 2¼ cups water for 40-45 minutes
Quinoa	1 cup uncooked	170g uncooked	Rinse thoroughly, cook with 2 cups water for 15 minutes
Cauliflower rice	4 cups	400g	Sauté in 1 tbsp oil for 5-7 minutes until tender
Mixed greens	4-6 cups	120-180g	No cooking required

Rice Cooking Tip: Let rice rest covered for 10 minutes after cooking for fluffier texture.

For the Dressing/Sauce (Two Options):

Creamy Cilantro-Lime Dressing:

Ingredient	Amount (US)	Amount (Metric)	Notes
Greek yogurt	¼ cup	60g	Plain, full-fat recommended
Fresh cilantro	¼ cup	15g	Packed, stems removed
Lime juice	2 tablespoons	30ml	Freshly squeezed
Olive oil	1 tablespoon	15ml	Extra virgin
Honey	1 teaspoon	5ml	Or agave syrup
Garlic	1 clove	1 clove	Minced
Salt	¼ teaspoon	1.25g	To taste
Black pepper	Pinch	Pinch	To taste

Instructions: Blend all ingredients until smooth and creamy.

Zesty Mango Vinaigrette:

Ingredient	Amount (US)	Amount (Metric)	Notes
Ripe mango	¼ cup	60g	Diced
Rice vinegar	2 tablespoons	30ml	Unseasoned
Lime juice	1 tablespoon	15ml	Freshly squeezed
Olive oil	3 tablespoons	45ml	Extra virgin
Honey	1 teaspoon	5ml	Optional
Dijon mustard	½ teaspoon	2.5g	For emulsification
Salt	¼ teaspoon	1.25g	To taste
Red pepper flakes	Pinch	Pinch	Optional

Instructions: Blend all ingredients until smooth.

Optional Toppings:

• Thinly sliced red onion
• Fresh cilantro leaves
• Diced jalapeño (seeds removed for less heat)
• Sweet corn kernels (fresh or roasted)
• Black beans (rinsed and drained)
• Toasted pepitas (pumpkin seeds)
• Crumbled cotija or feta cheese
• Sliced radishes
• Crispy tortilla strips

Step-by-Step Instructions

1. Marinate the Shrimp

1. Combine the olive oil, minced garlic, lime juice, chili powder, cumin, salt, and pepper in a medium bowl.
2. Add the peeled and deveined shrimp to the marinade, tossing to coat evenly.
3. Let the shrimp marinate for 10-15 minutes (no longer, as the acid can start “cooking” the shrimp).

2. Prepare the Base

1. Cook your chosen base according to the instructions in the ingredient section above.
2. Fluff rice or quinoa with a fork and season with a pinch of salt and lime zest if desired.
3. Set aside to cool slightly before assembling bowls.

3. Make the Dressing

1. Combine all ingredients for your chosen dressing in a blender or food processor.
2. Blend until smooth and creamy, about 30-60 seconds.
3. Taste and adjust seasoning as needed.
4. Transfer to a jar or container and refrigerate until ready to use.

4. Cook the Shrimp

1. Heat a large skillet over medium-high heat.
2. Remove shrimp from marinade, letting excess drip off.
3. Cook shrimp for 2-3 minutes per side until pink and opaque with a slight char.
4. Transfer to a clean plate and set aside.

5. Prepare Fresh Components

1. Dice the mango into ½-inch cubes.
2. Cut the avocado into similar-sized cubes.
3. Chop or prepare any additional toppings you’re using.

6. Assemble the Bowls

1. Divide the base among 4 serving bowls.
2. Arrange the cooked shrimp, diced mango, and avocado on top.
3. Add any optional toppings you’re using.
4. Drizzle with your prepared dressing.
5. Garnish with fresh cilantro and lime wedges.
6. Serve immediately and enjoy!

Expert Tips & Tricks

• Perfect Shrimp Every Time: The secret to perfectly cooked shrimp is to watch for the C-shape. When shrimp curl into a C-shape, they’re done. If they curl into an O-shape, they’re overcooked.
• Fluffy Rice Technique: After cooking rice, place a clean kitchen towel between the pot and the lid while it rests. This absorbs excess moisture for perfectly fluffy grains.
• Keep Avocado Fresh: If preparing components ahead, toss diced avocado with a splash of lime juice to prevent browning. For meal prep, leave avocados whole until ready to serve.
• Temperature Balance: For the best flavor experience, serve the components at slightly different temperatures – warm shrimp, room temperature mango, and cool avocado create a delightful contrast.
• Flavor Boosting: Toast your spices in a dry pan for 30 seconds before adding to the marinade to intensify their flavor. Adding a pinch of lime zest to the finished dish brightens all the flavors.
• Perfect Assembly: Layer ingredients rather than mixing them to preserve the integrity of delicate components like avocado and mango.

Variations & Substitutions

Protein Options:

• Grilled Chicken: Marinate boneless chicken breasts in the same seasonings and grill until cooked through.
• Seared Tofu: Press firm tofu, slice into cubes, and cook with the same marinade for a plant-based option.
• Seared Salmon: Season salmon fillets with similar spices and sear skin-side down for a delicious alternative.

Spice Level Adjustments:

• Mild: Omit the chili powder and use sweet bell peppers instead of jalapeños.
• Medium: Follow the recipe as written with a moderate amount of chili powder.
• Spicy: Add a diced serrano pepper to the marinade and include sliced jalapeños as a topping.

Dietary Adaptations:

• Gluten-Free: This recipe is naturally gluten-free; just ensure any pre-packaged ingredients like broth are certified gluten-free.
• Dairy-Free: Use coconut yogurt instead of Greek yogurt in the Cilantro-Lime dressing and omit cheese toppings.
• Keto-Friendly: Use cauliflower rice as your base and add extra avocado for healthy fats.
• Vegan: Substitute tofu or tempeh for shrimp and use agave in place of honey.

Creative Twists:

• Caribbean Style: Add diced pineapple and a sprinkle of allspice to the marinade.
• Mexican Inspired: Include black beans, corn, and a sprinkle of taco seasoning.
• Asian Fusion: Swap the marinade for a mixture of soy sauce, sesame oil, ginger, and garlic.

Meal Prep & Storage Instructions

These easy shrimp bowl with mango salsa components can be prepared ahead for quick assembly throughout the week:

Make-Ahead Components:

• Base: Cook rice or quinoa up to 3 days ahead; store in airtight containers in the refrigerator.
• Shrimp: Cook and refrigerate for up to 2 days. Reheat gently or enjoy cold.
• Dressing: Prepare up to 5 days ahead and store in a sealed jar in the refrigerator.
• Mango: Dice up to 2 days ahead; store in an airtight container.

What Not to Prep Ahead:

• Avocado: Always cut fresh just before serving to prevent browning.

Storage Guidelines:

• Assembled Bowls: Best eaten fresh, but can be stored (without avocado) for up to 24 hours.
• Individual Components: Store separately in airtight containers in the refrigerator.

Reheating Instructions:

• Shrimp: Reheat gently in a skillet over low heat for 1-2 minutes or enjoy cold.
• Rice/Quinoa: Sprinkle with a few drops of water and microwave for 1 minute, covered.

Frequently Asked Questions

Can I use frozen mango instead of fresh?

Yes! Thawed frozen mango works well in this recipe. Let it drain completely to remove excess moisture before adding to your bowl.

How do I know when shrimp are perfectly cooked?

Perfectly cooked shrimp turn opaque pink with bright red tails and curl into a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked.

Is this recipe spicy?

As written, this recipe has a mild-to-medium heat level. You can easily adjust the spice by adding or reducing the chili powder and optional jalapeños.

Which dressing works better with this bowl?

Both dressings complement the bowl beautifully. The Cilantro-Lime dressing provides a creamy contrast, while the Mango Vinaigrette enhances the tropical flavors. Try both to see which you prefer!

Can I make this ahead for a party?

Absolutely! Prepare all components separately and set up a “bowl bar” so guests can assemble their own with their preferred toppings.

What’s the best rice to use for the base?

Jasmine rice offers a fragrant, slightly sticky texture that works well, but any long-grain rice is suitable. Brown rice adds extra nutrition and a nutty flavor.

How can I make this more filling?

Add black beans or edamame for extra protein and fiber, or increase the amount of avocado for more healthy fats that will keep you satisfied longer.

Did You Try This Recipe?

I’d love to hear how your Shrimp Avocado Mango Bowl turned out! Did you try any interesting variations? Share your experience in the comments below, and don’t forget to rate this recipe. If you snapped a photo of your creation, tag us on social media – I may feature your dish in my next post!