If you are craving a vibrant, fresh dish that bursts with tropical flavors and satisfying textures, the Shrimp and Avocado Bowls with Mango Salsa Recipe is exactly what you need to try. This colorful bowl combines perfectly spiced shrimp, creamy avocado slices, and a zesty mango salsa that dances on your palate while sitting atop a bed of fluffy rice or cauliflower rice for a healthy twist. Every bite delivers the perfect balance of sweet, spicy, and tangy elements that make this dish a stand-out meal for any time you want something light yet indulgently delicious.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this dish shine. Each component plays a specific role, from the spice-rubbed shrimp delivering warmth and flavor to the mango salsa adding a refreshing tropical brightness and the avocado bringing creamy richness.
- Large shrimp (1 pound): Peeled and deveined for convenience and perfect quick cooking.
- Olive oil (1 tablespoon): Adds a subtle richness and helps spices adhere to the shrimp.
- Chili powder (1/2 teaspoon): Gives a smoky, mild heat that complements the shrimp beautifully.
- Paprika (1/2 teaspoon): Enhances color and a sweet pepper flavor.
- Cumin (1/4 teaspoon): Adds an earthy depth that rounds out the spice mix.
- Salt and pepper: Essential seasoning to heighten all the flavors.
- Cooked rice (2 cups): Provides a hearty base; use white, brown, or for a low-carb option, cauliflower rice.
- Avocado (1, sliced): Creamy texture that mellows the spices and bright salsa.
- Sour cream or Greek yogurt (1/4 cup, optional): A cool, tangy drizzle to balance the dish.
- Lime juice (1 tablespoon plus juice of 1 lime for salsa): Adds fresh acidity to shrimp and salsa for brightness.
- Mango (1 ripe, diced): Sweet and juicy star of the salsa, providing tropical flair.
- Red onion (1/4 cup, finely chopped): Adds crunch and sharpness to salsa.
- Jalapeño (1/2, seeded and minced): Brings gentle heat to the salsa; adjust to taste.
- Fresh cilantro (1/4 cup, chopped): Herbaceous note that ties the salsa together.
How to Make Shrimp and Avocado Bowls with Mango Salsa Recipe
Step 1: Season and Cook the Shrimp
Start by tossing your peeled and deveined shrimp in olive oil, chili powder, paprika, cumin, salt, and pepper. This spice blend gives the shrimp a beautiful, complex flavor. Heat a skillet over medium-high, then cook the shrimp for 2 to 3 minutes per side until they turn pink and opaque. Once cooked, add a squeeze of fresh lime juice to enhance their brightness and bring all those flavors together.
Step 2: Prepare the Mango Salsa
While your shrimp are cooking, combine diced ripe mango with finely chopped red onion, minced jalapeño, chopped cilantro, fresh lime juice, and a pinch of salt in a bowl. Stir everything gently but thoroughly so each juicy bite of salsa is bursting with sweet, spicy, and citrusy notes that bring an irresistible pop to the dish.
Step 3: Assemble the Bowls
Divide your cooked rice among serving bowls as the base layer. Top with the perfectly spiced shrimp, generous slices of creamy avocado, and a hearty scoop of mango salsa. If you want to add a little extra creaminess and cool down the slight heat, drizzle with sour cream or Greek yogurt on top. Serve immediately with lime wedges on the side for those who love an extra fresh squeeze.
How to Serve Shrimp and Avocado Bowls with Mango Salsa Recipe
Garnishes
Fresh garnishes make all the difference. Little sprigs of cilantro, extra lime wedges, or even a pinch of chili flakes can enhance the colors and elevate the flavors of your Shrimp and Avocado Bowls with Mango Salsa Recipe by adding aromatic freshness and customizable spice levels as you eat.
Side Dishes
This dish is a full meal on its own, but pairing your bowls with a light, crunchy side like a crisp green salad or some roasted veggies provides additional texture and nutrients. A simple cucumber salad with a tangy vinaigrette also complements the tropical sweetness beautifully.
Creative Ways to Present
Want to impress your guests? Serve the ingredients in separate bowls and let everyone build their own shrimp and avocado bowls. Alternatively, use hollowed-out avocado halves as natural bowls for a fun, eye-catching presentation that doubles as a delicious edible container.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shrimp, rice, and salsa separately in airtight containers in the refrigerator to maintain freshness. The shrimp can stay tender, and the salsa will keep its bright flavor for up to two days.
Freezing
Freezing shrimp or mango salsa isn’t recommended as it can alter the texture and flavor. However, cooked rice freezes well, so prepare your rice in advance and freeze in portions to save time for your next bowl.
Reheating
Reheat leftover shrimp gently in a skillet over low heat or briefly in the microwave to avoid overcooking and becoming rubbery. Warm the rice separately and add fresh salsa and avocado slices just before serving to keep their vibrant textures intact.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp properly before seasoning and cooking for even results and to keep that lovely texture.
Is there a vegetarian version of the Shrimp and Avocado Bowls with Mango Salsa Recipe?
Yes, you can substitute shrimp with grilled tofu or chickpeas for a satisfying vegetarian alternative that still pairs beautifully with the mango salsa and avocado.
How spicy is the mango salsa?
The heat level is mild and adjustable since you can control how much jalapeño you add, or omit the seeds for less spice, making it approachable for most palates.
Can I meal prep these bowls for the week?
Definitely! Just keep ingredients like avocado and salsa separate until serving to maintain freshness and prevent browning or sogginess.
What are some low-carb options for this recipe?
Swap out the rice for cauliflower rice or a bed of mixed greens to keep the bowl light and carb-conscious while still fully flavorful.
Final Thoughts
If you are looking for a dish that brings a burst of tropical sunshine and packs a punch of flavor in every bite, you simply must try the Shrimp and Avocado Bowls with Mango Salsa Recipe. It’s fresh, bright, and satisfying in all the right ways — perfect for quick weeknight dinners or impressing friends. I guarantee once you make it, this bowl will become one of your go-to favorites!
Print
Shrimp and Avocado Bowls with Mango Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
Delight in these vibrant Shrimp and Avocado Bowls featuring succulent, spice-seasoned shrimp served over a bed of rice and topped with creamy avocado slices and a fresh, zesty mango salsa. Perfectly balanced with bold Mexican-inspired flavors, this healthy recipe is quick to prepare and ideal for a nutritious main course.
Ingredients
Shrimp and Rice
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 2 cups cooked white or brown rice (or cauliflower rice for low-carb)
- 1 avocado, sliced
- 1/4 cup sour cream or Greek yogurt (optional for drizzle)
- 1 tablespoon lime juice
Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/2 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt to taste
Instructions
- Season and Cook the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, paprika, cumin, salt, and pepper until evenly coated. Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side, or until they turn pink and opaque. Remove from heat and drizzle with a little lime juice to enhance the flavor.
- Prepare Mango Salsa: In a separate bowl, combine the diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt. Stir well to mix all the vibrant flavors, then set aside to allow the salsa to meld.
- Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top each portion with the cooked shrimp, fresh avocado slices, and a generous spoonful of the mango salsa. If desired, drizzle with sour cream or Greek yogurt for added creaminess. Serve immediately alongside lime wedges for extra zest.
Notes
- Marinate the shrimp in the spices for 15–30 minutes before cooking to deepen the flavors.
- For a lighter variation, substitute quinoa or mixed greens instead of rice.
- Adjust the spiciness of the mango salsa by adding more or less jalapeño according to your taste preference.
