If you’re looking for a dish that’s bursting with vibrant flavors and looks as gorgeous as it tastes, Shrimp and Avocado Bowls with Mango Salsa are about to become your new obsession. Succulent, spiced shrimp, creamy avocado, and a juicy, zesty mango salsa all come together on a base of fluffy rice, creating the perfect tropical-inspired meal for any occasion. This recipe strikes the ideal balance between easy weeknight dinner and show-stopping lunch, and every bite will transport you straight to sunny beaches with its fresh, colorful ingredients.

Shrimp and Avocado Bowls with Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how the simplest ingredients can deliver such bold, memorable flavors in Shrimp and Avocado Bowls with Mango Salsa. Each item plays a starring role, whether adding heat, cool creaminess, or bursts of sweet and tangy crunch.

Shrimp: Large, peeled, and deveined shrimp cook up fast and soak in every bit of the smoky spice blend.
Olive oil: A drizzle helps the spices cling to the shrimp and keeps everything juicy.
Chili powder: Adds a bright, warm kick that’s the backbone of the shrimp’s flavor.
Paprika: Smoked or sweet, this deepens the flavor and intensifies the color.
Cumin: Just a touch for an earthy, aromatic undertone that pairs so well with shrimp.
Salt and pepper: Essential basics to perfectly season every layer of this bowl.
Cooked rice: Choose white, brown, or even cauliflower rice to create a fluffy, satisfying base.
Avocado: Sliced fresh for rich, creamy contrast that melts into the bowl.
Sour cream or Greek yogurt: Optional, but a little drizzle provides lush tang and a beautiful finish.
Lime juice: Brightens the shrimp and salsa and ties all the flavors together.
Mango Salsa Ingredients:
Ripe mango: Dice it for bites of tangy sweetness that make the salsa shine.
Red onion: Finely chop for color and a mild bite that balances the fruit’s sweetness.
Jalapeño: Seed and mince for a touch of heat; add more or less to suit your spice preference.
Fresh cilantro: Chopped for bright, herbal notes that lift the whole bowl.
Lime juice: Ties the salsa together and keeps the mango lively and bright.
Salt: Just a pinch brings out the natural juiciness and flavor in the salsa.

How to Make Shrimp and Avocado Bowls with Mango Salsa

Step 1: Spice and Cook the Shrimp

Start by tossing the shrimp with olive oil, chili powder, paprika, cumin, salt, and pepper in a bowl so every piece gets evenly coated in the flavorful mixture. Then, heat a skillet over medium-high and cook the shrimp for 2 to 3 minutes per side. You’re aiming for pink and just-cooked-through—don’t overcook, or they’ll lose their tender juiciness. Finish by squeezing fresh lime juice over the hot shrimp to give them a citrusy punch.

Step 2: Make the Fresh Mango Salsa

While the shrimp are sizzling, whip up the mango salsa in no time. Combine diced ripe mango, red onion, minced jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir everything together, letting the flavors mingle for at least a few minutes so the salsa becomes bright, sweet, and tangy with a hint of heat. This salsa is a star on its own—you’ll want to eat it by the spoonful!

Step 3: Assemble the Bowls

Ready to build your tropical masterpiece? Divide your choice of rice among the serving bowls. On each bed of rice, arrange the plump, spiced shrimp, creamy avocado slices, and a generous spoonful of that juicy, sunshine-colored mango salsa. Drizzle sour cream or Greek yogurt over the top for a cool, tangy finish if you like. Don’t forget the extra lime wedges for squeezing at the table!

How to Serve Shrimp and Avocado Bowls with Mango Salsa

Garnishes

A little garnish goes a long way! Sprinkle extra chopped cilantro for color and freshness, add thinly sliced radishes for crunch, or scatter toasted pumpkin seeds for a nutty pop. A final squeeze of lime over everything at the table wakes up every flavor in your Shrimp and Avocado Bowls with Mango Salsa.

Side Dishes

Turn these vibrant bowls into a feast by pairing them with simply dressed greens, grilled corn on the cob, or crispy tortilla chips to scoop up any leftover salsa. Light, citrusy sparkling water or a classic margarita rounds out a perfect meal.

Creative Ways to Present

Shrimp and Avocado Bowls with Mango Salsa look gorgeous served in wide shallow bowls, but let your creativity loose: try serving everything taco-style in warm tortillas, or in lettuce leaf cups for a fun, hand-held appetizer. Layer each element in a clear glass for a colorful, party-ready parfait presentation.

Make Ahead and Storage

Storing Leftovers

If you have extra, store each component—shrimp, mango salsa, rice, and avocado—separately in airtight containers in the fridge. This keeps everything fresh and stops the salsa from soaking into the rice. Bowls made this way will keep well for up to 2 days.

Freezing

While rice and cooked shrimp freeze well, mango salsa and avocado don’t love the freezer. If you want to freeze the shrimp and rice for later, pack them in airtight containers or freezer bags and freeze for up to 2 months. Prepare the mango salsa and slice fresh avocado just before serving for the best flavors and textures.

Reheating

Reheat the rice and shrimp gently in the microwave or a skillet over low heat, just until warmed through. To avoid rubbery shrimp, heat only until hot, not longer. Add the cold, fresh salsa and avocado after reheating for a bowl that tastes like it was just made.

FAQs

Can I use frozen shrimp in this recipe?

Absolutely! Just be sure to thaw and pat the shrimp dry before tossing them with spices. They’ll cook up perfectly juicy in this Shrimp and Avocado Bowls with Mango Salsa recipe every time.

What’s the best way to ripen a mango quickly?

To speed up ripening, place your mango in a brown paper bag on the counter for a day or two. When it gives slightly to gentle pressure, it’s ready for that irresistible mango salsa.

How can I make this recipe spicier or milder?

Adjust the amount of jalapeño in the salsa to suit your heat preference, and add a pinch of cayenne to the shrimp spices for extra kick. For a milder version, use less jalapeño or swap it out for sweet bell pepper.

Are there other grain options instead of rice?

Definitely! Quinoa, farro, or even a bed of crisp mixed greens work beautifully in Shrimp and Avocado Bowls with Mango Salsa. You can also use cauliflower rice for a lighter, low-carb bowl.

Can I prep anything ahead of time?

You can cook the rice and even make the mango salsa up to one day ahead. Just slice the avocado right before serving to keep it looking fresh and delicious in your Shrimp and Avocado Bowls with Mango Salsa.

Final Thoughts

I hope you’re as excited to dive into these Shrimp and Avocado Bowls with Mango Salsa as I am! With their bold flavors and tropical vibes, they’re sure to brighten up any meal. Give them a try and you’ll find yourself coming back to this fresh, simple recipe again and again.

Shrimp and Avocado Bowls with Mango Salsa Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Shrimp and Avocado Bowls with Mango Salsa are a fresh and flavorful meal option that combines succulent shrimp with creamy avocado and a zesty mango salsa. Perfect for a quick and healthy dinner!

Ingredients

Scale

Shrimp Bowl:

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

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

Additional:

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

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Instructions

Prepare the Shrimp: Toss the shrimp with olive oil, chili powder, paprika, cumin, salt, and pepper. Cook in a skillet until pink and opaque.
Make the Mango Salsa: Combine mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl.
Assemble the Bowls: Divide rice into bowls, top with shrimp, avocado, and mango salsa. Drizzle with sour cream or Greek yogurt.
Serve: Garnish with lime wedges and enjoy!