Get ready to fall head over heels for Shrimp and Avocado Bowls with Mango Salsa! Imagine plump, perfectly seasoned shrimp sizzling in a skillet, nestled on a bed of fluffy jasmine rice and crowned with creamy avocado and a burst of tropical mango salsa. This vibrant, nutritious bowl brings big flavor and big color, making it perfect for a weeknight dinner or something special for friends. Light yet satisfying, every bite balances tang, heat, and sweetness. If you’re after a dish that feels like pure sunshine in a bowl, this is the one. Give Shrimp and Avocado Bowls with Mango Salsa a spot in your mealtime rotation—you’ll wonder how you ever lived without them!

Shrimp and Avocado Bowls with Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients—nothing complicated here, just the essentials that build layers of taste and texture! Every element in Shrimp and Avocado Bowls with Mango Salsa plays a role, from zesty lime to juicy mango. Here’s what you need and why you’ll love it:

Shrimp (1 pound, large, peeled and deveined): Succulent and quick-cooking, shrimp add protein and a tender bite to each spoonful.
Olive Oil (2 tablespoons): Locks in moisture for the shrimp and helps all those spices stick beautifully.
Chili Powder (1 teaspoon): Delivers smoky warmth that pairs perfectly with the sweet mango salsa.
Paprika (1/2 teaspoon): Adds a gentle kick and that irresistible red-gold tint to the shrimp.
Garlic Powder (1/2 teaspoon): Rounds out the flavors with savory depth.
Salt (1/2 teaspoon for shrimp, 1/4 teaspoon for salsa): Enhances all the other flavors, both in the shrimp and salsa.
Black Pepper (1/4 teaspoon): Subtle heat and a pleasant bite without overpowering the dish.
Jasmine Rice or Cauliflower Rice (2 cups, cooked): A fluffy, neutral base to absorb all the saucy goodness and textures.
Avocado (1 large, diced): Brings creamy richness and a cool contrast to the warm shrimp.
Lime Juice (2 tablespoons, divided): Fresh, zingy acid that brightens up both the shrimp marinade and salsa.
Fresh Mango (1 cup, diced): Juicy, tropical sweetness—absolutely essential for that summery pop!
Red Bell Pepper (1/2 cup, diced): Crunchy, slightly sweet, and adds vibrant color.
Red Onion (1/4 cup, finely chopped): Gives the salsa a gentle sharpness and crunch.
Jalapeño (1 small, minced, optional): Adds as much kick as you dare—totally adjustable for your spice preference!
Fresh Cilantro (2 tablespoons, chopped): Bright, herbal flavor that makes the salsa fresh and lively.
Juice of 1 Lime (for salsa): Doubles down on tangy citrus, tying the salsa together.

How to Make Shrimp and Avocado Bowls with Mango Salsa

Step 1: Marinate the Shrimp

Start by giving the shrimp a flavor boost. In a medium bowl, mix together the shrimp with olive oil, chili powder, paprika, garlic powder, salt, pepper, and a tablespoon of fresh lime juice. Toss until every shrimp is well-coated. The marinade is key—let it sit for a few minutes while you prep the salsa, so each bite is big on taste!

Step 2: Mix the Mango Salsa

Grab a separate bowl and combine fresh mango, red bell pepper, red onion, jalapeño (if you want a little heat), cilantro, juice of one lime, and a pinch of salt. Give it all a good stir. The result will be colorful and zesty—this Mango Salsa takes Shrimp and Avocado Bowls with Mango Salsa truly over the top. Letting it marinate as you cook the shrimp lets all the flavors meld brilliantly.

Step 3: Cook the Shrimp

Heat a large skillet over medium-high heat. When it’s nice and hot, add the marinated shrimp. Cook for 2–3 minutes per side, just until they turn pink and opaque. Don’t overcook! Perfectly tender shrimp are the star of Shrimp and Avocado Bowls with Mango Salsa, so pull them off the heat as soon as they’re done.

Step 4: Assemble the Bowls

Build your bowls by dividing the warm, fluffy jasmine rice (or cauliflower rice, if you prefer) among serving bowls. Arrange the cooked shrimp on top, add a scoop of diced avocado for richness, then generously spoon over your fresh mango salsa. Give a final squeeze of lime, and you’re ready to dig in!

How to Serve Shrimp and Avocado Bowls with Mango Salsa

Garnishes

The magic is in the finishing touches! A sprinkle of extra chopped cilantro, a lime wedge, or a dash of chili flakes makes these bowls pop with flavor and freshness. For a little extra indulgence, try a tiny drizzle of creamy chipotle-lime dressing right before serving.

Side Dishes

With all the flavor packed into Shrimp and Avocado Bowls with Mango Salsa, simple sides work best. Pair with crispy tortilla chips, a cool cucumber salad, or sautéed greens. If you’re feeling bold, a light corn or black bean salad brings even more color to the table.

Creative Ways to Present

Turn these bowls into a party! Serve the components buffet-style so everyone can build their own masterpiece. Or, try layering the ingredients in mason jars for a grab-and-go lunch. Tiny appetizer cups work beautifully for entertaining, giving guests a taste of Shrimp and Avocado Bowls with Mango Salsa in a fun, handheld form.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, store the shrimp, salsa, rice, and avocado separately in airtight containers in the fridge. The mango salsa will stay perky for about 2 days, and the shrimp is best enjoyed within 2 days as well. Keeping everything separate prevents soggy textures and keeps flavors vibrant!

Freezing

The shrimp themselves can be frozen in an airtight container for up to a month—just be sure to cool them completely first. Avoid freezing the salsa or avocado, as they tend to get watery and lose their fresh appeal. Rice can be frozen too, ready to reheat for another delicious bowl.

Reheating

Gentle is the name of the game here! Reheat shrimp in a skillet over low heat or in the microwave in short bursts so they don’t dry out. Warm the rice separately, and keep the salsa and avocado cold and fresh right up to the moment of serving.

FAQs

Can I use frozen shrimp for Shrimp and Avocado Bowls with Mango Salsa?

Absolutely! Just thaw frozen shrimp overnight in the fridge and pat them dry before marinating. They’ll cook up perfectly juicy and flavorful in your bowl.

How spicy will the mango salsa be?

The heat is totally up to you. If you include the full jalapeño (and use the seeds), expect a pleasant kick. Prefer it mild? Skip the jalapeño or use just a little for gentle warmth.

What other grains work in place of jasmine rice?

Quinoa is a fantastic swap, adding extra protein and a delicate nutty flavor. You can also try brown rice, farro, or keep it low-carb with cauliflower rice—Shrimp and Avocado Bowls with Mango Salsa are flexible!

Can I prepare the shrimp ahead of time?

Yes! You can marinate and cook the shrimp up to a day in advance. Store them in the fridge and assemble the bowls just before serving for best freshness and texture.

Is there a vegan way to enjoy this recipe?

Definitely. Try replacing the shrimp with grilled tofu or chickpeas tossed in the same spices for a plant-based, protein-rich twist on Shrimp and Avocado Bowls with Mango Salsa.

Final Thoughts

Don’t wait for a special occasion—bring a burst of color, flavor, and sunshine to your table tonight with Shrimp and Avocado Bowls with Mango Salsa. They’re fresh, quick, and endlessly adaptable, so make them your own and savor every vibrant bite!

Shrimp and Avocado Bowls with Mango Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 19 reviews

Author: admin
Total Time: 26 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Shrimp and Avocado Bowls with Mango Salsa are a delightful mix of flavors and textures, combining succulent shrimp with creamy avocado and a zesty mango salsa. Perfect for a quick and satisfying meal that’s bursting with tropical vibes.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Bowls:

2 cups cooked jasmine rice or cauliflower rice
1 large avocado, diced
2 tablespoons fresh lime juice, divided

For the Mango Salsa:

1 cup fresh mango, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1 small jalapeño, minced (optional)
2 tablespoons fresh cilantro, chopped
juice of 1 lime
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Shrimp: In a bowl, combine shrimp with olive oil, chili powder, paprika, garlic powder, salt, pepper, and 1 tablespoon lime juice. Toss to coat.
Make the Mango Salsa: In a separate bowl, mix mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and salt.
Cook the Shrimp: Heat a skillet over medium-high heat, cook shrimp for 2–3 minutes per side until pink and opaque.
Assemble the Bowls: Divide rice among serving bowls, top with shrimp, avocado, and mango salsa. Serve with lime wedges.