Savor every bite of summer with these Shrimp and Avocado Bowls with Mango Salsa, a dish that brings together succulent shrimp, creamy avocado, and vibrant mango salsa all in one irresistible bowl. This meal is not just beautiful to look at—the flavors absolutely pop with fresh, zesty, and tropical notes. Whether you’re looking for a quick weeknight dinner or a showstopping lunch to impress your friends, these bowls deliver sunshine in every forkful.

Shrimp and Avocado Bowls with Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

Putting together Shrimp and Avocado Bowls with Mango Salsa is easier than you might think, and every ingredient pulls double-duty for flavor and color. Each element adds something special—so let’s break down the essentials and why they matter.

Shrimp: The star protein—sweet, juicy, and perfect for soaking up spices.
Olive oil: Coats the shrimp so they get beautifully golden as they cook.
Chili powder: Adds a gentle heat and earthy depth to your shrimp.
Paprika: Brings a smoky complexity that pairs beautifully with seafood.
Ground cumin: Lends a subtle, savory warmth that rounds out the spices.
Salt & black pepper: Essential for brightening and balancing all the flavors.
Cooked white or brown rice: The soft, comforting base that soaks up every delicious drop.
Avocado: Adds richness and a creamy texture that pairs perfectly with tangy salsa.
Fresh cilantro: Infuses every bite with a citrusy, herbal note.
Lime juice: Brings brightness and a tangy splash to both shrimp and salsa.
Ripe mango: Delivers a sweet, tropical flavor that makes every bite pop.
Red bell pepper: Adds crunch and bold color to your salsa.
Red onion: Offers a sharp, savory bite that balances the sweetness.
Jalapeño: Kicks things up a notch—feel free to adjust for your spice preference!

How to Make Shrimp and Avocado Bowls with Mango Salsa

Step 1: Season the Shrimp

Start by tossing your peeled and deveined shrimp with olive oil, chili powder, paprika, ground cumin, salt, and black pepper. Don’t hold back—this spice blend is what gives your shrimp a smoky, slightly spicy backbone that stands out beautifully with the other fresh ingredients. Let the shrimp marinate for a couple of minutes if you have time for optimum flavor infusion.

Step 2: Sauté the Shrimp

Heat a skillet over medium-high heat and add the shrimp in a single layer. Cook them for about 2–3 minutes per side, just until they turn pink and opaque. Be careful not to overcook—the shrimp should be juicy and tender, not rubbery. Once done, set them aside so they don’t keep cooking in the pan’s residual heat.

Step 3: Make the Mango Salsa

In a mixing bowl, gently combine your diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Stir gently to preserve the mango’s texture. This salsa bursts with vibrant, sunny flavor and gets even better if you let it sit for ten minutes before serving—giving all the ingredients time to mingle.

Step 4: Prepare Your Bowls

Scoop your cooked rice into serving bowls, creating a nest for all the flavors to sit in. Next, arrange the sautéed shrimp, spoonfuls of bright mango salsa, and fresh diced avocado. Sprinkle with a handful of chopped cilantro and an extra squeeze of lime juice to wake everything up.

Step 5: Assemble and Serve

Bring all the elements together by adjusting the toppings to your taste. Drizzle with a simple lime crema or a dollop of yogurt sauce for extra creaminess, or keep it light with just fresh lime and cilantro. Each spoonful combines sweet, spicy, zesty, and creamy components for a knockout tropical meal.

How to Serve Shrimp and Avocado Bowls with Mango Salsa

Garnishes

Take these bowls to the next level by finishing them with a few thoughtful garnishes. A generous sprinkle of fresh cilantro, extra lime wedges on the side, and perhaps some thinly sliced radishes or a drizzle of lime crema will make the shrimp and avocado bowls with mango salsa feel restaurant-worthy every time.

Side Dishes

While these bowls shine beautifully solo, you can serve them with a side of warm tortilla chips for scooping, or a light green salad tossed with citrus vinaigrette. If you want something heartier, a batch of black beans or sweet corn on the cob pairs perfectly with the tropical flavors.

Creative Ways to Present

Get playful with presentation! Serve the shrimp and avocado bowls with mango salsa in mason jars for a portable picnic treat, or arrange everything on a large platter for a DIY taco night where everyone builds their own bowl. Mini versions are fantastic as appetizers at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra shrimp and avocado bowls with mango salsa, store each component separately in airtight containers in the fridge. The salsa will keep well for up to two days, while the shrimp are best enjoyed within 24 hours for optimal texture and flavor. Rice and avocado should be packed in separate containers to prevent sogginess and browning.

Freezing

For best results, freeze only the cooked shrimp and rice components—leave out the avocado and salsa, as they don’t thaw well. Place cooled shrimp and rice in freezer-safe containers for up to one month. Thaw overnight in the fridge before reheating and assembling fresh salsa and avocado when ready to serve.

Reheating

To reheat the shrimp and rice, simply microwave the rice until steaming, and gently warm the shrimp in a skillet over low heat to avoid overcooking. Never microwave the salsa or avocado; add them fresh to your reheated bowls to preserve their flavors and textures.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure you thaw the shrimp completely and pat them dry before seasoning, so they cook up perfectly and hold onto all those delicious spices.

Is there a good substitute for mango in the salsa?

If mango isn’t available, diced pineapple or even ripe peaches work really well for the salsa—either one will bring that same sweet-tart, tropical vibe to your shrimp and avocado bowls with mango salsa.

Can I make this dish ahead for meal prep?

Yes! Prepare the rice, shrimp, and salsa ahead of time and store each separately. Add fresh avocado just before serving to avoid browning, and assemble the bowls in minutes for speedy, delicious lunches or dinners.

What can I use instead of rice to make it lighter?

Try swapping the rice for cooked quinoa, cauliflower rice, or even shredded lettuce if you want a lighter, grain-free version of these shrimp and avocado bowls with mango salsa.

Is this recipe gluten-free?

Yes, every ingredient in these shrimp and avocado bowls with mango salsa is naturally gluten-free, so it’s a great option for anyone following a gluten-free diet—just always double-check individual ingredient labels to be sure.

Final Thoughts

I can’t wait for you to dig into these Shrimp and Avocado Bowls with Mango Salsa and experience how something so fresh and colorful can be so simple to make. Whether you’re cooking for friends or just treating yourself, this tropical bowl brings sunshine to your table any day of the week. Give it a try, and let the flavors sweep you away!

Shrimp and Avocado Bowls with Mango Salsa Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 21 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Shrimp and Avocado Bowls with Mango Salsa are a delightful blend of flavors and textures, combining succulent shrimp with creamy avocado and sweet mango salsa. A perfect dish for a quick and flavorful meal!

Ingredients

Scale

For the Shrimp:

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Salt and black pepper to taste

For the Bowls:

2 cups cooked white or brown rice
1 avocado, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Extra cilantro and lime wedges for garnish

For the Mango Salsa:

1 ripe mango, diced
1/4 cup red bell pepper, diced
2 tablespoons red onion, finely diced
1 small jalapeño, seeded and minced
Juice of 1 lime
2 tablespoons fresh cilantro, chopped
Pinch of salt

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Instructions

Prepare the Shrimp: Toss shrimp with olive oil, chili powder, paprika, cumin, salt, and pepper.
Cook the Shrimp: Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque.
Make the Mango Salsa: Combine mango, bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a bowl; mix well.
Assemble the Bowls: In serving bowls, layer rice, cooked shrimp, diced avocado, and mango salsa. Garnish with extra cilantro and lime wedges if desired.