Looking for a quick, healthy meal that bursts with tropical flavor? You’re going to love this Shrimp Avocado Mango Bowl.
It’s a vibrant combination of juicy shrimp, creamy avocado, sweet mango, and fluffy rice—perfect for busy weeknights, sunny weekends, or meal prep lunches.
Whether you’re a fan of light lunches or need a colorful, family-friendly dinner, this bowl delivers every time.
Let’s break down how to create your perfect shrimp avocado mango rice bowl from start to finish.
Ingredients for the Shrimp Avocado Mango Rice Bowl
Creating a well-balanced, flavorful bowl starts with fresh ingredients. Here’s what you’ll need:
- Shrimp: Look for large or jumbo shrimp that are peeled and deveined. You can use fresh or frozen, just ensure they’re fully thawed.
- Avocado: Choose ripe avocados that give slightly when gently squeezed. They’ll add creaminess and healthy fats.
- Mango: Opt for ripe mangoes that are fragrant and slightly soft to the touch. Ataulfo or honey mangoes work particularly well.
- Rice: Jasmine, white, or brown rice all work great. You can also sub in cauliflower rice or quinoa for a low-carb option.
- Extras: Red onion, cucumber, jalapeños, edamame, or shredded carrots can be added for crunch and variety.
- Sauce or Dressing: A citrus vinaigrette, sriracha mayo, or lime yogurt dressing can tie everything together.
How to Cook the Shrimp Perfectly
Shrimp cooks quickly, so it’s easy to prepare even on the busiest nights. Here’s how to do it right:
- Marinate the shrimp for 10–15 minutes in a mix of lime juice, garlic, olive oil, salt, pepper, and a pinch of chili flakes for some heat.
- Stovetop method: Heat a skillet over medium-high heat and cook the shrimp for 1–2 minutes per side until opaque and slightly golden.
- Grill method: Thread shrimp onto skewers and grill for 2–3 minutes per side.
- Don’t overcook: Overcooked shrimp become rubbery, so keep a close eye on them.
- Shortcuts: You can use pre-cooked shrimp, just warm them through with seasoning before serving.
Assembling the Bowl Like a Pro
This is where it all comes together. Think of your bowl as a canvas—each layer adds flavor, texture, and color.
- Start with rice as your base, warm or cold.
- Add the cooked shrimp directly on top of the rice.
- Top with cubed mango and sliced avocado.
- Add extras like thinly sliced red onion, jalapeños for heat, and edamame for a pop of green and extra protein.
- Finish with a dressing or drizzle—lime vinaigrette, spicy mayo, or even a tangy yogurt-based sauce work beautifully.
- Texture tip: Sprinkle with toasted sesame seeds, chopped nuts, or crushed tortilla chips for added crunch.
Healthy Twists and Substitutions
Looking to customize your bowl? Here are some healthy swaps and creative twists:
- Low-carb version: Use cauliflower rice or riced broccoli instead of traditional rice.
- Plant-based alternative: Substitute shrimp with crispy tofu, tempeh, or chickpeas.
- Gluten-free dressing: Use tamari or coconut aminos in your marinade and sauces instead of soy sauce.
- Kid-friendly options: Omit spicy elements and let kids build their own bowl with their favorite toppings.
Meal Prep and Storage Tips
This rice bowl is a great candidate for meal prep—just follow a few smart tips to maintain freshness:
- Cook and portion shrimp in advance, storing them separately in airtight containers.
- Keep rice and toppings in separate compartments or containers until ready to eat.
- Add avocado just before serving to prevent browning (or toss in lime juice to help preserve it).
- Mango can be pre-chopped and refrigerated in an airtight container for 2–3 days.
If prepping bowls for the week, consider storing dressing or sauces in mini containers to avoid soggy ingredients.
Recipe FAQ’s
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed before marinating and cooking.
Can I make it ahead of time?
Yes! Prep ingredients separately and assemble right before eating. Add avocado just before serving to prevent browning.
What’s a good dressing alternative?
Try sriracha mayo, lime yogurt sauce, or a simple olive oil and vinegar combo if citrus isn’t your thing.
Shrimp Avocado Mango Rice Bowl Recipe
Ingredients
For the bowl:
- 1 lb (450g) shrimp, peeled and deveined
- 2 cups cooked jasmine or white rice
- 1 large ripe mango peeled and diced
- 1 large avocado diced
- ½ cup red onion thinly sliced
- 1 small cucumber sliced or diced
- 1 small jalapeño thinly sliced (optional)
- ½ cup edamame cooked and shelled
- 1 tbsp toasted sesame seeds or chopped nuts optional, for topping
For the shrimp marinade:
- 2 tbsp olive oil
- Juice of 1 lime
- 2 garlic cloves minced
- ½ tsp chili flakes optional
- ½ tsp salt
- ¼ tsp black pepper
For the citrus dressing (optional):
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Pinch of salt
Instructions
Marinate the Shrimp
- In a bowl, combine shrimp with olive oil, lime juice, minced garlic, chili flakes, salt, and pepper. Let it marinate for 10–15 minutes while prepping other ingredients.
Cook the Rice
- If not using pre-cooked rice, cook 1 cup dry rice according to package instructions to yield about 2 cups cooked. Set aside.
Cook the Shrimp
- Heat a skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side, or until pink and opaque. Remove from heat.
Make the Dressing
- In a small bowl, whisk together lime juice, olive oil, honey, mustard, and a pinch of salt. Set aside.
Assemble the Bowls
- Divide rice between 4 bowls. Top with cooked shrimp, diced mango, avocado, cucumber, red onion, edamame, and jalapeño slices.
Add Toppings and Serve
- Drizzle with citrus dressing (or sauce of choice), and sprinkle with sesame seeds or nuts for crunch. Serve immediately and enjoy!
Notes
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