These Shrimp Avocado Mango Bowls are the kind of vibrant, feel-good meal that feels like sunshine in a bowl. Juicy shrimp coated in warm spices, creamy avocado, and sweet mango salsa come together over a fluffy bed of rice or quinoa. Everything is bright, balanced, and ready in under an hour.

Shrimp Avocado Mango Bowls

Why you’ll love this recipe

This is a dinner (or lunch) that looks impressive, tastes incredible, and comes together with simple ingredients. It’s packed with protein, healthy fats, and fiber—and it’s naturally gluten-free. Make it mild or spicy, depending on how much jalapeño and red pepper you like. Bonus: most of it can be prepped ahead of time.

Ingredients

For the bowls

1 lb shrimp, peeled and deveined
2 ripe avocados, diced
2 ripe mangoes, diced
¼ red onion, finely diced
¼ cup fresh cilantro, chopped
Juice of 2–3 limes
½–1 jalapeño, minced (optional)
2–3 cups cooked rice or quinoa
2 tablespoons olive oil

Shrimp spices

1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
Salt and black pepper to taste

Optional dressing

2 tablespoons olive oil
1 tablespoon lime juice
½ teaspoon honey or maple syrup
Salt and pepper to taste

Optional toppings

Sesame seeds
Red pepper flakes
Chopped green onions
Tortilla strips or crispy wonton strips

Instructions

Step 1: Make the mango salsa

Dice mango, red onion, and jalapeño (if using)
Chop cilantro
Combine in a bowl with juice of 1–2 limes, salt, and pepper
Toss gently and let rest while prepping shrimp

Step 2: Marinate and cook the shrimp

Mix olive oil with chili powder, cumin, garlic powder, salt, and pepper
Toss shrimp in the marinade and let sit for 10–15 minutes
Heat a skillet or grill pan over medium-high
Cook shrimp for 2–3 minutes per side until pink and opaque
Remove from heat and let rest

Step 3: Prepare rice and avocado

If needed, cook rice or quinoa
Dice avocado just before serving and toss with a little lime juice to prevent browning

Step 4: Make the lime dressing (optional)

Whisk together olive oil, lime juice, sweetener, salt, and pepper
Taste and adjust to your liking

Step 5: Assemble the bowls

Start with a layer of rice or quinoa
Add diced avocado and spoonfuls of mango salsa
Top with cooked shrimp
Drizzle with dressing if using
Add your favorite toppings and serve

Variations

Swap the shrimp for grilled chicken or tofu
Use pineapple or peach instead of mango
Try cauliflower rice for a lower-carb option
Mix in black beans or edamame for extra protein
Add a dollop of Greek yogurt or a spoonful of guacamole

Storage and Make Ahead

Mango salsa can be made a day ahead
Shrimp is best cooked fresh but can be pre-cooked and stored in the fridge
Assemble bowls just before serving for best texture
Leftovers can be stored for 1–2 days, but avocado may brown

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before marinating.

Is this recipe spicy?

It can be! Use jalapeño and red pepper flakes to taste, or skip them for a mild version.

Can I make this vegan?

Absolutely—replace shrimp with crispy tofu, tempeh, or grilled veggies.

What type of rice works best?

White, brown, jasmine, or even quinoa—all work well.

Can I prep this for meal prep?

Yes, just keep components separate and add avocado fresh before eating.

Conclusion

These Shrimp Avocado Mango Bowls are the kind of meal you’ll find yourself coming back to again and again. They’re light yet satisfying, fresh but comforting, and they strike the perfect balance between sweet, savory, and tangy. Whether you’re hosting a casual dinner or just want to shake up your weekly meal prep, this dish brings vibrant flavor to the table with minimal effort.

Make it your own by switching up the base, adding more heat, or customizing the toppings. However you serve it, this bowl is a celebration of bold ingredients that taste just as good as they look.

Ready to bring some color to your next meal? Dive in, garnish generously, and enjoy every bite.