Shrimp Avocado Mango Bowl Recipe

Imagine the moment tropical sweetness meets sizzling, garlicky shrimp — that’s exactly what a Shrimp Avocado Mango Bowl delivers in every bite. This vibrant dish combines creamy avocado, juicy mango, tender shrimp, and fresh vegetables over a bed of fluffy rice, drizzled with a bright citrus dressing. It’s colorful, nourishing, and incredibly satisfying. Perfect for weeknight dinners or meal prep, the Shrimp Avocado Mango Bowl brings restaurant-quality flavors to your kitchen in under 30 minutes. You’ll learn how to marinate shrimp perfectly, build a balanced bowl, and whip up a simple citrus dressing that ties everything together.

Why You’ll Love This Recipe

The Shrimp Avocado Mango Bowl is everything a great meal should be — fast, fresh, and absolutely bursting with flavor. From the first forkful, you get a stunning contrast of textures: silky avocado, juicy mango chunks, crisp cucumber, and perfectly seared shrimp with a hint of char and spice. The citrus dressing adds a tangy brightness that makes every component shine.

Beyond the taste, this recipe is incredibly easy to pull together. Most of the prep involves slicing and dicing, while the shrimp cook in just a few minutes. There’s no complicated technique required — even beginner cooks can nail this dish on the first try. It’s also naturally gluten-free and packed with protein, healthy fats, and fiber, making it a wholesome choice for the whole family. Whether you’re cooking for guests or meal prepping for the week, this bowl never disappoints.

Ingredients List for the Shrimp Avocado Mango Bowl

Gather these fresh, flavorful ingredients before you begin. Each component plays an important role in creating the perfect balance of taste, color, and nutrition in this 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)

• 2 tbsp olive oil

• Juice of 1 lime

• 2 garlic cloves (minced)

• ½ tsp chili flakes (optional)

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp lime juice

• 1 tbsp olive oil

• 1 tsp honey or maple syrup

• 1 tsp Dijon mustard

• Pinch of salt

Pro Tips

These three techniques will take your Shrimp Avocado Mango Bowl from good to exceptional every single time.

Don’t skip the marinade. Even a short 10–15 minute marinade with olive oil, lime juice, garlic, and chili flakes makes a dramatic difference. The acid in the lime juice tenderizes the shrimp while the garlic infuses deep, savory flavor throughout.

Cook shrimp hot and fast. A very hot skillet is your best friend here. Shrimp cook in just 1–2 minutes per side, and overcooking turns them rubbery and tough. The moment they turn pink and opaque, pull them off the heat immediately.

Dice avocado and mango last. Both ingredients oxidize and soften quickly. To keep your bowl looking fresh and vibrant, dice them right before assembling. A squeeze of extra lime juice over the avocado also prevents browning and adds a welcome brightness to the finished bowl.

Instructions

Step 1: 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.

Step 2: If not using pre-cooked rice, cook 1 cup dry rice according to package instructions to yield about 2 cups cooked. Set aside.

Step 3: 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.

Step 4: In a small bowl, whisk together lime juice, olive oil, honey, mustard, and a pinch of salt. Set aside.

Step 5: Divide rice between 4 bowls. Top with cooked shrimp, diced mango, avocado, cucumber, red onion, edamame, and jalapeño slices.

Step 6: Drizzle with citrus dressing (or sauce of choice), and sprinkle with sesame seeds or nuts for crunch. Serve immediately and enjoy!

Variations

One of the best things about a tropical shrimp mango bowl is how easily it adapts to different tastes and dietary needs.

Spicy Sriracha Version: For heat lovers, swap the citrus dressing for a sriracha-lime sauce made with sriracha, lime juice, a touch of honey, and sesame oil. It pairs beautifully with the sweet mango and creamy avocado.

Low-Carb Option: Replace jasmine rice with cauliflower rice for a lighter, low-carb shrimp avocado bowl that still delivers on texture and flavor. The citrus dressing works just as well over cauliflower rice.

Grilled Shrimp Version: Instead of pan-searing, thread the marinated shrimp onto skewers and grill them over medium-high heat for about 2 minutes per side. The smoky char adds an incredible depth of flavor that elevates the entire bowl experience.

Storage and Serving

For the best experience, serve your Shrimp Avocado Mango Bowl immediately after assembling, while the shrimp are warm and the avocado is fresh. Drizzle the dressing right before eating to prevent sogginess.

If you’re meal prepping, store each component separately in airtight containers in the refrigerator. Cooked shrimp and rice will keep well for up to 3 days. Store diced mango, cucumber, and red onion together, but keep avocado separate and add it fresh when serving to avoid browning.

The citrus dressing can be stored in a sealed jar in the refrigerator for up to 5 days — just give it a good shake before using. Avoid freezing assembled bowls, as the texture of mango and avocado deteriorates significantly after thawing.

FAQs

Can I use frozen shrimp for this recipe?
Absolutely. Frozen shrimp work perfectly well. Simply thaw them overnight in the refrigerator or place them in a bowl of cold water for 15–20 minutes before marinating and cooking as directed.

Can I make this bowl ahead of time?
Yes, but store all components separately. Assemble the bowls only when you’re ready to eat to keep every ingredient fresh and prevent the rice from becoming soggy or the avocado from browning.

What can I substitute for jasmine rice?
Brown rice, quinoa, farro, or cauliflower rice all work wonderfully as the base for this Shrimp Avocado Mango Bowl. Each brings a slightly different texture and nutritional profile to the dish.

Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check the label on your Dijon mustard, as some brands may contain trace gluten in their manufacturing process.

How do I know when the shrimp are fully cooked?
Shrimp are done when they turn pink and opaque and curl into a loose “C” shape. If they curl tightly into an “O” shape, they are overcooked. Watch them carefully — the difference between perfect and overdone is just about 30 seconds.

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