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Shrimp Mango Avocado Bowls make any day feel like summer at your table. You’ve got sweet mango, creamy avo, and plump shrimp all stacked on soft rice or quinoa. This is my no-fuss fix when I’m craving something light, bright, and still filling after a busy day.
The first time I built one of these bowls after work, I felt like I took a quick trip to the coast. My family got hooked instantly and now they’re always asking me to make this one for dinner.
Tasty Ingredients
- Mangoes: bring that tropical sweetness, dice them up nice and ripe for best flavor
- Avocados: add a dreamy texture, go for ones that are a little soft when you squeeze but not mushy or brown
- Shrimp: for protein and satisfying bites use fresh, thawed, and good-smelling shrimp for tastiest results
- Red onion: chopped super small so it’s mild and doesn’t take over, look for ones with a shine to the skin
- Cilantro: keeps things super fresh, pick out the brightest bundles
- Jalapeño: the mild heat is all up to you, no seeds = less fire
- Lime juice: brightens up everything and keeps your avo from going brown
- Cooked rice or quinoa: cozy base for the whole thing, you can swap in any type you like
- Olive oil: brings everything together, extra-virgin is best for pure taste
- Cumin: gives warm earthy notes, sniff for a strong smell and golden brown color
- Chili powder: for just the right amount of smokiness, choose a vibrant one
- Garlic powder: adds lots of savory fun, skip if yours is clumpy
- Salt and black pepper: layer on for flavor all the way, flaky salt and fresh pepper if you can swing it
- Optional toppings: green onion, crunchy sesame seeds, spicy red pepper flakes, or those crispy tortilla strips—finish with what you love
- Optional add-ins: whisk in a little honey or maple to the dressing for some bonus sweetness
Easy-to-Follow Steps
- Mix Everything Up:
- Start by adding warm grains to your bowl, then top with avocado and generous spoonfuls of salsa. Lay the shrimp across the bowl and add mango salsa. Drizzle with lime dressing if you like. Sprinkle toppings at the end and get ready to enjoy.
- Whip Up the Dressing (Optional):
- Stir together a bit of lime juice, extra-virgin olive oil, honey or maple syrup, plus salt and pepper. If you need it sweeter or tangier, tweak until it tastes just right.
- Get Your Avocado and Base Set:
- Slice up the avocados just before you use them so they stay green. A quick toss in lime juice keeps them from browning. Cook rice or quinoa ahead of time, following whatever instructions are on the bag—it should be fluffy!
- Marinate Shrimp and Cook ‘Em Up:
- Let shrimp chill in a mix of garlic powder, cumin, olive oil, chili powder, salt, and pepper for about fifteen minutes. Heat up your pan, then sear shrimp for a couple of minutes per side till just pink and juicy. Don’t let them overdo it—pull them out and set ‘em aside when ready.
- Make Salsa First:
- Chop mango into small bits, dice your red onion and jalapeño next (no seeds for less kick), and slice your cilantro. Toss all of that together with lime juice plus a little salt and pepper. Let it hang out so the flavors get bold while you work on everything else.
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The mango really steals the show for me. It’s sunny and comforting. My daughter’s always snagging extra pieces while I put the bowls together and my son wants the tangiest hit of lime every time. We’re all mixing it up—makes dinner a fun little taste test.
How to Store
Keep any extras in separate containers with tight lids in your fridge—good for two days max. Leave the pit in your cut avocados and add a dash of lime so they don’t brown. Warm up rice and shrimp gently before making new bowls.
Swaps and Substitutions
Switch up quinoa and rice however you want. Pineapple or even peaches make a nice swap for mango. No cilantro fans at home? Fresh parsley works. Or grab grilled chicken or tofu if shrimp isn’t your thing.
How to Serve
These bowls rock for lunch or dinner. Serve up with crispy chips or a handful of fresh greens for crunch. Put out all the fixings and let everyone build their own bowl—keeps it fun.
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Background and Inspirations
This bowl takes cues from Latin American coastal eats—think fresh avocado, shrimp, mango, and bright citrus. It’s all about sweet with savory and using what’s fresh so every bite is satisfying and cooling.
Frequently Asked Questions About Recipes
- → How should I cook the shrimp for this bowl?
Pop the marinated shrimp into a hot grill pan or skillet, cook over medium-high heat about 2 or 3 minutes each side till they turn pink and look cooked through. Don’t leave them too long or they’ll get tough.
- → What if I want a different base instead of rice or quinoa?
Go ahead and swap in barley, farro, or grab some cauliflower rice for something lighter. Use whatever grains you like best under the toppings.
- → What's the trick for keeping avocado looking nice?
Squeeze fresh lime over the cut-up avocado before adding it in. The juice keeps it green and stops it going brown so fast.
- → What fun things can I toss on top?
Crispy tortilla strips, sesame seeds, sliced green onions, or some red pepper flakes all make good finishing touches and give a little extra crunch.
- → Is the fruity salsa hot or not?
Tossing in jalapeño makes it a bit spicy. If you want it mild, just skip the hot pepper or use less to keep it mellow.
- → Can I prep stuff earlier in the day?
Yep, you can cook grains and chop the mango and onion ahead of time. Wait till just before serving to cut the avocado and pour on dressing, so everything stays fresh.