Shrimp Avocado Mango (Printer-Friendly Layout)
Big shrimp, creamy avocado, and mango get piled onto grains, finished off with a splash of lime and crisp toppings.
# Ingredients You'll Need:
→ Shrimp and Marinade
01 -
Black pepper, as much as you want
02 -
Salt, just a pinch or to your taste
03 -
0.5 teaspoon garlic powder
04 -
0.5 teaspoon ground cumin
05 -
1 teaspoon chili powder
06 -
2 tablespoons extra virgin olive oil
07 -
450 g big shrimp, peeled and no veins (you can use thawed frozen or fresh)
→ Mango Salsa
08 -
Salt and black pepper, toss in what you’d like
09 -
Juice squeezed from 2 limes
10 -
0.25 cup cilantro, chop it up fresh
11 -
0.5 jalapeño, chopped tiny (go for a whole one if you want it spicy, de-seed for less heat)
12 -
0.25 red onion, chopped up really small
13 -
2 sweet ripe mangoes, diced
→ Bowls and Base
14 -
2.5 cups cooked rice or cooked quinoa (white, brown, jasmine, or quinoa)
15 -
2 soft avocados, cubed
→ Lime Dressing (optional)
16 -
Salt and black pepper, add to your liking
17 -
0.5 teaspoon honey or maple syrup (this is totally your call)
18 -
1 tablespoon lime juice
19 -
2 tablespoons extra virgin olive oil
→ Toppings (optional)
20 -
Tortilla strips or crispy wonton bits
21 -
Chopped green onions
22 -
Red pepper flakes
23 -
Sesame seeds
# Step-by-Step Instructions:
01 -
Scoop your rice or quinoa into each bowl. Pile in chunks of avocado. Dump on spoonfuls of the sweet mango salsa. Lay the shrimp all over the top. If you want, drizzle everything with the lime dressing. Finish with whatever toppings you love—onions, sesame, tortilla crunchies, or some fiery flakes. Eat right away.
02 -
Grab a small bowl. Mix the olive oil, lime juice, salt, and honey or syrup if you like. Try a bit and toss in more salt or lime ’til it tastes just right.
03 -
Dice those avocados right before you put everything together—they stay fresh that way. If you’re worried about them turning brown, a quick toss with some lime juice can help. Make or reheat your rice or quinoa as the pack says.
04 -
Put your skillet or grill pan on medium-high. Spread out the shrimp so they don’t crowd each other. You may need to cook them in batches. Let each side go for 2 or 3 minutes till they’re pink and firm. Pull them out once they’re opaque.
05 -
In another bowl, splash in the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss in your peeled shrimp and coat them well. Let them sit for about 10 or 15 minutes. You can push it to 30 minutes for bolder flavor—but don’t hang around too long or they’ll start to get cured from the marinade.
06 -
Dice up mangoes into small bits. Chop onion and jalapeño super fine—skip the seeds if you’re not into heat. Give the cilantro a rough chop. Gently mix mango, onion, jalapeño, and cilantro in a bowl. Squeeze in the lime, add salt and pepper, and give it another toss. Let it sit while you do everything else so it gets extra tasty.
# Extra Tips and Tricks:
01 -
Let the mango salsa chill out while you handle the shrimp, so it gets plenty of flavor.
02 -
Keep an eye on that shrimp—if you cook it too long, it’ll turn rubbery. Pull them when they look just right.
03 -
Wait to add lime to avocado until you’re set to serve so they don’t go brown.
04 -
Want to make this ahead of time? Keep shrimp, salsa, and avocado in different containers till you’re ready to eat so everything stays fresh.