Shrimp and Avocado Bowls with Mango Salsa Recipe
If you’re craving something bright, fresh, and full of vibrant flavors, Shrimp and Avocado Bowls with Mango Salsa absolutely hit the spot. This meal brings together succulent, spicy shrimp, tender avocado slices, fluffy rice or quinoa, and a pop of sweet-tangy mango salsa for a bowl that tastes like summer in every bite. The harmony of textures and colors makes each serving as beautiful as it is satisfying, from the juicy shrimp to the creamy avocado and the burst of sweet mango. It’s not only genuinely simple to make, but also incredibly rewarding—perfect for weeknight dinners or impressing friends at your next get-together!
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in Shrimp and Avocado Bowls with Mango Salsa plays a starring role in creating its rainbow of flavors. A handful of pantry staples and fresh produce are all you need—each one bringing a little something special, whether it’s heat, creaminess, crunch, or tropical sweetness.
- Shrimp: Opt for large, peeled, and deveined shrimp; their natural sweetness and tender bite are the foundation of these bowls.
- Olive oil: Adds lusciousness to the shrimp and helps the spices stick for maximum flavor.
- Chili powder: Brings smoky warmth and a gentle kick—don’t be shy if you like a little spice!
- Paprika: Adds depth and a beautiful red hue to the shrimp.
- Cumin: Lends earthy, aromatic undertones that tie the spice mix together.
- Garlic powder: For a savory punch and a layer of robust flavor.
- Salt: Essential for making all these fresh elements shine and pop.
- Black pepper: Rounds out the spice blend with a bit of zing.
- Cooked rice or quinoa: The perfect base—choose whichever you love for a hearty, satisfying foundation.
- Ripe avocados: Their creamy texture cools the palate and balances the spices.
- Fresh cilantro: Sprinkled over the top, it lends herbal fragrance and color.
- Lime wedges: A final flourish—give each bowl a squeeze for brightness and zing.
- Mangos: For the salsa, ripe mango brings the sweet, juicy burst that makes everything pop.
- Red bell pepper: Adds crunch, color, and just a hint of sweetness to the salsa.
- Red onion: Gives bite and color, mellowed out by the lime juice in the salsa.
- Jalapeño: Just enough heat to keep things interesting without overpowering the freshness.
- Fresh lime juice: Brightens and ties the mango salsa together with citrusy tang.
- Additional fresh cilantro: Further boosts the salsa’s herbal note and brings everything together.
- Pinch of salt: Highlights the natural flavors of the fruits and veggies in the salsa.
How to Make Shrimp and Avocado Bowls with Mango Salsa
Step 1: Season and Marinate the Shrimp
In a medium bowl, toss your shrimp with the olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. This spice mix is what makes the shrimp sing with smoky, savory flavor. Make sure every shrimp gets fully coated—your fingers are your best tool here. Let them marinate while you get the other components ready, even just for a few minutes, to soak in the flavors as much as possible.
Step 2: Sauté the Shrimp
Heat a large skillet over medium-high heat, then add your shrimp in a single layer. Cook for about 2 to 3 minutes per side, just until they turn pink and opaque. They cook quickly, so keep an eye on them—overcooked shrimp can turn rubbery. When they’re done, slide them onto a plate and set aside while you finish the bowls.
Step 3: Make the Mango Salsa
While the shrimp is cooling, bring a burst of tropics to your kitchen by making the mango salsa. In a bowl, combine the diced mango, red bell pepper, finely chopped red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Stir everything gently to combine—try not to crush the mango cubes. Let the salsa chill in the fridge until you’re ready to assemble the bowls; the flavors will only get better as they mingle.
Step 4: Prepare Your Base
Whether you’re a fan of fluffy rice or prefer the nutty chew of quinoa, scoop your base into four cozy serving bowls. Both options soak up the juices from the shrimp and salsa, making every bite a flavor explosion. For a lighter twist, cauliflower rice also works wonders.
Step 5: Assemble the Bowls
Now comes the fun part—building your Shrimp and Avocado Bowls with Mango Salsa! Top your rice or quinoa with shrimp, creamy slices of avocado, and a generous scoop of that vibrant mango salsa. Sprinkle with chopped cilantro and finish with a lime wedge on the side, ready for a last-minute squeeze of freshness. Snap a photo—these bowls are as gorgeous as they are delicious!
How to Serve Shrimp and Avocado Bowls with Mango Salsa
Garnishes
For that finishing chef’s touch, don’t skip the garnishes. A scatter of extra chopped cilantro adds burst of green, while lime wedges not only look pretty but give everyone the power to amp up the zesty flavor. Want to make things even more decadent? A drizzle of chipotle mayo or a dollop of Greek yogurt sauce plays beautifully with the heat and sweetness in the bowl.
Side Dishes
While these Shrimp and Avocado Bowls with Mango Salsa are complete on their own, you can round out the meal for a crowd with sides like warm tortilla chips, a quick black bean salad, or charred corn on the cob. If you’re feeling festive, an icy agua fresca or fresh guacamole make perfect pairings.
Creative Ways to Present
Think outside the bowl! Serve these Shrimp and Avocado Bowls with Mango Salsa in lettuce cups for a light, hand-held option, or try layering the ingredients salad-bar style for a make-your-own dinner party. Mason jars work for picnic-friendly, portable versions; just keep the salsa on top so it doesn’t sog up the base before serving.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Shrimp and Avocado Bowls with Mango Salsa, keep the components stored separately for best results. Pop the shrimp and rice or quinoa into airtight containers in the fridge, and store the mango salsa and sliced avocado in their own containers. This keeps everything as fresh and vibrant as possible for up to 2 days.
Freezing
The shrimp and rice or quinoa freeze nicely if you want to get a jump on meal prep—just let them cool completely before transferring to freezer-safe containers. While the mango salsa and avocado are best enjoyed fresh due to texture changes after freezing, everything else can be frozen for about one month.
Reheating
When you’re ready to revisit your Shrimp and Avocado Bowls with Mango Salsa, gently reheat the shrimp and rice/quinoa in the microwave or a skillet with a splash of water. Top with fresh avocado and salsa just before serving to keep things tasting just-made. The cool salsa next to the warm base really brings these bowls to life!
FAQs
Can I use frozen shrimp for Shrimp and Avocado Bowls with Mango Salsa?
Absolutely! Just make sure to thaw your shrimp fully and pat them dry before tossing with the seasonings. Frozen shrimp work great and are often just as tasty as fresh—plus they’re convenient to stash in your freezer for weeknight meals.
What can I substitute for mango if I don’t have any on hand?
If you’re out of mango, try diced pineapple or peaches for a similar sweet and tropical vibe. Both work beautifully in the salsa and make your Shrimp and Avocado Bowls with Mango Salsa shine all the same.
How spicy is the mango salsa, and can I adjust it?
The heat depends on how much jalapeño you use and whether you keep the seeds. For mild salsa, remove all the seeds and use half a jalapeño. For extra punch, leave a few seeds or use a whole jalapeño. Taste as you go until it’s perfect for you!
Can I meal prep these bowls for lunches?
Yes, these bowls make an amazing meal-prep option. Assemble the rice/quinoa and shrimp in meal containers, then add avocado and mango salsa right before eating to keep everything fresh. Pack lime wedges separately for squeezing just before serving.
Are there dairy or gluten ingredients in this recipe?
Nope! Shrimp and Avocado Bowls with Mango Salsa are naturally dairy-free and gluten-free, which makes them perfect for sharing at gatherings with friends or family members who have dietary restrictions.
Final Thoughts
If you’re after a meal that’s equal parts nourishing and exciting, Shrimp and Avocado Bowls with Mango Salsa deserve a spot at your table. Their sunny flavors, easy prep, and colorful presentation are sure to make this recipe an instant favorite. Gather your fresh ingredients, get creative, and enjoy every flavorful bite—you won’t regret it!
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Shrimp and Avocado Bowls with Mango Salsa Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Shrimp and Avocado Bowls with Mango Salsa are a delicious and healthy meal option. Succulent shrimp seasoned with a blend of spices, paired with creamy avocado slices, fluffy rice, and a vibrant mango salsa, create a flavorful and satisfying dish that is perfect for a quick weeknight dinner or a casual gathering.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 2 cups cooked rice or quinoa
- 2 ripe avocados, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
For the Mango Salsa:
- 2 ripe mangos, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- Pinch of salt
Instructions
- Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Cook the Shrimp: Heat a large skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side, until pink and opaque. Remove from heat and set aside.
- Make the Mango Salsa: Combine the diced mango, bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Stir to combine and refrigerate until ready to use.
- Assemble the Bowls: Divide the rice or quinoa into four bowls. Top each with shrimp, avocado slices, mango salsa, and cilantro. Serve with lime wedges.
Notes
- For extra creaminess, consider drizzling the bowls with a light chipotle mayo or Greek yogurt sauce.
- The mango salsa can be made up to a day in advance and stored in the refrigerator.
- This recipe is also delicious with cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 165 mg
