Description
Shrimp Avocado Mango Bowls are a fresh, vibrant, and healthy meal combining sweet mango, creamy avocado, and perfectly cooked shrimp over a base of quinoa or rice. This colorful, flavorful bowl is quick to prepare, nutritious, and adaptable to various dietary preferences, making it a perfect light lunch or meal prep option.
Ingredients
Scale
Protein
- Fresh shrimp, peeled and deveined (about 12 oz)
Fruits and Vegetables
- 1 ripe avocado
- 1 juicy mango
- 1 cup cherry tomatoes
- 1/4 cup chopped cilantro
- Optional extras: cucumber, red onion, or bell peppers (to taste)
Grains
- 1 cup cooked quinoa or rice
Dressings and Seasonings
- 1–2 tablespoons lime juice (freshly squeezed)
- 1–2 tablespoons olive oil
- Salt and pepper (to taste)
- Optional: chili flakes or Sriracha for spice
Optional Garnishes and Add-ons
- Toasted almonds or pumpkin seeds (for crunch)
- Toasted sesame seeds (for garnish)
Instructions
- Prepare the Shrimp: Season the peeled and deveined shrimp with salt, pepper, and a drizzle of olive oil. Sauté the shrimp in a hot skillet for 2-3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside to cool slightly.
- Dice the Mango and Avocado: While the shrimp cooks, peel and cube the mango and avocado into bite-sized pieces to create a fresh and juicy base of flavors.
- Assemble the Bowl Base: Place a generous scoop of cooked quinoa or rice at the bottom of your serving bowl to provide a hearty foundation for the toppings.
- Layer the Ingredients: Top the grain base with cooked shrimp, diced mango, avocado, and cherry tomatoes. Sprinkle chopped cilantro over the mixture to add a burst of herbal freshness.
- Dress and Serve: Finish by squeezing fresh lime juice over the bowl and drizzling with olive oil. Toss everything gently to combine and serve immediately or chill for later enjoyment.
Notes
- Use perfectly ripe mango and avocado for the best balance of sweetness and creaminess.
- Cook shrimp just until opaque to avoid a rubbery texture.
- Prepare and chill quinoa or rice ahead of time to speed up assembly.
- Use fresh lime juice rather than bottled for brighter flavor.
- Add nuts or seeds to introduce contrasting crunch to the creamy and soft textures.
- Store leftover shrimp and grains separately from avocado and mango to prevent sogginess and browning.
- Freezing the whole bowl is not recommended; freeze shrimp and grains separately if needed.
- Reheat shrimp and grains gently; keep avocado and mango cold to preserve texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 180mg
Keywords: shrimp bowl, avocado, mango, healthy meal, gluten free, quick recipe, quinoa bowl, light lunch, summer dish, vibrant flavors