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Shrimp Avocado Mango Bowls

Shrimp Avocado Mango Bowls

  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 2-3 servings 1x
  • Category: Appetizers
  • Method: Sautéing
  • Cuisine: Fusion
  • Diet: Gluten Free

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

  • 12 tablespoons lime juice (freshly squeezed)
  • 12 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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