Name: Shrimp Avocado Mango Bowls
Prep time: 10 min
Total time: 10 min
Cuisine: Tropical
Ingredients: 1 lb cooked shrimp, peeled and deveined; 1 ripe avocado, diced; 1 ripe mango, peeled and diced; 1 cup cooked quinoa or rice (optional); 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 lime, juiced; 1 tablespoon olive oil; Salt and pepper to taste; Optional: 1 jalapeño, seeded and minced for a spicy kick

Jump to Recipe·Print Recipe

Shrimp Avocado Mango Bowls a vibrant and refreshing bowl combining juicy shrimp, creamy avocado, and sweet mango for a perfect balance of flavors and textures. This light and healthy dish is ideal for a quick lunch or dinner with a tropical twist.

Ingredients

1 lb cooked shrimp, peeled and deveined

1 ripe avocado, diced

¼ cup red onion, finely chopped

1 ripe mango, peeled and diced

1 cup cooked quinoa or rice (optional)

¼ cup fresh cilantro, chopped

1 lime, juiced

1 tablespoon olive oil

Salt and pepper to taste

Optional: 1 jalapeño, seeded and minced for a spicy kick

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I combine the cooked shrimp, diced avocado, mango, and red onion.

I drizzle the olive oil and lime juice over the mixture and gently toss to combine.

Then, I stir in the chopped cilantro and jalapeño if I want a little spice. I season with salt and pepper to taste.

I serve the shrimp mixture over cooked quinoa or rice if desired, or enjoy it as a fresh standalone bowl.

Servings and Timing

Servings: 2-3 servings

Prep Time: 10 minutes

Cooking Time: 0 minutes (assuming shrimp is pre-cooked)

Total Time: 10 minutes

Storage/Reheating

I recommend storing this Shrimp Avocado Mango Bowl in an airtight container in the fridge if I have leftovers. The avocado may brown slightly, but it’ll still taste great. It’s best eaten fresh, though, so I don’t usually store it for more than a day. If I plan on making this ahead of time, I sometimes store the shrimp and quinoa or rice separately from the mango and avocado to keep everything fresh.

FAQs

Can I use frozen shrimp for this recipe?

Yes! I can easily use frozen shrimp. I just thaw them beforehand, and I’m good to go. The shrimp still works perfectly in this bowl.

Can I use a different fruit instead of mango?

Definitely! If I don’t have mango on hand, I can try pineapple, papaya, or even orange segments. These fruits will give a similar tropical, juicy sweetness to the bowl.

Can I make this dish spicier?

Yes, I can definitely add more jalapeño or even a few dashes of hot sauce for a kick. If I like things extra spicy, I sometimes add a sprinkle of red pepper flakes too!

Can I make this bowl without quinoa or rice?

Absolutely! The bowl is great on its own without quinoa or rice. If I want to cut carbs or keep it lighter, I can leave them out. It’s just as satisfying without.

Can I make this bowl ahead of time?

I’d suggest making the shrimp and the quinoa or rice ahead of time if I’m meal prepping. However, I would wait to add the avocado and mango until I’m ready to serve to keep the freshness and flavor intact.

Conclusion

This Shrimp Avocado Mango Bowl is the perfect balance of fresh, light, and flavorful. It’s incredibly easy to prepare and ideal for a quick lunch or dinner. With juicy shrimp, creamy avocado, sweet mango, and a little zest from lime and cilantro, every bite is a delightful combination of textures and tastes. Plus, it’s versatile and can be made to fit various dietary preferences and spice levels. I know I’ll keep making this dish over and over again—it’s simply too good to resist.

Recipe:

Shrimp Avocado Mango Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 10 minutes
Yield: 2-3 servings
Diet: Low Calorie

Print Recipe

Description

A vibrant and refreshing bowl combining juicy shrimp, creamy avocado, and sweet mango for a perfect balance of flavors and textures.

Instructions

In a large bowl, combine the cooked shrimp, diced avocado, mango, and red onion.
Drizzle the olive oil and lime juice over the mixture and gently toss to combine.
Stir in the chopped cilantro and jalapeño if using. Season with salt and pepper to taste.
Serve the shrimp mixture over cooked quinoa or rice if desired, or enjoy it as a fresh standalone bowl.