Shrimp and Avocado Bowls with Mango Salsa are a fresh, colorful, and flavorful way to enjoy a light meal that’s packed with healthy ingredients. With juicy shrimp, creamy avocado, and a sweet-tangy mango salsa, this bowl is vibrant, delicious, and ready in just 15 minutes. Perfect for warm days or when you’re craving something light yet satisfying.
Why You’ll Love This Recipe
This bowl combines all the textures and flavors you crave in one dish—tender shrimp, buttery avocado, and the brightness of fresh mango salsa. It’s quick to prepare, low in calories, and full of nutrients. Whether you’re looking for a simple lunch, a light dinner, or a meal prep option that feels gourmet, this recipe delivers. Plus, it’s easy to customize with rice or greens, depending on your mood.
Ingredients
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1 lb shrimp, peeled and deveined
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2 tablespoons olive oil
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1 avocado, diced
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1/2 cup mango, diced
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1/4 cup red onion, finely chopped
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1 tablespoon fresh cilantro, chopped
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1 tablespoon lime juice
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Salt and pepper to taste
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1 cup cooked rice (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat the olive oil in a large skillet over medium heat.
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Season the shrimp with salt and pepper.
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Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
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In a small bowl, combine diced mango, red onion, cilantro, lime juice, and a pinch of salt to create the salsa.
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To assemble the bowls, add cooked rice if using, then top with shrimp, diced avocado, and mango salsa.
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Serve immediately and enjoy the burst of fresh flavors.
Servings and Timing
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Servings: 2
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Prep Time: 10 minutes
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Cooking Time: 5 minutes
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Total Time: 15 minutes
Variations
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Spicy twist: Add chopped jalapeño or a pinch of chili flakes to the salsa for heat.
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Swap the protein: Use grilled chicken or tofu for a different take.
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Make it low-carb: Skip the rice and serve over mixed greens or cauliflower rice.
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Add extras: Include cucumber, corn, or black beans for more texture and flavor.
Storage/Reheating
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Storage: Store shrimp and salsa separately in airtight containers in the refrigerator for up to 2 days.
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Reheating: Gently reheat the shrimp in a skillet over low heat. The salsa and avocado are best enjoyed fresh.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking to get the best sear.
How do I keep avocado from browning?
Toss it with a little extra lime juice to slow oxidation if you’re prepping in advance.
Can I make this dish ahead of time?
Yes, but for the best flavor and texture, assemble the bowls just before serving. Store each component separately.
What type of mango should I use?
Use a ripe mango that’s slightly soft to the touch. Ataulfo or Kent mangoes work well for their sweetness and smooth texture.
Can I grill the shrimp?
Absolutely. Grilling adds a smoky depth and works great with this recipe.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.
What’s a good substitute for cilantro?
If you’re not a fan of cilantro, try using fresh parsley or basil for a different flavor.
Can I use a different type of onion?
Yes, red onion adds sharpness and color, but green onions or shallots are great alternatives.
How can I make the salsa sweeter?
Add a drizzle of honey or a bit more ripe mango to enhance the sweetness.
What can I serve this with?
Serve it with tortilla chips on the side, a light salad, or as taco filling in lettuce wraps or tortillas.
Conclusion
Shrimp and Avocado Bowls with Mango Salsa are a vibrant, healthy, and flavor-packed dish that’s perfect for any time of the year. Quick to make and full of fresh ingredients, it’s an ideal recipe when you want something nourishing yet exciting. Whether you’re enjoying it as a light lunch, a summery dinner, or a colorful meal prep option, this bowl is guaranteed to brighten your day.
Print
Shrimp and Avocado Bowls with Mango Salsa
These Shrimp and Avocado Bowls with Mango Salsa are a vibrant and healthy meal bursting with fresh flavor. Juicy shrimp, creamy avocado, and sweet-tangy mango salsa come together in a colorful bowl that’s ready in just 15 minutes. Perfect for light lunches, quick dinners, or meal prep, this gluten-free recipe is as nutritious as it is satisfying—and totally customizable!
- Total Time: 15 minutes
- Yield: 2 servings
Ingredients
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 avocado, diced
1/2 cup mango, diced
1/4 cup red onion, finely chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper, to taste
1 cup cooked rice (optional)
Instructions
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Heat olive oil in a skillet over medium heat.
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Season shrimp with salt and pepper, then cook 2–3 minutes per side until pink and opaque. Remove from heat.
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In a small bowl, combine mango, red onion, cilantro, lime juice, and a pinch of salt to make the salsa.
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Assemble bowls with cooked rice (if using), shrimp, avocado, and mango salsa.
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Serve immediately and enjoy the fresh, bold flavors!
Notes
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Make It Spicy: Add jalapeño or chili flakes to the salsa.
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Low-Carb Option: Swap rice for cauliflower rice or mixed greens.
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Protein Swap: Try grilled chicken or tofu in place of shrimp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical, American-Inspired
- Diet: Gluten Free
