Shrimp and Avocado Mango Bowls

This tropical-inspired shrimp and avocado bowl has become my go-to meal when I want to bring vacation vibes to our dinner table. The combination of grilled shrimp, creamy avocado, and sweet mango salsa creates a symphony of flavors that feels indulgent yet nourishing.

The first time I made these bowls was after returning from a beach vacation in Mexico. I was desperate to hold onto that holiday feeling, and these bowls instantly transported us back to oceanside dining with each bite.

Ingredients

• Large shrimp: fresh is best but frozen works well when thawed properly gives the dish its protein foundation
• Ripe avocados: look for ones that yield slightly to gentle pressure for perfect creaminess
• Fresh mango: choose one that smells sweet at the stem end and gives slightly when pressed
• Rice or quinoa: provides a hearty base try brown rice for extra fiber and nutty flavor
• Fresh cilantro: brightens the entire dish with its distinctive herbaceous notes
• Lime: both juice and zest add essential acidity that ties everything together
• Greek yogurt: creates a creamy sauce base with added protein and tangy flavor
• Chili powder: adds warmth and depth seek out a quality blend for best results
• Honey: balances the acidity with gentle sweetness a raw variety offers more complex flavor
• Jalapeño: provides customizable heat remove seeds and membranes for milder flavor

Step-by-Step Instructions

Prepare the Mango Salsa:

Combine the freshly diced mango with red onion ensuring the mango is ripe but still firm enough to hold its shape. Add finely chopped jalapeño with seeds removed if you prefer less heat. Squeeze fresh lime juice directly over the mixture allowing the acid to slightly soften the onion. Fold in the cilantro just before serving to maintain its vibrant color and aroma. Let the salsa rest for at least 10 minutes so the flavors can meld together beautifully.

Create the Lime-Chili Sauce:

Whisk the Greek yogurt until smooth and creamy breaking up any lumps for perfect texture. Add mayonnaise if using for extra richness and body. Incorporate the chili powder starting with half the amount and tasting as you go. Grate the lime zest directly into the mixture capturing the aromatic oils. Squeeze in fresh lime juice avoiding seeds. Drizzle in honey and whisk until fully incorporated tasting and adjusting seasoning as needed.

Prepare the Shrimp:

Pat the shrimp completely dry with paper towels to ensure proper searing. Season generously with chili powder applying it evenly on both sides. Heat your pan until it is very hot almost smoking before adding the oil. Place the shrimp in the pan without overcrowding allowing at least half an inch between each piece. Cook until a golden crust forms before flipping typically 2 minutes per side depending on size. Remove immediately when they turn pink and opaque to prevent overcooking.

Assemble the Bowls:

Start with a foundation of warm rice or quinoa fluffed with a fork and lightly seasoned. Position the shrimp around one side of the bowl arranging them in an appealing pattern. Place sliced avocado fan style on the opposite side creating visual balance. Spoon the vibrant mango salsa in its own section allowing some to cascade onto the grains. Drizzle the lime chili sauce in a zigzag pattern across the entire bowl hitting each component. Finish with a generous sprinkle of fresh cilantro leaves and place a lime wedge on the side for an extra squeeze of brightness.

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You Must Know

• The entire meal comes together in less than 30 minutes perfect for busy weeknights
• Each bowl provides a complete nutritional profile with protein healthy fats and complex carbs
• The components can be prepared ahead and assembled just before serving
• This dish is naturally gluten free if you ensure your spices are certified

My absolute favorite part of this recipe is the contrast between the warm spiced shrimp and the cool creamy avocado. I discovered this combination years ago at a beachside restaurant and have been perfecting my version ever since. My daughter who normally dislikes seafood asks for these bowls regularly which I consider the highest culinary compliment.

Make-Ahead Options

The beauty of these bowls lies in their components which can be prepared separately and assembled just before serving. The mango salsa actually improves after a few hours in the refrigerator as the flavors deepen and meld together. It can be made up to 24 hours in advance just hold the cilantro until serving time to maintain its bright green color. The lime chili sauce keeps beautifully for up to three days in an airtight container. For meal prep I recommend cooking the shrimp and storing it separately reheating it gently before assembling the bowls to prevent it from becoming rubbery.

Perfect Substitutions

This recipe welcomes thoughtful substitutions based on what you have available. The protein can easily be swapped for grilled chicken thighs or even firm tofu for a vegetarian option. If mangoes aren't in season try using diced pineapple or even peaches during summer months. The grain base is completely flexible quinoa offers more protein brown rice provides nutty depth or you can go grain free with cauliflower rice for a lower carb version. For those avoiding dairy the sauce works wonderfully with coconut yogurt which adds a subtle tropical note that complements the other flavors.

Serving Suggestions

These vibrant bowls shine as a standalone meal but can be elevated further with thoughtful accompaniments. For a festive gathering set up a build your own bowl bar with all components separately displayed allowing guests to customize their own creation. Add extra toppings like toasted coconut flakes crispy fried shallots or even crumbled queso fresco. Serve with a side of plantain chips for dipping into extra mango salsa. For beverages a chilled crisp Sauvignon Blanc pairs beautifully with the tropical flavors or try a nonalcoholic cucumber lime agua fresca for a refreshing complement.

Common Queries

→ How can I make the dish spicier?

For more heat, include extra jalapeño in the mango salsa or use a spicier chili powder in the lime-chili sauce.

→ Can I substitute shrimp with another protein?

Yes, you can substitute shrimp with grilled chicken, tofu, or even salmon for a delicious alternative.

→ What toppings can I add for extra crunch?

Try adding toasted pepitas, chopped nuts, or crispy tortilla strips to bring texture to the bowls.

→ Can I make this dish ahead of time?

Yes, you can prepare the components in advance and store them separately. Assemble the bowls just before serving.

→ What grains work best as a base?

Cooked rice or quinoa works well, but you can also use farro, couscous, or cauliflower rice as alternatives.

→ How do I store leftovers?

Store shrimp, mango salsa, and lime-chili sauce in airtight containers in the refrigerator for 2-3 days. Reheat shrimp before assembling the bowls.