If you’re craving something fresh, vibrant, and bursting with flavor, the Shrimp and Avocado Bowls with Mango Salsa Recipe is going to be your new favorite go-to. This dish perfectly balances juicy, tender shrimp with creamy avocado and a zesty mango salsa that sings with brightness in every bite. Whether you’re looking for a light lunch or a quick dinner that impresses, these bowls deliver a delightful mix of textures and tropical flavors that feel like a sunny escape, no matter the season.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and freshness. Every ingredient is chosen not just for taste but for how it complements the others—creating a bowl that is colorful, balanced, and full of personality.
- 1 lb shrimp, peeled and deveined: The star protein providing a sweet, tender bite perfect for quick cooking.
- 2 tablespoons olive oil: Helps to cook the shrimp evenly while adding richness.
- 1 avocado, diced: Adds creamy texture and mellow flavor to balance the bright salsa.
- 1/2 cup mango, diced: Brings a juicy sweetness that makes the salsa sing.
- 1/4 cup red onion, finely chopped: Sharpness and crunch that awaken the palate.
- 1 tablespoon fresh cilantro, chopped: Herbaceous freshness that lifts the whole dish.
- 1 tablespoon lime juice: Adds a tangy brightness that ties all the flavors together.
- Salt and pepper, to taste: Essential seasonings that enhance and define each component.
- 1 cup cooked rice (optional): Provides a hearty base if you want your bowl to be more substantial.
How to Make Shrimp and Avocado Bowls with Mango Salsa Recipe
Step 1: Sauté the Shrimp
Begin by heating the olive oil in a skillet over medium heat. Season your peeled and deveined shrimp generously with salt and pepper. When the oil is warm and shimmering, add the shrimp and cook them about 2 to 3 minutes on each side until they turn pink and opaque. This quick cooking process keeps the shrimp juicy and tender. Once perfectly cooked, remove them from the heat and set aside.
Step 2: Prepare the Mango Salsa
While the shrimp cooks, whip up the mango salsa with just a few simple ingredients that pack a punch. In a small bowl, combine your diced mango, finely chopped red onion, fresh cilantro, lime juice, and a pinch of salt. This salsa is the heart of the shrimp and avocado bowls with mango salsa recipe—it brings a sweet-tart freshness that perfectly complements the warm shrimp and creamy avocado.
Step 3: Assemble the Bowls
Now comes the fun part—putting the bowls together. If you’re using rice, start by placing a generous scoop at the base of each bowl. Then add your cooked shrimp, followed by the diced avocado for that luscious creaminess. Finally, spoon over the vibrant mango salsa, letting its beautiful colors shine and flavors mingle. Each bite is a harmony of warm, cool, sweet, and zesty all at once.
How to Serve Shrimp and Avocado Bowls with Mango Salsa Recipe
Garnishes
To elevate your shrimp and avocado bowls with mango salsa recipe even further, consider sprinkling some extra fresh cilantro or a few thin slices of fresh jalapeño for a subtle kick. A wedge of lime on the side is always a good idea, inviting everyone to add a fresh squeeze for extra zing just before diving in.
Side Dishes
This dish shines as the main event, but if you want to round out your meal, fresh green salads, grilled corn on the cob, or a light bean salad all make fantastic companions. Their crispness and mild flavors work well alongside the sweet and savory components of the bowl.
Creative Ways to Present
Consider serving these bowls in hollowed-out avocado halves for a playful presentation or layering the components in clear jars for a beautiful lunch-on-the-go option. The vibrant colors of the mango and avocado will impress visually before you even take a bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers of shrimp and avocado bowls with mango salsa recipe in an airtight container in the refrigerator for up to two days. Keep the avocado and salsa separate from the shrimp if possible to prevent browning and sogginess.
Freezing
This recipe is best fresh, but you can freeze cooked shrimp alone. Place the shrimp in a freezer-safe bag for up to one month. Avoid freezing the avocado and mango salsa as their textures do not hold up well to freezing.
Reheating
When reheating shrimp, do so gently in a skillet over low heat just until warmed through to prevent toughness. Fresh avocado and mango salsa are best served cold or at room temperature, so add them after reheating the shrimp and rice.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely, just make sure to thaw the shrimp thoroughly before cooking so they cook evenly and maintain their tenderness.
Is it necessary to use rice in the bowls?
Not at all! The rice adds some heartiness, but the recipe shines whether served over rice, greens, or just on its own as a light bowl.
What can I substitute for mango if it’s out of season?
Try pineapple or peaches for a similar sweet and juicy profile that will complement the shrimp and avocado beautifully.
How spicy is the dish?
This dish is naturally mild, but you can easily adjust the heat with the addition of fresh jalapeños or a dash of chili flakes in the mango salsa.
Can I prepare this recipe ahead of time for a party?
You can prep the salsa and cook the shrimp in advance, but assemble the bowls just before serving to keep everything fresh and vibrant.
Final Thoughts
There’s something truly special about the Shrimp and Avocado Bowls with Mango Salsa Recipe that just grabs your attention and refuses to let go. It’s fresh, fast, and fun to make, and every element feels like it was crafted with love to bring joy to your table. I can’t wait for you to try it and enjoy every bright, luscious bite that makes this dish an all-time favorite in my kitchen.
Print
Shrimp and Avocado Bowls with Mango Salsa Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and fresh Shrimp and Avocado Bowl featuring tender pan-seared shrimp, creamy avocado, and a zesty mango salsa, perfect for a quick and healthy meal in just 15 minutes.
Ingredients
Shrimp and Base
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup cooked rice (optional)
Mango Salsa
- 1/2 cup mango, diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- Pinch of salt
Toppings
- 1 avocado, diced
Instructions
- Heat the Oil: Heat olive oil in a skillet over medium heat, preparing it for cooking the shrimp.
- Cook the Shrimp: Season the peeled and deveined shrimp with salt and pepper. Add to the skillet and cook for 2–3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from heat and set aside.
- Prepare Mango Salsa: In a small bowl, combine diced mango, finely chopped red onion, chopped fresh cilantro, lime juice, and a pinch of salt. Mix well to create a fresh and tangy salsa.
- Assemble Bowls: Layer the cooked rice (if using) in serving bowls. Top with the cooked shrimp, diced avocado, and finish with a generous scoop of mango salsa.
- Serve and Enjoy: Serve immediately to enjoy the fresh, bold flavors of this light and healthy bowl.
Notes
- You can substitute cooked quinoa or cauliflower rice for a low-carb alternative.
- For extra flavor, marinate shrimp briefly with garlic and chili flakes before cooking.
- Use fresh lime juice for the best tangy flavor in the salsa.
- If you prefer a spicier salsa, add finely chopped jalapeño or chili pepper.
