Shrimp Avocado Mango Salsa Bowls

Shrimp Avocado Mango Salsa Bowls are a fresh, colorful, and flavor-packed meal that brings together juicy shrimp, creamy avocado, and sweet-tangy mango salsa over a bed of rice or greens. It’s light but filling, super refreshing, and perfect for warm weather—or anytime I’m craving something vibrant and satisfying.

Why You’ll Love This Recipe

I love how these bowls come together so quickly with simple, wholesome ingredients. The shrimp are tender and perfectly seasoned, the avocado adds creaminess, and the mango salsa brings a tropical burst of sweetness and heat. Every bite has a balance of texture and flavor that keeps me coming back for more. Plus, they’re great for meal prep, customizable, and naturally gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• Raw shrimp, peeled and deveined

• Olive oil

• Lime juice

• Garlic, minced

• Chili powder or paprika

• Salt and pepper

For the mango salsa:

• Fresh mango, diced

• Red bell pepper, diced

• Red onion, finely chopped

• Jalapeño, minced (optional)

• Cilantro, chopped

• Lime juice

• Salt to taste

For the bowl base and toppings:

• Cooked rice (white, brown, or jasmine) or mixed greens

• Avocado, sliced or cubed

• Extra lime wedges for serving

Directions

1. I toss the shrimp in olive oil, lime juice, garlic, chili powder, salt, and pepper, then let it marinate for about 10–15 minutes.

2. While the shrimp marinates, I mix together the mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa. I let it sit so the flavors can meld.

3. I heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and cooked through.

4. I assemble the bowls by layering rice or greens, then topping with shrimp, mango salsa, and avocado.

5. I finish with a squeeze of fresh lime juice and serve immediately.

Servings and timing

This recipe makes about 2 to 4 servings, depending on portion size. It takes about 15 minutes to prep and 10 minutes to cook, so everything is ready in under 30 minutes.

Variations

• I use quinoa or cauliflower rice as a base for a lighter option.

• Sometimes I swap shrimp for grilled chicken, tofu, or salmon.

• For extra crunch, I add shredded cabbage or chopped cucumbers.

• A drizzle of spicy mayo or yogurt-lime sauce adds creaminess and heat.

• I’ve also topped it with black beans or corn for extra heartiness.

storage/reheating

I store the cooked shrimp and salsa in separate containers in the fridge for up to 2 days. I don’t recommend reheating the shrimp more than once—they taste best fresh or just slightly warmed. I assemble the bowls fresh each time for the best texture and flavor.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before marinating and cooking to prevent excess moisture.

What kind of mango works best?

I use ripe but firm mangoes so they hold their shape in the salsa. Ataulfo (honey) mangoes are especially sweet and smooth.

Can I make this ahead of time?

I prep all the components ahead, then assemble the bowls right before serving. The salsa can be made a few hours in advance and kept chilled.

Is this bowl spicy?

It’s mild unless I add jalapeño or hot sauce. I can easily adjust the heat level to my taste.

What sauce goes well with this?

I love a lime crema, chipotle mayo, or a drizzle of sriracha-lime yogurt. Even a splash of vinaigrette works well.

Conclusion

Shrimp Avocado Mango Salsa Bowls are one of my favorite quick meals when I want something light, fresh, and full of flavor. With juicy shrimp, tropical mango salsa, and creamy avocado, they’re a colorful, delicious bowl that feels like sunshine in every bite. Whether I’m meal prepping or enjoying a relaxing dinner, this bowl never fails to satisfy.

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