Shrimp Avocado Mango Bowls

Shrimp Avocado Mango Bowls

Warm, smoky skillet shrimp and white rice sit alongside cool avocado-mango salsa, spinach, and crisp vegetables in these composed bowls. Keep the ingredients in separate sections so the rice stays fluffy and the salsa does not soak the crunchy toppings. The chunky salsa brings enough lime and moisture that no separate dressing is needed.

Prepare the rice, salsa, and vegetables before heating the skillet. Large shrimp cook in just a few minutes, so the bowls should be ready to assemble as soon as the shrimp turn opaque and lightly browned.

Ingredients for Shrimp Avocado Mango Bowls

Serves: 4 bowls | Prep: 25 minutes with cooked rice | Cook: about 5 minutes | Total: about 30 minutes

For the shrimp and rice

• 1 1/4 lb large raw shrimp, peeled and deveined (about 575g)
• 3 cups cooked white rice (about 475g)
• 1 1/2 tablespoons olive oil
• 2 garlic cloves, finely grated or minced
• 3 tablespoons lime juice, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

For the salsa and bowls

• 1 large ripe mango, diced, about 1 1/2 cups (250g)
• 2 medium ripe avocados, diced (about 300g)
• 1/4 cup finely diced red onion (40g)
• 1 small jalapeño, finely minced; remove the seeds and ribs for less heat
• 1/4 cup chopped fresh cilantro
• 1 cup cherry tomatoes, halved (150g)
• 4 packed cups baby spinach (120g)
• 2 cups shredded purple cabbage (140g)
• 1 small cucumber, thinly sliced
• 1 carrot, cut into matchsticks
• 2 small watermelon radishes or red radishes, thinly sliced

Optional for serving: Lime wedges.

How to Make Shrimp Avocado Mango Bowls

1. Prepare the rice and vegetables: Cook or reheat the rice until warm and fluffy. Wash and dry the spinach and crisp vegetables. Keep the spinach, cabbage, cucumber, carrot, and radish in separate piles for assembly.
2. Make the salsa: Gently combine the mango, red onion, jalapeño, cilantro, and tomatoes with 1 tablespoon lime juice and a pinch of the measured salt. Taste and adjust the salt; a squeeze from a serving lime wedge can brighten a flat-tasting mango. Toss the avocado with another tablespoon of lime juice, then fold it into the salsa shortly before cooking the shrimp. Keep the pieces chunky and drain off excess liquid if needed.
3. Season the shrimp: Pat the shrimp thoroughly dry. Toss with the olive oil, garlic, remaining 1 tablespoon lime juice, smoked paprika, cumin, chili powder, remaining measured salt, and pepper. Coat the shrimp evenly without leaving liquid pooled around them.
4. Sear the shrimp: Preheat a dry 12-inch skillet or grill pan over medium-high heat until hot. Add the oiled shrimp in one uncrowded layer, working in batches if needed. Cook uncovered and undisturbed for about 90 seconds, until the undersides are lightly browned and the edges begin turning opaque. Turn once and cook for about 90 seconds more. Remove as soon as the shrimp are opaque through the thickest part and curled into loose C shapes, about 3 to 4 minutes per batch.
5. Assemble the bowls: Let the shrimp sit for 2 minutes while you divide the rice among four wide bowls, leaving a visible mound along one side of each. Arrange the spinach, shrimp, salsa, cabbage, cucumber, carrot, and radish in separate neighboring sections. Spoon the salsa over the greens or beside the shrimp rather than across the whole bowl. Serve with lime wedges, if desired.

How to Keep the Shrimp Tender

Drying the shrimp and leaving space between them helps moisture escape so the seasoning browns instead of steaming. Use the cooking time as a guide: shrimp size, skillet material, and burner strength can change how quickly they finish. Remove them when the thickest part is opaque and each shrimp forms a loose C; a tight circle can signal overcooking.

Swaps and Serving Ideas

For a different base, use quinoa, farro, cauliflower rice, or greens. White rice gives the main version its distinct rice section. Well-drained thawed frozen mango can replace fresh mango, and parsley can replace cilantro. For a heartier bowl, add black beans or corn in their own section.

For another colorful component-based meal, try this Anti-Inflammatory Harvest Glow Bowl.

Meal Prep and Storage

Prepare the rice, chopped vegetables, and mango salsa ahead, but add the lime-coated avocado close to serving. Cool cooked rice and shrimp before refrigerating. Store the rice, shrimp, salsa, greens, and crunchy vegetables separately in airtight containers for up to 3 days. Keep cut avocado separate and use it promptly for the best color and texture.

Drain any liquid the salsa releases before assembling. Warm leftover shrimp gently in a skillet over low heat or in short microwave bursts, then add the cool toppings. Do not heat the avocado, greens, or crunchy vegetables.

Nutrition

Approximate nutrition per bowl, based on 4 bowls: 530 calories, 35g protein, 18g fat, and 63g carbohydrates. Per 100g: approximately 90 calories, 6g protein, 3g fat, and 11g carbohydrates. Values vary with the size of the produce and shrimp.