Shrimp Avocado Mango Salsa Bowls

Shrimp Avocado Mango Salsa Bowls are fresh, colorful, and full of bold tropical flavor. They’re built with tender shrimp, creamy avocado, sweet mango, and vibrant salsa over a base of rice or greens—making every bite juicy, zesty, and satisfying. I love how this dish feels light yet filling, perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

I love how quick and versatile these bowls are. The shrimp cook in minutes, and the mango salsa adds a burst of sweetness that perfectly complements the creamy avocado and savory shrimp. It’s a great way to eat clean without sacrificing flavor, and it’s easy to make ahead and customize. Every bowl feels like a vacation in a dish—bright, fresh, and energizing.

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

• Garlic, minced

• Lime juice

• Chili powder or paprika

• Salt and black pepper

For the mango salsa:

• Fresh mango, diced

• Red onion, finely chopped

• Jalapeño, minced (optional)

• Fresh cilantro, chopped

• Lime juice

• Salt

For the bowls:

• Cooked rice (white, brown, or coconut rice) or quinoa

• Avocados, sliced or diced

• Mixed greens or shredded lettuce (optional)

• Extra lime wedges for serving

Directions

1. I start by tossing the shrimp with olive oil, garlic, lime juice, chili powder, salt, and pepper.

2. I heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side, until pink and opaque. Then I set them aside.

3. In a bowl, I mix the diced mango, red onion, jalapeño, cilantro, lime juice, and salt to make the fresh salsa.

4. I build each bowl with a base of rice or greens, then top with shrimp, mango salsa, avocado, and a squeeze of lime.

5. I serve immediately or chill the components separately and assemble later for meal prep.

Servings and timing

This recipe makes 2–3 servings. It takes about 10 minutes to prep and 10 minutes to cook—ready in 20 minutes total.

Variations

• I add black beans or corn to the bowl for more texture and fiber.

• I use pineapple or peach instead of mango for a different fruity twist.

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

• I drizzle with a creamy cilantro-lime dressing or spicy sriracha mayo for extra flavor.

• I turn it into tacos or lettuce wraps instead of bowls.

storage/reheating

I store all components separately in airtight containers in the fridge for up to 3 days. I reheat the shrimp and rice gently in the microwave or skillet, then assemble fresh with the cold salsa and avocado.

FAQs

Can I use frozen shrimp?

Yes. I thaw them fully and pat them dry before cooking to avoid excess moisture.

How ripe should the mango be?

I like it slightly soft to the touch and fragrant—it should be juicy and sweet but still hold its shape when diced.

Can I meal prep these bowls?

Definitely. I prep everything in advance, store in separate containers, and assemble just before eating for the freshest texture.

What rice works best?

I like jasmine or coconut rice for more flavor, but brown rice or quinoa are great healthy options too.

Is this bowl spicy?

Only if I include jalapeño in the salsa or add spicy seasoning. I adjust the heat depending on who I’m serving.

Conclusion

Shrimp Avocado Mango Salsa Bowls are one of my favorite fresh meals—simple, fast, and full of color and flavor. With sweet mango, creamy avocado, and perfectly seasoned shrimp, these bowls hit all the right notes: savory, tangy, and just a little bit tropical. Whether I’m eating clean or just craving something bright and delicious, this bowl always leaves me feeling good.