Name: Shrimp Avocado Mango Salsa Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion / Tropical
Ingredients: 1/2 lb cooked shrimp, peeled and deveined; 1 ripe mango, diced; 1 ripe avocado, diced; 1/4 cup red onion, finely chopped; 1 small jalapeño, minced (optional); 2 tbsp fresh cilantro, chopped; 2 tbsp lime juice (plus more for serving); 1 tbsp olive oil; Salt and black pepper, to taste; 2 cups cooked rice (white, brown, or cauliflower) or mixed greens; Optional toppings: sour cream, hot sauce, extra lime wedges

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Shrimp avocado mango salsa bowls are one of my go-to meals when I want something fresh, flavorful, and fast. They’re packed with juicy shrimp, creamy avocado, sweet mango, and zesty salsa, all served over a bed of rice or greens. It’s the perfect balance of sweet, spicy, and savory in a bowl that’s as colorful as it is satisfying.

Why You’ll Love This Recipe

I love this recipe because it feels light but still fills me up. The mango adds a natural sweetness that plays perfectly with the shrimp’s savoriness, and the avocado gives it that creamy, rich texture I crave. Everything comes together quickly, and I can prep most of it ahead of time. Whether I’m craving a tropical twist or need a healthy meal in a hurry, this bowl delivers.

Ingredients

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

Cooked shrimp, peeled and deveined
Mango, diced
Avocado, diced
Red onion, finely chopped
Jalapeño, minced (optional, for heat)
Fresh cilantro, chopped
Lime juice
Salt and black pepper
Olive oil
Cooked rice (white, brown, or cauliflower rice) or mixed greens
Optional toppings: sour cream, hot sauce, extra lime wedges

Directions

I start by making the mango salsa. I combine the diced mango, avocado, red onion, jalapeño, cilantro, lime juice, a drizzle of olive oil, salt, and pepper in a bowl. I gently mix everything so the avocado stays chunky and not mashed.
I season the shrimp lightly with salt, pepper, and a squeeze of lime juice. If I’m using pre-cooked shrimp, I just toss them in the lime juice and set aside. If they’re raw, I quickly sauté them in a hot pan with a little olive oil until they turn pink and firm—about 2–3 minutes per side.
I spoon rice or greens into serving bowls, then layer the shrimp on top.
I finish each bowl with a generous scoop of the mango avocado salsa and any optional toppings I’m in the mood for.
I serve the bowls immediately while everything is fresh and flavorful.

Servings and timing

This recipe makes about 2–3 servings. It takes around 10–15 minutes to prep and another 5–10 minutes to cook the shrimp, so I usually have it ready in under 25 minutes.

Variations

Sometimes I add black beans or grilled corn for extra texture and protein. If I want it spicier, I use more jalapeño or drizzle sriracha over the top. I’ve also tried this bowl with grilled chicken or tofu when I’m out of shrimp, and it still tastes great. Swapping the rice for quinoa or mixed greens also keeps it interesting.

Storage/reheating

I store the components separately if I’m saving leftovers—shrimp in one container, salsa in another, and rice or greens in a third. They keep in the fridge for up to 2 days. I reheat the shrimp and rice briefly in the microwave, then add the salsa cold to keep the textures just right.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I thaw them completely, pat them dry, and cook or toss them with lime juice as needed.

Is this dish served hot or cold?

It can be served warm or cold. I like the contrast of warm rice and shrimp with cool salsa, but it’s great either way.

How ripe should the mango and avocado be?

I go for ripe but firm mango and avocado—soft enough for flavor but not mushy so they hold their shape in the salsa.

Can I make this ahead?

Yes, I prep the salsa and shrimp a few hours ahead and keep them in the fridge. I assemble the bowls right before serving for the best texture.

What rice works best?

I use white or brown rice most often, but cauliflower rice or coconut rice also work really well for extra flavor.

Conclusion

Shrimp avocado mango salsa bowls are everything I want in a quick, healthy meal—fresh, colorful, and packed with flavor. It’s the kind of dish that feels like something special but comes together in minutes. Whether I’m meal prepping or just trying to eat lighter without giving up taste, this recipe always comes through.