If you are searching for a vibrant and refreshing meal that’s both satisfying and packed with flavor, this Shrimp and Avocado Bowls with Mango Salsa Recipe is an absolute must-try. It combines juicy, perfectly cooked shrimp with creamy avocado and a zesty mango salsa that bursts with tropical sweetness and a hint of tang. Whether you’re craving a quick weeknight dinner or a light lunch to impress friends, this dish brings together simple ingredients that create an unforgettable harmony of taste and texture.
Ingredients You’ll Need
The beauty of this Shrimp and Avocado Bowls with Mango Salsa Recipe lies in its straightforward ingredient list. Each component plays a vital role—whether it’s the silky avocado, the succulent shrimp, or the bright, fresh mango salsa—they come together effortlessly to deliver a dish that is as colorful as it is delicious.
- 1 lb shrimp, peeled and deveined: Choose fresh or thawed shrimp for the best texture and flavor.
- 2 tablespoons olive oil: This helps cook the shrimp perfectly while adding a mellow richness.
- 1 avocado, diced: Adds a creamy, buttery contrast to the tangy salsa and spicy shrimp.
- 1/2 cup mango, diced: Sweet and juicy, this is the star of the salsa that brings tropical flair.
- 1/4 cup red onion, finely chopped: Provides a subtle crunch and sharpness that balances the sweetness.
- 1 tablespoon fresh cilantro, chopped: Offers a fresh herbaceous note that brightens the entire bowl.
- 1 tablespoon lime juice: Adds a refreshing acidity that elevates all flavors.
- Salt and pepper, to taste: Essential seasonings that enhance every ingredient.
- 1 cup cooked rice (optional): A neutral base that soaks up all the vibrant juices and makes the dish more filling.
How to Make Shrimp and Avocado Bowls with Mango Salsa Recipe
Step 1: Heat the Olive Oil
Begin by warming the olive oil in a skillet over medium heat. This step ensures that your shrimp will cook evenly and develop a slight golden color without sticking.
Step 2: Cook the Shrimp
Season the shrimp generously with salt and pepper. Place them in the skillet and cook for 2–3 minutes on each side, until their flesh turns pink and opaque. This quick cooking keeps them tender and juicy. Remove from heat and set aside.
Step 3: Prepare the Mango Salsa
In a small bowl, mix together the diced mango, finely chopped red onion, freshly chopped cilantro, lime juice, and a pinch of salt. This salsa provides a bright, fresh contrast to the savory shrimp and creamy avocado, and it’s so simple to whip up.
Step 4: Assemble the Bowls
If you’re using rice, start by placing a bed of cooked rice at the bottom of your serving bowls. Layer on the succulent shrimp, then the diced avocado, and finally spoon over a generous amount of the mango salsa. Each bite is a perfect balance of creamy, sweet, and savory flavors.
Step 5: Serve and Enjoy!
These bowls are best enjoyed fresh off the assembly line to savor the contrast between the warm shrimp and the cool, refreshing salsa and avocado. Grab a fork and dig in!
How to Serve Shrimp and Avocado Bowls with Mango Salsa Recipe
Garnishes
For a final touch, sprinkle some extra chopped cilantro or a few thin slices of jalapeño if you like a bit of heat. A wedge of lime on the side invites guests to add a burst of citrus as they please, enhancing the dish’s bright flavors even more.
Side Dishes
This recipe stands wonderfully on its own, but pairing it with a light side like a crisp green salad or black beans can make for a more complete meal. To keep things fresh and summery, think along the lines of grilled corn or a plate of sliced cucumbers dressed in vinegar.
Creative Ways to Present
For a fun presentation, serve the ingredients deconstructed on a large platter and let everyone build their own shrimp and avocado bowls with mango salsa. Alternatively, use hollowed-out avocado halves as natural, edible bowls filled with shrimp and salsa for an eye-catching appetizer or party dish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the shrimp, mango salsa, and avocado separately in airtight containers in the refrigerator. This prevents the avocado from browning and keeps the salsa crisp and vibrant for the next day.
Freezing
Shrimp can be frozen either before or after cooking, but the avocado and mango salsa do not freeze well because their texture changes drastically. For best results, freeze only the cooked shrimp in a sealed container or freezer bag for up to one month.
Reheating
When you’re ready to enjoy leftovers, gently reheat the shrimp in a skillet over low heat to avoid overcooking. Add fresh avocado and salsa after reheating to maintain their creamy and fresh qualities.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely before cooking for the best texture and flavor. Pat them dry to avoid excess moisture in the pan.
Is it necessary to add rice to the bowls?
Not at all. Rice adds substance, but these bowls are just as delicious served over mixed greens or quinoa for a lighter or gluten-free option.
Can I substitute the mango with another fruit?
Yes! Pineapple or peaches can provide a similar sweet and tangy effect, though mango brings a particularly tropical note that complements the shrimp wonderfully.
How spicy is this recipe?
This recipe is mild by default, but you can easily add sliced jalapeños or a dash of chili flakes in the salsa to give it your preferred level of heat.
What type of rice works best with this dish?
Long-grain white rice or jasmine rice both work beautifully as they have a light texture and subtle flavor that won’t overpower the shrimp and mango salsa.
Final Thoughts
This Shrimp and Avocado Bowls with Mango Salsa Recipe is one of those dishes that feels like sunshine on a plate—fresh, vibrant, and full of personality. It’s wonderfully quick to prepare, making it perfect for busy days when you want something flavorful yet effortless. I can guarantee it will become a favorite in your meal rotation—give it a try and watch it sparkle up your mealtime!
