Are you craving a vibrant, healthy, and delicious meal, this Shrimp Mango Avocado Rice Bowl is your answer!
Bursting with tropical flavors, this dish combines succulent shrimp, sweet mango, creamy avocado, and fluffy rice, all tied together with a zesty lime dressing.
Perfect for a quick weeknight dinner or a refreshing lunch, this bowl is as nutritious as it is flavorful.
Let’s dive into why this recipe will become your new favorite and how you can make it shine on your table.
Why You’ll Love This Shrimp Mango Avocado Rice Bowl
Bright and Tasty Flavors: The sweet mango, creamy avocado, and zesty lime dressing mix together to give a fresh, tropical taste in every bite.
Fast and Easy to Make: This meal takes less than 30 minutes to put together, which is great when you’re short on time during the week.
Good for You: It has lean protein, healthy fats, and whole grains or rice, so it’s a filling and balanced meal that’s also really tasty.
Easy to Change: You can switch out the ingredients to match your taste or dietary needs—like using different fruits, grains, or proteins.
Colorful and Pretty: The bright, fresh ingredients make the bowl look as good as it tastes—great for serving or sharing!
Ingredients
For the Bowl:
1 lb (450g) large shrimp, peeled and deveined
1 cup jasmine or brown rice (uncooked)
1 ripe mango, diced
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tbsp olive oil
Salt and pepper to taste
For the Zesty Lime Dressing:
3 tbsp fresh lime juice
2 tbsp olive oil
1 tsp honey or agave
1 garlic clove, minced
1/4 tsp chili powder (optional for a kick)
Salt and pepper to taste
Instructions
Cook the Rice
Rinse 1 cup of rice with cold water to clean it. Then cook it following the instructions on the package—jasmine rice usually takes about 15–20 minutes, while brown rice takes longer, about 30–40 minutes.
When it’s done, fluff the rice with a fork so it’s light and not sticky, then set it aside.
Prepare the Shrimp
Pat the shrimp dry with a paper towel. Sprinkle salt and pepper on them for flavor. Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
Add the shrimp and cook for about 2–3 minutes on each side until they turn pink and are cooked through. Take them off the heat and set aside.
Make the Zesty Lime Dressing
In a small bowl, mix lime juice, olive oil, honey, minced garlic, chili powder (if you want some heat), salt, and pepper.
Whisk it well and taste—add more salt, pepper, or honey if you want it sweeter or spicier.
Assemble the Bowl
Divide the cooked rice evenly into 4 bowls.
On top, arrange the cooked shrimp, diced mango, creamy avocado, halved cherry tomatoes, chopped red onion, and fresh cilantro.
Serve
Drizzle the lime dressing over everything.
Garnish with extra cilantro leaves and lime wedges on the side for a fresh and bright flavor. Enjoy your tropical shrimp bowl!
Tips for the Perfect Shrimp Mango Avocado Rice Bowl
Pick Ripe but Firm Fruit: Choose mangoes and avocados that are ripe for good flavor but still firm so they don’t get mushy.
Don’t Overcook the Shrimp: Shrimp cook very fast. Cook them just until they turn pink and look opaque (not see-through) so they stay tender, not rubbery.
Get Ready Early: Cook the rice and chop the veggies before you start to make cooking faster and easier.
Make It Spicy If You Like: Add chili powder or a little sriracha sauce to the dressing if you want a bit of heat.
Use Fresh Lime Juice: Squeezing fresh lime juice gives a brighter, fresher taste than using bottled lime juice.
Variations and Substitutions
Change the Grain: Instead of jasmine rice, you can use quinoa, farro, or cauliflower rice if you want a lower-carb meal.
Try Different Proteins: Swap the shrimp for grilled chicken, tofu, or salmon to change up the flavors and textures.
Make It Vegan: Leave out the shrimp and add chickpeas or edamame for a plant-based source of protein.
Add New Flavors: Sprinkle some tajin spice for a tangy and spicy kick, or use parsley instead of cilantro if you don’t like the taste of cilantro.
For Special Diets:
This recipe is naturally gluten-free, but check your ingredients to be sure.
For a low-carb version, replace the rice with cauliflower rice or zucchini noodles.
Serving Suggestions
Serve with a Drink: Enjoy this meal with a cold glass of iced green tea or a refreshing tropical drink like pineapple coconut water to keep things light and tasty.
Add Side Dishes: Pair it with a simple cucumber salad or some grilled vegetables to make your meal more complete and healthy.
Make It Look Nice: Use wide, shallow bowls to show off the bright colors of the ingredients.
Add lime wedges and sprinkle some sesame seeds on top to make it look extra special.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Cook rice and shrimp up to 2 days in advance and store separately in airtight containers in the fridge.
Chop veggies (except avocado) a day ahead to save time. Dice avocado just before serving to prevent browning.
Storing
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep dressing separate to maintain freshness.
Avocado may brown slightly; toss with a bit of lime juice to slow oxidation.
Freezing
Freezing is not recommended for this dish due to the fresh ingredients like avocado and mango, which lose texture when frozen.
If needed, freeze cooked rice and shrimp separately for up to 1 month. Thaw in the fridge overnight and assemble with fresh veggies.
FAQs
Q: Can I use frozen shrimp for this recipe?
A: Yes! Thaw frozen shrimp in the fridge overnight or under cold water for 10-15 minutes before cooking. Pat dry before seasoning.
Q: How can I make this dish spicier?
A: Add chili powder, sriracha, or diced jalapeños to the dressing or as a garnish for extra heat.
Q: Is this recipe good for meal prep?
A: Absolutely! Prep rice, shrimp, and veggies ahead, but store avocado and dressing separately to keep everything fresh.
Q: Can I use pre-cooked shrimp?
A: Yes, but toss them in the skillet with olive oil for 1-2 minutes to warm through and enhance flavor.
Q: What other fruits can I use instead of mango?
A: Pineapple, papaya, or peaches work well for a similar sweet-tropical vibe.
Conclusion
In conclusion, this Shrimp Mango Avocado Rice Bowl is the perfect blend of fresh, tropical flavors and healthy ingredients, making it an ideal choice for a quick, satisfying meal.
Whether you’re meal-prepping for the week or hosting a summer gathering, this dish is sure to impress with its vibrant colors and zesty taste.
With endless customization options and easy prep, it’s a recipe you’ll return to again and again. Try it today and bring a taste of the tropics to your table!
Read More:- Cottage Cheese and Chickpea Salad Bowl
Shrimp Mango Avocado Rice Bowl
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup jasmine or brown rice uncooked
- 1 ripe mango diced
- 1 ripe avocado diced
- 1 cup cherry tomatoes halved
- 1/2 red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 tbsp olive oil
- Dressing:
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp honey
- 1 garlic clove minced
- 1/4 tsp chili powder optional
- salt and pepper
Instructions
- Cook the Rice:
- Follow the directions on the rice package to cook it. When it’s done, fluff it with a fork so it’s nice and light. Set it aside to cool a bit.
- Cook the Shrimp:
- Sprinkle salt and pepper on the shrimp. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the shrimp for 2–3 minutes on each side, until they turn pink and look cooked through. Set them aside.
- Make the Dressing:
- In a small bowl, mix together lime juice, olive oil, honey, minced garlic, chili powder, salt, and pepper. Whisk it well so everything blends together.
- Build the Bowls:
- Spoon the cooked rice evenly into 4 bowls. On top of the rice, add the cooked shrimp, chopped mango, avocado slices, cherry tomatoes, red onion, and fresh cilantro.
- Finish and Serve:
- Drizzle the lime dressing over each bowl. Add extra cilantro and lime wedges on the side for extra flavor and a pretty touch.
