Shrimp Avocado Mango Rice Bowl Recipe

Introduction

This vibrant Shrimp Avocado Mango Rice Bowl combines fresh, tropical flavors with tender shrimp and creamy avocado. It’s a quick, healthy meal perfect for warm days or anytime you want a refreshing boost. Easy to prepare and full of texture, this bowl will quickly become a favorite.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 2 cups cooked jasmine or white rice
• 1 large ripe mango, peeled and diced
• 1 large avocado, diced
• ½ cup red onion, thinly sliced
• 1 small cucumber, sliced or diced
• 1 small jalapeño, thinly sliced (optional)
• ½ cup edamame, cooked and shelled
• 1 tbsp toasted sesame seeds or chopped nuts (optional, for topping)
• 2 tbsp olive oil
• Juice of 1 lime
• 2 garlic cloves, minced
• ½ tsp chili flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp lime juice (for dressing)
• 1 tbsp olive oil (for dressing)
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Pinch of salt (for dressing)

Instructions

1. Step 1: In a bowl, combine the shrimp with 2 tablespoons olive oil, juice of 1 lime, minced garlic, chili flakes, salt, and black pepper. Let the shrimp marinate for 10–15 minutes while preparing other ingredients.
2. Step 2: If you do not have cooked rice ready, cook 1 cup of dry jasmine or white rice according to package instructions to yield about 2 cups cooked rice. Set aside.
3. Step 3: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 1–2 minutes on each side until the shrimp turn pink and opaque. Remove from heat.
4. Step 4: Prepare the dressing by whisking together 2 tablespoons lime juice, 1 tablespoon olive oil, honey or maple syrup, Dijon mustard, and a pinch of salt in a small bowl. Set aside.
5. Step 5: Divide the cooked rice evenly among 4 bowls. Top with the cooked shrimp, diced mango, diced avocado, cucumber, red onion, edamame, and jalapeño slices if using.
6. Step 6: Drizzle each bowl with the citrus dressing and sprinkle with toasted sesame seeds or chopped nuts for added crunch. Serve immediately and enjoy!

Tips & Variations

• Substitute shrimp with grilled chicken or tofu for a different protein option.
• Use brown rice or quinoa for a whole grain alternative.
• Add fresh herbs like cilantro or mint to enhance the flavor.
• For extra spice, add more jalapeño or a dash of hot sauce to the dressing.
• Toast nuts or seeds lightly before topping to bring out their flavor.

Storage

Store leftover shrimp, rice, and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp and rice gently in a skillet or microwave before assembling. Avoid storing the avocado and mango diced as they may brown; add fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw and pat them dry before marinating and cooking to avoid excess moisture.

How do I know when the shrimp are cooked?

Cook shrimp until they turn pink and opaque, typically 1–2 minutes per side. Overcooking can make them rubbery, so watch closely.

Shrimp Avocado Mango Rice Bowl Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

A vibrant and refreshing Shrimp Avocado Mango Rice Bowl featuring juicy marinated shrimp, ripe mango, creamy avocado, and crisp vegetables served over fluffy jasmine rice. This quick and easy recipe balances sweet, tangy, and spicy flavors with a zesty lime dressing, perfect for a nutritious lunch or light dinner.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Shrimp Marinade

• 1 lb (450g) shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice of 1 lime
• 2 garlic cloves, minced
• ½ tsp chili flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper

Main Ingredients

• 2 cups cooked jasmine or white rice
• 1 large ripe mango, peeled and diced
• 1 large avocado, diced
• ½ cup red onion, thinly sliced
• 1 small cucumber, sliced or diced
• 1 small jalapeño, thinly sliced (optional)
• ½ cup edamame, cooked and shelled
• 1 tbsp toasted sesame seeds or chopped nuts (optional, for topping)

Dressing

• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Pinch of salt

Instructions

1. Marinate the Shrimp: In a bowl, combine the shrimp with olive oil, lime juice, minced garlic, chili flakes, salt, and black pepper. Mix well and let it marinate for 10 to 15 minutes while preparing other ingredients to infuse the shrimp with bright and spicy flavors.
2. Cook the Rice: If not using pre-cooked rice, cook 1 cup dry jasmine or white rice according to package instructions until tender and fluffy, yielding approximately 2 cups cooked rice. Set aside to cool slightly.
3. Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 1 to 2 minutes on each side or until the shrimp turn pink and opaque, indicating they are fully cooked. Remove from heat.
4. Make the Dressing: In a small bowl, whisk together lime juice, olive oil, honey or maple syrup, Dijon mustard, and a pinch of salt until smooth. This citrusy dressing adds a tangy sweetness that enhances the bowl’s flavors.
5. Assemble the Bowls: Divide the cooked rice equally among 4 bowls. Top each bowl with cooked shrimp, diced mango, diced avocado, sliced cucumber, thinly sliced red onion, shelled edamame, and jalapeño slices if using.
6. Add Toppings and Serve: Drizzle each bowl generously with the prepared citrus dressing. Sprinkle toasted sesame seeds or chopped nuts on top if desired for added crunch. Serve immediately to enjoy fresh, vibrant flavors.

Notes

• You can use cooked rice from leftovers to save time.
• Adjust the chili flakes and jalapeño to control the heat level to your preference.
• For a nut-free option, omit toasted sesame seeds or nuts topping.
• Substitute edamame with green peas or snap peas if preferred.
• Use honey or maple syrup according to your dietary preference for sweetness.

Keywords: shrimp rice bowl, avocado mango bowl, healthy shrimp recipe, quick dinner, citrus dressing, easy lunch bowl, Asian inspired rice bowl