25-Minute Shrimp Avocado Mango Bowls That Taste Like Summer
A refreshing and vibrant bowl combining shrimp, avocado, and mango with a zesty lime dressing.
Ingredients
- Shrimp – 1 pound peeled and deveined
- Avocados – 2 ripe diced
- Mangoes – 2 ripe diced
- Red onion – ¼ cup finely diced
- Cilantro – ¼ cup chopped
- Lime juice – juice of 2–3 limes
- Jalapeño optional – ½ to 1, seeded and minced
- Cooked rice or quinoa – 2–3 cups
- Olive oil – 2 tablespoons for cooking and dressing
- Chili powder – 1 teaspoon
- Cumin – ½ teaspoon
- Garlic powder – ½ teaspoon
- Salt and black pepper – to taste
- Olive oil – 2 tablespoons for dressing
- Lime juice – 1 tablespoon for dressing
- Honey or maple syrup – ½ teaspoon for dressing
- Salt and pepper – to taste for dressing
Instructions
- Cook rice or quinoa according to package instructions. Set aside.
- Season shrimp with chili powder, cumin, garlic powder, salt, and black pepper.
- Heat 1 tablespoon olive oil in a pan over medium heat. Cook shrimp for 2–3 minutes per side until pink. Remove from heat.
- In a bowl, combine diced avocado, mango, red onion, cilantro, and jalapeño (if using).
- Drizzle lime juice over the mixture and gently toss.
- Whisk together olive oil, lime juice, honey or maple syrup, salt, and pepper for the dressing.
- Assemble bowls with rice or quinoa, shrimp, and avocado-mango mixture.
- Drizzle dressing over the top and serve immediately.
Notes
- Use ripe but firm avocados for best texture.
- Adjust jalapeño to your spice preference.
- Serve immediately to prevent avocado from browning.