A Shrimp Avocado Mango Bowl is one of those dishes that feels like sunshine in a bowl—fresh, vibrant, and packed with nourishing ingredients that come together effortlessly. It balances sweet mango, creamy avocado, juicy shrimp, crisp vegetables, and a refreshing citrus dressing. Light yet filling, it’s perfect for lunch, dinner, or a wholesome meal-prep option that doesn’t feel heavy.
This bowl offers the ideal mix of textures and flavors: sweetness from ripe mango, richness from avocado, zest from lime, and the subtle heat of seasoned shrimp. If you enjoy meals that taste clean, energizing, and restaurant-worthy without being complicated, this is your kind of recipe.
What makes this bowl truly special is how customizable it is—you can serve it over rice, quinoa, cauliflower rice, or leafy greens. It’s nutritious, high in protein, and gluten-free. Whether you’re building a balanced diet or simply want a fresh, delicious meal, this shrimp bowl delivers.
Why This Shrimp Avocado Mango Bowl Works So Well
This recipe is popular for a reason—it brings together healthy ingredients while maintaining bold, exciting flavor. Here’s what makes it stand out:
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Quick and easy — ready in under 30 minutes
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High in protein and healthy fats
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Customizable base — rice, greens, quinoa, noodles
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Naturally gluten-free and nutrient-dense
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Perfect for meal prep or fresh meals
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Refreshing and satisfying at the same time
It’s a bowl that feels indulgent but fuels your body with clean energy.
Equipment You’ll Need
You won’t need much to prepare this bowl:
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Large skillet or grill pan
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Mixing bowls
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Cutting board and knife
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Spoon for mixing dressing
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Tongs or spatula
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Serving bowls
Ingredients List for Shrimp Avocado Mango Bowl
For the Shrimp
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1 lb shrimp, peeled and deveined
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1 tbsp olive oil
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1 tsp paprika
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½ tsp garlic powder
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½ tsp chili flakes (optional)
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Salt and black pepper, to taste
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Juice of ½ lime
For the Bowl
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1 ripe mango, diced
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1 large avocado, diced
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1 cup cherry tomatoes, halved
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½ cup diced cucumber
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¼ cup chopped red onion
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2 cups cooked rice or quinoa (or mixed greens)
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Fresh cilantro for garnish
For the Dressing
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2 tbsp lime juice
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1 tbsp olive oil
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1 tsp honey or agave
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½ tsp salt
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¼ tsp black pepper
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 8–10 minutes
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Assembly Time: 5 minutes
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Total Time: 25–30 minutes
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Servings: 2 bowls (generous) or 3 lighter servings
How to Make a Shrimp Avocado Mango Bowl
Step 1. Season the Shrimp
Pat the shrimp dry, then toss them with olive oil, paprika, garlic powder, chili flakes, lime juice, salt, and pepper. Coat evenly for balanced flavor.
Step 2. Cook the Shrimp
Heat a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and slightly charred. Do not overcook—they should stay juicy.
Step 3. Prepare the Fresh Components
Dice the mango, avocado, cucumber, onion, and halve the tomatoes. Keep ingredients in separate bowls for easy assembly.
Step 4. Make the Dressing
Whisk together lime juice, olive oil, honey, salt, and pepper. Taste and adjust—more lime for acidity, more honey for sweetness.
Step 5. Build the Bowls
Use rice, quinoa, or greens as your base. Add mango, avocado, tomatoes, cucumber, red onion, and cooked shrimp.
Step 6. Add Dressing and Garnish
Drizzle the citrus dressing over the bowl. Top with fresh cilantro and an extra squeeze of lime for brightness.
Step 7. Serve Fresh
This bowl is best enjoyed immediately while the shrimp is warm and the mango and avocado are fresh.
Expert Tips for the Best Shrimp Mango Bowl
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Use ripe mango — the sweetness balances the savory shrimp beautifully.
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Don’t overcook the shrimp — they turn rubbery quickly.
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Change the base — try coconut rice, brown rice, quinoa, or cauliflower rice.
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Add crunch — peanuts, cashews, or toasted sesame seeds add contrast.
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Adjust the heat — add jalapeños or sriracha for spice lovers.
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Meal prep tip — store avocado separately and add just before serving to avoid browning.
Delicious Variations
Tropical Shrimp Bowl
Add pineapple, shredded coconut, or a drizzle of coconut milk dressing.
Spicy Chili-Lime Shrimp Bowl
Increase chili flakes and add a spicy mayo drizzle.
Green Goddess Shrimp Bowl
Swap the dressing for a homemade herby yogurt or tahini dressing.
Low-Carb Shrimp Bowl
Serve over greens and add extra veggies like bell peppers and cabbage.
Serving Suggestions
This bowl pairs beautifully with:
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Lime sparkling water
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Corn tortillas
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Grilled veggies
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A side of black beans
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Crispy plantain chips
It’s refreshing enough for summer but satisfying enough for any season.
Nutritional Facts (Per Serving)
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Calories: 430–480
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Protein: 28–32 g
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Carbohydrates: 42–48 g
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Total Fat: 18–22 g
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Saturated Fat: 3–4 g
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Fiber: 6–8 g
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Sugars: 12–16 g (from mango)
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Cholesterol: 165–180 mg
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Sodium: 650–800 mg
Values vary slightly depending on the base (rice, quinoa, or greens).
For more casual lunch recipes, explore Turkey Avocado Club Sandwich, Mediterranean Veggie Wraps, or Tomato Basil Galette.
Shrimp Avocado Mango Bowl
Ingredients
Equipment
Method
- Pat the shrimp dry, then toss them with olive oil, paprika, garlic powder, chili flakes, lime juice, salt, and pepper. Coat evenly for balanced flavor.
- Heat a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and slightly charred. Do not overcook—they should stay juicy.
- Dice the mango, avocado, cucumber, onion, and halve the tomatoes. Keep ingredients in separate bowls for easy assembly.
- Whisk together lime juice, olive oil, honey, salt, and pepper. Taste and adjust—more lime for acidity, more honey for sweetness.
- Use rice, quinoa, or greens as your base. Add mango, avocado, tomatoes, cucumber, red onion, and cooked shrimp.
- Drizzle the citrus dressing over the bowl. Top with fresh cilantro and an extra squeeze of lime for brightness.
- This bowl is best enjoyed immediately while the shrimp is warm and the mango and avocado are fresh.
Conclusion
A Shrimp Avocado Mango Bowl combines everything we crave in a wholesome meal—freshness, vibrant color, lean protein, and naturally sweet tropical flavor. It’s the kind of recipe that looks impressive but takes very little time. Whether you want something light yet nourishing, need a quick meal after work, or want a refreshing dish for warm weather, this bowl never disappoints. It’s energizing, customizable, and bursting with clean, bright flavors that keep you coming back.
Recipe FAQs
1. Can I use frozen shrimp?
Yes—just thaw completely and pat dry before seasoning to avoid excess moisture.
2. How do I keep avocado from browning?
Toss avocado with a little lime juice and store separately until serving.
3. Can I prepare this bowl ahead of time?
Yes—keep shrimp, mango, and avocado in separate containers. Assemble right before eating.
4. What type of mango works best?
Use ripe mango that’s slightly soft and fragrant—Ataulfo and Kent mangoes work beautifully.
5. Can I make this bowl spicy?
Absolutely—add jalapeños, chili flakes, sriracha, or a spicy mayo drizzle.