![- 1 lb large shrimp, peeled and deveined - 2 ripe avocados, diced - 1 ripe mango, diced - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 2 tablespoons olive oil, divided - Juice of 2 limes, divided - 1 teaspoon honey - Salt and pepper to taste When I create Shrimp Avocado Mango Bowls, I focus on fresh ingredients. Large shrimp add a juicy protein to the dish. I peel and devein them to ensure a clean bite. Ripe avocados bring a creamy texture, while ripe mangoes add a sweet touch. These flavors blend well together. I also include additional ingredients. Cherry tomatoes add a burst of color and taste. Cucumbers offer a crunchy contrast. Red onion gives a slight bite, and fresh cilantro adds a herbal note. These ingredients make the dish bright and fresh. For dressings and seasonings, I keep it simple. Olive oil adds richness, while lime juice brings acidity. Honey balances the flavors with sweetness. Finally, a sprinkle of salt and pepper enhances everything. You can find the Full Recipe for these delicious bowls and follow the steps to make them at home. To start, you need to marinate the shrimp. In a medium bowl, mix 1 tablespoon of olive oil and half of the lime juice. Add the shrimp, salt, and pepper. Toss everything well. Let the shrimp sit for about 15 minutes. This helps the shrimp soak up all the good flavors. Next, it’s time to cook the shrimp. Heat a skillet over medium-high heat. Once hot, lay the marinated shrimp in a single layer. Cook for 2-3 minutes on each side. You want them to turn pink and opaque. When done, take the shrimp off the heat and let them cool a bit. Now, let's prepare the other bowl ingredients. In a large mixing bowl, combine the diced avocados, mango, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh cilantro. This mix brings freshness and color to your bowl. Drizzle the remaining 1 tablespoon of olive oil and the rest of the lime juice over the produce. Add the honey for a hint of sweetness. Gently toss everything together. Be careful not to mash the avocados; we want them to stay nice and chunky. Now it’s time to build your shrimp avocado mango bowls. If you want a heartier meal, start with a scoop of cooked quinoa or rice at the bottom of each bowl. This will be your base. Layer the avocado-mango mixture on top of the quinoa or rice. Then, add a generous portion of the cooked shrimp. For presentation, serve in clear glass bowls. This way, you can show off the bright colors of all the ingredients. To finish, sprinkle with extra cilantro, a squeeze of lime juice, and an optional pinch of salt and pepper. This makes your dish look and taste even better. For the full recipe, check out the [Full Recipe]. To boost flavor in your shrimp avocado mango bowls, focus on fresh herbs. Fresh cilantro adds a bright note. You can also try fresh mint or basil for a twist. A sprinkle of red pepper flakes gives heat. For sweetness, add more honey or even a splash of orange juice. For perfectly cooked shrimp, look for a pink and opaque color. Overcooking makes them rubbery. Cook shrimp for about 2-3 minutes on each side. When choosing ripe avocados, look for a slight give when pressed. For mangoes, they should smell sweet and feel slightly soft. If they are hard, let them ripen at room temperature. Pair these bowls with a light salad or crusty bread. A side of grilled vegetables complements the meal well. For visual appeal, serve in clear bowls. This showcases the vibrant colors of the ingredients. Add a lime wedge on the side for a pop of freshness. For a finishing touch, sprinkle more cilantro on top. {{image_4}} You can use chicken or tofu instead of shrimp. Both options work well. Chicken adds a nice flavor and texture. Just cook it until fully done. Tofu is a great vegan choice. Press and cube it, then sauté until golden. Both options will give your bowl a tasty twist. Feel free to swap different fruits and vegetables. Pineapple or peaches can add sweetness. You can also use bell peppers for crunch. If you need gluten-free options, replace quinoa or rice with cauliflower rice. This keeps your bowl light and fresh while providing a nice base. Experiment with different dressings or sauces. A zesty vinaigrette can brighten up the flavors. You might also try a creamy dressing for richness. Want some heat? Add chopped jalapeños or a dash of hot sauce. These tweaks will keep your shrimp avocado mango bowls exciting every time you make them. For the full recipe, check out the recipe section. To store leftovers, place them in airtight containers. This helps keep the flavors fresh. The shrimp avocado mango bowls can last for up to two days in the fridge. Keep the shrimp separate from the avocado and mango to prevent browning. Store them in a cool section of your fridge. This helps maintain their texture and taste. You can freeze cooked shrimp but not avocado or mango. When freezing shrimp, place them in a freezer-safe bag. Remove as much air as possible before sealing. For thawing, move the shrimp to the fridge overnight. You can also thaw them in cold water. This makes them safe to eat and keeps their taste intact. The shrimp avocado mango bowls stay fresh for about two days in the fridge. Look for signs of spoilage like a sour smell or discoloration. If the shrimp looks slimy or the avocado turns brown, it’s time to toss it out. Always trust your senses when checking for freshness. Enjoy this dish at its best! For specific preparation, check the Full Recipe for detailed steps. Yes, you can prep this recipe ahead. I suggest making the shrimp and the toppings in advance. Store the shrimp in the fridge for up to two days. Keep the avocado and mango mixture in an airtight container. This way, they stay fresh. Just mix them before serving. If you want to make it even easier, cook the quinoa or rice ahead too. If you want to switch things up, try chicken or tofu. Both options work great. For a seafood twist, you can use scallops or crab. Each protein adds a unique flavor. You can also play with spices to match your taste. Yes, this dish is gluten-free and dairy-free. If you want a vegan option, use tofu instead of shrimp. You can also skip the honey for a completely plant-based bowl. Always check the ingredients to be sure they meet your dietary needs. Look for avocados that yield to gentle pressure. They should feel soft but not too mushy. For mangoes, choose ones that smell sweet at the stem. They should also slightly give when you press them. Both fruits should have vibrant colors and smooth skin. These bowls pair well with a light salad or warm rice. You might enjoy a side of tortilla chips and salsa for crunch. For a touch of spice, serve with jalapeños. You can also add grilled veggies for more flavor. Check out the Full Recipe for more ideas! This blog post shares how to make tasty shrimp avocado mango bowls. We covered key ingredients like shrimp, avocados, and mangoes, plus helpful tips for cooking and serving. I shared ideas for variations, swaps, and even tips for storage. In summary, you can create a delicious meal that suits many tastes. Try different ingredients and dressings to make it your own. Enjoy your cooking adventure!](https://roastedflavors.com/wp-content/uploads/2025/05/46db2d86-7a4c-497c-b8a4-89d0eff359fc-300x300.webp)
Shrimp Avocado Mango Bowls
Create a deliciously refreshing Shrimp Avocado Mango Bowl that will impress anyone! This vibrant dish combines succulent shrimp, creamy avocado, and sweet mango with juicy tomatoes and crunchy cucumber for a flavor explosion. Perfect for quick meals or summer gatherings, it's not only tasty but also healthy. Ready to dive into this feast? Click through for the full recipe and discover how to make this mouthwatering bowl in just 30 minutes!