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Featured shrimp and avocado bowl with mango salsa in a rustic bowl

The Best Shrimp and Avocado Bowls with Mango Salsa Recipe Ever

Fresh, healthy, and bursting with tropical flavor—these shrimp and avocado bowls with mango salsa are the ultimate quick meal. Juicy shrimp, creamy avocado, and zesty mango salsa come together over rice or greens for a dish that’s both nourishing and irresistible. Perfect for weeknight dinners, meal prep, or summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 480 kcal

Ingredients
  

For the Shrimp:

  • 1 ½ lb 680 g raw shrimp, peeled and deveined
  • 2 tbsp olive oil or avocado oil
  • 1 tsp garlic powder or 2 cloves fresh garlic, minced
  • 1 tsp chili powder
  • ¾ tsp ground cumin
  • ½ tsp smoked paprika optional
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Zest and juice of 1 lime

For the Mango Salsa:

  • 2 cups ripe mango diced (about 2 large mangoes)
  • ½ cup red onion finely diced
  • 1 jalapeño minced (seeded for less heat)
  • ½ cup fresh cilantro chopped
  • 3 tbsp lime juice
  • ½ tsp kosher salt

For the Bowl Base & Toppings:

  • 4 cups cooked rice or quinoa or mixed greens for salad bowls
  • 1 ½ cups black beans rinsed and drained (optional)
  • 1 cup corn fresh, canned, or thawed frozen
  • 2 avocados sliced
  • Fresh cilantro lime wedges, and tortilla strips for garnish

Instructions
 

Prepare the Shrimp:

  • Pat shrimp dry. In a bowl, mix olive oil, garlic powder, chili powder, cumin, smoked paprika, salt, pepper, and lime zest. Toss shrimp to coat.
  • Heat a large skillet over medium-high. Cook shrimp in a single layer for 1½–2 minutes per side until golden and opaque. Squeeze lime juice over before removing from heat.

Make the Mango Salsa:

  • In a mixing bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Toss gently and chill until ready to use.

Assemble the Bowls:

  • Divide cooked rice, quinoa, or greens among 4 bowls.
  • Add black beans and corn if using.
  • Top each with shrimp, a generous scoop of mango salsa, and sliced avocado.

Garnish & Serve:

  • Finish with extra cilantro, lime wedges, and tortilla strips for crunch. Serve immediately.

Notes

  • Meal Prep: Cook shrimp and rice ahead of time, store separately, and assemble when ready to eat.
  • Make it Low-Carb: Skip rice and serve over romaine or shredded cabbage for a shrimp avocado salad.
  • Mango Swaps: Substitute pineapple, peaches, or papaya when mango isn’t available.
  • Heat Level: Leave seeds in jalapeño or add hot sauce for a spicier bowl.