Shrimp Mango Avocado Rice Bowl

This vibrant shrimp and mango avocado rice bowl is everything you want after a season of rich holiday foods. Fast to assemble yet layered with fresh tropical flavors and a satisfying touch of spice, it strikes the right balance between nourishment and pure comfort. Juicy shrimp, creamy avocado, sweet mango, and fluffy rice come together to create a dish that wakes up your taste buds with every bite.

I first whipped up this bowl after a beach trip with leftover mangoes and shrimp and now it is my go-to for warm weather meals. My whole family gets excited when this is on the menu.

Ingredients

• Large shrimp: these cook up quickly and are the star protein choose glossy firm shrimp for best texture
• Olive oil: adds a subtle richness and helps shrimp caramelize use extra virgin for best flavor
• Sea salt and black pepper: basic seasoning that enhances all the ingredients
• Smoked paprika: brings depth and a gentle smoky flavor look for deep red color for freshness
• Garlic powder: adds a sweet earthiness opt for fresh smelling powders rather than aging ones
• Jasmine or basmati rice: offers a fragrant fluffy base rinse thoroughly for best results
• Mango: brings natural sweetness and a burst of color pick a ripe but not mushy mango it should yield slightly to gentle pressure
• Avocado: adds creamy contrast choose an avocado that gives just a bit when pressed at the stem
• Cucumber: offers cool crunch select firm unblemished cucumbers
• Red onion: adds sharpness and color mince finely to avoid overpowering bites
• Fresh cilantro: adds herby brightness check for vibrant green leaves and avoid wilt
• Lime: both for zest in the dressing and wedges to finish look for limes that feel heavy for their size
• Fresh lime juice: gives the dressing an acidic backbone always use fresh for the brightest flavor
• Honey or agave syrup: balances out acidity and salt with gentle sweetness
• Soy sauce: adds depth and umami choose gluten free if necessary
• Fresh ginger: brings warming spice and fragrance use a microplane or grater for even texture
• Chili flakes: optional for a little heat and kick

Step-by-Step Instructions

Rinse and Cook the Rice:

Rinse rice under cold water until the water runs clear to remove excess starch. In a saucepan combine rice with water and salt. Bring to a boil then reduce to low cover and simmer for about twelve to fifteen minutes until water is absorbed. Remove from heat and let it rest covered for five minutes. Fluff the rice with a fork for the perfect tender grains.

Season the Shrimp:

Place the peeled deveined shrimp in a bowl. Add olive oil sea salt black pepper smoked paprika and garlic powder. Toss well to ensure all the shrimp gets evenly coated with spice mix so every bite is flavorful.

Cook the Shrimp:

Heat a large skillet over medium high heat. When hot add the seasoned shrimp in a single layer. Cook for two to three minutes per side until shrimp are pink and cooked through. Shrimp cooks quickly so keep an eye to avoid overcooking then transfer to a clean plate.

Prepare the Dressing:

In a small bowl whisk together fresh lime juice olive oil honey or agave soy sauce grated ginger and chili flakes if using. Whisk until well blended and slightly thickened so it will cling to all the ingredients once you dress the bowls.

Assemble the Bowls:

Spoon the cooked rice evenly among four bowls. Top with cooked shrimp scatter over diced mango avocado cucumber and red onion. Try to build it so that each bowl gets a little of everything for a beautiful colorful presentation.

Dress and Garnish:

Drizzle each bowl generously with the lime ginger dressing. Sprinkle freshly chopped cilantro over the top for a pop of color and flavor. Serve with extra lime wedges on the side to add a spritz of freshness at the table.

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Leftovers will keep in an airtight container in the fridge for up to two days. For best flavor store the dressing separately and drizzle just before serving. The avocado is best added fresh but if you plan to store mix cubes with a squeeze of lime to limit browning.

Ingredient Substitutions

Chickpeas or tofu work beautifully in place of the shrimp for a vegetarian or vegan version. Quinoa or brown rice stand in well for white rice and offer more fiber. If mangoes are out of season swap with diced pineapple or even peaches for a sweet tangy twist.

Serving Suggestions

This rice bowl is a full meal on its own but for a party I sometimes serve it with crispy wonton chips or a side of miso soup. A splash of extra lime and a bit of hot sauce on top take the flavors to the next level.

Cultural Context

Rice bowls combining fresh seafood fruit and a punchy sauce are classic in many tropical cuisines from Hawaiian poke to Thai salads. This dish brings together Asian-inspired flavors with an approachable fusion twist perfect for modern home cooks.

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Common Questions

→ How can I ensure the shrimp stays tender?

Sauté shrimp over medium-high heat only until they turn pink and opaque, about 2–3 minutes per side. Avoid overcooking to keep them juicy.

→ Can I substitute shrimp with another protein?

Yes, marinated tofu or chickpeas work well for a vegan version. Grilled chicken also makes a tasty alternative.

→ Which rice variety is best for this bowl?

Jasmine or basmati rice provides a light, fluffy base; brown rice or quinoa can be used for added fiber and nutrients.

→ Is it possible to prepare this in advance?

Yes. Prep the rice, shrimp, and dressing up to a day ahead. Assemble just before serving for best texture and freshness.

→ What are good topping alternatives for extra crunch?

Sliced radishes, shredded carrots, or chopped nuts add extra texture and nutrition to your bowl.

→ How can I make this dish gluten-free?

Use gluten-free soy sauce and double-check all packaged ingredients for hidden gluten sources.