Avocado Shrimp Rice Mango Salsa

This Avocado Shrimp Rice Bowl with Mango Salsa puts all my favorite summer flavors together into one bright, feel-good meal. Juicy sautéed shrimp and creamy avocado meet sweet mango salsa atop fluffy rice, each bite layered with texture and color. Whenever I need something quick and nourishing that still feels special for an at-home lunch or a casual dinner party, this is my top choice.

This bowl became a family favorite after the first time I made it for my sister’s birthday picnic. Now it is my go-to when I want something light but filling.

Ingredients

• Large shrimp: peeled and deveined, look for bright translucent shrimp at the seafood counter for best taste
• Olive oil: for sautéing the shrimp, adds richness and helps them brown
• Sea salt and black pepper: to enhance every ingredient’s flavor
• Smoked paprika: gives the shrimp a gentle warmth, choose Spanish smoked paprika for boldness
• Garlic clove: minced, use fresh garlic for a sharp bright kick
• Lime juice: for tanginess and balance, always use fresh limes for the brightest flavor
• Jasmine or sushi rice: light, fragrant and slightly sticky for building the perfect bowl
• Rice vinegar: for a gentle zip, opt for unseasoned varieties so you control the flavor
• Sugar: just a hint to balance acidity
• Mango: peeled and diced, pick a ripe mango that yields slightly when pressed
• Red onion: finely diced for sweet sharp contrast, use one that feels heavy and firm
• Red bell pepper: for a sweet crunchy layer
• Jalapeño: seeded and minced for heat and sparkle
• Fresh cilantro: for an herby finish
• More lime juice: and a bit of salt to brighten the salsa
• Ripe avocados: choose ones that yield to gentle pressure for silky slices
• Cucumber: thinly sliced for cool crisp crunch
• Nori strips: for a subtle ocean flavor, optional but fun
• Toasted sesame seeds: add richness and a little crunch
• Extra lime wedges: for those who love an extra pop of acid

Step-by-Step Instructions

Prepare the Rice:

Gently fold the warm cooked rice with the rice vinegar, sugar and salt in a large bowl. Use a fork to fluff so the grains stay light and separate, then set aside covered to keep warm.

Make the Mango Salsa:

In another medium bowl, toss diced mango, red onion, bell pepper, jalapeño, cilantro, lime juice and a pinch of salt. Stir everything together then refrigerate so the flavors meld until serving.

Marinate and Cook the Shrimp:

Pat the shrimp completely dry with a kitchen towel. Then toss in a bowl with olive oil, sea salt, black pepper, smoked paprika, minced garlic and lime juice. Heat a skillet over medium high and lay the shrimp out in a single layer. Cook undisturbed for about two to three minutes per side until pink and just opaque, then remove from heat to avoid overcooking.

Assemble the Bowls:

Spoon a layer of rice into each bowl. Arrange the cooked shrimp on top followed by generous scoops of chilled mango salsa. Nestle in creamy avocado slices, scatter on cucumber rounds and tuck in nori strips if using.

Add Garnishes and Serve:

Sprinkle with toasted sesame seeds and offer extra wedges of lime on the side. The bowls look stunning and taste even better when you squeeze fresh lime all over right before eating.

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I always look forward to the mango salsa here. It is the hero that ties every bite together and brings sunshine to the table. My kids like to snack on extra mango salsa straight from the bowl while I cook.

Storage tips

Store leftover rice, shrimp and vegetables separately in airtight containers in the fridge. If you keep everything apart, the textures will stay crisp and fresh. Salsa keeps for a day or two but avocado is best sliced fresh each time.

Ingredient substitutions

Try tofu or tempeh instead of shrimp if you want to make a plant based version. Chicken breast also works well if shrimp are not your favorite. Pineapple is a fun swap for mango when you want a different tropical note.

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Serving suggestions

Great as a main meal or divided into smaller bowls for a party buffet. Add edamame for an extra boost of plant protein or drizzle with sriracha mayo for a punch of creamy heat. I even like to roll leftovers into a nori sheet for quick hand rolls.

A burst of tropical inspiration

Recipes like this are inspired by summery poke bowls and the feeling of being on vacation at home. Mango and shrimp are classic in many Asian and Latin American cuisines and I love fusing those bright flavors with easy assembly style meals.

Common Questions

→ How can I make this bowl dairy-free and gluten-free?

All main ingredients are naturally dairy- and gluten-free; just check all packaged products and seasoning blends for hidden gluten.

→ Can I use frozen shrimp?

Yes, thaw the shrimp completely, pat dry, then season and cook as directed for best results.

→ What type of rice works best?

Jasmine or sushi rice both work well due to their sticky texture, but brown rice or cauliflower rice are also tasty alternatives.

→ How spicy is the mango salsa?

The heat is mild—just from a small jalapeño. Remove seeds for less heat or add extra for more kick.

→ Which toppings can I add?

Try sliced radish, pickled ginger, edamame, or fresh herbs to vary flavor and texture in your bowl.