I love how fresh and flavorful this bowl is. The mango salsa brings a sweet and spicy punch, the shrimp are quick to cook and packed with seasoning, and the cilantro-lime rice ties it all together with a citrusy finish. Plus, I can make everything ahead of time and assemble the bowls when I’m ready to eat. It’s satisfying, nutrient-dense, and beautiful enough to serve for guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Shrimp 2 teaspoons avocado oil 1 1/4 lb shrimp, peeled and deveined Chili powder and salt, to taste
Cilantro Lime Rice 1 ½ cups white rice 1 tablespoon butter 1/2 cup onion, finely chopped 3 teaspoons minced garlic 2 ¼ cups chicken stock 1/2 teaspoon kosher salt 4 tablespoons lime juice 1 cup fresh cilantro, finely chopped
Mango Salsa 2 cups mango, diced ½ cup red bell pepper, diced ¼ cup red onion, diced 1 small habanero pepper, seeds removed and finely diced 3 teaspoons lime juice ¼ cup cilantro, chopped 1/2 teaspoon salt 1/4 teaspoon black pepper
Toppings 1 avocado, pitted and sliced 1 teaspoon cilantro, chopped
Directions
Make the Mango Salsa I mix the mango, red bell pepper, red onion, habanero, lime juice, cilantro, salt, and pepper in a bowl. I always let it sit in the fridge for at least 10 minutes so the flavors can really come together.
Cook the Shrimp I heat avocado oil in a large skillet over high heat. I season the shrimp with chili powder and salt, then cook them in a single layer for 2–3 minutes per side until they turn pink and are cooked through.
Make the Cilantro Lime Rice I rinse the rice in a mesh strainer under cold water until the water runs clear. Then I sauté it in butter with chopped onion in a medium saucepan until it turns bright white. I stir in the garlic briefly before adding chicken stock and salt. Once it’s simmering, I cover it and cook on low heat for 15 minutes. After that, I remove it from heat and let it sit covered for 10 more minutes. Then I fluff the rice with a fork and mix in lime juice and cilantro.
Assemble the Bowls I start with a bed of cilantro lime rice, then top it with shrimp, mango salsa, and slices of fresh avocado. I sprinkle on a bit more cilantro for that fresh finishing touch.
I sometimes swap the shrimp for grilled chicken or tofu to switch things up.
For a grain-free version, I use cauliflower rice instead of white rice.
I’ve added black beans or corn to the bowl for extra texture and fiber.
For a creamier finish, a drizzle of chipotle mayo or avocado crema works great.
If I want a milder salsa, I skip the habanero or use a mild jalapeño instead.
Storage/Reheating
I store the shrimp, rice, salsa, and avocado separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the shrimp and rice gently in the microwave or in a skillet, then assemble fresh bowls. I always slice the avocado just before serving so it stays vibrant and doesn’t brown.
FAQs
Can I use frozen shrimp?
Yes, I use frozen shrimp often—just make sure to thaw and pat them dry before cooking. This helps them sear nicely.
How spicy is the mango salsa?
It depends on the habanero. I remove the seeds to keep it manageable, but for less heat, I use just half a pepper or substitute with a milder chili like jalapeño.
Can I make this ahead?
Absolutely. I prep everything a day ahead and keep the components separate. It’s perfect for meal prepping.
What’s the best rice for this recipe?
I prefer long-grain white rice for its fluffy texture, but jasmine rice or even brown rice also work beautifully here.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check your chicken stock and chili powder to be sure they’re gluten-free certified.
Conclusion
This shrimp avocado bowl with mango salsa is everything I want in a weeknight meal—quick, nourishing, and packed with vibrant flavor. It checks all the boxes with protein, fiber, healthy fats, and fresh produce, all layered in one bowl. Once I made this once, it became a staple in my kitchen, especially during the warmer months.
