I love how this bowl is both light and filling, with plenty of nourishing ingredients and a tropical twist from the mango salsa. It’s a great balance of sweet, spicy, creamy, and savory—exactly what I want in a power bowl. Whether I’m meal prepping for the week or making dinner for friends, this dish always feels like a treat without being complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Shrimp: → 2 teaspoons avocado oil → 1¼ lb shrimp, peeled and deveined → Chili powder and salt, to taste
Cilantro Lime Rice: → 1½ cups white rice → 1 tablespoon butter → ½ cup onion, finely chopped → 3 teaspoons minced garlic → 2¼ cups chicken stock → ½ 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 → ½ teaspoon salt → ¼ teaspoon black pepper
I start by combining the diced mango, red bell pepper, red onion, habanero, lime juice, cilantro, salt, and pepper in a bowl. I give it a good mix and taste to adjust the seasoning. Then I refrigerate it for at least 10 minutes to let the flavors meld together.
2. Cook the Shrimp
In a large skillet, I heat avocado oil over high heat. I season the shrimp with chili powder and salt, then lay them out in a single layer. I cook them for 2–3 minutes per side until they’re pink, opaque, and slightly golden. Once done, I set them aside.
3. Make the Cilantro Lime Rice
I rinse the rice in a fine mesh strainer under cold water until it runs clear, then drain it well.
In a medium saucepan, I melt the butter over medium heat. I add the rinsed rice and chopped onion, cooking until the rice turns bright white and the onion softens. Then I stir in the garlic and cook for 30 seconds until fragrant.
I pour in the chicken stock and add salt, stir, and reduce the heat to low. I cover the pot and let it cook for 15 minutes, then remove it from the heat and let it sit, still covered, for another 10 minutes.
Once it’s ready, I fluff the rice with a fork, then mix in the lime juice and chopped cilantro.
4. Assemble the Bowls
I spoon the rice into bowls, top with a portion of shrimp, a generous scoop of mango salsa, and slices of avocado. I finish it off with a sprinkle of chopped cilantro.
Sometimes I swap the shrimp for grilled chicken or tofu for a different protein. I’ve also added black beans or corn for extra fiber and texture. If I want a creamier finish, I drizzle a little chipotle mayo or Greek yogurt lime dressing on top.
Storage/Reheating
I store the components separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the rice and shrimp gently in the microwave or skillet. I always add the avocado and salsa fresh when serving to keep the texture and flavor just right.
FAQs
Can I use frozen shrimp?
Yes, I use thawed frozen shrimp all the time. I just make sure they’re fully thawed and patted dry before cooking for the best sear.
How spicy is the mango salsa?
With habanero, it has a definite kick. If I want it milder, I use jalapeño or leave the pepper out entirely.
Can I use brown rice instead?
Definitely. Brown rice works great—it just needs a longer cook time and more liquid. I follow the package instructions for best results.
What’s the best mango to use?
I like using ripe Ataulfo or Kent mangoes for their sweetness and smooth texture. I avoid fibrous varieties if possible.
Can I meal prep this?
Yes. I often prep the rice, salsa, and shrimp ahead of time, then assemble fresh bowls when ready to eat. It keeps well and makes a great lunch.
Conclusion
This Shrimp Avocado Bowl with Mango Salsa is everything I love in a meal—bright, bold, colorful, and satisfying. It’s a perfect blend of sweet heat, creamy avocado, zesty shrimp, and herby rice that keeps me coming back. Whether I’m cooking for myself or sharing with friends, this bowl brings a little tropical sunshine to the table every time.
Fresh shrimp, creamy avocado, and spicy-sweet mango salsa come together over cilantro lime rice for a vibrant, flavor-packed bowl perfect for any season.
Ingredients
→ Shrimp:
2 teaspoons avocado oil
1¼ lb shrimp, peeled and deveined
Chili powder, to taste
Salt, to taste
→ Cilantro Lime Rice:
1½ cups white rice
1 tablespoon butter
½ cup onion, finely chopped
3 teaspoons minced garlic
2¼ cups chicken stock
½ 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, seeded and finely diced (optional for heat)
3 teaspoons lime juice
¼ cup cilantro, chopped
½ teaspoon salt
¼ teaspoon black pepper
→ Toppings:
1 avocado, pitted and sliced
1 teaspoon cilantro, chopped
Instructions
1. Make the Mango Salsa:
Combine mango, red bell pepper, red onion, habanero, lime juice, cilantro, salt, and black pepper in a bowl.
Stir well and refrigerate for at least 10 minutes to let flavors develop.
2. Cook the Shrimp:
Heat avocado oil in a large skillet over high heat.
Season shrimp with chili powder and salt on both sides.
Cook shrimp in a single layer for 2–3 minutes per side, or until pink and cooked through.
3. Make the Cilantro Lime Rice:
Rinse rice in a mesh strainer under cold water until water runs clear. Drain well.
In a medium saucepan, melt butter over medium heat.
Add rice and onion; cook, stirring, until rice is bright white and onion is softened.
Stir in minced garlic and cook for 30 seconds.
Add chicken stock and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
Remove from heat and let sit, covered, for 10 minutes.
Fluff with a fork and stir in lime juice and cilantro.
4. Assemble the Bowls:
Divide cilantro lime rice among 4 bowls.
Top with cooked shrimp, mango salsa, avocado slices, and extra cilantro if desired.
Serve immediately.
Notes
You can swap habanero for jalapeño for a milder salsa.
Use brown rice or cauliflower rice for a healthier base.
Great for meal prep: store components separately and assemble before serving.
