Vibrant Shrimp Avocado Bowl with Mango Salsa Recipe

Imagine a sunny beach day, the salty breeze tickling your nose as you dig into a vibrant Shrimp Avocado Bowl with Mango Salsa. The perfect balance of creamy avocado, zesty mango, and succulent shrimp creates a flavor explosion that dances on your taste buds. It’s like a tropical vacation in a bowl—who wouldn’t want to dive into that?

Now, picture this: you’re hosting friends for a summer gathering, and you want to impress them without spending all day in the kitchen. This delightful dish not only looks stunning but also tastes like a culinary masterpiece. As you take that first bite, the burst of flavors makes you feel like a gourmet chef. Whether it’s for a casual lunch or an impressive dinner party, this bowl is sure to steal the show. For more inspiration, check out this dinner recipes recipe.

I remember the first time I made this dish; my friends were skeptical about mixing shrimp with fruit. But one taste turned their doubt into delicious delight!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Shrimp: Opt for large, deveined shrimp; they cook quickly and soak up flavors beautifully.

• Ripe Avocado: Choose firm yet slightly soft avocados for that creamy texture; they should yield gently when pressed.

• Mango: Select ripe mangoes with golden skin for the best sweetness; they add a tropical flair.

• Lime Juice: Freshly squeezed lime juice enhances brightness; bottled juice just doesn’t cut it!

• Cilantro: Fresh cilantro adds an aromatic punch; don’t skimp on this herb for flavor.

• Red Onion: Finely diced red onion provides crunch and adds color to your bowl.

• Olive Oil: A drizzle of good quality olive oil elevates the dish’s richness and rounds out the flavors.

• Salt and Pepper: Simple seasoning is key; adjust based on taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Shrimp Avocado Bowl with Mango Salsa

Let’s get cooking! Follow these steps to create your own Shrimp Avocado Bowl with Mango Salsa.

Prepare Your Ingredients: Start by washing your shrimp under cold water and patting them dry with paper towels. Dice avocado and mango into bite-sized pieces while finely chopping red onion and cilantro.

Cook the Shrimp: In a skillet over medium heat, add olive oil until shimmering. Toss in shrimp seasoned with salt and pepper until they turn pink—about 3-4 minutes per side.

Make Mango Salsa: In a medium bowl, combine diced mango, onion, cilantro, and lime juice. Mix gently until well-blended—a vibrant contrast of colors makes it visually appealing!

Assembly Time: In serving bowls, layer sliced avocado at the bottom followed by cooked shrimp. Top generously with mango salsa for an eye-catching finish.

Savor Every Bite: Serve immediately while everything’s fresh! The combination of textures—from creamy avocado to crunchy salsa—is truly mouthwatering.

This bowl brings together all those delightful summer vibes in one meal! Enjoy sharing this dish as much as eating it; it’s bound to become a favorite among family and friends!

Perfecting the Cooking Process

Start by marinating the shrimp to infuse flavors, then cook them over medium-high heat for a quick sear. While they cook, prepare your mango salsa for maximum freshness and flavor.

Add Your Touch

Feel free to swap out shrimp for chicken or tofu if you prefer. Experiment with different salsas like pineapple or peach for a unique twist on this classic dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to two days. Reheat the shrimp gently in a skillet to avoid toughening them up.

Sharing this dish always reminds me of that sunny day last summer when my friends gathered for an impromptu BBQ. Everyone raved about how refreshing and delicious it was!

FAQ

Can I use frozen shrimp for this recipe?

Yes, just ensure they are thoroughly thawed and patted dry before cooking.

What can I substitute for mango in the salsa?

Try peaches or pineapples if mango isn’t available; both work beautifully.

Is this dish gluten-free?

Absolutely! This shrimp avocado bowl with mango salsa is naturally gluten-free and healthy.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Shrimp Avocado Bowl with Mango Salsa

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in a refreshing Shrimp Avocado Bowl with Mango Salsa that perfectly balances creamy avocado, zesty mango, and succulent shrimp. This vibrant dish is not only visually stunning but also incredibly easy to prepare, making it ideal for summer gatherings or weeknight dinners. With a burst of tropical flavors in every bite, this bowl is sure to impress your guests and elevate your dining experience.

---

Ingredients

Scale 1x2x3x

• 1 lb fresh large shrimp, deveined
• 2 ripe avocados, diced
• 1 large ripe mango, diced
• 2 tbsp freshly squeezed lime juice
• ¼ cup fresh cilantro, chopped
• ½ small red onion, finely diced
• 2 tbsp olive oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare your ingredients: Rinse the shrimp under cold water and pat dry. Dice the avocado and mango into bite-sized pieces; finely chop the red onion and cilantro.
2. Cook the shrimp: Heat olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then cook until pink (about 3–4 minutes per side).
3. Make the mango salsa: In a medium bowl, combine diced mango, red onion, cilantro, and lime juice. Mix gently.
4. Assemble the bowl: In serving bowls, layer diced avocado at the bottom, followed by cooked shrimp. Top generously with mango salsa.
5. Serve immediately for optimal freshness!

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Cooking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 bowl (approximately 300g)
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 10g
• Protein: 27g
• Cholesterol: 160mg