Shrimp Avocado Mango Rice Bowl - Easy & Bursting with Freshness!
A vibrant, fresh, and flavorful rice bowl featuring juicy shrimp, creamy avocado, sweet mango, and crisp vegetables, all finished with a bright citrus dressing. Quick to prepare and perfect for busy weeknights.
Equipment
- Skillet
- Medium bowl
- Small bowl
- Pot
Ingredients
For the bowl:
- 1 lb shrimp peeled and deveined
- 2 cups cooked jasmine or white rice Day-old rice works perfectly here, or cook some fresh.
- 1 large ripe mango peeled and diced
- 1 large avocado diced
- 0.5 cup red onion thinly sliced
- 1 small cucumber sliced or diced
- 1 small jalapeño thinly sliced (optional)
- 0.5 cup edamame cooked and shelled
- 1 tbsp toasted sesame seeds or chopped nuts (optional, for topping)
For the shrimp marinade:
- 2 tbsp olive oil
- Juice of 1 lime
- 2 garlic cloves minced
- 0.5 tsp chili flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
For the citrus dressing (optional):
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp honey or maple syrup Use maple syrup for a vegan option.
- 1 tsp Dijon mustard
- Pinch of salt
Instructions
- Step 1: Marinate the Shrimp: Grab a medium bowl. Toss your peeled and deveined shrimp in there. Add the olive oil, lime juice, minced garlic, chili flakes (if you're using them!), salt, and pepper. Give everything a good stir to coat the shrimp nicely. Let it hang out and soak up those flavors for just 10–15 minutes. Don't let it go too long, especially with the lime juice, or the shrimp can start to get a little rubbery.
- Step 2: Cook the Rice: If your rice isn't already cooked and ready to go, now's the time to make it. Follow the package instructions to cook about 1 cup of dry rice, which should yield roughly 2 cups cooked. Once it's done, fluff it with a fork and set it aside.
- Step 3: Cook the Shrimp: Heat up a skillet over medium-high heat. Add your marinated shrimp in a single layer (you might need to do this in batches so you don't crowd the pan). Cook for just 1–2 minutes per side. Shrimp cooks super fast, and you want it to be pink and opaque, not curled into a tight little O. As soon as it's done, take it off the heat right away so it doesn't overcook.
- Step 4: Make the Dressing (Optional): In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, Dijon mustard, and a pinch of salt until it's well combined and looks slightly emulsified. Taste it and adjust if you like – maybe a tiny bit more sweetness or tang?
- Step 5: Assemble the Bowls: Divide your cooked rice evenly between 4 bowls. Arrange the cooked shrimp, diced mango, creamy avocado cubes, refreshing cucumber slices, thinly sliced red onion, and bright green edamame over the rice.
- Step 6: Add Toppings and Serve: Drizzle each bowl with your homemade citrus dressing if you're using it, or whatever other favorite sauce you love with bowls like this. Sprinkle those toasted sesame seeds or chopped nuts over the top for crunch, and add those optional jalapeño slices for a little kick. Serve immediately and enjoy every fresh bite!
Notes
Substitutions & Additions: Use cooked chicken, firm tofu, or black beans instead of shrimp. Swap cucumber for bell peppers, add shredded carrots, use pineapple instead of mango, or include cherry tomatoes. Use brown rice, quinoa, cauliflower rice, or mixed greens as rice alternatives. Adjust chili flakes and jalapeño to control spice. Add fresh cilantro or mint. Use a store-bought sweet chili sauce, teriyaki glaze, or soy-ginger-sesame oil dressing. Tips for Success: Don't overcook shrimp; they cook in minutes until pink and opaque. Choose ripe mango and avocado. Prep rice and dressing ahead; chop firm veggies ahead; dice mango and avocado right before assembling. Taste and adjust dressing. How to Store It: Leftovers are best within a day or two, store components separately. Cooked shrimp lasts 3-4 days. Avocado browns when mixed in. Dressing stores separately for up to a week. FAQs: Frozen shrimp are fine if thawed and patted dry. Increase chili flakes or jalapeño for spicier. Recipe is naturally gluten-free as written. Marinate shrimp for only 10-15 minutes due to lime juice acidity.