Name: Shrimp and Avocado Bowls with Mango Salsa: Best Summer Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Tropical Fusion
Ingredients: — Shrimp —; 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp garlic powder; 1/4 tsp cumin; Salt and pepper, to taste; ; — Mango Salsa —; 1 ripe mango, diced; 1/2 red bell pepper, diced; 1/4 red onion, finely chopped; 1/2 jalapeño, finely diced (optional); 2 tbsp chopped cilantro; Juice of 1 lime; Pinch of salt; ; — Lime-Chili Sauce —; 1/4 cup Greek yogurt or sour cream; 1 tbsp lime juice; 1/2 tsp chili powder; 1/4 tsp honey; 1 tbsp water (to thin); ; — Bowls —; 2 cups cooked jasmine or brown rice; 1 avocado, sliced; Extra lime wedges, for serving

Jump to Recipe

Tired of the same old summer salads that leave you hungry an hour later? These Shrimp and Avocado Bowls with Mango Salsa deliver a perfect balance of protein, healthy fats, and tropical flavors that will keep you satisfied and energized throughout those long summer days.

As someone who’s spent years perfecting seafood recipes at Cooks Foody, I can promise you this dish brings restaurant-quality results to your home kitchen in under 30 minutes.

At Cooks Foody, our team Elizabeth Harper from Austin and Daniel Brooks from Portland – discovered this recipe during a collaborative cooking session last summer. What started as Jack’s experiment with leftover shrimp transformed into our most-requested summer recipe. This guide covers everything from selecting the perfect shrimp to creating that irresistible mango salsa, plus answers to your most pressing seafood questions.

Why These Shrimp and Avocado Bowls Work

This recipe has become a Cooks Foody favorite for several compelling reasons:

• Uses affordable, easy-to-find ingredients No specialty stores required
• Comes together in just 20 minutes Perfect for busy weeknights
• Customizable for any dietary preference Naturally gluten-free and dairy-free
• Balanced nutrition in every bite Protein, healthy fats, and fresh produce
• Make-ahead friendly Prep components in advance for quick assembly

Choosing the Right Shrimp for Your Bowls

Best Shrimp for This Recipe

When creating perfect Shrimp and Avocado Bowls, size matters. We recommend using large shrimp (21-25 count per pound) or jumbo shrimp (16-20 count). These sizes provide the ideal bite and cook evenly without becoming rubbery. Wild-caught shrimp offers superior flavor, but farm-raised works beautifully too.

Buying Tips

Look for shrimp with a translucent appearance and mild ocean scent. Avoid any with black spots or an ammonia smell. If buying frozen (often fresher than “fresh”), choose IQF (individually quick frozen) shrimp for easier portioning. Ask your fishmonger when the shrimp arrived fresher is always better for these bowls.

Substitutions

Not a shrimp fan? These bowls work wonderfully with grilled chicken breast, seared tuna, or even crispy tofu for vegetarian options. The key is maintaining that protein element to balance the creamy avocado and sweet mango salsa.

Ingredients & Prep for Shrimp and Avocado Bowls

Shrimp and Avocado Bowls with Mango Salsa: Best Summer Recipe

Shrimp Prep Essentials

Proper preparation ensures perfectly cooked shrimp every time. Start by peeling and deveining your shrimp, leaving tails on for presentation if desired. Pat completely dry with paper towels moisture is the enemy of a good sear. Season generously with salt, pepper, and a squeeze of lime 15 minutes before cooking.

Mango Salsa Components

• 2 ripe mangoes diced into small cubes
• 1 red bell pepper finely diced
• 1/2 red onion minced
• 1 jalapeño seeded and minced
• 1/4 cup fresh cilantro chopped
• Juice of 2 limes
• Salt to taste

Bowl Base Essentials

• 2 ripe avocados sliced just before serving
• 4 cups mixed greens or cilantro-lime rice
• 1 cucumber sliced
• Cherry tomatoes halved
• Lime wedges for serving
• Optional: corn kernels, black beans, radishes

Step-by-Step Instructions for Perfect Shrimp and Avocado Bowls

Pre-Cooking Prep for Your Shrimp and Avocado Bowls

Remove shrimp from refrigerator 15 minutes before cooking to bring to room temperature. This ensures even cooking. Meanwhile, prepare your mango salsa by combining all ingredients in a bowl. Let it sit to allow flavors to meld while you cook the shrimp. Slice your vegetables and prepare your bowl bases.

Cooking Method for Shrimp and Avocado Bowls

Heat a large skillet over medium-high heat with a tablespoon of olive oil. When oil shimmers, add shrimp in a single layer don’t overcrowd! Cook for 2 minutes without moving them, then flip and cook another 1-2 minutes until pink and slightly charred. The internal temperature should reach 120°F for perfectly tender shrimp.

Doneness Check for Your Shrimp

Perfect shrimp for these bowls should be pink throughout with a slight char on the outside. They’ll form a “C” shape when properly cooked. If they curl into tight “O” shapes, they’re overdone. Remember, shrimp continue cooking after removal from heat.

Assembly of Your Shrimp and Avocado Bowls

Divide your base (greens or rice) among four bowls. Arrange cooked shrimp, sliced avocado, and prepared vegetables artfully. Top generously with mango salsa and finish with a squeeze of fresh lime. The contrast of warm shrimp with cool, creamy avocado creates the perfect summer bite.

Pro Tips for Perfect Shrimp and Avocado Bowls

Avoiding Rubbery Shrimp

The biggest mistake? Overcooking. Remove shrimp from heat as soon as they turn pink. For extra insurance, have a plate ready to transfer them immediately. If using frozen shrimp, thaw completely and pat very dry. Season both sides generously – shrimp love bold flavors.

Tool Recommendations

A cast-iron skillet or heavy-bottomed pan ensures even heat distribution for perfectly seared shrimp. A sharp knife is essential for clean mango cuts. Consider investing in a good vegetable peeler for pretty cucumber ribbons that elevate your presentation.

Storage & Make-Ahead Tips

Prep all vegetables and mango salsa up to 24 hours ahead. Store separately in airtight containers. Cook shrimp fresh, but they’ll keep for 2 days refrigerated. Never store cut avocados slice just before serving. Assembled bowls stay fresh for up to 3 days when stored properly.

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Flavor Variations for Shrimp and Avocado Bowls

Spicy Twist

Transform your bowls with heat! Add chipotle powder to your shrimp seasoning or mix sriracha into a lime crema drizzle. For serious spice lovers, leave seeds in the jalapeño and add crushed red pepper flakes to the mango salsa.

Keto/Paleo

These bowls are naturally low-carb when served over greens instead of rice. Boost healthy fats with extra avocado, add hemp hearts for crunch, and consider a tahini-lime dressing. Skip any added sugars in marinades.

Global Flavors

Take your bowls worldwide! Try a Thai version with peanut sauce and fresh herbs, or go Mediterranean with cucumber-tomato salad and lemon-herb shrimp. Japanese-inspired bowls might feature sesame-ginger shrimp with edamame and pickled ginger.

Variation	Key Ingredients	Flavor Profile	Best For
Caribbean	Jerk seasoning, plantains, coconut	Sweet, spicy, tropical	Adventure seekers
Mexican	Cotija cheese, pepitas, chili-lime	Bright, tangy, bold	Taco Tuesday fans
Asian Fusion	Sesame oil, rice vinegar, ginger	Umami, fresh, light	Health-conscious
Mediterranean	Feta, olives, oregano	Herbaceous, briny	Wine night dinners

Serving Suggestions for Shrimp and Avocado Bowls

These versatile bowls pair beautifully with simple sides that won’t overshadow the fresh flavors. Serve alongside crispy tortilla chips for scooping, or offer warm corn tortillas for a DIY taco option. A light gazpacho or chilled cucumber soup makes an elegant starter.

For beverages, consider fresh agua fresca, coconut water with lime, or a crisp iced tea. The tropical flavors complement citrus-forward drinks perfectly. If hosting a party, set up a bowl bar where guests can customize their own combinations.

FAQs About Shrimp and Avocado Bowls with Mango Salsa

Can I use frozen shrimp for these bowls?
Absolutely! Frozen shrimp often retain better quality than fresh. Thaw overnight in the refrigerator or under cold running water for 15-20 minutes. Pat completely dry before cooking.

How do I pick a perfectly ripe mango?
A ripe mango yields slightly to gentle pressure and has a sweet aroma at the stem end. Color varies by variety, so don’t rely on that alone. Avoid mangoes with dark spots or wrinkled skin.

Can I make these bowls ahead for meal prep?
Yes! Prepare all components separately. Store cooked shrimp, prepped vegetables, and mango salsa in separate containers. Assemble just before eating, adding avocado last to prevent browning.

My avocados always turn brown. How can I prevent this?
Cut avocados just before serving and immediately squeeze lime juice over them. The acid helps prevent oxidation. If you must prep ahead, store sliced avocado submerged in water or tightly wrapped with plastic directly on the surface.

Is this recipe safe during pregnancy?
Yes, when shrimp is fully cooked to 145°F internal temperature. Ensure all produce is thoroughly washed. Skip any raw elements if concerned, and always consult your healthcare provider about dietary choices.

Making These Shrimp and Avocado Bowls Your Own

Fire up your skillet and dive into summer’s best flavors tonight! These Shrimp and Avocado Bowls have become a weekly staple for over 5,000 home cooks in our Cooks Foody community, and we can’t wait for you to try them. The combination of succulent shrimp, creamy avocado, and bright mango salsa creates a meal that’s both satisfying and refreshing.

Shrimp and Avocado Bowls with Mango Salsa: Best Summer Recipe