Description
This Shrimp Avocado Mango Rice Bowl is a tropical, flavor-packed meal that’s fresh, fast, and family-friendly. Juicy shrimp, sweet mango, and creamy avocado come together over rice with crunchy veggies and a tangy citrus dressing.
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 2 cups cooked jasmine or white rice
- 1 large ripe mango, peeled and diced
- 1 large avocado, diced
- 1/2 cup red onion, thinly sliced
- 1 small cucumber, sliced or diced
- 1 small jalapeño, thinly sliced (optional)
- 1/2 cup edamame, cooked and shelled
- 1 tbsp toasted sesame seeds or chopped nuts (optional)
- 2 tbsp olive oil
- Juice of 1 lime
- 2 garlic cloves, minced
- 1/2 tsp chili flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Pinch of salt
Instructions
1. In a bowl, combine shrimp with olive oil, lime juice, minced garlic, chili flakes, salt, and pepper. Marinate for 10–15 minutes.
2. Cook rice according to package instructions if not already prepared, then set aside.
3. Heat a skillet over medium-high heat and cook shrimp for 1–2 minutes per side until pink and opaque.
4. In a small bowl, whisk together lime juice, olive oil, honey, mustard, and salt to make the dressing.
5. Divide cooked rice into serving bowls.
6. Top each bowl with shrimp, mango, avocado, cucumber, red onion, edamame, and jalapeño.
7. Drizzle with dressing and sprinkle with sesame seeds or nuts.
8. Serve immediately and enjoy.
Notes
You can substitute brown rice or quinoa for added fiber.
Adjust spice level by adding or omitting jalapeño and chili flakes.
Perfect for meal prep—store components separately and assemble before serving.
Add extra toppings like cilantro, green onions, or a drizzle of spicy mayo for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 9g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 180mg