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Home » Recipes » Main Dishes

Shrimp and Avocado Bowls Ready in 30 Minutes

Published: Sep 20, 2024 · by Emily.

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If you're craving something fresh, vibrant, and ridiculously easy to throw together, these Shrimp and Avocado Bowls are about to become your new best friend. Imagine plump, juicy shrimp nestled next to creamy avocado, sweet mango, and a zesty lime-chili sauce—all piled high over fluffy rice or quinoa. It's like summer in a bowl, ready in under 30 minutes.

Shrimp and Avocado Bowls - detail 1 this …

What I love most (besides how insanely delicious this is) is how flexible it can be. Got leftover grilled shrimp? Use those. Not a fan of spicy? Skip the jalapeño. Need a quick lunch? Assemble it faster than you can say "takeout." This dish is all about fresh flavors and zero fuss—perfect for busy weeknights or when you just want something light yet satisfying.

Why You'll Love These Shrimp and Avocado Bowls

Trust me, once you try this combo, you'll be hooked. Here's why:

  • Lightning-fast prep: From fridge to table in under 30 minutes—even faster if you use pre-cooked shrimp!
  • Bursting with freshness: That sweet mango against creamy avocado? Absolute perfection.
  • Healthy but doesn't taste like it: Packed with protein, good fats, and fiber—satisfying without the guilt.
  • Totally customizable: Swap quinoa for rice, add extra heat, or go crazy with toppings. It's your bowl!

Seriously, this dish is my go-to when I want something delicious without spending hours in the kitchen. The colors alone will make you happy!

Ingredients for Shrimp and Avocado Bowls

Here's everything you'll need for these flavor-packed bowls (trust me, you probably have half of this already!):

  • For the bowls:
    • 1 lb large shrimp, peeled and deveined (tails off if you're lazy like me)
    • 1–2 ripe avocados, sliced (wait until they give slightly when pressed)
    • 1 large ripe mango, diced into ½-inch cubes
    • 2 cups cooked rice or quinoa (white, brown, or even cauliflower rice works)
  • For the lime-chili sauce:
    • ¼ cup plain Greek yogurt (the secret tangy base)
    • 1 tablespoon mayo (optional but adds creaminess)
    • 1 teaspoon chili powder (adjust to your heat preference)
    • Zest and juice of 1 lime (fresh is KEY)
    • 1 teaspoon honey or agave (just a kiss of sweetness)
  • For the mango salsa:
    • ¼ cup diced red onion (soak in cold water for 5 mins if you hate raw onion bite)
    • 1 small jalapeño, finely chopped (seeds removed for milder flavor)
    • Juice of 1 lime (yes, another one—it's worth it!)
    • 1–2 tablespoon chopped fresh cilantro (omit if you're a cilantro-hater)

Ingredient Notes & Substitutions

No stress if you need to swap things! Use frozen shrimp (thawed and patted dry) in a pinch. Not into Greek yogurt? Sour cream or even coconut yogurt works. Hate spice? Skip the jalapeño entirely—the chili powder in the sauce gives plenty of flavor. For grain-free folks, cauliflower rice or greens make a great base. And if mango isn't in season, pineapple or even peaches make a tasty alternative in the salsa!

Equipment You'll Need

Grab these basics from your kitchen—nothing fancy required:

  • Large skillet (for those perfect pink shrimp)
  • 2 mixing bowls (one for salsa, one for sauce)
  • Sharp knife & cutting board (avocados deserve love!)
  • Measuring spoons (eyeballing the chili powder is risky business)

Nice-to-have: A lime squeezer if you're lazy like me, but honestly, just use your hands—it's more fun!

How to Make Shrimp and Avocado Bowls

Okay, let's make some magic happen! This comes together so fast you'll want to prep everything first—trust me, I learned the hard way when my shrimp overcooked while I was still chopping cilantro.

Shrimp and Avocado Bowls - detail 2

  1. Make the mango salsa first—it gets better as it sits! Toss the diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt in a bowl. Give it a gentle mix and let those flavors party while you work on the rest.
  2. Whip up the lime-chili sauce in another bowl. Combine Greek yogurt, mayo (if using), chili powder, lime zest and juice, honey, and a pinch of salt and pepper. Taste and adjust—want more tang? Add lime. More heat? Sprinkle in extra chili powder.
  3. Cook the shrimp in a dry skillet over medium heat (no oil needed if your pan is nonstick). They only need 2–3 minutes per side—you'll know they're done when they curl into cute little "C" shapes and turn opaque pink. Don't walk away—overcooked shrimp are sad shrimp!
  4. Assemble your bowls by dividing the rice or quinoa among plates. Top with warm shrimp, avocado slices (add these last to prevent browning), mango salsa, and drizzle generously with that zesty sauce. Finish with extra cilantro and lime wedges because we eat with our eyes first!

Tips for Perfect Shrimp and Avocado Bowls

Here's how to nail this every single time:

  • Shrimp pro tip: Pat them dry before cooking—wet shrimp steam instead of sear. And pull them off the heat just before they're fully done; they'll keep cooking from residual heat.
  • Avocado hack: Squeeze a little extra lime juice over the slices to keep them gorgeously green longer.
  • Spice control: Taste your jalapeño first! Some are mild, some are fire-breathing dragons. Adjust the amount (or skip it) based on your preference.
  • Serving secret: If prepping ahead, keep components separate and assemble right before eating—especially that creamy avocado!

Serving Suggestions for Shrimp and Avocado Bowls

These bowls are a meal on their own, but here’s how I love to jazz them up:

  • Crispy tortilla chips on the side for scooping up every last bit of mango salsa
  • A simple cucumber or jicama salad for extra crunch
  • Extra lime wedges—because you can never have too much zing!

Sometimes I’ll even crumble a little cotija cheese on top when I’m feeling fancy. Pure bliss!

Storage and Reheating Instructions

Here’s the golden rule with these bowls: store components separately! Mix everything together and your avocado will turn sad and brown faster than you can say "leftovers." Keep the shrimp, rice/quinoa, mango salsa, and sauce in airtight containers in the fridge—the shrimp will stay good for about 2 days. The avocado? Slice it fresh when you’re ready to eat.

To reheat, just warm the shrimp gently in a skillet or microwave (don’t overdo it or they’ll get rubbery). Everything else tastes best cold or at room temp anyway. Pro tip: Double the mango salsa—it gets even better overnight and is killer with chips!

Shrimp and Avocado Bowls - detail 3

Nutritional Information for Shrimp and Avocado Bowls

Just so you know, these numbers are estimates—your exact counts might vary depending on ingredient sizes and substitutions. But here's the scoop for one generous bowl:

  • Calories: About 350 (but packed with good stuff!)
  • Protein: 20g (thank you, shrimp!)
  • Fat: 12g (mostly from those creamy avocados)
  • Carbs: 40g (with 6g fiber to keep you full)

Not too shabby for a meal that tastes this indulgent, right? It's basically health food in disguise!

Frequently Asked Questions

Q1. Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water, then pat them really dry before cooking. Frozen shrimp work great—I always keep a bag in my freezer for last-minute meals like this.

Q2. How can I make these bowls spicier?
Oh, I’ve got you! Try these tricks:

  • Leave the seeds in your jalapeño (that’s where the heat lives!)
  • Add a pinch of cayenne to the lime-chili sauce
  • Drizzle with sriracha or hot sauce at the end

Start small—you can always add more heat, but you can’t take it away!

Q3. Can I make this ahead for meal prep?
Yes—with one rule: keep the avocado separate! Prep everything else (cooked shrimp, rice, salsa, sauce) and store in containers for up to 2 days. Slice fresh avocado when you’re ready to eat. The mango salsa actually gets better after a few hours in the fridge!

Q4. What’s the best rice substitute?
My top picks:

  • Quinoa (extra protein boost!)
  • Cauliflower rice (for low-carb)
  • Even chopped romaine or spinach for a salad-style bowl

The sauce ties it all together no matter what base you choose.

Q5. Why does my sauce look thin?
No worries! Greek yogurt thickness varies by brand. If it’s too runny, add a bit more yogurt or let it chill in the fridge for 20 minutes to thicken up. Still too thin? A tiny sprinkle of cornstarch works wonders!

Share Your Shrimp and Avocado Bowls

Made these beauties? I'd love to see your creations! Tag me on Instagram or leave a rating below—your feedback makes my day and helps other shrimp lovers find this recipe.

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Shrimp and Avocado Bowls

Irresistible Shrimp and Avocado Bowls Ready in 30 Minutes


  • Author: Emily01
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Low Calorie
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Description

A fresh and flavorful dish featuring shrimp, avocado, mango, and a zesty lime-chili sauce.


Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1–2 ripe avocados, sliced
  • 1 large ripe mango, diced
  • 2 cups cooked rice or quinoa
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • ¼ cup plain Greek yogurt
  • 1 tbsp mayonnaise (optional)
  • 1 tsp chili powder
  • Zest and juice of 1 lime
  • 1 tsp honey or agave
  • Salt and pepper to taste
  • 1 diced mango
  • ¼ cup diced red onion
  • 1 small jalapeño, finely chopped (optional)
  • Juice of 1 lime
  • 1–2 tablespoon chopped fresh cilantro
  • Salt to taste

Instructions

  1. Prepare the mango salsa by combining diced mango, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Mix well and set aside.
  2. Make the lime-chili sauce by whisking Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper in a small bowl.
  3. Cook the shrimp in a skillet over medium heat until pink and opaque, about 2–3 minutes per side.
  4. Assemble the bowls by dividing rice or quinoa among serving dishes. Top with shrimp, avocado slices, mango salsa, and a drizzle of lime-chili sauce.
  5. Garnish with fresh cilantro and serve with lime wedges.

Notes

  • Use pre-cooked shrimp to save time.
  • Adjust the spice level by adding more or less jalapeño.
  • Serve immediately to keep avocados fresh.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 12g
  • Sodium: 300mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 150mg

Keywords: shrimp, avocado, mango, bowl, healthy

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Welcome!

Hi, I’m Emily Parker — a professional chef, recipe developer, and the heart behind Homemade Kitchen.

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