Description
Shrimp, Mango & Avocado Rice Bowls are a refreshing and vibrant meal combining succulent marinated shrimp, creamy avocado, sweet mango, and a zesty lime dressing over a bed of rice or quinoa.
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)
- 2 tbsp olive oil (for marinade)
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste (for marinade)
- Juice of 1/2 lime (for marinade)
- Juice of 1 lime (for dressing)
- 2 tbsp olive oil (for dressing)
- 1 tsp honey or maple syrup
- Salt and pepper, to taste (for dressing)
Instructions
- In a bowl, toss the shrimp with olive oil, garlic, paprika, cumin, lime juice, salt, and pepper. Let marinate for about 15–20 minutes.
- Heat a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until they are pink and opaque. Remove from heat and set aside.
- In a small bowl or jar, whisk together lime juice, olive oil, honey or maple syrup, salt, and pepper until well combined.
- In each serving bowl, add about 1/2 cup cooked rice or quinoa. Top with cooked shrimp, sliced avocado, diced mango, and chopped cilantro.
- Drizzle each bowl with the lime dressing just before serving. Enjoy immediately!
Notes
- Use pre-cooked shrimp for a quicker prep time.
- Quinoa can be substituted for rice for a protein boost.
- Add chopped jalapeños for extra heat.
- This recipe is also great served cold as a salad-style bowl.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 150mg