Enjoy a quick and delicious lunch or dinner with these Shrimp Bowls topped with Mango and Avocado. So easy and so yummy!
Imagine me taking pictures in the dark tonight, trying to capture this meal for you. My husband didn’t believe I could do it with such low light, but yes, yes, I did. 1. I needed to cook the shrimp before it went off and 2. I knew you would love this recipe and I couldn’t wait another day to share it with you.
Pro-tip: this lens is awesome for taking pictures in the dark with a natural light source nearby. lol!
I was chasing the light and am pleased to report that this meal comes together in about fifteen minutes if you’re on your toes. And if you didn’t believe me about how awesome bowl meals are, these Shrimp Bowls will convince you.
Shrimp bowl recipe
So, this shrimp…. my teen boys could not stop talking about this shrimp. FishBoy16, who’s currently in the throes of a very nasty virus that takes away one’s appetite, changed his tune at dinner after one bite. “I think I just found my appetite.”
FishBoy19, who generally scorns most of the food I make, (spoiled kid, cough, cough) even asked what I seasoned the shrimp with. Ten bucks says he makes it himself sometime soon.
Don’t turn your nose up at the cauliflower rice. As FishBoy14 said, “The cauliflower is really a vehicle for everything else that is so good.” Out of the mouths of babes…. if you really want to, you can serve this on regular rice, but for a Whole 30/paleo experience go with the cauliflower rice. (Learn to make your own here.)
As for the mango AND avocado…. trust me. They make an amazing combination together. These Shrimp Bowls are really good, full of healthy things, and packed with flavor. What is not to love?
Ingredients needed to make this shrimp bowl
- Olive Oil – Or other cooking oil you might normally use
- Shrimp – You want these medium, peeled and deveined
- Seasoning– For this recipe, I used garlic, red pepper, cumin, and black pepper
- Lime – I also used the juice of 1 lime
- Mangos
- Avocados
- Cilantro
- Rice – I served this over cauliflower rice, but regular rice works as well. Try making rice in the instant pot, or baked rice in the oven.
How to make this shrimp bowl recipe
The best part about this dinner is how easy it is to prepare. Just a few simple steps to put it together:
- Cook the shrimp. In a large skillet over medium heat, heat the olive oil. Add the shrimp and garlic and cook until the shrimp is almost pink.
- Add the seasonings. Add the crushed red pepper, ground cumin, and black pepper to the pan. Stir to combine. Squeeze the lime juice all over the shrimp and stir.
- Assemble and enjoy. Serve the cooked shrimp over beds of cauliflower rice. Garnish with avocados, mango, and chopped fresh cilantro.
How do I cook shrimp?
- Shrimp cook very fast. So keep an eye on these!
- They start out grayish in color and turn pink when cooked.
- They will curl up into a loose “C” shape when they are cooked through. If they have curled into an “O” shape, this likely means they have overcooked.
- Cooking shrimp will take about 2-3 minutes.
Can I make this dish ahead of time?
You could definitely make this rice ahead of time so these would be quick to assemble.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Meal plan around what’s on sale. Don’t decide to make this when shrimp is $10/pound and you have none in the freezer. Wait until the price is right.
- Stock up on ingredients when they are on sale. When you see a great price on shrimp or avocados or mango, stock up!
- Make it yourself. While cauliflower rice is now a real thing you can buy at the store — check the freezer section — you may save money buying cauliflower on sale and making your own at home.
- Price match. I track my prices so that I know the best prices on the items we use the most. That means I buy my avocados at Costco because they’re super cheap there.
Tools I use to make this recipe easy:
This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- large skillet with lid – I have two of these since I love this model so much.
- Ergo Chef cooking tongs – I love these! They are my favorite cooking tongs.
Shrimp Bowls with Mango and Avocado
Ingredients
- 2 tablespoon olive oil
- 1 lb large shrimp peeled and deveined
- 1 teaspoon garlic minced
- ⅛ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- ⅛ teaspoon black pepper
- juice of 1 lime
- frozen riced cauliflower , heated, or hot cooked rice
- 2 avocado peeled and sliced
- 2 mangos peeled, pitted, and sliced
- fresh cilantro (chopped)
Instructions
- In a large skillet over medium heat, heat the olive oil. Add the shrimp and garlic and cook until the shrimp is almost pink. Add the crushed red pepper, ground cumin, and black pepper to the pan. Stir to combine. Squeeze the lime juice all over the shrimp and stir.
- Serve the cooked shrimp over beds of cauliflower rice. Garnish with avocados, mango, and chopped fresh cilantro.
Notes
- Shrimp cook very fast. So keep an eye on these!
- They start out grayish in color and turn pink when cooked.
- They will curl up into a loose "C" shape when they are cooked through. If they have curled into an "O" shape, this likely means they have overcooked.
- Cooking shrimp will take about 2-3 minutes.
- Nutrition facts reflect cauliflower rice being used.
Nutrition
Roxy Layfield
Hey Jessica,
I know this recipe can be made ahead of time but how far ahead can you make it?
I’m thinking of doing this as part of my lunch prep.
Thanks
Jessica Fisher
As you’ve probably guessed, the shrimp and the avocado are both a little “fragile” in terms of meal prep. I would cook enough shrimp for 2 to 3 days, but not go past that. As regards the avocado, I recommend cutting into it right before serving and/or storing the cut portion either under water or super airtight to prevent oxidation. The Kitchn also has this tip for keeping cut avocado green: https://www.thekitchn.com/the-best-way-to-keep-cut-avocado-fresh-126950
Lynn from NC Outer Banks
Mmmm. Jessica this looks so fresh, healthy and yummy. I will put this on the “must make” list. Thank you for sharing.
Jessica Fisher
I’m putting it on my “must make often” list! 🙂