Shrimp and Avocado Bowls

I stumbled upon this recipe out of sheer desperation during last summer's record-breaking heatwave. My AC was struggling, and the thought of turning on the oven made me want to cry. These bowls saved dinner that night and have since become my go-to when I'm craving something that feels both indulgent and wholesome. The combination might sound fancy, but it's basically just good ingredients treated simply—exactly the kind of cooking I love most.

The first time I served these to company was purely accidental. My friend Lisa dropped by unannounced with her kids right at dinnertime (thanks for the heads-up, Lisa). I was already making these bowls for myself and hastily doubled everything. Her seven-year-old, who supposedly hates seafood and "green things," ate every bite and then asked if there was more mango stuff. Parenting victory by proxy!

Pick The Best Stuff

Shrimp: 1 pound large (16/20 count), peeled and deveined.
Avocados: 2 ripe.
Mangoes: 2 ripe, preferably Ataulfo.
Cooked Rice or Quinoa: About 3 cups.
Lime: 2.
Greek Yogurt: ½ cup, full-fat or 2%.
Mayonnaise: 1 tablespoon.
Chili Powder: 1-2 teaspoons (to taste).
Jalapeño: ½ small, minced (seeds removed for less heat).
Red Onion: ¼ cup, finely diced.
Cilantro: ¼ cup, chopped.
Honey: ½ teaspoon.
Garlic Powder: ½ teaspoon.
Olive Oil: 1 tablespoon.
Salt and Pepper: To taste.

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Bowl Building Instructions

Make That Salsa First:

Dice your mango into ½-inch chunks. Mix with finely diced red onion, minced jalapeño, the juice of 1 lime, and chopped cilantro. Season with a pinch of salt and refrigerate.

Whip Up The Sauce:

In a bowl, mix Greek yogurt with mayonnaise. Add chili powder, the zest and juice of ½ lime, honey, and season with salt and pepper. Taste and adjust seasoning.

Get The Shrimp Right:

Pat the shrimp super dry. Season with chili powder, garlic powder, salt, and pepper. Heat olive oil in a large skillet over high heat. Add shrimp in a single layer (work in batches if needed) and cook for 2 minutes per side, until pink and opaque.

Handle The Base:

Warm your cooked rice or quinoa if needed.

Throw It All Together:

Add a scoop of your grain to each bowl. Arrange the cooked shrimp, sliced avocado, and a generous spoonful of mango salsa on top. Drizzle with the lime-chili sauce, scatter some extra cilantro leaves, and add a lime wedge to the side.

My neighbors probably think I'm slightly unhinged because I literally gasped the first time I took a bite of the shrimp with the mango salsa together. It was one of those perfect food moments where you can't believe something so simple tastes so good. My teenager, who normally communicates exclusively in grunts at dinnertime, actually said, "This is fire, Mom" – which I've been told is high praise in teen-speak.

What Goes With It

Some cold Mexican beer or fizzy water with lime wedges cuts through the richness perfectly. If you need something more substantial, warm some black beans with cumin and orange zest—they complement all these flavors without competing. When my constantly-hungry brother visits, I'll put out some tortilla chips and guacamole for appetizers, and nobody complains.

Switch It Up

If shrimp isn't your thing, try this with chunks of chicken thigh marinated in lime juice and garlic before grilling. Vegetarians can use crispy tofu or just double up on the avocado—it's still delicious. One time when mangoes were ridiculously expensive, I used diced pineapple instead and it worked beautifully. For a heartier cool-weather version, switch the rice for farro or barley, which have a nice chewy texture against the other soft ingredients.

Save It For Later

Store any leftover components separately or you'll end up with a soggy mess. The shrimp stays good for about 2 days refrigerated, but honestly tastes best the day you make it. The mango salsa gets even better overnight as the flavors meld, though the texture softens a bit. Cut avocados turn brown quickly, so those should be sliced fresh when you're ready to eat.

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Chef's Wisdom

The back of a spoon makes avocado slicing easy—cut in half, remove pit, score the flesh while still in the skin, then scoop out with a spoon. Adding a splash of tequila to the shrimp pan for the last 30 seconds creates an amazing sizzle and flavor (and makes you look like you know what you're doing). For extra-luscious sauce, stir in some finely mashed avocado—it adds body and a beautiful pale green color.

I've made this recipe so many times now that I can pull it together without thinking, which is perfect for those evenings when my brain has already checked out but people still expect to be fed. Friends have started requesting "those shrimp bowl things" when they come over, and my sister-in-law texted me from the grocery store for the ingredient list after trying them at our place. There's something wonderfully satisfying about creating a meal where every bite offers something different—creamy, spicy, sweet, tangy, warm, cool—it's like a little party happening in your mouth. And isn't that what good cooking is all about?

Frequently Asked Questions

→ Can I make these bowls ahead of time?

You can prep components separately up to a day ahead. Cook shrimp, make salsa and sauce, but assemble just before eating to keep everything fresh.

→ What can I substitute for shrimp?

Grilled chicken, salmon, or tofu work great as alternatives. Season them with the same spices and cook until done.

→ Is there a dairy-free option for the sauce?

Yes! Replace the Greek yogurt with dairy-free yogurt or use just lime juice, olive oil, honey and seasonings for a simple vinaigrette.

→ What's the best rice to use for these bowls?

Jasmine rice works wonderfully, but brown rice, coconut rice, or cauliflower rice are all great options depending on your preference.

→ How spicy is this recipe?

It's mildly spicy from the chili powder. Adjust heat by omitting the jalapeño in the salsa or reducing the chili powder in the sauce.