Juicy grilled shrimp, sweet mango, creamy avocado, fluffy rice, crisp vegetables, and a bright lime dressing come together in this fresh and colorful bowl. It’s quick, satisfying, and perfect for an easy lunch or dinner!
Ingredients
For the Shrimp
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp chili powder
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
½ lime, juiced
For the Rice Bowls
3 cups cooked white or brown rice
1 large ripe mango, diced
1 large avocado, diced
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
1 lime, cut into wedges
Optional Toppings
Sliced jalapeño
Green onions
Fresh cilantro
Sesame seeds
Crumbled feta
Sliced radishes
Lime Dressing
3 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1 small garlic clove, minced
¼ tsp salt
¼ tsp black pepper
Pinch of chili flakes, optional
Whisk everything together until smooth.
Instructions
- Cook the Rice
Prepare the rice according to package directions. Once cooked, fluff with a fork and keep warm.
- Season the Shrimp
Pat the shrimp dry with paper towels.
Add shrimp to a bowl and toss with olive oil, paprika, garlic powder, chili powder, cumin, salt, black pepper, and lime juice. Let it marinate for 10–15 minutes.
- Grill the Shrimp
Preheat a grill or grill pan to medium-high heat.
Thread shrimp onto skewers if desired.
Grill for approximately 2–3 minutes per side, depending on size, until the shrimp are opaque, pink, and cooked through.
Avoid overcooking, as shrimp can become rubbery.
- Prepare the Bowl Ingredients
While the shrimp cooks, dice the mango and avocado.
Combine the mango, avocado, tomatoes, cucumber, red onion, and cilantro in a bowl. Toss gently so the avocado doesn’t become mashed.
- Assemble
Divide the cooked rice between 4 bowls.
Top each bowl with:
Grilled shrimp
Mango
Avocado
Tomatoes
Cucumber
Red onion
Fresh cilantro
Drizzle with the lime dressing.
- Garnish & Serve
Add jalapeño, green onions, sesame seeds, or feta if desired.
Serve immediately with fresh lime wedges.
Easy Flavor Variations
Spicy: Add extra chili powder, jalapeño, or hot sauce.
Tropical: Add pineapple and shredded coconut.
Mediterranean-inspired: Replace the chili seasoning with oregano and lemon, then add feta and cucumber.
Low-carb: Replace the rice with cauliflower rice or shredded lettuce.
Extra protein: Add black beans or edamame.
Prep & Cooking Time
Prep: 15 minutes
Marinating: 10–15 minutes
Cooking: 10 minutes
Total: About 30–35 minutes
Servings: 4
Approximate Nutrition
Per serving, without optional toppings:
Calories: ~525
Protein: ~30 g
Carbohydrates: ~63 g
Fat: ~18 g
Fiber: ~8 g
Sugar: ~19 g
Sodium: ~700 mg
Nutrition is approximate and will vary depending on rice, shrimp size, dressing, and ingredient brands.
Allergen & Nut Information
Main allergen: Shrimp/shellfish.
Dairy: The base recipe contains no dairy. Feta is optional.
Egg: No egg in the base recipe.
Gluten: Naturally gluten-free when all packaged ingredients are verified gluten-free.
Nuts: No tree nuts or peanuts are included in the base recipe.
Sesame: Optional sesame seeds contain sesame, which is a major food allergen in some regions.
Soy: The base recipe contains no soy, but check optional toppings and sauces.
Cross-contact: If serving someone with a shellfish allergy, prepare their food separately and avoid shared utensils, cutting boards, grills, or cookware that may have contacted shrimp.
Storage
Shrimp: Refrigerate cooked shrimp in an airtight container for up to 3 days.
Rice: Refrigerate promptly in a sealed container and use within 3–4 days.
Avocado & mango: For the best texture, cut these fresh rather than storing them assembled in the bowl.
Meal prep: Store rice, shrimp, vegetables, mango, and dressing separately. Add avocado just before serving.
Q&A
Q: Can I use frozen shrimp?
A: Yes. Thaw completely, drain well, and pat dry before seasoning.
Q: How do I know when shrimp are cooked?
A: Shrimp should become opaque and firm. For food safety, cook shrimp to 145°F (63°C).
Q: Can I cook the shrimp on the stovetop?
A: Yes. Cook them in a hot skillet with a little olive oil for about 2–3 minutes per side.
Q: Can I use brown rice?
A: Absolutely. Brown rice adds extra fiber and a slightly nuttier flavor.
Q: What can I use instead of rice?
A: Cauliflower rice, quinoa, couscous, lettuce, or roasted sweet potato all work well.
Q: Can I make this bowl ahead of time?
A: Yes. Prepare the rice, shrimp, vegetables, mango, and dressing separately. Add avocado and dressing shortly before eating.
Q: How can I prevent the avocado from browning?
A: Toss the diced avocado gently with a little fresh lime juice and keep it refrigerated in an airtight container.
Q: Can I make this recipe spicy?
A: Yes. Add jalapeño, cayenne, extra chili powder, or your favorite hot sauce.
Q: Can I use chicken instead of shrimp?
A: Yes. Grilled chicken is an excellent substitute. Cook chicken to 165°F (74°C) internally.
Q: Is this recipe gluten-free?
A: The ingredients listed are naturally gluten-free, but always check packaged seasonings, mustard, sauces, and other optional ingredients for gluten-containing additives or cross-contact.
Q: Is this recipe dairy-free?
A: Yes, as written. Simply skip the optional feta.
Q: Is this recipe low-carb?
A: The traditional rice and mango make it higher in carbohydrates. For a lower-carb bowl, use cauliflower rice and reduce the mango portion.
Q: Can I use quinoa instead of rice?
A: Yes. Cooked quinoa makes a nutritious, protein-rich alternative.
Q: What dressing goes best with this bowl?
A: The fresh lime-honey dressing works especially well because its acidity balances the sweet mango, creamy avocado, and savory grilled shrimp.
Q: Can I add black beans?
A: Definitely. Black beans add fiber and make the bowl even more filling.
Q: Can I freeze this bowl?
A: Freezing is not recommended once assembled because avocado, mango, and fresh vegetables lose their texture. The cooked shrimp and rice can be frozen separately.
