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Tropical Shrimp Mango Avocado Rice Bowl
Nawaal Ahmed

Tropical Shrimp Mango Avocado Rice Bowl

Zesty Shrimp and Mango Bowl with Creamy Avocado
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Tropical
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 2 cups cooked jasmine rice
  • 1 large ripe mango diced
  • 1 large avocado diced
  • 1 cup cucumber sliced
  • 1/2 cup shredded red cabbage
  • 1/4 cup red onion thinly sliced
  • 1/2 cup shelled edamame
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 garlic cloves minced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp chopped fresh cilantro
  • 1 tsp sesame seeds

Method
 

  1. Combine the shrimp, olive oil, lime juice, garlic, chili powder, smoked paprika, salt, pepper, honey, and soy sauce in a bowl until evenly coated.
  2. Let the shrimp marinate for about 10 minutes while preparing the remaining ingredients.
  3. Cook the jasmine rice according to package instructions until fluffy and tender.
  4. Heat a large skillet over medium-high heat until hot and lightly shimmering.
  5. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink, lightly golden, and opaque in the center.
  6. Slice the mango, avocado, cucumber, and red onion into bite-sized pieces for easy layering.
  7. Divide the warm rice between serving bowls to create the base.
  8. Arrange the shrimp, mango, avocado, cucumber, cabbage, and edamame neatly over the rice.
  9. Sprinkle cilantro and sesame seeds across the top for extra freshness and crunch.
  10. Finish with an extra squeeze of lime juice just before serving for bright citrus flavor.

Notes

Protein: 31 g

Carbohydrates: 42 g

Fat: 21 g

Fiber: 8 g

Sugar: 11 g

Sodium: 640 mg