🍤 Mango Shrimp Power Bowl
This Mango Shrimp Power Bowl is a 20-minute lunch with charred shrimp, sweet mango, creamy avocado, and a lime-herb sauce poured over warm rice. It tastes bright and filling without a heavy sauce.
I love how fast the shrimp cook. A hot pan gives them that dark spice crust, and the extra-virgin olive oil in the dressing is what ties the bowl back to a Mediterranean plate. 🌿
Jump to Recipe ↓ 🍤
Why You’ll Love This Bowl 🌿
- 🍤 Ready in 20 minutes
- 🥭 Sweet mango with smoky shrimp
- 🥑 Creamy avocado in every bite
- 🍋 Lime-herb sauce, not a heavy cream base
- 🍚 Warm rice under the toppings
- 🫒 Extra-virgin olive oil in the dressing
- 🍽️ Easy weekday lunch bowl
Why This Bowl Fits an Anti-Inflammatory Mediterranean Plate
Seafood is a Mediterranean staple, and shrimp cook fast enough for a weekday lunch. Extra-virgin olive oil, avocado, lime, garlic, and herbs do the flavor work instead of a bottled creamy dressing. Mango and tomato add color and vitamin C. The spice crust on the shrimp is paprika, oregano, garlic, and a pinch of chili — warm, not heavy.
Build the bowl in layers. Rice first, then mango and salsa, then shrimp, then avocado. Pour the sauce last so it runs into the rice.
Frequently Asked Questions ❓
Can I use frozen shrimp? 🍤
Yes. Thaw them, pat them very dry, then season. Wet shrimp will steam instead of getting that dark sear.
What rice works best? 🍚
Plain white rice matches the photo and keeps the bowl at 20 minutes if you use leftover rice. Warm leftover rice in a skillet with a splash of water. Brown rice or quinoa also work if that is what you meal-prepped.
Is the sauce spicy? 🌶️
It is mild with a little heat from chili flakes. Skip the flakes in the sauce if you want it cooler, and keep them only on the avocado.
Can I swap the shrimp? 🐟
Grilled salmon or leftover roasted chicken sit well with the same mango, avocado, and lime-herb sauce.
🍤 Mango Shrimp Power Bowl
Ingredients 🛒
For the Shrimp
- 12 oz (340 g) large shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon chili flakes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Bowls
- 2 cups cooked rice, warmed
- 1 ripe mango, diced
- 1 ripe avocado (half sliced, half cubed)
- ½ cup tomato, diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro or parsley, chopped
For the Lime-Herb Sauce
- ⅓ cup plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 small garlic clove, minced
- 2 tablespoons chopped cilantro or parsley
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Pinch of chili flakes, optional
Instructions 👩🍳
- Pat the shrimp dry. Toss with olive oil, paprika, oregano, garlic powder, chili flakes, salt, and black pepper.
- Whisk the yogurt, olive oil, lime juice, garlic, herbs, salt, pepper, and chili flakes until the sauce is smooth and pourable. Add a teaspoon of water if it is too thick.
- Stir the diced tomato, red onion, and a pinch of the chopped herbs together for a quick salsa.
- Heat a skillet over medium-high heat. Cook the shrimp in a single layer until charred at the edges and just opaque, about 2 minutes per side. Do not crowd the pan.
- Divide the warm rice between two bowls. Add mango, salsa, and shrimp. Finish with avocado, more herbs, and a generous pour of the lime-herb sauce. Serve right away.
Nutrition
| Nutrient | Per serving (1 bowl) |
|---|---|
| Calories | 560 |
| Protein | 34g |
| Net carbohydrates | 42g |
| Total carbohydrates | 48g |
| Fiber | 6g |
| Total fat | 24g |
| Sodium | 690mg |
Estimates based on white rice, shrimp, mango, avocado, and a Greek yogurt–olive oil sauce. Exact numbers vary with rice portion and how much sauce you pour.
Notes & Tips 💡
- Dry shrimp and a hot pan are what give you that dark crust from the photo.
- Extra-virgin olive oil in the sauce keeps this in Mediterranean territory instead of a bottled creamy dressing.
- Cut the avocado last and spoon sauce over it so it stays green.
- Leftover rice is the difference between 20 minutes and a longer cook.
- The bowl is best eaten right away while the shrimp are still warm and the mango is cold.
This Mango Shrimp Power Bowl is smoky, sweet, and done in 20 minutes. A simple lunch built on shrimp, mango, avocado, and olive oil. 🍤🥭
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
