Shrimp Avocado Rice Bowls

Name: Shrimp Avocado Rice Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound large shrimp, peeled and deveined; 2 cups cooked rice; 1 avocado, sliced; 1 cup diced mango; 1/2 cup shredded red cabbage; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon lime juice; 1 teaspoon sriracha; 1 tablespoon olive oil; 1 teaspoon kosher salt; Sesame seeds and cilantro, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Shrimp avocado rice bowls are a reminder that “quick dinner” does not have to mean beige food eaten directly over the sink. Large shrimp cook in a hot skillet in about four minutes, then land over rice with creamy avocado, sweet mango, crunchy red cabbage, cilantro, and sesame seeds. Most of the time here is chopping, which means dinner feels fresh without requiring you to develop knife skills under pressure.

The sauce pulls in a different direction from the sweet mango: soy sauce, toasted sesame oil, lime juice, and sriracha bring salt, nuttiness, acid, and heat. Drizzle it over the finished bowls instead of cooking the shrimp in it so the seafood can sear rather than simmer. Shrimp should turn opaque and curl into a loose C; once they tighten into little rubber commas, you have gone too far. A hot pan and a dry surface make that fast sear easier.

Build the bowl so every section keeps some identity instead of stirring the whole thing into rice confetti. The contrast is the appeal — warm shrimp and rice, cool avocado, crisp cabbage, juicy mango. It is bright, filling, and finished before takeout has located your front door.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 pound large shrimp, peeled and deveined
2 cups cooked rice
1 avocado, sliced
1 cup diced mango
1/2 cup shredded red cabbage
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
1 teaspoon sriracha
1 tablespoon olive oil
1 teaspoon kosher salt
Sesame seeds and cilantro, for serving

Instructions

1Season shrimp with salt. Heat olive oil in a skillet over high heat. Cook shrimp 2 minutes per side until pink and curled. Don't overcook. Cook seafood until opaque and cooked through; fish should flake easily or reach 145°F.
2Whisk soy sauce, sesame oil, lime juice, and sriracha for the drizzle.
3Build bowls: rice on the bottom, then shrimp, avocado, mango, and cabbage.
4Drizzle with the sauce. Top with sesame seeds and cilantro.

Nutrition Information

Estimated per serving: 1 of 4 servings.

370Calories

31 gProtein

33 gCarbohydrates

13 gTotal Fat

2 gSaturated Fat

4 gFiber

7 gTotal Sugars

1190 mgSodium

215 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

High heat and quick cooking is essential for shrimp. Overcooked shrimp turns rubbery.
The mango adds unexpected sweetness that plays off the soy sauce perfectly.
Make it vibrant — the colors matter. Purple cabbage, green avocado, orange mango.

Substitutions

shrimp → grilled chicken or crispy tofu Both work as protein alternatives.

mango → pineapple or mandarin oranges Any tropical fruit adds the same sweet contrast.

rice → quinoa or soba noodles Soba noodles make it more of a noodle bowl.

Storage Instructions

Store components separately for up to 2 days. Shrimp are best eaten same day.

Make Ahead

Cook rice ahead. Prep toppings. Cook shrimp fresh for best texture.

Freezing

Do not freeze the assembled bowls. Freeze the cooked rice separately if needed, then use freshly cooked shrimp, avocado, mango, cabbage, and sauce when you build the bowls.

Build the plate