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  • Writer's pictureAlex Nicoletti

Mango Shrimp Bowls

Updated: Aug 26, 2023

This is a go-to summer weeknight meal for me. The sweetness of the mango paired with the peppery arugula and slight kick of the shrimp is delicious. Add this nutritious meal to your weeknight rotation – you won’t regret it!



Serves 2

For the shrimp

1 lb bag of frozen, raw, peeled shrimp (thawed)

½ cup avocado or olive oil

1 tsp cayenne pepper

½ tsp garlic powder

½ tsp paprika

½ tsp oregano



Fresh cilantro

For the dressing

½ cup olive oil

¼ cup white balsamic vinaigrette

Juice from mango*

1 clove minced garlic



Chopped fresh cilantro

For the bowls

2 Mangos - cut into cubes, 1-2 peels saved to scrape juice into dressing

1 Avocado - cut into cubes


Rice (I use jasmine)



  1. Marinate shrimp in oil, cayenne pepper, garlic powder, paprika, oregano, salt, pepper, and cilantro. Place in the refrigerator.

  2. Cook rice of choice.

  3. In a bowl or glass measuring cup, combine olive oil, white balsamic vinaigrette, juice from mango*, minced garlic, salt, pepper, chopped fresh cilantro.

  4. Cut mango and avocado into cubes.

  5. Cook shrimp over medium heat until fully cooked through.

  6. Place arugula in a bowl and top with rice, shrimp, mango, avocado, dressing, and extra cilantro.

*After cutting the mango into cubes, scrape a little leftover mango from the skin directly into the olive oil mixture. I do this to sweeten the dressing, but feel free to skip this step if desired.




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